Lime and Cilantro Chicken Salad Inspired By The Nordstrom Grill






Lime and Cilantro Chicken Salad

Inspired by the Nordstrom Grill

This salad offers an explosion of colors, flavors and textures. It’s a party in your mouth!

Instead of chicken you can use cooked shrimp.


  • 1/3 C seasoned rice vinegar
  • 1/4 C lime juice
  • 1 tsp garlic
  • 2 tsps chipotle chilies in adobo sauce, chopped small
  • 2 tsps honey
  • 1/2 tsp salt
  • 3/4 C canola oil
  • 1 C cilantro, chopped

Add all dressing ingredients except cilantro to a food processor or blender and blend. Add in cilantro and pulse to combine. Pour into a large glass jar and refrigerate.


  • 1 pound romaine lettuce or mixed greens, chopped
  • 1 to 2 cups tomato, chopped
  • ½ cup roasted red pepper, chopped
  • 3 ears of corn, shucked, grilled or boiled and cut off the cob
  • 2 cups (8 ounces Monterey jack cheese), shredded. For more spice use a Pepper Jack Cheese. You can also substitute Mozzarella or Colby.
  • 1 ¼ pounds grilled chicken, cut up into bite sized pieces
  • ¾ cup pumpkin seeds

Combine all the salad ingredients in a bowl and toss with the dressing.

You can also make a platter salad by layering the items in order above on a large platter and then drizzle dressing over it.


Not Yo’ Mama’s Banana Pudding Recipe by Paula Deen Reduced Calorie Reduced Fat Version

I am by no means endorsing this dessert as “healthy” but when you want a fail-proof, make-ahead, luscious party dessert that your guests will gush over, this is the one to make. I promise you, it will not disappoint!

I’ve modified a few ingredients and it tastes just like Paula’s original recipe.

Not Yo’ Mama’s Banana Pudding Recipe by Paula Deen

Reduced Calorie Reduced Fat Version

  • 1 (12 oz) container reduced fat (Lite) frozen whipped topping, thawed
  • 1 (14 oz) can sweetened condensed milk
  • 1 (8 oz) package reduced fat cream cheese, softened
  • 2 cups skim milk
  • 1 (5 oz) box instant French vanilla, Vanilla or Banana pudding mix
  • 6 large or 8 small ripe bananas, sliced
  • 2 bags Pepperidge Farms Chessmen cookies

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.

Using another large bowl, combine the cream cheese and condensed milk together and mix until smooth.

Fold the whipped topping into the cream cheese mixture.

Add the cream cheese mixture to the pudding mixture and stir until well blended.

Pour the mixture over the cookies and bananas. Using a spatula, spread the filling evenly and press the filling down so that it fills around the bananas. This doesn’t have to be perfect.

Cover with the remaining cookies. Leave an even amount of space between cookies.

Refrigerate until ready to serve.


Easy Slow Cooker Pork Rice Bowls

Makes 4 bowls

For this recipe, you’ll need the slow-cooker pork that you make ahead of time.


1 tablespoon plus 2 teaspoons olive oil, divided

2 cups cooked brown rice or other cooked grain

⅔ cup sliced roasted bell peppers, coarsely chopped

1 teaspoon of your favorite hot sauce

2 teaspoons unseasoned rice vinegar

2 cups shredded slow-cooker pork

1 small heart of romaine, shredded

1 medium, ripe avocado chunks

¾ cup corn kernels

2 medium tomatoes, cored and coarsely chopped

4 ounces shredded reduced fat sharp cheddar cheese

¼ cup cilantro leaves, coarsely chopped

8 Tablespoons pumpkin seeds

Salsa to serve


Heat 1 tablespoon olive oil in a large saucepan or skillet over medium heat. Add the rice, bell peppers, hot sauce, and rice vinegar. Cook, stirring, until the rice is heated through, about 2 to 3 minutes minutes. Divide the rice among four serving bowls.

Microwave the pork to heat it. Or, in the same pan, heat the remaining 2 teaspoons of olive oil over medium heat. Add the pork and cook, stirring often, just until the pork is heated through, about 2 minutes.

Top each rice bowl with equal amounts of pork, then romaine, avocado, corn, tomato, cheddar, cilantro, and pumpkin seeds.