Category: Leftovers

Grilled Chicken Salad with Basil Dressing

If you don’t already know this about me – I’m obsessed with chicken salad. I literally MAKE extra chicken so that I can make salad out of it. But especially in the summer – it’s my go-to lunch, light dinner, or snacking bowl for the whole family – because if anyone loves it as much I do, it’s my kids! And soon, you too!

 

Grilled Chicken Salad with Basil Dressing

1 head rommaine lettuce, chopped
1 carrot, peeled into ribbons|
1 Persian cucumber, sliced into half moons
3 radishes, slice dinto half moons
handful of grape or cherry tomatoes, halved
2 pieces grilled chicken, diced

Creamy Basil Dressing

3/4 cup mayonnaise
4 frozen basil cubes
1 frozen garlic cubes
juice and zest of 1/2 lemon
salt and pepper, to taste
1-2 tbsp water, to thin, if desired

Method:

Chop, mix, toss – you know what to do!

 

Related Recipes:

Asian chicken salad with clementines
green goddess Bissli chicken salad
curry chicken salad
grilled chicken salad with jalapeno honey mustard

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Crispy Rice Sushi Salad

Let’s be honest: leftover rice is rarely exciting. It’s dry, a little clumpy, and often destined for the microwave. But with one simple trick — a sheet pan and a little oil (and spice!) — you’re not reheating rice. You’re upgrading it.

If you’ve ever scraped the bottom of a rice pot and secretly loved those toasty, crunchy bits (or peeled the entire crust off a pot of tahdig!) – THAT’S crispy rice. It’s all about the crrrrunch — nutty, golden nuggets of caramelized crispiness. That texture alone could carry a dish, but when tossed with fresh toppings and punchy sauces, it becomes the foundation of something truly next level.

So move over boring ‘ole sushi salad, and let your CRISPY RICE sushi salad begin!

CRISPY RICE SUSHI SALAD

Crispy Rice
4 cups leftover jasmine rice
2 tsp soy sauce
1-2 tbsp chili garlic paste, sambal oelek or chili crisp
2 tsp sesame oil
2 tsp grapeseed or avocado oil

Salad
1-2 cups leftover salmon, tuna or kani
2 Persian cucumbers, thinly sliced
1/2 cup edamame, thawed
2 scallions, thinly sliced
1 avocado, diced
1 tbsp toasted sesame seeds
1/3 cup spicy mayo
1/4 cup sweet sauce

Method:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spread the rice out. Add the soy sauce, chili paste, sesame oil and grapeseed oil and stir until incorporated. Bake for 35-45 minutes, stirring every 15 minutes until the rice is crispy but not burned.

Transfer the crispy rice to a large bowl. Top with flaked salmon, cucumber, edamame, scallions, avocado and sesame seeds. Drizzle with spicy mayo and sweet sauce and serve.

Related Recipes:

sushi salad
crispy rice carrot salad with harissa 
crispy rice latkes
chili lime crispy salmon

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Devil-ish Egg Chicken Caesar Salad

Sometimes the best meals come from a little fridge foraging. This deconstructed deviled egg chicken Caesar salad was born from a handful of Shabbos leftovers—grilled chicken, day-old sourdough (I always save a chunk for croutons!), and a couple of soft-boiled eggs—and turned into something unexpectedly delicious. It’s got all the bold, briny, umami-packed flavors of a deviled egg, reimagined in salad form with creamy Caesar dressing, crunchy croutons, and savory bites of chicken. It’s hearty, flavorful, and a perfect example of how a few humble ingredients can come together to create something special.

 

Devil-ish Egg Chicken Caesar Salad

1/4 loaf sourdough (5oz), torn into pieces and crumbs
1 1/2 tsp smoked paprika
1/4 tsp kosher salt
4-5 cups curly kale, stems removed, roughly torn
1 1/2 tbsp extra virgin olive oil
2 grilled chicken breasts, diced
3 soft boiled eggs

Umami dressing:
2/3 cup mayonnaise
3 tbsp minced capers
2 cloves minced garlic
1 1/2 tbsp rice vinegar
salt and pepper, to taste

Method:

Preheat oven to 400 degrees. Spread the sourdough onto a baking sheet and mix with smoked paprika, olive oil and salt. Bake until crispy, about 15-20 minutes, stirring every few minutes.

Mix the dressing in a small bowl. Using gloves, massage most of the dressing into the kale, leaving a few spoons for later.

Spread the chicken over the kale, top with sourdough croutons. Drizzle remaining dressing and top with soft boiled eggs.

Related Recipes:

Asian chicken salad
green goddess chicken salad
curry chicken salad
honey mustard chicken salad
kitchen sink chicken caesar salad

Cucumber Salad with Almond Butter Dressing


I grew up eating a pickled cucumber salad with onions that my mom used to serve alongside the gefilte fish on Shabbos each week. I can’t stomach the stuff anymore, but years later I developed a recipe for this almond butter dressed cucumber salad which I absolutely LOVE. When @loganfewd started the viral sliced cucumber salad in a deli container trend, I had to hop on board!

To view the reel on Instagram click here.

Cucumber Salad with Almond Butter Dressing

1 English cucumber, sliced thin
1 large clove garlic
1” piece of fresh ginger
2 tsp soy sauce
1 tsp honey
1/4 cup crunchy almond butter
1/8 tsp red pepper flakes
Juice of 1 lime
Kosher salt, to taste
1 scallion, chopped

Slice the cucumbers directly into a 2lb. Deli container. Using a microplane, grate the garlic and ginger over the cucumbers. Add the remaining ingredients, seal the container and shake vigorously.

Eat immediately.

NOTE: The dressing may seem difficult to mix at first but as the cucumbers start to release water, it will thin the dressing out considerably!

VARIATION: Use peanut butter or tahini in place of almond butter.

Related Recipes:

Hazelnut Chocolate Chip Almond Butter Cookies
Gingerbread Pecan Nut Butter

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Garlic Bread Halibut

If you find yourself having leftover sourdough and fresh fish filles (try saying THAT ten times fast) you KNOW you wanna get in on this new recipe!

To view the reel on Instagram click here.

Garlic bread halibut

2 fillets halibut or any flaky white fish
1 slice sourdough, blitzed until crumbly
1/2 stick butter
2 large cloves garlic, minced
2 tbsp chopped fresh parsley
1/4 tsp dried oregano
Pinch of red pepper flakes
Kosher salt and pepper, to taste

Method

Preheat oven to 425°. In a skillet melt the butter over low heat and add the garlic. Sauté until fragrant, but not browned. Remove from the heat and serve in the breadcrumbs, parsley, oregano, red pepper flakes, and salt.

Season the halibut with salt and pepper and top generously with bread crumb mixture. ‏ Bake for 15 to 18 minutes or until fish is opaque and flakes easily with a fork.

Related Recipes:

Old Bay Fish Tacos
How To Build A Fish Board
Fish Tacos with Savory Plantain Tortillas


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