Lemon Rosemary Chicken Salad with Marcona Almonds and Cotton Candy Grapes


On a recent trip to the new produce stand, I purchased these yummy Cotton Candy Grapes.

“Description/Taste Cotton Candy® grapes look like your average green grape: oval-shaped, plump and firm. Their taste, however, is something entirely different. The flavor of these seedless grapes is unmistakably just like cotton candy. It is amazingly sweet, with a higher Brix level than the average green table grape and a texture that almost crunches. There is very little tartness, which holds the sweetness on the tongue, and a finish with hints of vanilla.” (from: specialty produce.com)


It was the cute “Fruit People” that lured me in to the produce stand. It didn’t look like much from the outside, but once I was inside, the amount of produce packed into this small space was amazing.

I had originally thought that I would use the grapes to make some kind of dessert, but then decided to try them in a chicken salad.

I’m so glad that I did! The sweet juicy grapes were the perfect compliment to the salty Marcona Almonds.

This salad is great on it’s own but would be amazing on some grilled crusty bread brushed with olive oil and garlic.IMG_20150704_194516836_HDR

The perfect food for a sunny afternoon, on the patio, sipping a glass of Prosecco.


Lemon Rosemary Chicken Salad with Marcona Almonds and Cotton Candy Grapes

  • 2 cups diced Lemon Rosemary Grilled Chicken (see previous post for recipe)
  • 1/4 cup scallions, minced
  • 1/4 cup celery, minced ( I like to include to leafy tops)
  • 1/2 cups Cotton Candy grapes, halved ( cut in half before measuring)
  • 1/4 cup chopped Marcona Almonds ( I used rosemary Marcona Almonds but plain salted will work as well)
  • 1/2 cup good quality mayonnaise
  • freshly ground black pepper to taste

Place all ingredients in a bowl and mix to combine. Add more mayo if needed. No salt is required in this recipe since the chicken as already seasoned and the salt on the almonds add the perfect amount of salt.

Hope you enjoy! Cheers!


July 4th Grilling: Lemon Rosemary Grilled Chicken


Can you believe that July 4th is only a week away? What happened to the month of June???

What will you be doing for this Fourth of July holiday? Camping? Beach trip? BBQ with family and/or friends?

When I was a child we would head to the coast, usually Florence (Oregon), with some other families from church. All of us kids were around the same age, so it was so much fun to go camping with them.

We would usually go to a park/camp ground called Honeyman Park

It was my favorite place to go as a kid. We would play on the enormous sand dunes, rolling around in the warm sand until it had entered just about every orifice. Then cooling off in the lake at the base of the dunes.

honeyman park

After a full day of fun in the sun, we would head back to camp to clean up for dinner. Dad would build a campfire and we would grill up some dinner, usually something simple like hot dogs or hamburgers. Then we would light off some fireworks or sparklers and roast marshmallows.

Oh how I loved those days as a kid. To this day summer is still my favorite time of year.

I don’t do a whole lot of camping these days but still do plenty of get-togethers with family and friends around the grill and an occasional summer bonfire.

Lemon Rosemary Grilled Chicken is a simple grilled chicken recipe that I often use for my BBQ gatherings. This chicken goes with literally everything and is a great addition to pasta and rice dishes and salads.

I will be sharing more recipes this week that will include this chicken recipe. Stay tuned.


Lemon Rosemary Grilled Chicken:

  • 2 pounds boneless, skinless chicken breast
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves fresh garlic, minced
  • 1 tablespoon fresh rosemary, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Place chicken breasts in a gallon size ziploc bag. Whisk together remaining ingredients and pour into bag with chicken. Massage around to coat all pieces of chicken. Marinate for 24 hours for maximum flavor.

Grill chicken until it reaches an internal temperature of 165 degrees. Let chicken rest for 10 to 15 minutes before serving. This allows juices to redistribute.


Serve with everything!





Banana Blueberry Muffins


Summer has finally arrived in Portland. It is supposed to get in the triple digits today, which is unusual for this area. (not that anything about the weather here has been usual this year!)

That means folk’s here will be heading to the coast or the mountains to escape the heat. Portlander’s don’t do heat well.

So, time to pack up the cooler and go, but don’t forget to pack these Banana Blueberry Muffins.

These nutrition packed muffins are great for breakfast on the run or snacking on during those mountain hikes.

I like to cut them in half and slather on a bit of almond butter for an extra protein kick. But, they are also delicious on their own.

I found this recipes years ago in an issue of prevention magazine and has always been a favorite of mine.

Hope you enjoy as well.

Banana Blueberry Muffins:

  • 1 1/2 cups rolled outs
  • 1 cup whole wheat flour
  • 1/2 cup ground flaxseed
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 3 bananas, mashed
  • 1/2 cup skim milk
  • 2 egg whites
  • 2 tablespoons applesauce
  • 1 teaspoon vanilla
  • 1/2 cup fresh blueberries

Preheat oven to 400 degrees. Coat muffin cups with nonstick spray.

In a large bowl mix oats, flour, flaxseed, sugar, baking powder, baking soda and cinnamon. in a medium bowl mix bananas, milk, egg whites, applesauce and vanilla. Pour liquid mixture into flour mixture and stir to combine. Fold in blueberries

Spoon into muffin cups, filling them about 3/4 full. Bake 22 minutes, until golden brown. Let cool 5 mintues, then remove from cups to continue cooling.

Yields about 10 muffins.