A Trio of Salads - Prostate Cancer Foundation

Saffron Lime Chicken Salad over Quinoa Tabouli with Hummus in a Dill Yogurt Dressing

Saffron Lime Chicken

4 each	boneless, skinless chicken breast
1/4 cup	lime juice
1 tbsp	lime zest
2 small	onions (medium dice)
1 tbsp	olive oil
1/2 tsp	sea salt
to taste	cracked black pepper
1/2 tsp	saffron

1. Cut chicken into quarters.
2. Place in a bowl with all remaining ingredients.
3. Let marinate in refrigerator for 10-24 hours.
4. Sear in a pan, or on a griddle and finish cooking in a 350 oven until 165 degrees internal temperature.

Quinoa Tabouli

2 cups	cooked red quinoa
2 each	cucumber s (diced and seed; I prefer Persian cucumbers)
1 large	tomato (diced and seeded)
1/4 cup	pine nuts (toasted)
2 bunch	Italian parsley (chopped)
2 tbsp	lemon juice
1 tbsp	olive oil
1 tsp	lemon zest
to taste	sea salt
to taste	black pepper ground

1. Prep all ingredients to above specifications.
2. Place in a bowl and toss.
3. Serve immediately (will hold for 24 hours).

Hummus

2 cups	cooked garbanzo beans (can used canned)
1/4 cup	water
3 tbsp	tahini
1 tsp	garlic
1/4 cup	lemon juice
1/2 tsp	cumin seeds (toasted)
to taste	sea salt
pinch	cayenne
1/4 tsp	roasted jalepeno (optional)

1. Place all ingredients in a food processor and puree.

Yogurt Dill Dressing

1 1/2 cups	plain low fat/fat free yogurt (can use goat, sheep, soy or cow)
2 tbsp	shallots (chopped)
1/4 cup	water
2 tsp	dill (chopped)
2 tsp	mint (chopped)
to taste	sea salt
to taste	white pepper

1. Mix all ingredients together in a bowl or food processor.

Set up

1. Place ½ cup quinoa in middle of plate.
2. Place 4 pieces of chicken around quinoa.
3. Put a dollop of hummus on the side.
4. Drizzle with yogurt dressing.

Turkey Cobb Salad
A play on the traditional high fat Cobb. Use your favorite dressing: 1000 Island, Ranch or Vinaigrette.

1 lb	turkey breast (small dice; you can buy store bought or roast a turkey breast yourself)
2 cups	shelled soybeans (blanched)
2 each	tomatoes (diced)
8 each	eggs (hard boiled; use whites only and dice)
8 strips	vegetarian, turkey or tempeh bacon (cooked crisp and small dice)
2 each	avocados (diced)
1 head	romaine lettuce (washed and chopped)
1/4 head	red cabbage (washed and chopped)

1. Mix cabbage and romaine together. Set aside in refrigerator.
2. Prep all ingredients according to above specifications.
3. Place lettuce mix on plate.
4. Line each ingredient in vertical lines.
5. Serve with your favorite low fat dressing.

Thai Tofu Salad

For tofu

1 lb	extra firm todu (cut into medium triangles)
1-2 tbsp	Thai chili sauce
1 tbsp	Thai fish sauce
1 tbsp	fresh mint
1 tbsp	fresh basil
1 tbsp	olive oil
1 tsp	lime zest
1 tsp	shallots (chopped)

1. Toss tofu triangles with above ingredients.
2. Marinate for at least 24 hours.
3. Sear tofu on a sprayed griddle or in a sauté pan sprayed with olive oil spray.
4. Cook until golden. Set aside.

For salad

4 oz	bean sprouts
2 each small	cucumbers (I prefer Persian sliced on the bias but cucumber will do)
4 each	carrots (peeled and julienned)
1/4 cup	peanuts or almonds or cashews (you choose but chop them)
2 each	green onions (sliced on the bias)
1 tbsp	cilantro (chopped)
2 heads	butter lettuce (washed and leaves peeled apart)

1. Toss butter lettuce with dressing lightly.
2. Place vegetables in 3 corners and tofu in the center.
3. Sprinkle with cilantro, peanuts and green onions.
4. Drizzle with Thai dressing (see below).

Thai Dressing

3/4 cup	lime juice
1/2 cup	agave, sugar or honey
4 tbsp	Thai fish sauce
1 tsp	chopped garlic
1 tsp	chopped shallots
to taste	sea salt
1 tsp	fresh basil
1 tsp	fresh mint
1 tsp	fresh cilantro