The Chicken-Salmon Challenge Gameplan

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Day 1
Chicken with Orange-Sage Sauce with Herbed Cheese-Stuffed Bread Twists

Day 2
Chicken and Vegetable Spring Rolls

Day 3
Roasted Miso Salmon with Lemon and Cilantro with Rosemary Roasted Yukons

Day 4
Salmon Salad with Red Chile-Caesar Dressing

Meal #1
Chicken with Orange-Sage Sauce

• Season chicken with salt and pepper and sear in pan.


• In a medium bowl, whisk together the orange juice, Dijon mustard, cornstarch, thyme, and sage leaves. Add mixture to the same pan as the chicken and bring to a simmer.


• Simmer for 2 to 3 minutes to thicken sauce and thoroughly cook chicken.


• Serve only 4 of the pieces with all of the sauce. Reserve the remaining chicken for Chicken and Vegetable Spring Rolls.

Herbed Cheese-Stuffed Bread Twists

• Unroll 1 container refrigerated breadsticks and make a "canal" down the center of each breadstick.


• Fill each canal with herbed cheese and fold over breadsticks to seal.


• Stretch and twist into 8-inch twists place onto baking sheet. Brush with egg wash and bake.


• Serve with chicken and enjoy!

Meal #2
Roasted Miso Salmon with Lemon and Cilantro with Rosemary Roasted Yukons

• In a small bowl, whisk together fresh lemon juice, rice wine (mirin) and miso paste.


• Season 6 salmon fillets with salt and pepper and brush with lemon juice/rice wine mixture.


• Dice 6 Yukon gold potatoes and toss with olive oil, rosemary and salt and pepper, to taste.


• Place both the salmon fillets and the seasoned potatoes on a baking sheet and roast for 20 to 25 minutes, until both the fish and potatoes are fork-tender.


• Serve only 4 of the salmon fillets and all of the potatoes, garnished with cilantro.


• Reserve the remaining salmon fillets for the Salmon Salad. Enjoy!

Meal #3
Chicken and Vegetable Spring Rolls

• Dice the 2 reserved chicken breasts.


• Add to a large skillet along with: shredded carrots and cabbage, minced garlic, minced ginger, reduced-sodium soy sauce and sesame oil. Cook until the vegetables wilt.


• Add chopped fresh scallions and soaked cellophane noodles to the wilted vegetables and toss to combine.


• Top spring roll wrappers with an equal amount of chicken mixture.


• Roll up and place into a steamer basket or colander over simmering water and steam for about 5 minutes.


• Remove from the basket and serve with soy sauce, if desired. Enjoy!

Meal #4
Salmon Salad with Red Chile-Caesar Dressing

• In a blender or food processor, combine: fresh lemon juice, olive oil, grated Parmesan, garlic cloves, anchovy paste, red chile paste, Dijon mustard and Worcestershire sauce and process until smooth.


• Season with salt and pepper.


• Top romaine lettuce with reserved salmon pieces, seasoned croutons and dressing. Enjoy.