Main page content
Enjoy the fresh flavors of the season with dishes that incorporate seasonal vegetables to remind you that spring has sprung. For more spring recipe options, visit the complete collection from Cooking Light.
Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing
This is a great dinner option that’s on the lighter side with plenty of flavor.
INGREDIENTS
1 pound skinless, boneless chicken breast
1 teaspoon chili powder
1/2 teaspoon salt
Cooking spray
1 1/4 cups (1-inch) cubed fresh pineapple (about 8 ounces), divided
2 tablespoons chopped fresh cilantro
2 tablespoons fresh orange juice
4 teaspoons apple cider vinegar
1/2 teaspoon minced habanero pepper
large garlic clove 1/4 cup extra-virgin olive oil
3/4 cup julienne-cut peeled jicama
2/3 cup thinly sliced red bell pepper
1/2 cup thinly sliced red onion
(5-ounce) package fresh baby spinach (about 8 cups)
PREPARATION
1. Heat a grill pan over medium-high heat. Place chicken between 2 sheets of plastic wrap, and pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat chicken with cooking spray.
2. Add chicken to pan; cook for 3 minutes on each side or until done. Remove from pan; set aside.
3. Combine half of pineapple, cilantro, orange juice, vinegar, habanero, and garlic in a blender; process until smooth. With blender on, gradually add olive oil until blended.
4. Combine remaining pineapple, jicama, and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 4 plates.
5. Cut chicken across the grain into thin slices; divide chicken evenly over salads.
6. Drizzle salads evenly with remaining 1/4 cup dressing.
Total Per Serving: Calories - 313, Carbs - 16.8g, Fat - 15.2g, Protein - 28g, Fiber - 4.3g, Sodium - 444mg.
Source: Cooking Light, July 2010
Spring Linguine with Basil
Ring in the spring season with this easy and delicious pasta entrée. Fresh green peas and basil add fantastic flavor to fresh linguine.
INGREDIENTS
9 ounces uncooked fresh linguine
1 cup shelled fresh green peas
4 teaspoons extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup thinly sliced fresh basil
2 ounces shaved fresh Parmigiano-Reggiano cheese
PREPARATION
1. Cook pasta according to package directions, omitting salt and fat. Add peas to pasta during the last 2 minutes of cooking time.
2. Drain pasta mixture in a colander over a bowl, reserving 1/4 cup pasta liquid.
3. Heat oil and butter in pan over medium heat 1 minute or until butter melts. Remove from heat; stir in pasta mixture, reserved pasta water, juice, salt, and pepper; toss well.
4. Divide pasta mixture evenly among 4 bowls; top each serving with 1 tablespoon basil and about 2 tablespoons cheese. Serve immediately.
Total Per Serving: Calories - 324, Carbs - 41.4g, Fat - 12g, Protein - 13.2g, Fiber - 4.5g, Sodium - 467mg.
Source: Cooking Light, May 2010
