Grilled Lemon Herb Mediterranean Chicken Salad

INGREDIENTS

Marinade/Dressing:

• 2 tablespoons olive oil
• juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh chopped parsley or 2 tsp. dried
• 2 teaspoons dried basil
• 2 teaspoons garlic , minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• cracked pepper , to taste
• 1 pound  skinless, boneless chicken tenders

Salad:

• 4 cups Romaine  lettuce leaves, washed and chopped
• 1/2 large cucumber diced and peeled
• 2 Roma tomatoes diced
• 1/4 red onion sliced
• 1 avocado sliced
• 1/3 cup pitted Kalamata olives 
• Lemon wedges to serve
• 1/3 cup crumbled feta (for topping)

INSTRUCTIONS

• Whisk together all of the marinade/dressing ingredients. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
• Add the chicken to the marinade in the bowl; marinade chicken for  2 - 3 hours in the refrigerator.
• Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through. Meanwhile put together salad. (I mix the cucumbers and lettuce, then line the rest of the ingredients in stripes over that.)
• Allow chicken to rest for 5 minutes; slice and arrange over salad with the vegies. Drizzle salad with the remaining UNTOUCHED dressing. Top with feta. Serve with lemon wedges.  Tricia

Winter Fruit Salad with Maple-Lime Dressing

Ingredients

Winter Fruit Salad:

·      2 red apples , cored and diced

·      2 pears , cored and diced

·      4 clementine oranges , peeled and separated into segments

·      3 kiwi fruit , peeled and sliced into thin rounds and then silce rounds into quarters

·      1/2 cup dried cranberries

·      1 cup pomegranate seeds

Maple Lime Dressing:

·      2 tablespoons maple syrup

·      Juice from 1 lg lime

Instructions

1.  Combine all salad ingredients (except the dressing ingredients) in a large bowl.

2.  In a separate small bowl, whisk together the dressing ingredients (maple syrup and lime juice).

3.  Pour the dressing over the salad and gently toss to coat.

4.  Serve immediately.  – Tricia 

Pasta Salad

Ingredients

Salad

·         1 pound penne pasta or similar

·         3 slices Genoa salami cut 1/2 inch thick pieces and cubed

·         1 cup halved pepperoni slices

·         1 cup mild banana pepper slices, roughly chopped

·         1 cup halved black olives

·         8 ounce fresh mozzarella, cubed

·         1/2 cup julienne cut sun-dried tomatoes

·         1/2 cup chopped red onion

·         1/2 cup freshly chopped basil

·         2 tablespoons grated Parmesan cheese

·         pinch red pepper flakes optional

Dressing

·         1/2 cup red wine vinegar

·         2 tablespoons grated Parmesan cheese

·         1 tablespoon Italian seasoning

·         2 teaspoons sugar

·         1/2 teaspoon garlic powder

·         1/4 teaspoon celery seed

·         3/4 cup extra virgin olive oil

·         Salt and pepper to taste

Instructions

Salad

1.    Cook pasta according to package instructions. 

2.    Drain under cold water. Set aside to cool.

3.    Once pasta has cooled, add pasta to a large bowl along with remaining salad ingredients.

4.    If not serving the salad right away, chill salad until ready to serve.

Dressing

1.    Add all the dressing ingredients except for the olive oil in a blender or food processor.

2.    While machine is running slowly stream in olive oil. 

3.    Continue to blend until combined.

4.    Season dressing with salt and pepper.

5.    When ready to serve toss pasta salad with dressing. 

6.    Season pasta salad with additional salt and pepper to taste.

Make dressing ahead of time to allow the flavors to really blend together. When ready to serve pour most of the dressing over salad. Toss to coat. Add additional dressing if needed  - Tricia

Cranberry Mousse

1 20 oz. can crushed pineapple in juice
1 6 oz pkg. strawberry jello
1 c. water
1 can (16 oz) whole berry cranberry sauce
3 T. lemon juice
1 t. grated lemon peel
1/4 t. nutmeg
2 c. sour cream
1/2 c. chopped pecans

Add pineapple juice to jello in 2 qt sauce pan. Stir in water.  Heat to boil, stirring to dissolve jello. Remove from heat and add lemon juice, peel, and nutmeg.  Chill until slightly thick then blend in sour cream. When thoroughly combined, gently fold in pineapple and pecans.  Return to fridge to set up.

Layered Jello Salad

1 lg box raspberry jello, made according to box
1 lg. can crushed pineapple (use juice in place of part of the water used to make jello)
4 mashed bananas
Let all of this set up

When set, spread top with 1 pt. sour cream

Set 1 lg. box raspberry jello with 2 cups fresh or frozen raspberries. Do this just till everything is thick.

Pour raspberry mixture over sour cream layer, then let everything set until firm.

Mandarin Salad

2 sm. pkg. vanilla pudding (the kind you have to cook) cook as directed using water in place of the milk
While still hot mix in 2 sm. pkg of orange jello and mix until fully dissolved. Cool, whip, then add 2/3 c. cool whip, whip, then stir in 1 sm can, drained, mandarin orange slices.  Refrigerate until fully set.

Apple Cheddar Chicken Salad

Image and recipe via Lauren's Latest

Yield: 2 servings
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 25 minutes

Ingredients:

• 5 oz. baby spinach
• 1 large fuji apple
• 1/2 cup diced white cheddar cheese cubes (about 4 oz.)
• 1/4 cup chopped walnuts
• 1 lb. leftover grilled chicken tenders*
• 1 recipe garlic balsamic dressing or store bought variety

Directions:

1. Divide spinach between two large bowls. Wash apple, slice off the fruit and slice thinly into pieces. Arrange onto the spinach. Add on the cheese, walnuts and chicken and drizzle with dressing. Serve.
2. *If you have leftover grilled chicken from the night before, great! If not, you can cook 4-5 chicken tenders, sprinkled with salt, pepper and Mrs. Dash in some olive oil in a nonstick skillet until browned.

-Adrian

Mexican Grilled Chicken Cobb Salad.

Photo and recipe by Half Baked Harvest

Ingredients

Seasoned Baked Tortilla Strips (we just used crunched tortilla chips)

• 2 flour tortillas, cut into strips
• 1 tablespoon taco seasoning
• 1 Tablespoon olive oil

Salad

• ¼ cup fresh lime juice
• 1/3 cup + 3 tablespoons olive oil
• 2 teaspoons salsa seasoning mix
• 1 jalapeno, seeded + diced
• 1 cup fresh cilantro, chopped
• Salt + pepper, to taste
• 1 pound boneless skinless chicken breast (about 4 small breast)
• 1 packet taco seasoning
• 2 heads romaine lettuce, chopped
• 1 cup monterey jack cheese, shredded
• 1 cup cooked black beans, rinsed + drained if using canned
• 1 cup fresh grilled corn kernels
• 1 cup cherry tomatoes, halved
• 3 hard boiled eggs, sliced
• 1 avocado, pitted + sliced

Instructions

Seasoned Baked Tortilla Strips

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a bowl, toss together the tortilla strips, taco seasoning and olive oil, making sure all the tortilla strips are well coated. Spread in an even layer on the baking sheet and bake for 10-15 minutes or until the strips are crisp. Watch closely, they will burn fast! Remove from the heat and store in a sealed container for up to 1 week.

Salad

In small bowl, whisk together the lime juice, 1/3 cup olive oil, salsa mix, the jalapeno and cilantro. Season with salt and pepper. Set the dressing aside.

Preheat the grill or a grill pan to high heat. Add the chicken to a gallon size Ziploc bag or large bowl. Add the taco seasoning and a drizzle of olive oil (about 3 tablespoons). Then make sure the chicken gets completely covered. Grill the chicken for 3-5 minutes per side or until cooked through. The cooking time will vary depending on how thick your chicken breasts are. Remove from the grill and allow to rest 5 minutes before slicing. Meanwhile, combine the lettuce, cheese, black beans, corn and tomatoes in a bowl. Toss well to combine. Divide the mix among 4 dinner plates or bowls. Slice the chicken and divide among each plate. Top with eggs, sliced avocado and tortilla strips. Drizzle with dressing.

Watergate Salad

Combine:

1 can (20 oz.) crushed pineapple in juice

1 pkg. (3.4 oz.0 Jell-o pistachio instant pudding

1 c. mini marshmallows

1/2 c. chopped pecans 

Stir in:

1 1/2 c. thawed Cool Whip

Refrigerate:

1 hr                     

Southwestern Chopped Chicken Salad

2 cups shredded chicken 
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

Dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning

1. In a large bowl, combine all salad ingredients together, excluding the tortilla chips. 
2. In a small bowl stir all dressing ingredients together. 
3. Pour dressing over salad, starting with about half of the dressing. 
4. Toss to combine, then gradually add more dressing until it is dressed to your liking. 
5. Top with tortilla chips. Enjoy!

Recipe originally found here.

Greek Quinoa Salad

3 T. lemon juice

3 T. red wine vinegar

1/4 t. dried oregano

2 green onions - sliced

1-2 cloves garlic - chopped and mashed to a paste

1/4 c. extra virgin olive oil

salt/pepper

2 c. cooked quinoa

2 c. diced or halved grape tomatoes

1 c. halved kalamata olives

1/3 sm. red onion - diced finely

1/2 english cucumber - diced

1/2 red pepper - diced

crumbled feta cheese

Cook quinoa as directed on package.  Fluff with a fork when done.  Transfer into a medium salad bowl and let sit for 5 minutes or so to cool slightly.  Whisk together the lemon juice, vinegar, oregano, garlic, and salt and pepper in a small bowl.  Slowly whisk in the oil.  Set aside for later. Add to quinoa: tomatoes, olives, green and red onion, cucumber and red pepper.  Add dressing to salad and gently toss to coat.  Cover and refrigerate for at least 1 hour (longer is better).  Just before serving, sprinkle feta on top.

- Tricia

BROCCOLI SALAD

2 lbs. fresh broccoli florets (cut into 1 inch, bite size pieces)

1 C. raisins (or red grapes or Craisins)

1 small red onion diced

1 lb. fried bacon crumbled (or Real Bacon Bits)

Sunflower Seeds (optional)

Dressing:

1 cup mayonnaise

2 T. cider vinegar

½ C. sugar (or less)

Keep bacon and dressing separate.  Stir everything together just before serving.     - Tricia

Pie Cherry Salad

l lg. cool whip

1 can Eagle Brand Milk

mix with beater

-------------

Add:

1 can wilderness cherry pie filling

1 can mandarin oranges (drained)

1 can pineapple tidbits (drained)

1 1/2 c. mini marshmallows

1 c. chopped walnuts                    - Tricia

 

Cobb Salad with Creamy Balsamic Dressing

 

For the dressing;

3 tablespoons minced garlic

3 tablespoons mayonnaise
2 tablespoons lemon juice
1 Tablespoon Dijon mustard
1 tablespoon sugar
2 teaspoons Morton's Nature's Seasoning
1 1/2 teaspoons salt
1/2 cup balsamic vinegar
3/4 cup olive oil
For the Salad:
2-3 heads of Romaine or iceberg lettuce, finely chopped
1/2 pound of bacon, cooked and crumbled
1 - 1 1/2 cups cherry tomatoes, halved
1 avacado, pitted peeled and diced
1 cucumber, peeled seeded and diced
1/2 small red onion, sliced thin and seperated
1 cup grated cheese
small can sliced black olives
2 - 3 chopped hardboiled eggs
cooked chicken (optional)

Directions:

For the Creamy Balsamic Dressing:
Combine all ingredients in blender
For the Salad:
Add all ingredients to a large bowl (more or less of each ingredient depending on personal preferences). Toss with desired amount of dressing and serve.  - Tricia

Garlic Dressing

1 teaspoon garlic salt
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
5 Tablespoons of oil
2 Tablespoons of vinegar
1/2 Tablespoon sugar

Mix dry ingredients. Add liquid and shake in pint jar until thick.

Spinach Salad

Dressing:
1/2 c. sugar
1/2 c. oil
1/3 c. vinegar
1 tsp. poppy seeds
2 Tbl. sesame seeds
1 tsp. onion salt
1/4 tsp. worcestershire

Mix, then add desired amount to salad

Salad:
fresh spinach
feta cheese
sliced strawberries or mandarin oranges
walnuts                                                            - Tricia Munk
                                                                   

Cafe Rio Sweet Pork Salad

photo from www.favfamilyrecipes.com

Layer the following recipes on a tortilla and top with guacamole, pico digio, cilantro, sour cream, lime juice, tortilla chip strips, etc.

SWEET PORK:
2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours.


CILANTRO-LIME RICE:
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


BLACK BEANS:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")


CILANTRO RANCH:
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender.

- Adrian Parkinson

Broccoli Salad

1 c. mayo

1/2 c. sugar

2 Tbs. vinegar

1 tsp.  yellow mustard

1 tsp. paprika

2 bunches raw broccoli, chopped

1 c. chopped red onion

1 c. raisins or cranraisins

1 c. fresh sliced mushrooms

1 can mandarin oranges

1/2 c. cashew nuts

bacon bits to taste

Prepare the night before so it can marinate.

- Adrian Parkinson

Snickers Salad

Combine:

8 oz. cool whip

1/2 small package instant butterscotch pudding (do not prepare)

2-3 Snickers candy bars, cut into small pieces

4-6 green apples, cut into small pieces

- Adrian Parkinson

Applebee's Oriental Chicken Salad Recipe

Salad
1 head romaine, torn/cut
2 cups chicken breast chopped and cooked
1 cup red cabbage, chopped
1 cup napa/green cabbage chopped
1/2 cup sliced carrots
1/2 cup chopped green onion
1/2 cup sliced almonds, toasted
1 cup chow mein noodles toasted

Dressing
4-5 tab honey
3 tab rice wine vinegar
1/2 cup mayonnaise
2 tsp dijon mustard
2 tsp sesame oil 

- Adrian Parkinson