Asian Inspired Salmon Salad (AKA Sweet Pepper Chutney Salmon Salad)

You know what I think is amazing?  Those moms who raise a bunch of kids and still have time to cook HEALTHY food that the kids actually love, on top of staying within a small budget.  Forget Superman.  I’d like to see Clark Kent try to do that!  To all you supermoms…you are phenomenal and I want to be just like you when I grow up! 😉  Shout out to my sister-in-love, Becca “Jim” Kirkwood, cause she’s got it down!!!

Anywho.  I just started a blog post with a bunny trail, ha.  Let me explain to you why my mind went there!!


Wonderful leftovers.  No, really, I love leftovers!  I have been blessed with the Kirkwood inability to make small portions of food.  Us Kirkwoods (or former Kirkwood in my case) always cook for an army.  It actually works out nicely, because the Kirkwood house is the hang out house…my parents are the cool parents that let all their kids have friends over at any time of night…and ALWAYS find something to feed them.  Usually something ridiculous like steak and mashed potatoes with garlic bread, even if its 11 at night.  Or if they are tired they’ll settle for a never ending supply of corndogs and dad’s famous rice krispy treats with essential oils!  Though my apartment here across the country from them is small…it is already starting to have the same legacy.  We have different people sleeping on our couch all the time, and you know how I love to feed people 😀  But lots of times I cook for an army…and it’s just me and Jay, and I have a lot of leftovers.  I still like it.  Cause that means less money spent next month on meals, cause this month’s meals are stretching out.  However, eating the same thing for dinner three or four nights in a row can get a little….”blah.”  So this brings me back to my adoration for supermoms.  Taking leftovers…and transforming them into something else so the family doesn’t know they are eating the same thing.  And BOOM! You saved lots of MOOOOLAH.  That was one of the first tips my sister in law gave me.  Transform your leftovers to save money and eliminate food waste.  I gave her the deer in the headlights look.  Hooooow do you figure out what to make?!  Well guess what.  I came up with this one.  Yeah baby!  Went from a tasty dinner to a creative, light, Asian style salad…all from my little brain!  Go me!  Not Super Mom yet…but maybe by the time I have kids, I will be good enough at it that I can put on the cape 😉


Wow.  What an intro!  Enough distraction, let’s get down to business 🙂

So, here’s what you need:

  • 1 head Romaine Lettuce (or 2 if they’re small)
  • 3 C Spinach
  • 1 Cucumber, sliced or julienned (I decided to julienne mine because…I was thinking Asian…and when I think Asian, I think about our favorite sushi restaurant, Ruyi Asian Fusion.  And it just seemed like something they would do…because their presentation is never ordinary in any way!)
  • 1/4-1/2 a Red Onion, thinly sliced
  • Half recipe of Sweet Pepper Chutney Salmon (About 1 lb Salmon, and 1/2 C chutney)

Dressing:  (This will make about enough for 2 platefuls of salad.  If you want to be able to dress the whole salad, you can double it. )

  • 1/4 C Olive Oil
  • Squeeze of Flaxseed Oil (Optional)
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Citrus (I used lemon juice)
  • 1/2 tsp Bragg’s Amino Acids ( my Soy Sauce substitute)
  • 1/2 tsp Ginger, paste or minced
  • Dash of Sriracha


And here’s how you do it: (Pretty self explanatory ;))

  1. If you do not have Sweet Pepper Chutney Salmon leftovers but still want to make this fantastically tasty salad, then click on the link and get it started now.
  2. Rinse your romaine and chop or rip it into bite sized pieces, and toss them into a bowl.
  3. Rinse and sort your spinach and add it to the bowl.  Toss with the romaine to evenly distribute.
  4. Slice your onions and cucumbers and scatter on top.
  5. Cut your (cold) salmon into small chunks and scatter on top.
  6. Distribute the chutney evenly over the top.
  7. Whisk together the dressing ingredients and serve on the side.  I do this because I hate it when I dress the whole salad and then we don’t eat it all and it gets soggy and I can’t eat it for lunch the next day.  Booooooo!!


How yummy does that sound?  Let me tell you a secret.  It was REALLY yummy!  And this is like…bare minimum for the salad…I didn’t have much in the cupboards, but think of all the variations you could do!  Here’s a few of my ideas:

  • Add a small can of mandarins, and sub the mandarin juice in for lemon juice.
  • Add raisins
  • Add apple chunks
  • Nuts or trail mix

What can you think of that would be tasty?!


Pictures, ready GO!

Get your veggies ready!  Clean them all, chop them all, and put in a large bowl!

Chutney Salmon Salad 2Chunk your salmon and add it to the top with the sweet bell pepper chutney

Chutney Salmon Salad 3

YUM!  Now take it outside and eat it in the sunshine!!!

Chutney Salmon Salad 4


Seriously, this was perfect for a spring front porch picnic with my husband!!  We took the puppies for a morning walk on a beautiful river-side trail and got some exercise…

Chutney Salmon Salad 1Aren’t they ADORABLE?!  The one on the right is mine 🙂  She needs a hair cut…anyways we started the day with fresh air, exercise, and their cuteness, then shortly after got to sit down in the shade, enjoy the sunshine, and eat something light, fresh, and oh-so-satisfyingly tasty!!  Such a good day 🙂

Chutney Salmon Salad 5Hallelujah!!  Enjoy!  🙂




Grilled Chicken and Chickpea Salad

We eat a lot of salads in this house.  Not puny salads.  No sir.  Salads that will fill your tummy, and ignite your taste buds!!  Salads that you can be EXCITED about!!!  Yeah that’s right.  We get excited about salads.  I don’t think that means we are weirdos.  I think that means that salads are under appreciated ..and we have discovered some fantastic ones!  This one…I haven’t had time to write about yet…but have already made probably three times.  I love it so much.  I asked Mr. Rodgers what his favorite salad is that we make.  He ended up telling me that he loves the cheese balls from our Pear and Cheese Ball Salad, but that over all…this one is so delicious and filling that he would have to say it get’s the title of his favorite!

Here is what you need:

  • 2 Hearts Romaine, chopped or torn into bite sized pieces
  • 3 Good Handfuls of Spinach (approximately…cause let’s just be honest, all of our hands are different sizes!)
  • 2 Large Carrots, peeled and sliced
  • 1 Cucumber, peeled and sliced
  • 1 Bell Pepper of your favorite color, sliced.  I even did half green, half red once.  It was great!
  • 1/4-1/2 Red Onion, thinly sliced.  Again, I must say I believe red onion is something to use “to taste”
  • 1/4 Head of Red Cabbage, sliced
  • 1 Can of Chickpeas, drained and rinsed.  OR a cup or more of dry chickpeas (garbanzo beans), soaked over night and simmered for two hours.
  • 3 Large Chicken Breasts
  • Herbamare Seasoning
  • Black Pepper
  • Some of your favorite dressing, or a recipe of my favorite home made vinaigrette.

Mrs. Rodgers’ favorite vinaigrette!  Though it is entirely out of character for me, I DON’T MEASURE THINGS FOR THIS DRESSING!  But it is FABULOUS! So feel free to give it a try!!! 🙂

  • Olive Oil, about 1/4 C depending on how many servings you are eating at once!
  • A squeeze of Flax Oil
  • A spoonful of sour cream
  • A spoonful of Dijon Mustard
  • A glug of Vinegar of choice
  • A glug of Lemon Juice
  • Hot Sauce to taste

And here’s how you do it:

  1. Heat your grill or grill pan.  
  2. Slice your chicken breasts in half long ways so that they cook faster, and it gives the impression that there is a lot more chicken than there really is 😉
  3. Season the chicken breasts liberally with Herbamare and black pepper.
  4. Grill the breasts till done, it wont take long since they’re halved.  It probably takes about 5 minutes per side on my little grill pan.
  5. Remove chicken and let cool.
  6. Prepare your veggies and place in a large bowl.
  7. Chop your chicken and add.
  8. Toss in the chickpeas.
  9. Prepare whatever dressing you desire to use.  Toss the salad, place on serving plates and top with dressing, OR do it all together in a bowl.  I usually eat this for lunches over a week, so I make a small recipe of dressing at a time and combine it after I have portioned out what I want 🙂

Not too hard, right?  And one of the most satisfying salads you will ever eat!  I actually wake up excited for lunch when I know this is planned!!!  TRY IT!  It’s phenomenal 🙂

Just in case you don’t know what Herbamare is, here you go!!!  It is a seasoned sea salt that adds a kick to your food 🙂  And it’s alllllllll natural baby!

Grilled Chicken Chickpea Salad 1

Slice your chicken breasts in half long ways, and season well with herbamare and pepper.  Grill until done, mine took about 5 minutes per side 🙂

Grilled Chicken Chickpea Salad 3

Prep your veggies!!!  That’s a lot of veggies…and a lot of nutrients!  Yeah baby!!!  Feel free to add or subtract…play with the recipe!  Salads are flexible!

Grilled Chicken Chickpea Salad 2

Put everything in a LARGE bowl.Grilled Chicken Chickpea Salad 4

Look at all that stuff!!!
Grilled Chicken Chickpea Salad 5Toss it together!!!

Grilled Chicken Chickpea Salad 6Done!!!  YUM!