Chinese Chicken Salad

This one's perfect for your upcoming Memorial Day BBQ.  There are lots of these Chinese Chicken Salad recipes floating around the blogosphere, and this one just happens to be the one that I  made up and loved - it has a much more orange color from extra carrots than most recipes, and I really loved it.  It's simple, healthy, and so delicious freshly made, or as a leftover (if it lasts)  This recipe will feed 6 adults as a main dish.

Salad Ingredients
2 tablespoons sesame seeds
1/2 cup chopped almonds
1 package Ramen noodles, broken up
1 small head cabbage, shredded (I shredded mine in a food processor, along with carrots below)
4 large carrots, shredded (about 1 cup shredded)
2 green onions, chopped
3 leftover grilled chicken breasts (marinated in teriyaki sauce), diced

Dressing Ingredients
1/2 cup canola oil
2 tablespoons white vinegar
2 tablespoons sugar
2 cloves garlic, minced
1/2 teaspoon ground Chinese ginger
1 teaspoon salt
1/2 teaspoon fresh black pepper
1 seasoning packet from Ramen noodles

Directions
Preheat oven to 350.  Toast sesame seeds and almonds for 10 minutes; set aside to cool.  Meanwhile, place dressing ingredients in the blender and blend until smooth.  Place in fridge.

Place the cooled sesame seeds and almonds in a large bowl. Crumble the Ramen noodles into the bowl and add the cabbage, carrots, green onions, and chicken. Directly before serving, add the dressing to the salad ingredients and toss to coat.  Serve immediately, or after a day of marinating/softening in the fridge, either way is delicious!

BBQ Chicken Salad w/ Grilled Corn and Creamy Cilantro Lime Ranch Dressing

This is my all-time favorite salad, and can be done so many ways.  It's all over the internet and on thousands of blogs, I'm sure, but this is the way I do it, and LOVE it - there is something magical about grilled sweet corn, cut right off the cob.  In the winter, I'll used canned sweet white corn, but it is just not the same.  This is a great salad to prepare ahead of time, and assembly is very quick!  The ingredients are approximate, so do what you like!  There is not a better summer salad!

Grilled BBQ Chicken, marinated and grilled to perfection, diced

Romaine Lettuce mixed with Spinach

Black Beans, rinsed and drained

Sweet Corn on Cob, grilled in tin foil on BBQ for 12-15 minutes (on raised rack), and cut off cob

Fresh Tomatoes, diced

Green Onions, diced

Avocadoes, diced

Mexican Cheese, shredded

Tortillas Chips, crushed

Sweet Baby Ray's Original BBQ Sauce (there is no substitute!)

Creamy Cilantro Lime Ranch (recipe below)

Layer on plate (or an open quesadilla, my favorite!): Lettuce/Spinach mix, tomatoes, avocadoes, black beans, sweet corn, black beans, chicken, cheese, chips.  Drizzle with creamy cilantro lime ranch and BBQ sauce.  Toss and enjoy!

Creamy Cilantro Lime Ranch

1.5 TBS. Hidden Valley Ranch dressing powder

1/2 c. mayo

1/2 c. milk

2 TBS. fresh lime juice

1/4 c. cilantro, finely chopped

1 jalapeno, finely chopped (optional - for heat)

Mix ingredients in blender and blend until smooth.  Refrigerate for 2 hours, or overnight, to thicken.

One of My Favorites: Spinach & Strawberry Salad

There is not much better when it comes to a good meal, than one that comes from your own garden.  Even when my garden isn't producing spinach and strawberries like crazy, I love to make this salad.  It's healthy, light, sweet and tangy, with lots of different textures for your palate.  I have this at least once a week when my garden is producing...Sometimes I add grilled chicken, sometimes I don't.  It's fabulous either way.

1 large bowl (or bag) fresh spinach leaves, washed and chopped
1 c. chopped strawberries
1 c. candied almonds (so easy to make...see below)
1 avocado, diced
grilled chicken breast (or go vegetarian and leave out)
freshly shaved parmesan cheese (to taste)
Salt & Pepper (to taste)
Briana's Blush Wine Vinagraigrette (NO SUBSTITUTES)  Watch for a review of more of Brianna's dressings coming up....
Toss all ingredients together, add dressing to taste - I like to do this at the table at the very last minute so the spinach doesn't get soggy.  Serve with cheese toast or crusty bread.

Candied Almonds:
1 C. Chopped Raw Almonds
1 TBS. butter
1 TBS. sugar

Melt butter in large saute pan.  Add almonds and stir to coat.  Sprinkle sugar and sitr almonds over med-high heat, about 3 minutes.  Watch closely - the sugar will melt and the granules will disappear.  As soon as this happens, remove from heat, and let cool.  Toss into salads or eat plain!

Snickers & Apple Salad

This little ditty came from a dental school friend (thanks, S.!) who is stocked full of delicious recipes!  This one is no different.  It tastes like a creamy carameled apple AND it has Snickers bars in it/on it!  You cannot go wrong.  Delicious!  Serve it as a fruit salad, or for dessert.

8 granny smith apples
6, 2oz. snicker bars, finely chopped
1 container of whipped topping
1/2 jar of caramel sauce
Cut apples into bite size pieces (optional-peel).
Chop 5 of the snicker bars and combine with apples.
Mix in Cool whip, but save a little for garnish.
Mix 1/4-1/2 jar of caramel sauce into mixture.
Garnish with cool whip, drizzled caramel and top with remaining snickers.

Serve immediately (does not do so well for leftovers)

Chicken & Roast Vegetable Salad

¼ C. olive oil
1 ½ lb small red potatoes w/ skins, cut into quarters
½ lb green beans, halved crosswise
1 sweet read pepper, cored, seeded and cut into 12 slices
1 t. salt
4 boneless, skinless chicken breast halves (1 ¼ lbs total)
2 T. fresh lemon juice (about ½ a ripe lemon)
¼ t. black pepper
2 T. finely chopped fresh parsley
6 C chopped romaine or green leaf lettuce


1. In large roasting pan, pour 2 T olive oil. Place pan in oven while heating to 425°. When oven is heated, add potatoes, green beans and sweet pepper to hot oil in roasting pan. Season w/ ¾ t salt; toss to coat potatoes.

2. Return roasting pan to 425° oven and roast vegetables for 30 minutes or until potatoes are tender and vegetables are browned.

3. Meanwhile, in large skillet, bring enough lightly salted water to cover chicken to simmering. Add chicken breast halves; simmer just until chicken is cooked through, about 10 minutes. Remove chicken to cutting board; let stand 5 minutes. Cut into small pieces.

4. In large bowl, whisk together the remaining olive oil, lemon juice, remaining salt and the pepper. Add vegetables, chicken and parsley; gently toss to evenly coat all the ingredients.

5. Divide lettuce among 6 bowls or plates. Top with chicken & vegetable mixture. Serve warm.

Asian Pasta Salad

Recipe doubles well and is GREAT for large groups!

Dressing:
1/4 cup sesame seeds
1/4 cup chopped parsley
1/3 cup red wine vinegar
1/3 cup soy sauce
1/2 cup canola oil
3 T sugar
1/4 teaspoon salt and pepper

Combine all the ingredients in the blender. Make the night before.



Salad:
1/2 cup chopped green onions (about 1 bunch)
1 12 oz. bag of bow tie pasta - cook until al dente
1/4 cup slivered almonds - sugar in a skillet pan and cool
4-6 chicken breasts - cook however you want and then cut into chunks or slices
3-4 peppers: red, green, yellow, orange - chopped (the little peppers from Costco are fabulous and can be cut into rings, discard the seeds; use 6-8 of these.)
Fresh spinach
1. Combine the chicken, pasta, green onions, and peppers the night before or early the morning of the party...add 3/4 of the dressing and keep in the fridge in a sealed container.

2. Add the remaining dressing, almonds and fresh torn spinach right before serving and toss all together *this is important because otherwise the spinach will be ruined.

Cornbread Cobb Salad

Hello, salad.  Where have you been all my life?
I adapted this Southern spin on the classic cobb salad from Family Circle magazine.  It was fabulous. 
I served the leftovers the next day at a park outing with my friend (don't mind that she got a long strand of blonde hair in hers - that would be mine...)

Homemade Cornbread Croutons: (I doubled the recipe below to have extras for future salads)
2 cups cubed cornbread (you can make this, or just whatever you have)
2 TBS. olive oil
Coarse sea salt, pepper, garlic powder and paprika to taste

Dressing:
1/4 red wine vinegar
1 tsp. dijon mustard
salt & pepper to taste
3 TBS. olive oil
1 tsp. brown sugar

Salad:
2 heads red leaf lettuce (or lettuce of your choice)
2 cups shredded rotisserie chicken
3 hard boiled eggs, peeled and chopped
5 slices bacon, cooked and chopped
1 ripe avocado, halved, pitted and diced
2 roma tomatoes, diced
2 green onions, chopped (using all the white and green)
1 C. Colby Jack cheese

Heat the oven to 400.  In a medium bowl, toss cornbread with oil and seasoning.  Spread in one layer on large baking sheet.  Bake about 10-15 minutes (turning once half way through) or until croutons are browned and nicely crisped.  Let cool.  I made mine a day in advance, and they were great.  They also store well in ziplock bag.

Whisk together all dressing ingredients, except the oil.  Continue whisking and slowly add oil until dressing thickens.  Add lettuce to bowl and toss. Place on large serving platter or large shallow bowl.  Arrange chicken, bacon, eggs, avocado, tomatoes, onions and cheese over the top.  Sprinkle with cracked pepper and serve immediately.

Boiled Beets, Warm Beet Salad. Trust Me.

Did your mom ever try to get you to like beets - those sick-nasty pickled ones from the day old salad bar?    Eeewww.   Only die-hards can eat those.  On the other hand, my mother is right.  Beets ARE good.  I've waited a long tme to try them, but eating them fresh was a whole new experience.  I made them for this yummy warm beet salad, but you could EASILY make them and eat them plain or for a side dish.  They are really, really good.  And very simply to make.

Buy beet root at any grocery store in the produce section.  They look like this:

Snip off the tops at the very tip of the root.  Save the greens.  Throw them in a pot of boiling water and boil the heck out of them.  My beets were about the size of tangerines, a little smaller than tennis balls.  Mine boiled for about 35 minutes.  Boil it long enough to be able to pierce it with a fork, it should be a little more firm than a boiled potato, and the skin should peel right off.  Take them out, let them cool a bit, remove peels and dice into 1 inch cubes or slices.  Return to pan with 1/2 TBS. butter.  Sprinkle with a little salt, pepper and garlic powder and stir until warm and coated.  YUM.  Sample one - you'll see what I'm talking about.

So, if you haven't already eaten them all, try this salad.  It's simple - and this is for one serving.

1 seasoned, grilled chicken breast, warm and sliced

1 c. chopped beet greens

1 c. baby spring mix

1/2 c. warm, diced beets

sprinkle of parmesan or feta cheese (optional - I opted out this time)

spritz of favorite vinaigrette (I LOVE Brianna's Blush Wine, it's amazing)

Try this salad.  It screams simplicity, and will tickle your taste buds.

Curried Chicken Salad

Remember yesterday's honey curry chicken? Make that one night, and use your leftovers to can make this!

*What are those green sticks on my plate, you wonder? Only the yummiest healthy treat - baked broccoli fries by Peas of Mind (GIVEAWAY coming soon!)*

With leftovers, finely dice chicken (at least 2 chicken breasts, I used 3). 
Pour remaining marinade into small mixing bowl.

Add:
1/4 - 1/2 c. low fat mayo
1/4 tsp. black pepper
1/2 c. golden raisins
1/2 c. cashews
1 stalk celery, finely chopped

Mix dressing well.  Pour over chicken and toss to coat.  Serve on buns, in a wrap, or atop a delicious salad.

Spinach Salad

This is easy and delish and makes a ton - I'd suggest halfing the recipe unless you are feeing 8+. Prepare dressing ahead of time and let marinate in fridge for several hours.

1 bag spinach
1 bag mixed greens
1/4 c. bacon, crumbled
1/2 lb. Swiss cheese
4 baby bella mushrooms

Poppyseed Dressing (makes a lot - only use a little and save the rest in the fridge for other salads, will last for a few weeks if stored in airtight container):
3/4 c. white vinegar
1.5 c. oil
3/4 c. sugar
1.5 tsp. salt
1 tsp. prepared mustard
1 tsp. mustard seed
1 Tbs. poppy seeds
1 small red onion (or half of a small onion, depending on how strong you like it)

Mix salad ingredients and then add desired amount of dressing and toss. Can add chicken to make this more of a main dish.

Greek Chicken Stuffed Pitas

Read entire recipe before preparing! It's delicious and the leftovers are just as good!

Package of Whole Wheat Pitas (or use white)
6 chicken breasts (fresh or thawed)
1/8 c. olive oil
1/8 c. lemon juice
1 clove smashed garlic
dash of Mrs. dash
1/4 tsp. fresh ground pepper
1/2 tsp. salt
1/4 tsp. oregano

Marinate chicken in sauce overnight (or in fridge all day). Bake for 25 min. or until juices run clear at 350.

While chicken is baking, prepare Greek Salad:
Peel & seed 1 small cucumber, dice to small pieces,
then dice 2 large tomatoes,
then add 3 talks of finely chopped green onion
Mix in bowl w/ 1/8 c. balsamic vinegar and 1/4 c. crumbled feta

When chicken is done, cut into cubes or slices and stuff inside pita with Greek Salad.
Top with Tzatziki Sauce:
1 container of plain yogurt
1/2 finely shredded cucumber (drain juice)
1 Tbs. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. of crushed garlic
Mix well and chill in fridge.

The Greek Salad is also great alone or served with french bread like a bruschetta.

Yummy Summer Salad w/ Grilled Pork

4-6 lean pork chops (about 1/2 in thick)
1/4 c. bread crumbs
1/2 tsp. garlic powder
1/2 tsp. onion salt
S & P to taste
1 full head leafy greens (romaine or red leaf lettuce, or use a bag of fresh spinach)
5-6 large sliced strawberries
1/2 c. candied almonds (mix raw chopped almonds with 1 TBS melted butter and 1 TBS. sugar and cook until caramelized)
Brianna's Blush Wine Vinagrette

Mix bread crumbs with seasoning. Dip pork chops in bread crumb mixture. Grill in frying pan about 4-5 min. on each side. While pork chops are cooking, mix clean greens in chilled bowl. Toss with strawberries and candied almonds. Add salad dressing to taste. Top with warm, grilled pork chops.

Light and delicious!

Four Bean Salad by Guest Chef Kariann

1 pkg. frozen baby lima beans
1 can yellow wax beans
1 can green beans
1 can red kidney beans
1/2 cup minced onion
1/2 cup minced green pepper
1/2 cup oil
1/2 cup vinegar
3/4 cup sugar
1 tsp. salt
1/2 tsp. pepper

Cook lima beans according to package directions; drain. Drain canned beans. Combine beans in large bowl. Combine onion and green pepper; add oil, vinegar, sugar, salt, and pepper. Mix well and pour over beans. Cover and refrigerate for at least 24 hours before serving.

Ramen Coleslaw Salad with Chicken by Guest Chef Summer

1 env. Good Seasons Italian Dressing/ Recipe Mix (prepare as directed)
1/4 cup sugar
2 tbsp soy sauce
1 pkg, 3oz ramen noodle
1 pkg, 16oz coleslaw blend, bag
3 green onions, sliced
1/2 cup Planters Dry Roasted sunflower kernels

1/2 cup Planters Sliced Almonds, toasted I also like to add:
Grilled chicken, diced
Sesame Seeds

In a separate bowl, prepare salad dressing mix per package (w/ oil, vinegar and water). Add soy sauce and sugar and stir. Break apart noodles; place in large bowl. Add coleslaw blend, onions, sunflower kernels and almonds to noodles. (Add chicken and sesame seed if prefer). Mix lightly. Add dressing...toss to coat well. Serve soon after mixing to stay crisp.

Great Summer Salad w/ Great Homemade Dressing/Marinade

1 head romaine lettuce, chopped
1 small bag spinach or baby greens mix
1 green onion, chopped all the way from white to green
1/2 carton strawberries, sliced
1/2 c. almonds, chopped
1/2 c. mozzarella, shredded
1-2 TBS. butter
1 TBS. sugar

Wash, chop and refrigerate greens. Slice onion and strawberries. Place butter in pan with chopped almonds. Coat with sugar until sugar carmelizes on nuts. Place sugared almonds in a bowl with greens, onions and strawberries. Cover with dressing (recipe below - I only use about 1/4 of the dressing and save the rest for later). Toss with mozzarella. If you need more bulk, you can add grilled chicken to this salad. We like it with and without.

Dressing:
1 whole strawberry, large
3 green onions
3/4 c. olive oil
2/4 c. white vinegar
1/2 c. sugar
1 tsp. salt
1 tsp. mustard
1/2 tsp. poppy seeds (optional)
Mix in blender until smooth. Pour desired amount over salad.

Roquefort Pear Salad by Chef Jamie

1 head leaf lettuce, bite-size pieces
3 pears- peeled, cored and chopped
5 oz. Roquefort (bleu cheese) crumbled
1 avacado- peeled, pitted & diced
1/2 C. thinly sliced green onions
1/4 C. white sugar
1/2 C. pecans

Dressing:
1/3 C. olive oil
3 T. red wine vinegar
1 1/2 t. white sugar
1 1/2 t. prepared mustard
1 clove garlic, chopped
1/2 t. salt
ground pepper to taste

In a skillet, over medium heat, stir 1/4 c. sugar together with pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer to wax paper to cool. Break into pieces.
For dressing: mix dressing ingredients in blender. In a large bowl, layer lettuce, pears, cheese, avacado and onions. Pour over salad and nuts.

Peggy's Spinach Almond Salad by Guest Chef Emily

**I LOVE this recipe of my mother in law’s- the dressing is great on any salad**

10 oz fresh spinach
Cook ½ lb bacon until crumbly
½ c. toasted almonds (@ 350 for 8 min)
1 med. Granny Smith apple cut into thin slices

Dressing: puree the below in blender

1/8 red onion
1/3 c. EVOO
1/4 c. sugar
3 T apple cider vinegar
½ t salt

Toss the salad and add dressing when ready to serve. Garnish with red onion and apple slices or parmesan.

A Great Cinco de Mayo Taco Salad

My friend April gave me a tip on how to make non-fried taco salad bowls, and they were great! I decided to serve them for our Cinco de Mayo celebration! This salad is awesome. Don't forget to serve it with Jumex Guava Nectar (available in the Mexican food section).

Ingredients
Salad Filling:
Refried Beans (1 can)
4 chicken breasts
3 carrots, chopped and diced
1 small zucchini, chopped and diced
1/2 yellow bell pepper, chopped and diced
1/2 packet taco seasoning
1/2 c. medium salsa


Tortillas:
4 tortillas
vegetable oil or non-stick cooking spray
chili powder (to taste)


Salad Toppings:
finely chopped iceberg lettuce
2 tomatoes, diced
fresh guacamole
sour cream
1/2 c. fresh shredded cotija cheese (Mexican parmesan)


Salsa de Repollo (this is a must! make ahead of time and let it marinate in fridge for a while):
In large tupperware, add all ingredients below and let sit to take in flavors.

1 small cucumber, finely shredded
1/2 head green cabbage, finely shredded
3 TBS. vinegar
1 TBS. lime juice
1 can green chiles (optional...use to taste)
1/2 tsp. ground oregano
1-2 tsp. salt

Directions:

Add carrots and peppers to frying pan, turn on medium-high and cook until semi-tender, add a little water if needed. Cut up chicken, add to carrots and peppers, add salsa and taco seasoning. Cook until chicken is almost done. Add zucchini. Stir all together and cook until chicken and zucchini are done.

Preheat oven to 425. Spray each side of tortilla with non-stick cooking spray. Sprinkle to desired amount with chili powder. Make a fist-sized ball of tin foil for each tortilla. Place each tortilla so it makes a dome over the tin foil ball. Bake for about 8 minutes or until crispy and lightly browned.

Add a layer of refried beans, chicken mixture, the salad toppings and salsa de repollo. Serve fresh! mmmmmmm.

Black Bean and Cous Cous Salad by Guest Chef Emily

1 c. uncooked cous cous
1 can chicken broth
3 T EVOO
3 T fresh lime juice
2 t red wine vinegar
½ t groud cumin
10 green onions, chopped
1 red bell pepper, chopped
1 c. frozen corn
1 can (15 oz) black beans, drained
½ c. cilantro
Salt and pepper to taste

Bring broth to a boil and stir in cous cous- cover, remove from heat and let stand 5 min

In a small bowl wisk together olive oil, lime juice, vinegar and cumin. In large bowl add onions, peppers, corn, beans and cilantro. Mix well and add dressing- toss to coat. Fluff couscous well and add to the bowl of veggies. Salt and pepper to taste.
Refrigerate until ready, I think it’s better served the next day.
Serves 6-8

Pomegranate, Pear and Avocado Salad

Salad:
2 bunches red leaf lettuce, torn into bite-size pieces
2 avocados cut into ½ inch chunks
1 large pomegranate (seeds only)
2 pears, peeled and cut into ½ inch chunks
1 block of Gorgonzola cheese, crumbled (or use asiago, romano or parmesan for milder flavor)
1 bag almond slivers, toasted on low with butter and 1 heaping tsp. of sugar
2 cans mandarin oranges, drained
Dressing:
½ t grated orange peel
1/3 cup fresh orange juice
2 T red wine vinegar
¼ cup vegetable oil
2 T sugar
1 T Good Seasons dry Italian dressing mix

Mix the dressing ingredients and chill before mixing with the salad. Toss immediately before serving.