Grilled Chicken Salad

Last night we grilled chicken breasts using my favorite Apple Rosemary marinade. Fortunately, there were two left over, so I made my favorite chicken salad. Here's the recipe.

2 Grilled Boneless/skinless Chicken breasts chopped
1/2 Medium Apple diced
1/2 C Dried Cranberries
1/2 C Pecans pieces
1/2 C Sweet Onion chopped
1/2-3/4 C Mayonnaise
1 T Honey Mustard
1 T Stone Ground Mustard
Salt & Pepper to taste

In a medium bowl mix the chicken, apple, cranberries, pecans, and onion. In a small bowl mix together mayo, mustards and salt & pepper. Pour over the chicken mixture, stir together.

Apple Rosemary Marinade

Here is the recipe for the Apple Rosemary Marinade for the grilled chicken breasts. This marinade also works well on pork.

1/2 C Apple cider or juice
1/4 C Apple cider vinegar
1/4 C Olive Oil
3 T fresh Rosemary chopped
2 T Honey
2 T Stone Ground Mustard

Mix together and pour over chicken or pork. Marinate in the refrigerator for 6 hours or overnight.

Seafood Lasagne

Adapted from The Silver Palate Goodtimes Cookbook, by Julee Rosso & Sheila Lukins. I used to make this fairly often before kids, and had forgotten how good it is.

Sauce

1 pound medium-size shrimp, shelled, deveined, and poached briefly (I used precooked)

1 pound scallops, poached briefly

1 jar (24 oz or larger) Vodka sauce

1 box no cook lasagne noodles

Filling

1 pound container ricotta cheese

8 ounces cream cheese, room temp

2 eggs

1 package (10 ounce) chopped frozen spinach

1 pound cooked lump crabmeat

1 bunch scallions, sliced

1 tablespoon dried basil

Salt & pepper to taste

2 packages sliced mozzarella cheese

Preheat oven to 350. Butter or grease 13" x 9" pan

1. Mix vodka sauce, scallops and shrimp.
2. Beat ricotta, cream cheese and eggs in a mixing bowl until smooth. Stir in spinach, crabmeat, scallions, basil and salt & pepper to taste.
3. Spread a thin layer of sauce without seafood in the bottom of pan. Top with a layer of noodles. Cover with half of the seafood sauce and then half of the crabmeat filling.
4. Then add a layer of mozzarella cheese followed by a layer of noodles. Top with the remainder of sauce followed by the filling. Cover with the remaining mozzarella.
5. Bake until the top is bubbling and browned, about 50 minutes. Let stand for 10 minutes before serving.