Greek Veggie Salad

Whew! It's definitely summer and hot. We love a fresh yummy salad with dinner... which is usually something thrown on the grill these days! This greek salad is one of our favorites and super fast to throw together. You can also make it a full meal deal by topping it with grilled chicken or shredded Costco chicken! Served with crusty bread or pitas... some fresh fruit... and it's a quick no cook meal!

Greek Veggie Salad

• 1 large cucumber, chopped
• 2 roma (plum) tomatoes, chopped
• 1 (5 ounce) jar pitted kalamata olives (I use black olives)
• 1 (4 ounce) package feta cheese, crumbled
• 1/2 red onion, halved and thinly sliced
• 1 bell pepper, sliced thinly and halved
• 1/2 (10 ounce) package baby greens
• 1/2 (10 ounce) package romaine lettuce leaves
• 
  
• 6 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon Dijon mustard (Good without this too!)
• 1 teaspoon lemon juice
• 1 1/2 cups red wine vinegar

Directions

1. In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, bell pepper, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.

Go Greek!

We visited Chris and Abby in Flagg for Easter and went to a fabulous Greek restaurant called Taverna... we got home and were craving it so created our own Grilled Chicken Pitas from a variety of recipes. WOAH. They are yummy. And healthy too! (Pardon the pics from my iPhone... I was too hungry to mess around with my big camera so they are kind of lame but oh well!)

First make your greek yogurt cucumber sauce- or Tzatziki!! YUMMY! We love this. Ger especially. The recipe we like is below...

Chop up the veggies you want to add to it... Romaine lettuce, tomatoes, cucumbers, kalamata olives... red onions diced... You can add these to your pita without a dressing or toss them together lightly in a greek style dressing. LIGHTLY is the key word... and right before serving. We love it! Recipe below...

Then grill your chicken... or get a Costco chicken... or use leftover meat of some sort. We like brining the chicken, with the recipe below. The chicken comes out so juicy and tender with the yummiest flavor.

Next saute peppers and onions in the greek style dressing you just added to your veggies. Add just enough dressing to cover the bottom of the pan, toss in all the veggies, and saute the peppers and onions just until tender-crisp. This does not take long at all- just a few minutes. Don't overcook- you don't want soggy veggies. :-)

Warm your pitas and then assemble! (Ger hadn't added his salad to it but it was such a pretty picture already- ha!) Greek style yogurt first is best and then throw everything on after that... the veggies/salad, grilled chicken, sauteed veggies, and even some feta cheese if you want! Wrap up if you can... and enjoy. It is such a tasty treat. I mean meal!

Easy Greek Style Dressing

1 ripe lemon, zested and juiced

3 tablespoon red wine vinegar

1/2 cup extra-virgin olive oil, eyeball it

2 tablespoons fresh chopped oregano, 4 stems, stripped of leaves and chopped

3 cloves garlic, chopped

http://www.foodnetwork.com/recipes/rachael-ray/greek-grilled-chicken-and-vegetable-salad-with-warm-pita-bread-for-wrapping-recipe/index.html

Greek Yogurt Cucumber Sauce

• 1/2 cup sour cream
• 1/2 cup plain low-fat yogurt
• 1/2 cup cucumber, peeled, grated and squeezed as dry as possible
• 2 teaspoons red or rice wine vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon Salt and pepper, to taste

In a small bowl, mix sour cream, yogurt, cucumber, vinegar, 1 minced garlic clove, and salt and pepper to taste; set aside.

http://allrecipes.com/Recipe/Warm-Greek-Pita-Sandwiches-With-Turkey-and-Cucumber-Yogurt-Sauce/Detail.aspx

Grilled Chicken (WITHOUT Moroccan Dipping Sauce!)

1/4 c salt

1/2 c sugar

4 boneless skinless chicken breasts

1 TBS oil

Ground black pepper

Dissolve sugar and salt in 1 quart (4 cups) of cold water in a gallon Ziploc bag. Add chicken, press out as much air as possible from the bag and seal. Refrigerate about 20 minutes. (I didn't refrigerate it because I like my meat to come to room temp before cooking, so it cooks evenly.) Preheat grill. Removed chicken from brine and rinse well under cold running water. Toss or brush chicken with oil, sprinkle with pepper. Cook smooth side down until dark grill marks appear, about 5 minutes. Turn and continue grilling, covered, about 3 minutes. Temp should be 160.

CoOkIE AdDicTiOn

I think it's genetically inherited... this cookie addiction we seem to have at our house. Even Allie at 13 months can't get enough. :)

YUMMY. This dough is just as good as it looks... I added extra M&M's of course... Lots of oatmeal- so healthy for you. ;-)

I think Colby's record was 4-5 cookies. (Am I a bad mom?!? Ha) I have posted this recipe before but can't resist posting it again...

We had a fun night of delivering cookies to neighbors and friends- the kids all got to choose one family who they thought needed or would appreciate them. It was a perfect night weatherwise- so gorgeous- we really enjoyed getting out walking and chatting with neighbors!

Bake some up today! Your children, husband, and neighbors will thank you.

Cowgirl Cookies

1 1/3 cup all purpose flour, spooned into measuring cup & leveled
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cooking oats
3/4 cup m&ms
3/4 cup semi-sweet chocolate chips
1/2 cup brown sugar, packed
1/2 cup white sugar
1/3 – 1/2 cup chopped pecans

Stir all the dry ingredients in a large mixing bowl.

Add

1 slightly beaten egg
1/2 cup butter (melted slightly in the microwave)
1 teaspoon vanilla

Mix wet ingredients into dry ingredients. Use the back of a large spoon to work it all together. You may even need to use your hands to get everything incorporated.

Then roll the cookie dough into 1 1/2 inch balls, place on a parchment covered baking sheet and bake for about 10 minutes in a preheated 350 degree oven. I got about 26-28 cookies out of these.

Recipe from: http://www.bakerella.com/mix-things-up/

Yummy new after school snack...

Frosted Banana Bars!

Got this recipe from a neighbor yesterday... made it yesterday... fell it love with it yesterday!

Wish I had the mini choc chips for the top... but the kiddos were like, it's missing something?!? They were the ones that had the idea for the chocolate chips on the frosting because we always make our banana bread with chocolate chips in it. You could even melt chocolate to drizzle on top if you wanted to be fancy! (Probably have to add a TBS of crisco or use the buttons so it would harden and not be a gooey mess.) But anyways, we also added nuts to half the pan and that was my half- ha! Then we cut them after this fab iPhone pic... It's a super easy and yummy recipe that I thought I would share.

Frosted Banana Bars

1/2 cup butter or margarine, softened

2 cups sugar

3 eggs

1-1/2 cups mashed ripe bananas (3 medium)

1 tsp vanilla extract

2 cups all purpose flour

1 tsp baking soda

Pinch of salt

Frosting:

1/2 cup butter or margerine, softened

1 package (8 oz) cream cheese, softened (less fat is fine)

4 cups confectioners sugar

2 tsp vanilla extract

Preheat oven to 350. In a mixing bowl, cream butter and sugar. Beat in eggs, bananas, and vanilla. Combine the flour, baking soda, and salt; add to creamed mixture and mix well. Pour into a 15x10x1 inch pan. Bake at 350 for 20-25 minutes or until bars test done. Cool. For frosting, cream butter and cream cheese in a mixing bowl. Gradually add confectioners sugar and vanilla. Beat well. Spread over bars. Yield: 3 dozen.

(This made oodles of frosting and you know how much I like frosting! You may only use half of the frosting, depending on how thick you like it)

Dover Version: Sprinkle with lots of mini chocolate chips! (Colby thought mini M&M's would be a better idea!) Nuts optional. ;-)

Applesauce Puffs

Lately we have the breakfast dilemma at our house... no one knows what they want... it takes FOREVER listing stuff off for them to finally decide... and then it ends up they will just have a totally gross Hot Fudge Sundae Pop Tart. (Seriously why did I even buy Pop Tarts to begin with?!?) I usually make a smoothie 3-4 days a week for them to go with whatever healthy or unhealthy breakfast they choose :-) but this week I tried making something everyday... and YAHOO! They loved it! Breakfast went SOO smoothly! They loved it, they ate it, they went to school happy instead of frustrated and I got off to my day happy too. No arguing, no frustrations, just a happy fed tummies.

(iphone pics...)

Today I made Applesauce Puffs. They are healthy until...

You dip them in melted butter and sugar/cinnamon! But yummy- they were a hit and everyone loved them. Maybe next time I will try adding the sugar cinnamon to the top before they cook? AND... I do have a muffin recipe to post soon that is totally healthy and super yummy too... it's Colby's new favorite. He even chose left over muffins over cinnamon rolls! Woah. BUT! do try this one. We loved it! Pass along your breakfast favorite to me while you are at it!

Applesauce Puffs

2 cups Biscuit mix (Bisquick)

1/2 cup sugar

1 tsp cinnamon

1/2 cup applesauce

1/4 cup milk

1 slightly beaten egg

2 T cooking oil

Topping

1/4 cup sugar

1/4 tsp cinnamon

2 TBS melted butter

Combine all ingredients (except for 3 topping ingredients) and beat vigorously for 30 seconds. Fill greased 2 inch muffin pans 2/3 full. Bake at 400 for 12 minutes or until lightly golden. Dip top of each muffin in melted butter and then cinnamon sugar mixture. Serve warm.

Homemade Oreos Baked with LoVE!

I've seen the cupcake or cookie stencils you can buy in the store but never gotten them... I had a little wooden heart that I placed on top of my oreos and then sprinkled them with a shaker of powdered sugar and LOVED the results. A stencil can be easily made or just find the object you want to have imprinted!

I am LOVING my I-phone so these pics aren't great, but are the only ones I got before the cookies were gobbled up or taken out to friends and neighbors.

Have the oreo recipe? If not here it is- super easy and the kids LOVE help make them... mixing the ingredients, rolling the balls, helping frost and sticking the cookies together, and even doing the powdered sugar! FUN! ;-)

Homemade Oreos

2 boxes Devi's Food cake mix

1 1/2 cup shortening (love the pre-packaged kind!)

1 tsp vanilla

4 eggs

Frosting:

8 oz cream cheese

1 cube margarine/butter

4 to 4 1/2 cups powdered sugar

1 tsp vanilla

Mix together and then roll into small balls. Place on an ungreased cookie sheet. Bake at 375 for 6-7 minutes... but don't overcook! They should look moist and soft. Cool and then frost!

(NOTE: Mini oreos can be made by measuring out batter with a tsp- then roll in balls. Cook time is 4-5 minutes. These oreos were made with a TBS and took 6 minutes. I think the easiest way to frost is in sandwich bag! Load with frosting and cut corner off- less mess, looks better, and super quick!)

Worlds Fastest and EASIEST Roast Beef Dinner

Ok, this is so amazingly easy and yummy...

Sunday Pot Roast & Gravy

3-4 pound bottom round roast

1 can cream of mushroom soup

1 package lipton onion soup

1 can (using soup can) water

Mix together soup, water, and lipton onion soup packet. Put roast in crock pot and pour soup mixture over. Cook on low for 8 hours.

• Just before meal time heat Costco Mashed Potatoes* in microwave. Only takes 4 minutes.
• Heat up frozen corn in microwave... takes a few minutes...
• Shred/cut roast and serve with mashed potatoes and corn! The Roast should have plenty of gravy to serve over the potatoes and roast.
• If you have fresh bread or rolls that's even better. The easiest and fastest Sunday meal ever.

*If you haven't found the Mashed Potatoes at Costco you are TOTALLY missing out! We are picky potato eaters and they are SOOO yummy. Totally pre-made in microwaveable containers. Creamy and delicious- our kiddos love them too.

Colby... and Chocolate Chip Banana Bread!

Today at lunch Colby rested his chin in his hands with a grin and said, "Mom, why do you not want me to grow up!?!" Priceless! I have really only said to him a few times that I want him to stay just like this forever... and he had thought about it I guess and really wanted to know why! I told him because he was so fun to wrestle and snuggle and hug and play with and I just didn't want him to get any bigger... because then he would be too grown up to play with me. He said, "Well ok Mom but I just am going to get as big as Dover and that's all ok!" Dover is his 16 year old cousin. So finally I agreed after a little more discussion... and we even shook on it. ;-)

He is such a happy and fun kid- he never wants to do anything wrong or dissapoint Ger or I... and loves keeping his room clean! But he is always teasing us and making us laugh- I am so glad that he has one more year of preschool since we have so much fun hanging out together! This morning I think we played Zingo seriously 20 times... he kept putting the pieces in upside down to trick me and was rolling with laughter. So funny. Then we bowled a few times with his set from Pottery Barn Kids. It's kind of nice being so restricted because I get lots of time to just play games with Colby instead of running around doing errands or cleaning or the "me" things. (These pics were taken after church a few Sunday's ago. He stripped down to his undies and lay on his bed with his arms behind his head telling me all about what he learned! I had to take a pic.)

One of Colby's favorite things is my Banana Bread Muffins... with lots of Chocolate Chips. I posted this recipe a while back, but here it is again for those who missed it. Super moist and delicious. Yummy for breakfast, an after school snack... or even dessert. ;-)

CHOCOLATE CHIP BANANA BREAD
1 c mashed bananas
1 c sour cream
1/4 c margarine
1 1/3 c white sugar
2 eggs
1 tsp vanilla extract
2 c all-purpose flour (I do 1 c wheat & 1 c white)
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 c nuts
1-2 c chocolate chips (I always add a full bag! Can also be made without chocolate chips)

Preheat oven to 350. Grease and flour 4 mini loaf pans or 2 regular loaf pans. Combine banana and sour cream, set aside. In large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder, and salt; stir into the banana mixture. Spread the batter evenly into the prepared pans.
Bake in preheated oven for:

20-25 minutes for muffins

35-40 minutes for mini loaf pans

45-50 minutes for 2 regular loaf pans.

Cinnamon Crumb Cake

My kiddos new favorite breakfast is Coffee cake. Colby even begged for it for lunch a few weeks ago and I gave in... and the girlies were thrilled to eat it as their after school snack! We ran out of Bisquick and I was excited to find this recipe in Good Housekeeping... it even has a much better name than "Coffee Cake"... but really similiar. It is just a little sweeter- and you can add nuts to the crumb crust or not which is a great addition. I did half with nuts and half without nuts and it turned out perfect... And I doubled the crumb topping... that's the best part!

Crumb Topping

• 1/2 cup(s) pecans, toasted and chopped
• 1/3 cup(s) packed dark brown sugar
• 1/4 cup(s) all-purpose flour
• 1/2 teaspoon(s) ground cinnamon
• 2 tablespoon(s) butter or margarine softened
• Cake

• 1 1/2 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• 1/4 teaspoon(s) baking soda
• 1/4 teaspoon salt
• 3/4 cup(s) granulated sugar
• 4 tablespoon(s) butter or margarine
• 1 teaspoon(s) vanilla extract
• 2 large eggs
• 2/3 cup(s) sour cream

---

Directions

1. Prepare Crumb Topping: In small bowl, mix pecans, brown sugar, flour, and cinnamon until well blended. With fingertips, work in butter until mixture resembles marbles.
2. Prepare Cake: Preheat oven to 350°F. Grease 9-inch springform pan; dust with flour. On sheet of waxed paper, mix flour, baking powder, baking soda, and salt until combined.
3. In large bowl, with mixer on medium speed, beat granulated sugar, butter, and vanilla 5 to 6 minutes or until mixture is fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
4. With mixer on low speed, add flour mixture alternately with sour cream, beginning and ending with flour mixture, scraping bowl occasionally, until batter is smooth.
5. Pour batter into prepared pan. Sprinkle with crumb topping and gently press into batter. Bake 40 to 45 minutes, until toothpick inserted in center of cake comes out clean. To serve warm: Cool cake in pan on wire rack 15 minutes. With small metal spatula, loosen cake from side of pan and remove, then cool an additional 30 minutes. To serve later: Cool cake completely in pan.

Thank Heavens for Good Friends...

...and chocolate! ;-) After a crazy week last week, this absolutely made Ger and I's night on Monday. My good friend Debbie dropped by some of her amazing Chocolate Bundt Cakes and they are definitely one of our favorite desserts- so divine! They were fresh and warm with that ooey gooey frosting that I could eat just by itself by the spoonful. Wow. Inside are soft and delectable chocolate chips. Yes, I love chocolate- ha! Want the recipe??? I think I have shared it before. It would make a great Valentine's Day Treat- make in a heart shape pan or sprinkle with colorful valentines sprinkles... or drizzle with red or pink frosting!

Debbie's Bundt Cake

1 chocolate cake mix

3/4 cup water

1 small package instant chocolate pudding

3/4 cup oil

4 eggs

1 cup sour cream

1 cup chocolate chips

Mix everything well except for the chocolate chips. Stir them in at the end. Bake at 350. 50 minutes for large bundt cake and 20 minutes for mini bundt cakes.

FROSTING

1 cup sugar

5 TBS butter

1/3 cup milk

6 oz. chocolate chips

Mix all except chocolate chips together in a saucepan. Bring to a boil, cook 1 min. Remove from heat, add chocolate chips. Pour over bundt cake(s). Enjoy!

Syd and Mia's Dinner Day!

As you've seen and read from past blog posts, the girls absolutely LOVE cooking, baking, and making. So for the past month they have been in charge of cooking the meal EVERY Tuesday. They LOVE this. I thought they might do it once and decide it wasn't fun anymore, but they still get so excited every week to choose what they are making, help buy the ingredients (when possible), and putting together the whole meal with minimal help from me. They are 6 and 7 and are quite capable in the kitchen!

The first cooking night they chose Chicken Rolls! One of their favorites.

From mixing the ingredients together (canned chicken is great in these!)... to spraying a pan... to melting butter in the microwave to dip the balls... and rolling them in bread crumbs!

They actually did a great job of rolling the chicken mixture in the balls.

And LOVED doing it.

Chicken Rolls

1 package 3 oz. Cream Cheese, softened

1/8 C butter, softened

1/8 tsp pepper

2 C cooked chicken

2 oz can mushrooms (optional)

1 can crescent rolls

1/4 C melted butter

Italian seasoned bread crumbs

Mix together softened cream cheese and 1/8 c butter. Then add pepper, chicken, and mushrooms. Place 1/4 C. filling on each roll and beginning at top of the roll, roll and seal the edges. Dip in melted butter and roll in Italian seasoned bread crumbs. Place on greased cookie sheet. Bake for 20 minutes on 350. You can also make a sauce with Cream of Chicken Soup and a little sour cream and lemon juice!

Also they have to set the table the night they cook. Colby has been helping set the table other nights... Empower your kids- it teaches them responsibility and hard work and also how many things they really can do!

Another meal that is easy for kids to make is spaghetti!

A pre-made salad with dressing is easy for them to throw together- they used kitchen scissors to cut open all the individual packages.

Fresh & Easy has AWESOME Foccacia Bread- just cut open the package and it's ready to throw on a pan to bake. When we are cooking we talk about everything from why we grease the pan to where the pans are... Why we poke the bread with a fork... and how to turn the oven on. Also when we did the spaghetti they learned how to know when water is boiling, when to add the noodles, etc. I am obviously supervising in and out of the oven but they really do great at most everything else.

They heated up spaghetti sauce in the microwave... put cheese in a bowl for everyone... and it was such a yummy meal! They serve themselves and it is exciting just to see the excitement on their faces of WOW! I made all this. They are so pleased especially to serve Gerron and tell him everything they did and made.

And they always seem to eat so much better when they make it themselves! Interesting how that works huh?!? ;-) But they have already learned a lot... from the cooking and baking aspect to shopping for the ingredients. They love making the list of what they will need... and at the store they even know to look at the labels for the freshest product with the latest date!

Next up... making their own lunches once a week!

What do you do to empower your kiddos? I would love ideas and suggestions!

Soup Season!

Well, we are in the high 60's and low 70's here in AZ but soup is still so yummy on our "chilly" nights! And for this first recipe I have to pay tribute to our TX Cooking Club... Ahhh... i miss those days of the girlies getting together once a month, all bringing a dish, chatting, eating, and I dare say gossiping over scrumptious fare... and then exchanging all the fabulous recipes. Mindy brought this recipe once and we have used it ever since! She got it off allrecipes.com and it is so amazingly tasty.

MeXICAN CHICKEN CORN CHOWDER

• 1 1/2 lbs. chicken, cut into pieces
• 1/2 c chopped onion
• 1-2 cloves garlic, minced
• 3 T butter
• 2 chicken bouillon cubes
• 1 c hot water
• 1 tsp cumin
• 2 c half & half
• 2 c Monterey jack cheese, shredded
• 1 can cream corn
• 1 can green chilies, undrained
• 1/4-1 tsp Tabasco sauce

Brown chicken in butter with onion and garlic. Dissolve bouillon in water and add along with cumin. Boil 5 minutes. Add remaining ingredients and stir till cheese is melted and soup is heated through. Garnish with tomato and fresh cilantro. ENJOY!!!!!!! Note: Half and half can be replaced with 2% milk and it still turns out yummy.

MINESTRONE SOUP

• 4 T margarine (I use low fat)
• 3/4 c chopped onion
• 1/4 c chopped celery
• 1/2 c chopped carrots
• 1 (19 oz) can Cannelli beans
• 1/2 c shredded cabbage
• 1 (14.5 oz) can stewed tomatoes
• 1/2 cup tomato paste (I just dump in some Prego Spaghetti sauce!)
• 1/2 c cubed potatoes
• 1 qt chicken broth
• 2 cloves garlic, minced
• 2 T dried parsley
• 1 tsp salt
• 1/2 c elbow macaroni
• 1/2 c parmesan cheese
• 2 T basil

Melt butter in a heavy pot over medium heat. Add onion, celery, carrots; sauté for a few minutes. Add beans, cabbage, tomatoes, tomato paste, potato, chicken stock, garlic, parsley and salt. Bring to boil, then cover and reduce heat. Simmer for about 1 hour until vegetables are barely tender. Add pasta and basil and simmer 30 minutes more. Serve hot with grated cheese. Note: This is a great recipe because it is always my "throw whatever veggies you have in your fridge and need to use" soup! I never seem to have cabbage so I use cauliflower or zucchini, corn, squash, or even spinach. If you like a thicker soup, you can stir some flour into the broth before adding it.

And from soups on to a salad recipe! And get ready to live- this salad is AMAZING! Tastes like something straight out of a restaurant- it is that good. In fact it is similiar to the French Country Salad at Cheesecake Factory- salad greens, green beans, toasted pecans, goat cheese, etc. This is a must try recipe. When Sydney was in the hospital, it was the day after her surgery and happened to be my birthday... my sweet friend Ashlee brought this salad in for my birthday dinner and I thought she had picked it up somewhere. I ate every last bite it was so scrumptious! One of my best birthday dinners ever. Seriously. So anyways, there's the story with how I came across it and fell in love with it- ha ha!

CHICKEN, GREEN BEAN, AND GOAT CHEESE SALAD

• 8 boneless skinless chicken breasts
• 6 Tblsp. + 1 c. olive oil
• 1/4 c. + 2 Tblsp. soy sauce
• 3 lb. green beans, washed and trimmed
• 3 Tblsp. dijon mustard
• 3 Tblsp. balsamic vinegar
• 3 Tblsp. shallots, minced
• 2 Tblsp. fresh thyme, minced
• 3 c. walnuts, toasted in oven
• 2 heads ornamental kale, or red leaf lettuce, washed, torn into bite size bits (I just use Costco's Spring Mix)

Preheat oven to 450 deg. Lay chicken in large broiler pan. Brush both sides of chicken with 6 tbsp. of olive oil, and 1/4 c. soy sauce. Sprinkle with salt and pepper. Roast in oven for 20 min. Cool slightly, reserve drippings from chicken. Cut chicken into 1/2 inch wide strips, return to pan and coat in drippings. Cool chicken. Meanwhile, cook green beans in lg. pot of boiling salted water for 5 min. Drain and rinse with cool water, put chicken and beans in fridge to chill.

Dressing-Combine remaining 2 tblsp.soy sauce with the dijon and vinegar. Whisk to combine. Gradually whisk in remaining olive oil. Add shallots and thyme, mix well. Chill.

To assemble salad- put lettuce, green beans, chicken in bowl and toss with dressing. Add walnuts and goat cheese and toss a bit more. Yum!