Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Twisted Roasted Chicken Salads

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These two recipes will have you thinking differently about the traditional way of making chicken salad. These are my Twisted Roasted Chicken Salads.

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Guacamole (6)

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Prep Time: 5 minutes
Cook Time: 35 to 40 minutes
Total Time: 45 minutes
Yields: 4 servings (2 servings per chicken salad)
Equipment: 2 rimmed baking sheet pans, 3 large mixing bowls, chef’s knife

Ingredients For Roasted Chicken:
4 chicken breasts, bone-in skin-on
1/2 cup of olive oil
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper

2 heaping cups of roasted chicken, bite-size dice
2 tablespoons of store-bought fresh basil pesto
1 cup of seedless green grapes, halved
1/2 cup of walnuts, roughly chopped
1/4 cup of golden raisins
1 cup of arugula leaves, roughly chopped
1/2 a lemon, juiced
1/4 cup of red onion, finely diced
2 ribs of celery, finely diced
1/2 cup of good mayonnaise (adjust the amount if needed)
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

2 heaping cups of roasted chicken,, bite-size dice
1 mango, pit removed and diced
1/4 cup of red onion, finely diced
1/4 cup of Spanish-syle cured chorizo, bite-size dice
1/2 cup of fresh store-bought salsa, (mild, medium, or hot style)
1/2 cup of green onions, thinly sliced on the bias
1/4 cup of cilantro, roughly chopped
1/4 cup of sliver almonds, toasted
1/2 cup of good mayonnaise (adjust the amount if needed)
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Preheat oven to 350-degrees F.
Place the chicken onto two rimmed baking sheet pans. Rub each breast with equal amounts of olive oil. Sprinkle each breast with Kosher salt and fresh ground black pepper. Roast for 35 to 40 minutes.

Remove the chicken the oven, allow it to cool before removing the skins and bones. Dice the chicken into bite-size pieces. Transfer the diced chicken to a large mixing bowl.

Tip: Complete all the vegetable prep while the chicken is in the oven.

In the first large mixing bowl add the halved grapes, chopped walnuts, golden raisins, chopped arugula, diced onion, diced celery, lemon juice, Kosher salt, and fresh ground black pepper.

In the second large mixing bowl add diced mango, diced onion, sliced green onions, cilantro, toasted almonds, diced chorizo, fresh salsa, Kosher salt, and fresh ground black pepper.

Next, evenly divide the roasted chicken between the two bowls.

Finally, add mayonnaise to each of them. The amount of mayonnaise may vary slightly. Start with half a cup of mayonnaise, mix to combine. Check the consistency of your liking. You can always add a bit more but you can’t take it out. No one wants a running chicken salad.

I like to garnish using an ingredient from that salad. The first one topped with arugula and the second with cilantro.

These two totally different flavor profiles are what give these Twisted Roasted Chicken Salads their unique flavor.

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Roasted Pesto Pork Sandwiches With Rosemary And Garlic Potato Wedges

Pesto Roasted Pork Tenderloin With Rosemary Garlic Potato Wedges

When I thought about what would make the ultimate sandwich, I knew sliced Roasted Pesto Pork Tenderloin Sandwiches would be perfect. To have alongside the sandwiches, my Rosemary And Garlic Potato Wedges.

I’m a huge fan of fresh basil pesto, recently available in the refrigerated section of the grocery store. The name of the brand is called Buitoni Pesto. Now, I love to make my own pesto, when I have time, but for a weeknight meal, this store-bought fresh pesto works in a pinch and it’s really delicious.

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Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Equipment: 2 rimmed baking sheet pans, cast iron skillet, 12-inch sauté pan, large mixing bowl
Yields: 2 servings

1 pork tenderloin, cut in half
4 strips of bacon, cut in half, cooked
4 tablespoons of basil pesto, a 7-ounce container of Buitoni Pesto
6-small red-skinned potatoes (or Red Bliss potatoes) skins on, cut into wedges
1/4 cup olive oil
2 clove of garlic, minced
1 sprig fresh rosemary leaves, chopped
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 loaf of Cuban bread
1/4-pound of Deli-sliced Fontina cheese sliced in half, diagonally
2 large heirloom tomatoes, thick slices
1/2 a red onion, half moons thinly sliced
1 cup of arugula, divided
1/2 stick of softened unsalted butter

Preheat oven to 450-degrees F.
Preheat a cast iron skillet over medium heat. Carefully place the 4 strips of bacon, that had been cut in half into the hot skillets. Cook for 2 to 3 minutes on the first side then flip and brown the second side. Time may vary depending on how crispy you like your bacon. Turn the heat off and transfer the bacon onto a plate lined with paper towel. Set aside.

Start by cutting the tenderloin in half. Place the two halves onto a baking sheet. Spoon on 2 tablespoons of the pesto on each half. Massage the pesto all over the pork, transfer to the frig to marinate for 1 hour.

While that’s happening cut the potatoes into wedges, lay them out onto a baking sheet add a 1/4 cup of olive oil, fresh chopped rosemary leaves, 2 cloves of minced garlic, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh black pepper. Using your hands toss the potatoes so everything is coated well with the oil, rosemary, and seasonings. Spread the potatoes into one even layer. Transfer the potato wedges to the oven and bake for 45 minutes. Halfway through, turn the potatoes to ensure they’ll be golden brown on both sides. Immediately sprinkle the hot potatoes wedges with Kosher salt to taste.

When the potatoes are 3/4’s of the way done cooking remove the pork from the frig and bring to room temperature.

Once the potatoes are in out of the oven, leave the oven at the same temperature, The pork will take no longer than 11 minutes to cook or an internal temperature of 145 degrees F. Cover with foil and allow to rest for 5 minutes before slicing.

Adjust the oven temperature to 350-degrees F.

Cut the Cuban bread in half and then again in half lengthwise. Slathered both sides with butter, place them onto a baking sheet. Bake for 7 to 10 minutes or until a light golden brown. Once the bread comes out of the oven spread one side of each half with the remaining pesto. Next, add the arugula, the sliced pork, then the bacon, heirloom tomatoes, red onion, and finally the Fontina cheese. Place the top on and slice in half on the bias.

There you have it. The ultimate pork sandwich with roasted rosemary, garlic potato wedges!

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