Fried Chicken Caesar Salad and Carrot Ginger Bisque

I love home-cooked meals. I love being in the kitchen and whipping up something simple and delicious for my family after a long day of work. Why? Because it gets the creative juices flowing and I get to show off my "skills" to my parents. I enjoy cooking for people and dinner is becoming one of my favorite meals to prepare. I used to always BAKE BAKE BAKE but I noticed I had gained weight and wasn't feeling as "healthy" as I could feel. So for the New Year I told myself I would eat more protein and cook more healthful meals. I would like to introduced one of my favorite meal combinations-- soup and chicken caesar salad! I made a carrot-ginger bisque with a fried chicken caesar salad. I'll be ordering the soup and salad every night! I am proud to say my dad (the excellent cook in the family) enjoyed this healthier meal and was fully satisfied. I hope you enjoy! 

P.S. The soup has been a lovely dish for these cool winter nights... what will I do when the weather warms up?! Eat it anyways. hehe

Fried Chicken Caesar Salad

Yield: 4-5 servings


  • 1 lb fried boneless chicken, diced
  • 1 (5-ounce) container mixed greens
  • 15 cherry tomatoes, washed and cut in halves
  • Caesar dressing
  • Croutons, optional


  1. In a large bowl, combine mixed greens, tomatoes and Caesar salad dressing. Toss well. 
  2. Top salad with fried chicken and croutons. Place in fridge for 20 minutes or until chilled. Enjoy!

Carrot Ginger Bisque

Yield: 4-6 servings


  • Extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 2 lb. carrots, peeled and chopped
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 3 tablespoons fresh ginger, grated
  • 2 tablespoons lemongrass puree (found in produce department)
  • 2 tablespoons garlic, minced
  • 1 (14-ounce) can lite coconut milk
  • 4 cups vegetable broth
  • salt and pepper, to taste
  • parsley, optional


  1. Heat a large soup pot over medium heat. When hot, add oil and butter. When butter has melted, add carrots, celery, onion, ginger, lemongrass and garlic, cook for 5 minutes or until vegetables are soft and onions/celery are translucent.
  2.  Add coconut milk and vegetable broth. Stir in a dash of salt and pepper. Bring to a boil then reduce heat to low and let soup simmer for 20-25 minutes, or until carrots are soft.
  3. Turn off heat and let cool for 5 minutes.
  4. In a heat resistant blender, pour soup mixture into blender and blend until smooth. Repeat task until all of the soup is blended into a bisque. 
  5. Pour into bowls and top it off with fresh parsley. 

Note: Depending on how much ginger flavor you like, add more or less to the soup! It will still taste delicious.


Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be