As a nutritionist, I dispense all kinds of words of wisdom. But one I belabor over and over again is the importance of portion control. If only we could eat small amount of food, we wouldn’t need to go into stringent dieting patterns that do much more harm than good. So why not let your kitchen tools help you out a bit in your quest to be slim and trim?
Wherever I may be taking a break from DC, I always hunt around a kitchen shop for this blog and for my own self satisfaction. While in Cape May for the weekend last week, I stumbled upon a darling shop called Love the Cook, so with a name like that, who could resist peeking inside? I think my find, Snapi, a shell shape nautical looking single handed server was inspired by the shore atmosphere. For scooping up one serving portions in well fell swoop, I found a product that could combine health and function together.
Just use one hand to scoop up approximately 1 cup of salad, pasta, veggies or more. Use the Snapi to first toss and then serve just the right amount of food needed. Comes in happy colors, just like the beach is.
SUMMER GRILLED CHICKEN SALAD WITH PECANS AND DRIED FRUIT
makes 4 servings
4 boneless, skinless chicken breasts
2 Tbsp olive oil
salt and pepper
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1 Tbsp honey
2 Tbsp minced fresh herbs (basil, tarragon, parsley, oregano)
1 cup olive oil
1 pound mixed greens
2 cups red seedless grapes, halved
½ cup dried apricots
½ cup dried cherries
½ cup diced dates
½ cup pecans, toasted
1. Prepare the grill. Rub the chicken with the oil and salt and pepper. Cook the chicken on a hot grill for about 4-5 minutes per side. Remove and set aside.
Note from Olga: I did not have a grill, so used a cast iron skillet while cooking and photographing this recipe. Use your meat thermometer to make sure that chicken is cooked through. Mine took a few extra minutes of cooking time.
2. To prepare the dressing, whisk together all the ingredients, except the oil. In a thin stream, whisking constantly, add the oil until incorporated. Set aside.
3. Slice the chicken into thin strips. Toss together all the salad ingredients. Place the chicken on top. Drizzle with dressing and top with pecans. You may have dressing leftover.
Use the Snapi to portion it all out!