Chicken Cherry Salad

Before I start today's dinner I wanted to report back that the Swordfish turned out great! The pistachio crust was very easy and tasty, and I think it would go well with chicken, pork, or steak. Ok, on to Chicken and Cherry Salad. Hallelujah, bing cherries are in season and happen to be one of my favorite fruits. Besides being tasty, they are super healthy with plenty of antioxidents and are supposed to help reduce inflammation - a common affliction with us active crossfitters.

If you follow this blog, you will quickly figure out that this is a variation of one of my favorite standbys - coleslaw salad. Never the less, here is a fresh twist that is super delicious. Hope you enjoy.

Chicken Cherry Salad
Ingredients:
1-2 cups shredded cabbage (bagged coleslaw in the bagged lettuce section)
chicken breast cooked and chopped (I use a breast from a rotisserie chicken)
10-15 bing cherries pits removed and chopped
1/4 cup chopped pecans
1/4 cup crumbled goat cheese (optional)
Boathouse Blue Cheese Vinagrette Dressing

Toss all ingredients together and devour.

Pistachio Encrusted Swordfish Steaks

I am almost embarrassed to update my blog since I have been on such a long haitus! Well, after a week in Mexico I am anxious to put the chips and margaritas behind me and hunker down for some healthy eating. Spending a week by the sea has awakened my seafood yearnings so today is Pistachio Encrusted Swordfish Steaks.

Pistachio Encrusted Swordfish Steaks

Ingredients:

6 swordfish steaks

1 cup veg. broth

Crust:

8oz dry roasted pistachios

1/3 cup cilantro - hand chopped

2 tbpn olive oil

salt and pepper

Pulse pistachios 20 sec to make a breadcrumb consistency. Mix in bowl with chopped cilantro, oil, and salt and pepper. Set aside

Preheat oven to 400. Salt and pepper both sides of steaks and place on foil lined tray. Spread crust on top of steaks and pour veg. broth at bottom of pan (steam from broth keeps the fish moist). Bake in oven for 8 min and then broil under high heat for another minute or two to brown the top.

I plan on squeezing a little lemon juice on top and serving with sauteed spinach and papaya chunks. I will report back tomorrow with a new recipe and let you know how the swordfish turned out.