This is a definite do again (and I rarely make the same thing twice!). I used a Tuscan herb seasoned olive oil and I think that made a wonderful difference. I also made my own blend of brown rice and (red) quinoa. The red quinoa gave it an attractive color.
This was tasty, quick and a fun twist on fridge staples. Anything to save us from boring, basic brown rice, rotisserie chicken and green salad! I doubled the dressing for extra flavor, used a generous tablespoon of dried basil in lieu of fresh (it's February, after all) and sadly omitted tomatoes because I'm the only person in my family who appreciates them. We actually had some leftover quinoa in the fridge, too, and really enjoyed the different textures. I'll make this again once the ingredients are in season locally.
This was different, unusual. We didn't have heirloom tomatoes so used vine ripened and I think that was a big part that was lacking. I also used dry roasted peanuts not pistachios as that is what we had on hand. Not sure I'd make this again, but I'm glad to try something new.
Superb recipe. We couldn't believe how light and yet filling it was. I used brown rice instead of quinoa/rice. I used cut up mozzarella sticks instead of fresh mozzarella and we doubled the salad dressing. A definite keeper.
This was surprise hit at my dinner table tonight. After eyeing it quite suspiciously, my 9 y.o. ate it right up. DH loved it. Both had seconds. I used feta (about 2 oz) instead of mozzarella because I had it on hand. I think it might have been kind of bland w/o it. I also used brown rice--couldn't find a quinoa/rice mix.
This was actually better than I expected. The chicken basil and dressing all came together nicely. The mozarella was a perfect cheese for this dish, albeit difficult to differentiate from the chicken when it was all combined together. I thought it was tasty and healthy.