What's healthy that goes great with chicken burgers?

Question

I was thinking some kind of salad.

Also, what besides a salad, would also go good?

Thanks!

Answer 1

Some fresh fruit would be good.  

Answer 2

mashed potatoes, coleslaw, fruit salad

Answer 3

Salad goes with just about anything

Answer 4

green salad, and corn on the cob

Answer 5

I made turkey burgers last week and served them with some homemade rosemary oven fries.

The recipe is for a family of 4, but you can reduce it to suit your needs.

6 medium potatoes, peeled and cut into wedges

1 tbs. olive oil

1/2 tsp. of dried rosemary

pinch of salt

pinch of black pepper

Directions

1. Heat oven to 450.

2. Mix potato wedges, olive oil, rosemary, salt, and pepper in large bowl.

3. Place on to baking pan sprayed with non-stick cooking spray.

4. Bake 40-45 minutes.

Answer 6

Asian Noodle Salad

SALAD:

1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage

1/2 to 1 head sliced purple cabbage

1/2 to 1 bag baby spinach

1 red bell pepper, sliced thin

1 yellow bell pepper, sliced thin

1 orange bell pepper, sliced thin (if available)

1 small bag bean sprouts (also called “mung bean sprouts”)

3 sliced scallions

3 peeled, sliced cucumbers

½-1 bunch chopped cilantro

1 can whole cashews, lightly toasted in skillet

DRESSING:

Juice of 1 lime

8 tablespoons olive oil

2 tablespoons sesame oil

6 tablespoons soy sauce

1/3 cup brown sugar

3 tablespoons fresh ginger, chopped

2 cloves chopped garlic

2 hot peppers or jalapeños, chopped

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.

*Dressing keeps up to three days before serving

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Bibb Salad with Basil Green Goddess Dressing

1 cup good mayonnaise

1 cup chopped scallions, white and green parts (6 to 7 scallions)

1 cup chopped fresh basil leaves

1/4 cup freshly squeezed lemon juice (2 lemons)

2 teaspoons chopped garlic (2 cloves)

2 teaspoons anchovy paste

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup sour cream

3 heads Bibb lettuce

2 to 3 tomatoes

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)

Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.

--Ina Garten

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ELEGANT SCALLOPED CORN

17 oz. can cream style corn

1 c. cracker crumbs

1 c. diced celery

1/4 c. diced onion

3/4 c. American cheese, cut into small pieces (velveeta)

1 tsp. salt

2 eggs, well - beaten

1/2 cup melted butter

1 c. milk (or half and half)

Parsley

1/4 tsp. paprika

Combine corn, cracker crumbs, celery, onion, cheese, salt, eggs, melted butter and milk. Pour into greased 2 quart dish and bake at 350 degrees for 50 minutes. Garnish with parsley, sprinkle paprika on top.

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SCALLOPED NEW POTATOES AND LEEKS

1/4 c. plus 2 T. butter, divided

1/4 c. flour

2 c. half and half

1 T. Dijon mustard

1/4 t. salt

1/4 t. pepper

1 ½ c. thinly sliced leeks

½ c. chopped sweet red pepper (canned pimientos OK)

5 c. thinly sliced new potatoes

2 c. (8 oz.) shredded sharp Cheddar cheese

Garnish: thinly sliced red peppers

1. Melt 1/4 c. butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually stir in half and half, and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in mustard, salt and pepper. Remove pan from heat.

2. Melt remaining 2 T. butter in a large skillet; add leeks and chopped red pepper. Cook, stirring constantly until tender.

3. Spoon ½ c. sauce mixture into a lightly greased 11"x7"x1 ½" baking dish. Layer with half each of potato slices, leek mixture, sauce and Cheddar cheese. Repeat layers.

4. Cover and bake at 350º for 50 minutes. Uncover and bake 25 minutes or until potato slices are tender. Let stand 10 minutes before serving. Garnish, if desired.

---Southern Living

Answer 7

Zucchini fries (spelling??)  

Cut the squash into strips that would resemble french fries.  Dip them in buttermilk, then in a small amount of bread crumbs that are seasoned with one tablespoon Parmesan cheese and a touch of ground pepper.  Try cayenne pepper if you want them zesty.  

Bake them about 20 minutes at 350.  They're really good, low carb because there's just a touch of bread crumbs, full of flavor because of the Parmesan cheese and pepper.  

How does a fresh tomato salsa (red onion, fresh mozzarella and a touch of olive oil, fresh basil) sound to go with that?  It's amazing, delicious, and low fat.  

Low fat/low sugar ice cream floats for dessert??  Or maybe a cup of decaf with a chocolate biscotti if you're feeling like something just a touch decadent.  

Answer 8

sweet potato fries... baked, not fried.

Answer 9

I would do baked fries, baked beans and make a vegetable salad using ingredients like lowfat yogurt, mayonnaise, or italian dressing.

Answer 10

Marinated, grilled vegetables (like zucchini)

Answer 11

Grill 'em or fry 'em.

Put on a nice bun with ranch dressing and a slice of tomato.

Use Low Fat if you like.

Very tasty.