Chinese Chicken Salad

2 chicken breats, cooked and shredded
After chicken is cooked and shredded marinate in:
2 Tablespoons sugar
1/8 cup soy sauce
1/4 teaspoon garlic salt

Salad:
1 head of lettuce chopped or broken up
1/2 cup to 1 cup green onions, finely sliced
2 Tablespoons slivered almonds (I used more)
2 Tablesppons toasted sesame seeds
1 8-ounce can mandarin oranges
2 ounces won-ton shells, fried and broken up (I used more)
2 ounces rice sticks, fried and broken up (I didn't have these but I'm sure they'd be amazing)

Dressing (or you can use any oriental style dressing)
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup oil
1/4 cup sesame oil (I did not have this but I will get it for next time)
3 Tablespoons rice vinegar (I used 4)
1 teaspoon accent (optional)

Strawberry-Blue Cheese Spinach Salad

1/4 red onion, thinly sliced
12 ounces of fresh baby spinach
1 (16-ounce) container of fresh strawberries, quartered
1 (4 ounce) package of crumbled blue cheese
1/2 cup sliced sugared or toasted almonds

Dressing:
2 large shallots, minced
1 Tablespoon Dijon mustard
1/4 cup red wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
Salt and freshly ground pepper

Okay, here is my opinion on this salad: it is delish but the next time I ate it I added shredded chicken and crumbled bacon. It was so much tastier and more filling. Also, I used Briana's Poppy Sead dressing instead I liked it better.

Cafe Rio Insipired Chicken Salad

The dressing tastes EXACTLY like Cafe Rio's...seriously. I had their dressing and this dressing next to eachother and tasted them at the same time! The chicken doesn't taste the same, but it is de. lish. And oh-so-easy!! Here goes:

Dressing:

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (green, tomato like vegetable with a husk around them)
1/2 bunch of cilantro
1 clove of garlic
juice of 1 lime
1 jalapeno (use the seeds too, if you like it spicy). I substitute a few drops of green tobasco.
Blend all ingredients and refrigerate.

Chicken:

1 small bottle Kraft Zesty Italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced
5 lbs boneless, skinless chicken breast (I never use that much though)

Cook all together in a crock pot for four hours; shred meat and cook one additional hour.

Put over lettuce
Top with black beans, cheese, cilantro rice (optional, recipe to be added later), guacamole, salsa, etc.

Frito Corn Chip Salad

1/2 c. purple onion diced

1/2 c. green pepper diced

1/2 c. red pepper diced

1/2 c. chopped celery

2 cans corn, drained

3 Tbsp. ranch dressing

1/2 c. Mayo

1-1/2 c. shredded cheddar

10 oz. bag chilli cheese Frito chips

Combine all ingredients in large bowl. Devour!

Note: Do not add chips and cheese until just before serving. Soggy chips are gross!

Chicken Lettuce Wraps

Ingredients:

Poached chicken (place chicken breasts in skillet with 1 inch of water, cover and cook), cubed
Romaine lettuce leaves
Slivered almonds
Craisins
Chopped green onions
Grapes (red, for color)

dressing:
poppy seeds
1/2 cup vanilla yogurt
1/2 cup mayonnaise
Raspberry vinaigrette (to your liking)

Mix dressing first. Combine all other ingredients (except lettuce) and fold dressing into mixture. Serve on Romaine lettuce leaves. YUMMY!!!

Asian Chicken Salad

SO YUMMY!!! I promise! The ingredients seem a bit strange to combine, but when you reach the finished product...look out!!!

Dressing:

1/2 cup sugar
1 Tbsp. cornstarch
1/4 cup water
1/4 cup vegetable oil
1/4 cup ketchup
3 Tbsp. cider vinegar
1 Tbsp. soy sauce

Combine and bring to a boil, stirring often. Boil for two minutes stirring constantly. Cool.

Salad:

1 head lettuce, any kind (or a combination)
2 cups cubed cooked chicken
Salted cashews
Water chestnuts
Snow peas (frozen works if not in season)
Chow mein noodles
Chopped green onion

You can either toss salad and dressing together, or you can choose your toppings and top the salad with the dressing (my preference).

Broccoli Salad

Cook one package of bacon - drain grease, let cool, and crumble.
(Or use bacon bits)

Mix:
1 Cup mayonnaise
2 Tbsp cider vinegar
2 Tbsp sugar

Chop:
2 bunches of broccoli

Pour dressing mixture over broccoli.
Stir in one cup of sunflower seeds and crumbled bits of bacon.
Stir until well coated and enjoy.

I let this sit for at least thirty minutes in the fridge
before eating to allow time for the vinegar to settle in!
This also travels well!

Pan-Roasted Corn Salad

Great Salad for a summer Barbeque.

Ingredients:

4 ears of corn, husks and silks removed

2 to 3 tablespoons, butter

4 tablespoons olive oil

1 garlic glove, minced

1 teaspoon fresh thyme, coarsely chopped

1/2 cup green onion, thinly sliced on diagonal

Salt and Pepper to taste

2 to 3 cups cherry tomatoes, sliced in half

8 ounces feta cheese, cut into 1/2 inch cubes

Juice of 1 lime

2 tablespoons fresh basil, finely slivered

Directions:

Cut kernels off each ear of corn. This should be about 3 1/2 cups of corn kernels.

In large non-stick fry pan, heat butter and 2 tablespoons of the oil. Add garlic and saute for about 30 seconds. it is important not to over cook the garlic. Add corn and saute for 3 to 4 minutes. Add thyme and green onions and saute for 1 more minute. Season with salt and pepper. This step can be done, by dividing everything in half if your fry pan can't hold the entire amount. Transfer to large bowl and let cool to room temperature, stirring occasionally.

In another bowl, combine the tomatoes, cheese and remaining 2 tablespoons of oil. Add the tomato mixture, the lime juice and basil to cooled corn. Adjust seasonings if needed by adding more salt and pepper and lime juice. Serve at room temperature.

Serves 4 to 6.