Grilled Chicken Salad with Green Onion and Tomato Salsa

This recipe is a special treat! Ever go on a cruise? I have and the food is scrumptious!! Princess has been my favorite line, so far. This comes from the Captain's Circle Newsletter! Thought I'd share. The link will take you to the newsletter it came from. I highly recommend Princess! We enjoy the food, entertainment, and service tremendously!!  ;D

A Taste of Princess^® — Recipe of the Month July

When you travel with Princess you enjoy a variety of freshly prepared cuisine perfectly suited to the time of year.  And this summer, our chef's have created a fresh off the grill twist on the classic chicken salad — as innovative as it is delicious. Perfect for entertaining, this meal will delight your friends with its bright colors and crisp, summertime flavors.

Ingredients:
4 boneless, skinless breast halves
Extra virgin olive oil
A touch of cider vinegar
Salt and pepper
Sugar
½ cup mayonnaise
1 tblsp. plus ½ tblsp. chives, divided
½ cup plus 1 ½ cups corn kernels, divided
1 medium red tomato,  peeled, seeded and chopped
2 medium tomatoes of a different color; green, yellow or orange
½ green bell pepper, seeded and chopped
½ red bell pepper, seeded and chopped
2 green onions, trimmed and chopped
2 shallots, chopped
6 oz. mixed salad greens

Method of Preparation: Preheat grill. Brush the chicken breast halves with olive oil. Season with salt, pepper and a pinch of sugar. Grill about 6 minutes on each side until chicken is cooked throughout. Remove from heat and cool 5–10 minutes. Chop coarsely and set aside to cool to room temperature, about 15 minutes.

In a medium bowl, mix chopped chicken, mayonnaise, 1 tablespoon chives and ½ cup corn kernels. Add additional mayonnaise if mixture seems too dry. Chicken salad can be refrigerated for several hours at this point if not ready to serve.

In a separate bowl, combine tomatoes, green pepper, red pepper, green onions, ½ tablespoon chives, remaining 1 ½ cups corn kernels and shallots. Drizzle with olive oil and a touch of cider vinegar and season with salt and pepper to taste. To serve, place a bed of mixed salad greens on each plate. Top with chicken salad. Spoon tomato-corn salsa on the side. 

Serves 8

Stuffed GIANT Portabello Mushrooms with Apple Juice = YUMMY!!

This is a modified recipe from the one below a few posts. I could only find the HUGE Portabello mushrooms, so I improvised a bit and we ALL LOVED the results!! I will add that you don't want to skimp and get alternate mushrooms!! The flavoring of the Portobello mushrooms is SO MUCH BETTER!! We just happened to serve this with apple juice and it enhanced the flavor SO nicely!! It reminded me of the movie Ratatouille!! I LOVE that MOVIE!! Here's the quote from IMDB.com

"Remy: [cooking a mushroom over the chimney] The key is to keep turning it to get the smoky flavor niiice and even. 

[thunder rumbles in the distance] 

Emile: That storm's getting closer. Hey, Remy? You think that maybe we shouldn't be so... 

[lightning strikes both; they fall off the roof] 

Remy: [laying still, Remy reaches up and tastes food, sits up suddenly] You gotta taste this! This is... oh, it's got this kind of... mmm, it's burny, it's melty... it's not really a smoky taste. It's kind of like a certain... Pshah! It's got like this " Ba-boom! Zap!" kind of taste. Dont you think? What would you call that flavor? 

Emile: Lightningy? 

Remy: Yeah! It's lightningy! We gotta do that again! Okay, when the next storm comes, we'll go up on the roof... I know what this needs! Saffron. A little saffron would make this! 

Emile: Saffron. Why do I get the feeling... 

Remy, Emile: [together] It's in the kitchen. "

5 GIANT Portabello whole mushrooms

(One will be chopped)

1/2 lb bulk pork sausage

1 small can chopped black olives

2.5 cups shredded Mozarella Cheese

2 tbsp olive oil
1 tsp garlic powder
2 tbsp chives chopped
1 tsp lemon juice
1/2 tsp dill
1/3 cup of cream cheese 

(for lower calories you can use reduced fat)
1/3 cup of shredded parm/romano cheese blend
1/4 cup of panko crumbs
salt and pepper to taste

Preheat oven to 400 degrees
Wash mushrooms and pat dry
Gently remove stems from the caps by pulling them with your fingers
Finely chop stems and extra mushroom
In a large saute pan brown bulk pork sausage

Add olive oil

Add chopped Portabello mushrooms
Add garlic powder
Add chopped chives, lemon juice and dill
cook until fragrant
remove from heat and set aside
in a medium bowl combine cream cheese, shredded cheese, salt, pepper, and panko crumbs
add mushroom mixture and black olives; mix well
prepare a large baking sheet with cooking spray
stuff mushrooms generously with mixture
Sprinkle a little more cheese on top.
Bake in center rack approx 10-15 minutes or until tops are golden brown.

Cool about 5 minutes before serving with apple juice to enhance the flavor!

Theme this WEEK:
Yes, I KNOW I'm 4 days late getting this typed up...  ;p

What is your favorite food/best recipe??