Recipe for Almond and Sesame Asian Chicken Salad.
A great way to secretly pack your family’s diet with a ton of vegetables.
Asian flavors mixed in with almond butter topped off with a cup of cooked chicken makes this scrumptious dish a meal-worthy weeknight salad.

The first time I published this recipe was back in July of 2014. Since then it has been a favorite on the blog. So I thought I could update the recipe with a quick how-to video and some new photos.
As you will see in the video, it is a great way to pack a ton of vegetables to your diet. The Asian-style sauce is flavored with almond butter, which is then topped off with sliced almonds. If you are not a fan of almond butter, feel free to substitute it with peanut butter and chopped peanuts.

Recipe for Almond and Sesame Asian Chicken Salad: A veggie packed chicken salad flavored with Asian flavors mixed in with almond butter.

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  • Gaby - This sounds like a delicious recipe! I love your blog, beautiful photos, nice design and tasty dishes!ReplyCancel

  • Janette@culinaryginger - My favorite kind of salad. I eat homemade almond butter everyday, and I used it in an Asian dressing and have to say I love it more than peanut, beautiful recipe.ReplyCancel

  • Caitlin @ teaspoon - I like the sound of almond butter as a salad dressing base. This salad looks amazing, I just need to be in the right mood for all the chopping 🙂 I’m curious to find out about your friend’s dip as well! Hopefully you will post it one day.ReplyCancel

    • Aysegul Sanford - Hi Caitlin,
      The salad dressing is pretty much the same thing as the dressing.
      And believe me, the chopping is not that much work. It is totally worth it.. 🙂

  • Maggie - I never used almond butter in cooking before but the recipe looks so delicious! Just pinned and saved! 🙂ReplyCancel

    • Aysegul Sanford - Thank you Maggie! It is just a great alternative to peanut butter and gives it a different/unexpected flavor.:)ReplyCancel

  • Amy - Made this for dinner and loved it! The chopping was a breeze with my food processor – gotta love that thing. I also was working with frozen chicken and so put the oil and soy sauce on it while it thawed in the fridge overnight. It was so tender and delicious after baking it the next day! This salad is just right and I’ll definitely make it again.
    Thanks Aysegul!ReplyCancel

    • Aysegul Sanford - Hi Amy,
      Thank you so much for your kind words. I am so happy to hear that you enjoyed it.
      This recipe is a regular in our house as well.
      I love the idea of marinating it in oil and soy sauce. Thanks for letting me know.
      Best – AysegulReplyCancel

This Lime Drop Martini is a refreshing cocktail made with mint flavored simple syrup. I created this recipe in partnership with Powell & Mahoney using their simple syrup. Made with cane sugar, I find their simple syrup to be a time saver and keep a bottle of it in my home bar at all times. 

This post is sponsored by Powell & Mahoney Cocktail Mixers, but as always all opinions are my own.

Recipe for Lime Drop Martini made with mint flavored simple syrup.

Temperatures are rising here in Vermont. It is happening very slowly, but it is getting more noticeable by the day. Our local friends say that summer will come overnight. One day we will wake up and it will be 80 degrees until the end of August. To say “I cannot wait!” would be an understatement. The fact that tomorrow is Mother’s Day and it is still only 50 degrees outside is a new concept that I am getting used to. Still, I am super excited for summer as they say Vermont summers are beautiful.

Speaking of Mother’s Day and summer, today’s recipe, Lime Drop Martini, is perfect for both tomorrows Mother’s Day celebration as well as any party that you are planning to throw this summer. I know most people are big fans of lemon drop martinis, but I personally love its sister cocktail made with fresh squeezed lime juice just as much. This recipe is refreshing and just enough sweet to satiate your senses. Plus, it comes together in less than 10 minutes. (more…)

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  • Chrissann - This is beautiful and looks so delicious! I particularly loved the video. 🙂ReplyCancel

  • Traci | Vanilla And Bean - I’m in looove with this cocktail, Aysegul! SO refreshing.. perfect for anytime a refreshing cocktail is needed (and for me, that’s anytime of year!). It’s slloooowly warming here too.. but it’ll be August before I can call it warm 😀 Gorgeous video and I’m loving that festive little lime twist! 😀 ReplyCancel

    • Aysegul Sanford - OH you and me both! I can have this cocktail everyday. Oh wait, I am having it everyday :)))
      Thank you so much for your encouraging words about my video. As you know, it is a lot of work, but in the end it is all worth it.
      Can’t wait to see your videos. <3 Cheers my friend!ReplyCancel

Recipe for a Mediterranean Lemon Chicken cooked and served with Olives and Potatoes
Braised chicken thighs surrounded with potatoes, olives, lemon slices, and fresh thyme and baked in the oven for a meal all prepared in one-pot in less than an hour. 

Recipe for Mediterranean Lemon Chicken with Olives and Potatoes - A one-pan weeknight chicken dinner made with lemon slices, olives and potatoes.

Are you a part of a cookbook club? I have always wanted to, but never been able to find a group that I wanted join. That was until we moved to Manchester.

A few weeks after we moved to our new hometown back in February, while we were still staying at a hotel, a new friend I made suggested that I should check the activities in the local library. It was a very cold snowy day and I was looking for an opportunity to meet new people and do some more exploring. Coincidently, on the library’s website there was an announcement about a cookbook club gathering on that day. I decided to check it out and immediately drove to the library. It was one of the best things I have done as I have been enjoying the monthly cookbook club gatherings since then.

A group of mostly retired ladies get together once a month and talk about what they have been cooking, their favorite cookbooks and other cooking adventures. I am probably the youngest of the bunch, but I love the company and learn so much from everyone in the group. More than anything, it is so different from the circles that I am in day in and day out and it gives me a different perspective. (more…)

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  • Emily - Your cookbook club sounds so refreshing and like such a good way to be involved with your local community.  I love meeting with older people- they have such a unique perspective on life.  What a classy recipe here with the bright lemons, salty olives, and fresh thyme.  So many of my favorites!  Going on the “to make” list.  🙂ReplyCancel

    • Aysegul Sanford - Yay! So glad to see you are back at your computer. Yes, the cookbook club friends are SO much fun. Such a different perspective, you know?
      Cheers and as always THANK YOU for stopping by my dear friend. <3ReplyCancel

Celebrate Cinco De Mayo with Strawberry Champagne Margaritas!
This margarita recipe is not much different than your usual margarita recipe, but it is topped off with a healthy dose of Champagne.

Take your margarita game to the next level with this Strawberry Champagne Margarita: Step by step guide to how to make margaritas

Hi friends! Are you ready for Cinco de Mayo? I do not know if you celebrate it or not, but when it comes to us, we’ll take any excuse to eat embarrassing amount of Mexican food and drink margaritas. This year, we are invited to a house party with our new friends here in Manchester. I am in charge of the dessert, but I may sneak this Strawberry Champagne Margarita with me. I suspect no one will have an issue with that, right?

If you have never had a champagne margarita before, I am here to tell you that you are in for a treat. These margaritas has just right amount of sweet and salty with a strawberry twist, making them perfect for the season. Below is a quick how-to photo essay for one serving. (more…)

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  • jess larson | plays well with butter - i love your step by step guide!  margaritas are my favorite cocktails (like, 100% favorite ever), but i’ve never added champagne to mine!  i like the way you think… =) xxReplyCancel

    • Aysegul Sanford - Thank you Jess. They are a favorite in our household as well.
      Champagne is a game changer in this recipe. I hope you’ll try it some time.

  • Lynn | The Road to Honey - It sounds like you and your hubby are just like me and my hubby.  We too are never short on excuses to gorge ourselves silly with Mexican food and drink.  As for your party. . . I personally think that you could count these margaritas as a dessert. . .but that’s just me.  I absolutely adore how fresh and vibrant these beauties look. . .and the splash of champs adds such an elegant touch.  P.S.  The photo essay is such a great idea.  ReplyCancel

    • Aysegul Sanford - Thank you Lynn.. I agree, this would be a perfect dessert.
      I agree with the photo essay.. I was thinking about a creative way of photographing it and this idea came about as I was making the drink. It wasn’t planned at all. Luckily, the light cooperated as well. I love how it turned out.
      I plan to do more of these. Thank you so much for your input. 🙂ReplyCancel

  • Bea - OMG!I’m drooling here!Girl!I can’t wait to try this recipe!(Sorry for all the shouting hahaha!)ReplyCancel

  • Five Little Things for Cinco De Mayo | Kitchen Confidante - […] Strawberry Champagne Margaritas from Foolproof Living Cilantro Jalapeno Margarita from A Thought for Food Prickly Pear Margaritas from Pink Patisserie Raspberry Iced Tea Margarita from Boulder Locavore […]ReplyCancel

These gluten-free carrot coconut cupcakes are sweetened with maple syrup and bananas. They are flavored with warm spices like cardamom, cinnamon, and all-spice.
Although the cream cheese frosting turns them into delicious and pretty cupcakes, they are moist enough to be served without the frosting just by themselves as muffins.

Gluten-free, maple and banana sweetened carrot coconut cupcakes

For over a few weeks, I have been doing some spring cleaning on the blog by going through some of my old posts to see which ones need an updated. Embarrassingly, back when I first started blogging in 2013 I had no idea what I was doing. I didn’t know much about writing recipes or taking photos that will make people want to make that recipe. Now 4 years later, I learned so much that I feel like it would be better if I were to go back and give a face lift to some of the old recipes that I know to be 100% foolproof and delicious. (more…)

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  • Chrissann - Irresistible is right – these cupcakes rock!! 🙂ReplyCancel

  • Russell from Chasing Delicious - What beautiful and delicious cupcakes! I am loving every ounce of this recipe.ReplyCancel

    • Aysegul Sanford - Hi Russell,
      These cupcakes are delicious.
      I am glad you liked it.

      PS:For the last 30 minutes, I have been surfing on your blog and I must say I am loving every ounce of it! 🙂 – I am a fan now! :))ReplyCancel

  • Maggie - Love those cupcakes! I really like carrot cake and banana bread, but imagine to combine them together! I don’t know about cooking gluten free food. Hope the whole purpose flour will work just fine for me.ReplyCancel

    • Aysegul Sanford - Hi Maggie,
      I don’t really know about gluten-free cooking either but I am learning. I have been experimenting with coconut and almond flour lately and it has been really fun.
      Still, I have a long way to go…
      Thank you so much for stopping by.
      Cheers – IceReplyCancel

  • Ruth - Hi,
    I made these and they were delish but I used plain ‘normal’ flour instead of almond and gluten free flour. I was just wondering if this would affect the baking time because I had them in the oven for about an hour and even after that the inside was still gooey. Is that their normal texture? I also made your granola yesterday too-delightful!
    Thanks, Ruth (in Saudi Arabia)ReplyCancel

    • Aysegul Sanford - Hi Ruth,
      I am so glad to hear that you like the granola. It is a staple in our house. My husband loves it. 🙂

      For the cupcakes: Yes, that could be the reason. What makes this recipe so special, in my opinion, is the almond flour. Almond flour bakes much faster than the regular flour. In terms of the inside being gooey, I do not think that it should be like that. Instead it should be moist but cake-like crumbly.
      I am not sure if they sell almond flour in where you live but it is quite easy to make at home. All you have to do is to put some unsalted almonds in a food processor and pulse them several times being careful not to overdo it. You do not want it to turn into almond butter.:)

      Thank you so much for stopping by! Let me know if I can help in any other way.
      Aysegul – IceReplyCancel

  • Michelle - These look delicious. Think I’ll try them with a vegan butter (I’m vegan) plus chickpea water as a substitute for the egg whites. They look really nice tho, and lovely photos 🙂 Thanks!!ReplyCancel

  • fatimah - so yummy! and the photos are gorgeous! ReplyCancel

The Ultimate Potato Salad, AKA my mom’s go-to potluck/party dish. I am following her steps and still to this day, always make a big bowl of this salad every time I am asked to make a dish for a party. And it never fails; I get asked for the recipe every.single.time.

Hello friends! Today’s recipe is an update of an old post. I first published this recipe 3 years ago and since then it has been a reader favorite. Therefore, I am updating the recipe with a quick how-to video, a few new photos and a nutrition label. The old post is still below, if you want to read the funny story that I shared back when I first published this recipe.

The Ultimate Potato Salad: An easy and quick to make vegetarian potato salad perfect for any potluck or parties.

Like I mentioned earlier, this salad has been my go-to salad every time I am asked to bring a dish to a gathering. I find that it is a crowd pleaser and perfect party food. Over the years, I made a few changes to it, but I guess the biggest change is the fact that I no longer use mayonnaise. Instead, I use vegenaise. Nowadays, most supermarkets sell vegenaise in their refrigerated section. There are so many kinds of vegenaise out there, but I usually go for ones that is made with aquafaba and grapeseed oil as I find them to be healthier.

This recipe easily serves 6 people (in appetizer portion), but if you need to double the recipe feel free to do so.
With all this being said, I know some people are not a big fan of mayo in potato salads. If you are one of them, may I suggest this Baby Potato Salad with Sun-Dried Tomatoes and Caper Dressing? (more…)

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  • Ala - Aw, what a perfect story. That’s so lovely–isn’t the power of food just amazing? So glad it all worked out well for you and your families, though I have no doubt it would have either way <3ReplyCancel

    • Aysegul Sanford - Ala,
      You are soooo sweet. We love our new family. I got very lucky with my in-laws.. 🙂
      Thank YOU!!

  • zerrin - Ayşegül, enjoyed reading your story. I can imagine how nervous you are as it’s the first meeting for both families, but your mom definitely knows what to do. Moms always find a way to make us feel betters, don’t they? And this potato salad is just how I like. It’s the season of making such light dinners here and I will be making this salad quite often.ReplyCancel

    • Aysegul Sanford - Hi Zerrin,
      Thank you so much for your nice comments. Yes, I was pretty much of a nervous wreck but it all worked out at the end. Good food definitely helped.
      This potato salad is really out of this world. 🙂
      Thank you!

  • Sevil sebatlı - Bu salata,annenin en sevdiğim patates salatası.Nefis yapardı.Tarifini almak hiç aklıma gelmedi.Ne zaman lazım olsa,Ayşen bana ,yalnız bana değil herkese severek yapardı.İyiki tarifi bloguna koydun.Bu muhteşem lezzetli salatayı yapabilirim canım.sevgiler..ReplyCancel

  • Monica - Loved your story around this recipe. I am looking forward to make your version of the potato salad for this weekend instead of my own mother’s version. I am sure it will be delicious!ReplyCancel

  • ayla akkoç - how can I forget the dishes and salads that my beloved friend Ayşen served us in her own unique style. everybody is missing her.


  • Sophia MacKenzie - What a great story and such a beautiful dish, Aysegul! I’ve been loving your videos these days! <3ReplyCancel