Chicken Taco Salad

Remember last week when I said no one needs a salad recipe? I still stand by that, and this is again NOT a salad recipe…it is a salad COMPONENT recipe.  There is a HUGE difference (sort of).  We try to eat fairly healthily, and dinner salads are a great way to pack in some extra veggies and lean protein.  But like other things, you can get stuck in a salad rut, which is where these component recipes come in handy.

This recipe is for a marinade.  In this particular instance, I marinated boneless, skinless chicken tenders, though I think it would be great on beef as well, or on seafood (for a shorter period of time).  The Latin vibe of this marinade set the tone for the salad…a Chicken Taco Salad.


We marinated and grilled the chicken, and served it with chopped leaf lettuce, black beans, fresh salsa, shredded cheese and some crushed tortilla chips.  For a dressing, I whisked together lime juice, a chopped chipotle pepper, some sour cream and salt and pepper.  We didn’t have any, but avocado would be great here.

It was a great light dinner, and completely different from the flank steak salad last week. Really, there is no reason to get stuck in a boring salad rut.  Use different marinades and homemade dressings to had some variety to your healthy eating!

Honey Chipotle Marinade

  • 1 lime, juiced
  • 1-2 canned chipotle in adobo peppers, chopped, depending on your desired spice level
  • 2 tablespoons honey
  • 1 garlic clove, minced
  • Handful of cilantro, roughly chopped
  • ¼ canola oil
  • Salt and pepper

Whisk together all marinade ingredients.  In a ziptop bag, combine protein and marinade. If marinating chicken or beef, leave in the fridge over night.  If marinating seafood, about an hour in the fridge should do it.  You don’t want the acid from the lime juice to start cooking the fish!

Which is the best kitchen knife for the money

No person is prepared to spend more than $500 on some pieces of knives. But what if you were told that they are worth the price? wouldn’t you want to buy them then?

My Search for A Good Knife Set

I had a lot of trouble choosing knife sets when I moved out of my parents’ house. I have had more than five knife sets in my kitchen since I started living on my own. Replacing the knives wasn’t a big deal for me because I got the knife sets at a very good and affordable price. The main issues I had with my knives was either the blades getting blunt too fast or the handles breaking off. So I was in dire need of a change.

kitchen knife

My first change was to stop buying knives I knew little about. I decided to do some online research before planning to buy the best kitchen knife. I searched for the best rated knife sets in the market and from my search, I got 10 top knife sets. I narrowed down the number by reading customer reviews on the brands and knife sets as well. I choose the knife set that had the highest rating and best customer reviews. I learnt how important reviews were the hard way. The fifth set I bought barely lasted four weeks.

I visited the nearest retail stores to find out. I found out that the prices were significantly higher than getting the knife set online. For this reason, I decided to get the knife online. The knife set arrived after 3 days and it was in perfect condition. I have been using the set for more than 3 years now without any problems. I am so glad I put some effort and time to search for the best kitchen knife set. It might have cost me more than the previous sets, but it was a worthy investment.

Popular Shun Knives

Shun is a season in Japan where specific foods and fruits reach the time of harvest. A moment of shun is considered to be one which is ready, perfect and fresh and this is what the knives are, just perfect. If you are planning to buy the best kitchen knife, then the shun knives are what you are looking for.

There are a lot of different shun knives sets and we will talk about a few of them which are rated highly by users. The first is Shun DMS300. It contains a paring knife 3.5 inch, chef knife 8 inch and utility knife 6 inch which is packaged in a kind of gift box. The box is really nice, in fact you can gift someone and they would think you actually wrapped it. The blades are high carbon and are resistant to rust.

Shun Kitchen Knife Precision

One thing to be aware of when it comes to the shun knives, never use them on joints, bones or even frozen foods. They are not made for those kinds of tasks. For chopping bones, its recommended to use the Shun Meat Cleaver. To avoid wearing them off fast, try and use them correctly, as it should be on a daily basis, not only sharpening the blades. Avoid also storing them just anywhere, after using them, return them to their box set.

Steak au Poivre



Steak au poivre sounds as if it would be difficult, but it is actually quite simple to prepare, and makes an easy and elegant (perhaps somewhat pricy) meal. Essentially it is a sautéed steak, with a quick pan sauce. This version made with black peppercorns and Sichuan pepper tastes bright but not overpoweringly peppery or boozy. If you serve it with scallion-mashed potatoes, your home cooked steak au poivre will put the best neighborhood bistro to shame.

Featured in: Mastering Steak Au Poivre.


4 beef tenderloin steaks, 6 ounces each, cut 1 inch thick
1 tablespoon coarsely crushed black pepper
1 teaspoon coarsely crushed Sichuan pepper
2 tablespoons unsalted butter
2 large shallots, finely diced
1 ½ cups rich beef or chicken broth
1 tablespoon Cognac or bourbon
¼ cup crème fraîche
1 bunch watercress, for garnish


  • Put steaks in a shallow dish and season well on both sides with salt. Sprinkle black pepper and Sichuan pepper evenly over steaks. Press pepper into both sides with hands and leave for 10 minutes.
  • Put a large cast iron skillet over high heat. When surface is nearly smoking, swirl 1 tablespoon butter in the pan and add steaks. Adjust heat as necessary to keep steaks sizzling briskly.
  • Cook for 2 minutes on first side; seared side should be nicely browned. Flip and cook for 2 minutes more. Transfer steaks to a warm platter.
  • Make the sauce: Add 1 tablespoon butter to the pan. Add shallots and sauté for a minute or so, stirring, until they begin to brown. Add broth and bring to a brisk simmer. Add Cognac and continue to simmer until reduced by half, 3 to 4 minutes. Stir in crème fraîche and cook until sauce is lightly thickened.
  • Return steaks to pan to warm, spooning sauce over them and turning once. Arrange steaks on platter or individual plates and top with more sauce. Garnish with bouquets of watercress and serve immediately. (Source)