Mandarin Chicken Salad with Poppy Seed Dressing

You might know that I love salads. Love them. Thank goodness my husband does too so.... we religiously have salad night every Friday. I look forward to this night. That might seem weird but it is true. I love when the weather warms up and there is lots of yummy fruits and veggies available and that means delicious salads will be created. This salad is fresh and crisp! I found a recipe and tweaked it a bit and it is perfect. The dressing really adds tons of flavor. Add toasted and buttered ciabatta or french bread and dinner is served!

 

 

 

Ingredients: (this made 2 adult size dinner salads)

 

1/2-1 head Romaine lettuce, chopped

1/2 thinly sliced medium red onion (optional, my husband isn't a huge fan of raw onion)

1 large avocado, cubed

4-6 pieces of turkey bacon, cooked and chopped

1 large can Mandarin oranges, drained

4 chicken breast tenders or 2 chicken breasts, thawed

salt

pepper

garlic granules

 

Dressing:

1/3 cup white vinegar
1 teaspoon Kosher salt
A few turns of freshly ground black pepper
3/4 cup sugar
1 teaspoon spicy mustard
1 green onion, chopped

1/4 cup fat free Italian dressing

1 teaspoon poppy seeds

 

1. Put your lettuce on your plates. As much as you like. We like big salads for dinner so we put a good amount of lettuce on our plates. Right on top add your onion, avocado, turkey bacon and oranges. Next it is time to cook your chicken.

2. Season your chicken with salt, pepper and garlic granules. Cook in a skillet or on the grill until done. Let cool for a few minutes so when your cut into it, the chicken will still be juicy. Slice and top your salad with the chicken.

3. Ok, dressing time. This is really easy and quick because you toss it all in the blender! Combine vinegar, salt, pepper, sugar, and mustard in your blender. Blend. While the blender is running, add the green onion. Continue running the blender and add the Italian dressing in a steady stream until it is fully incorporated into the dressing. Pour into a serving container and stir in your poppy seeds. Top each salad with as much dressing as you like.

Enjoy a yummy spring salad.

 

adapted from our best bites

Greek Taboule Chicken Salad

Well, it is a new year and everyone is out to eat healthy and start fresh. I personally believe that you can eat healthy and light with main dish meals and dessert. :) That is what this blog is all about. I love food. Love it. I love cooking and enjoying time around the table with family and friends. There is so much good food out there just waiting for me to modify it, lower the calories and fat and make it just as good! So wish me luck!

Well this dish was outstanding! Seriously, really good. I had it at a friends house and then with in a week I made it too! We loved it and it was a fun way to introduce Greek food to my family. Super healthy, tons of flavor....try it!



Ingredients:
1 package of Taboule Wheat Salad (I got the NEAR EAST brand)
1 tablespoon olive oil
1 large tomato, chopped
2 tablespoons lemon juice
zest of one lemon
1 cup crumbled feta cheese
3/4 cup peeled, chopped cucumber
1/4 chopped fresh basil
chopped grilled chicken (for as many people as you are feeding)
salt and pepper to taste
romaine lettuce leaves

1. In a large bowl combine the taboule wheat salad and the spice packed. Stir in 1 cup of boiling water. Cover and let stand 30 minutes in the fridge.
2. While the taboule is cooling, chop your tomatoes, cucumber, zest and juice your lemon, chop your basil and grill the chicken. Ok, that seems like a lot, but you can totally get that all done in 30 minutes. And if not that's ok :)
3. After 30 minutes is up add in your tomato, cucumber, cheese, lemon zest and juice, olive oil and basil. Taste and add salt and pepper if you like. Toss that baby together and let it rest for 30 minutes to an hour before you eat.
4. When it is time to serve make a bed of torn lettuce leaves on your plate, top with your wheat salad and place you grilled chopped chicken right on top. Oh..... so good. Serve with lemon wedges and a fruit for a yummy dinner.

* You could also serve this with hummus and homemade pita chips like us.... yum!

Strawberry Chicken Salad with Candied Walnuts

Yep, another salad. I want everyone to love salads as much as me! This salad was amazing! I mean we gobbled it up! Perfect cool summer meal, paired up with some homemade bread sticks, rolls, or muffins, you are in for a treat!



(lightly adapted from Betty Crocker)
Dressing:
1/4 cup light mayo
1/2 cup Fat Free lemon yogurt
1/2 teaspoon sugar
1/4 teaspoon ground ginger
1/2 teaspoon lemon peel
Dash salt

Salad:
3 cups chopped cooked chicken (season with salt and pepper)
3/4 cup chopped celery
1/2 cup chopped candied walnuts
1 cup sliced or quartered strawberries
chopped Romain lettuce

1. This is really easy. Maybe too easy. Ok, combine all the dressing ingredients in a medium sized bowl. Toss in the chicken, celery, candied walnuts, and the strawberries. Toss to combine. Coat everything in this yummy sauce.
2.On your plates, make a nice bed of lettuce. Now top with the chicken mixture. That is it! Eat and enjoy.

* Great with any yummy bread. French buttered bread, muffins, bread sticks (next to be posted!!!) or rolls. Yum, can't wait to eat this again!

BBQ Chicken Salads

Is anyone else ready for summer? We are and with that comes salad season!! YUM!! I love salads for two reasons: 1. delicious, light, and tasty, 2: I feel that it is only appropriate to have a big chocolate dessert (post soon to come on chocolate desserts to die for) because I had a salad for dinner :) Around here we have salad night every Friday, switching it up with different salads, and what a good night it is....



Ingredients: (make a big salad for everyone eating dinner)

Romain lettuce, washed and chopped (enough to make a big pile on each plate)
bbq chicken, cooked and chopped (just coat your chicken breasts in your favorite bbq sauce and cook them up on the stove. Then chop them when cooled and toss in a bit more sauce)
tomatoes, chopped
carrots, sliced
1 can corn, drained
olives, chopped
bacon or turkey bacon, cooked and chopped
avocado, chopped

1. Plate each dinner plate with lettuce, tomatoes, carrots, corn, olives, bacon and avocados. Then top each salad with chicken. Super easy and way too delicious to be so healthy. Top with your favorite dressing. Ranch is good, bbq ranch is better!

* I make bbq ranch by putting 1/4 cup low fat ranch dressing (I love hidden valley) and a tablespoon or two of bbq sauce. Mix that up and drizzle it over your salad....heaven.
* I serve salad with muffins, bread sticks, or rolls for dinner. Yum, can't wait for Friday!

BLT coleslaw

This was sooo easy!! No kidding only 4 ingredients and you have a side dish! This went great with our burgers and my hubby was so smart and actually topped his burger with it and said it was great! It would also be great if you added it a wrap or sub sammie! Try it, you will love it!



Ingredients:

1 package of coleslaw
4 pieces turkey bacon
1 medium tomato
1/3 cup low-fat ranch dressing

1. Toss ranch and coleslaw together. Cook bacon on medium heat until done. Drain on paper towels and chop into small pieces. Dice tomato and add bacon and tomato to coleslaw. That's it!! You can make this ahead of time and keep in fridge until time to eat!!

Potato Salad

Summer is the season for salads! I got this one out of my Country Living magazine and it is easy, fast and delicious! No peeling either! It is a great side dish and great for lunch. I am always on the lookout for a really good potato salad and this one might just be it!

Ingredients:

3 lbs of red potatoes

3/4 cup chopped white onion

3/4 cup chopped red bell pepper

3/4 cup chopped celery

1/2 cup chopped pickles

3 hard boiled eggs chopped

2 tablespoons pickle juice

1 tablespoon cider vinegar

3/4 cup light mayo

salt and pepper to taste

1. In a large pot cover 3 lbs. of unpeeled red potatoes with salted cold water and bring to a boil over high heat. Cook until they are easily pierced with a skewer, about 40 minutes.

2. Meanwhile, combine onion, pepper, celery, dill pickles, and egg in large bowl.

3. Drain potatoes and cut into half-inch pieces while still warm. Transfer into the bowl and sprinkle with 2 tablespoons pickle juice and vinegar. Toss salad gently with mayo. Season with slat and freshly ground pepper. Sprinkle with a little dill and chill before serving.

*Use low fat mayo and you won't feel guilty about eating this yummy salad!

Chicken Caesar Pasta Salad

Well, we tried a new salad last Friday and loved it! For all of you who love Ceasar salad, you will have to try this! Easy and affordable. Enjoy!

Ingredients:

2 cooked and diced chicken breasts

washed and cut romaine lettuce (how ever big you want your salads)

1 tomato, diced

sliced olives

Parmesan cheese

2 cups cooked short noodles (2 cups fed 2 people, so more noodles if you are feeding more people)

Cesar dressing (I found it fat free!)

garlic croutons

1. Mix lettuce, tomatoes, olives, and noodles together in bowl.
2.Top with desired amount of dressing and toss to coat. Plate salads and top with chicken, a sprinkle of cheese and croutons!

Bajio Chicken Salad

This salad was amazing! So easy too, because the chicken cooks in the crock pot, so all you have to do is cut the veggies. The dressing ties in perfect with the sweet chicken too!! I have seen lots of copycat recipes for meals like this and I just had to try it! It tastes just like the salads that Rex and I used to love getting at Bajio in Rexburg. Make this you will love it!
It makes my mouth water!

Bajio Chicken Chile Salad
5 chicken breasts (I only used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.
Serve with flour tortillas, lettuce, black beans, rice, cheese, tomatoes, and dressing!!

Creamy Lime-Cilantro Dressing

1 pack (1oz) Hidden Valley Ranch Dressing Mix

1 cup mayo

1/2 cup milk

juice of 1 lime

2 cloves garlic, roughly chopped

1/2 cup roughly chopped cilantro

1/4 C green salsa

Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend well. Make it several hours ahead of time to allow it to thicken. Makes a fair amount so save the rest and put it on tacos, burritos, or for dipping veggies.
* I used lowfat mayo and fat free milk and it tasted amazing too!

Chinese Chicken Salad

Every Friday around our house is salad night. We try to think of new ways to make salad and this week we made my mom' s Chinese chicken salad. SO GOOD, and easy!!

MIX TOGETHER:

shredded lettuce

shredded cabbage

2 cups cooked Chinese noodles (in the Asian part of your store)

bean sprouts (canned or fresh)

green onions, chopped

shredded carrots

thinly sliced mushrooms

chopped peanuts (toasted)

TOSS WITH DRESSING:

1/4 cup rice or wine vinegar (all I had was distilled vinegar and it worked great!)

3 tablespoons brown sugar

1/4 cup soy or teriyaki sauce

1-2 teaspoons spicy mustard

1/4 cup garlic dressing (by the rest of the dressings, I know in our store it is garlic parmesan cheese and it works great, too)

TOP WITH:

cooked chicken breast (I marinated mine in teriyaki sauce)

ENJOY!