A couple of recipes--*

My new job allows me the creativity to put my own recipes out there, so I've been working on some development and wanted to share a couple that I'm particularly proud of:
(keep in mind that you might want to scale down a bit or have leftovers for a while...)

Sunshine Chicken Salad
10 lbs. grilled chicken breast
1.5 lbs. carrot julienne
2 red pepper, 1/4 in. dice
2 yellow pepper, julienne
1 lb. red onion, 1/4 in. dice
1 bunch cilantro, coarse chop
zest and juice of three limes
2 inch chunk of fresh ginger, grated
salt and pepper
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dressing:
1/3 c. honey
1 can coconut milk
1 cup fresh orange juice

I think next time I might double the quantity of dressing and let the grilled chicken sit in it to suck up the acid and moisture, then dress the whole salad with the remaining dressing. If I did this, I would hold off on the cilantro and add that before dressing and serving. Also, sliced almonds would probably be nice in this. If you try it, let me know what you think.


Orange-Rosemary Nutted Pilaf
(I don't have great measurements for this one, I just threw it together...)
Wild rice blend (I used Lundmans)
quinoa (about 3/4 of the cooked quantity of the rice blend)
asparagus
fennel
red onion julienne
portabello mushrooms, sliced
dried cranberries
toasted, sliced almonds
toasted, chopped pistachios
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orange juice
orange zest
fresh rosemary, chopped
olive oil
honey

I roasted the asparagus, fennel, onion, and mushrooms and added to the cooked rice and quinoa (*note: rinse your rice before cooking it to avoid starchy mess)...added cranberries and nuts, dressed with the orange juice-rosemary-oil-honey dressing. I think it was about 1 cup oil, 1/4 cup honey, 3 oranges zested, 3 tablespoons finely chopped rosemary. Play around with it; it's a very forgiving recipe and the proportions should be more to taste than anything else. Salt and pepper, of course.

I'll edit the post if I can figure out the exact proportions on these, but in the meantime, I hope you enjoy!