Summer Time Salads

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      Southwestern Chicken Taco Salad

      Prep Time:25 min

      Start to Finish:25 min

      Makes:4 servings


      1/2 cup Thick ‘n Chunky salsa

      1/2 cup sour cream


      1 bag romaine and leaf lettuce blend

      1 cup shredded Mexican cheese blend (4 oz)

      1 1/2 packages frozen cooked southwestern-seasoned chicken breast

      strips, thawed

      1 can sliced ripe olives, drained

      4 plum tomatoes, cut into quarters

      1 cup chili-flavored corn chips, slightly crushed

      2 teaspoons taco seasoning mix

      1. In small bowl, beat dressing ingredients with wire whisk until

      well blended.

      2. In large bowl, mix salad ingredients except corn chips. Add

      dressing; toss until coated. Sprinkle with corn chips.


      Cheddar, Colby or Monterey Jack cheese can be used instead of the

      Mexican cheese blend, a combination of Colby and Monterey Jack



      Cherry tomatoes, cut in half, can be used instead of the quartered

      plum tomatoes.


      Crunchy Chicken Salad

      Prep Time:15 min

      Start to Finish:20 min

      Makes:6 servings

      3 tablespoons butter or margarine

      1 package Oriental-flavor ramen noodle soup mix

      2 tablespoons sesame seed

      1/4 cup sugar

      1/4 cup white vinegar

      1 tablespoon vegetable oil

      1/2 teaspoon pepper

      2 cups cut-up cooked chicken

      1/2 cup dry-roasted peanuts

      4 medium green onions, sliced (1/4 cup)

      1 bag coleslaw mix

      1. Melt butter in 10-inch skillet over medium heat. Stir in seasoning

      packet from noodles. Break block of noodles into bite-size pieces

      over skillet; stir noodles into butter mixture. Cook 2 minutes,

      stirring constantly; stir in sesame seed. Cook about 2 minutes

      longer, stirring constantly, until noodles are golden brown.

      2. Mix sugar, vinegar, oil and pepper in large bowl. Add remaining

      ingredients and noodle mixture; toss.


      Keep your salad crunchy by tossing in the noodles just before


      Time Saver

      Precooked frozen chicken from the meat department is a great thing to

      have on hand for ready-to-go recipes like this.


      For extra flavor and color, stir in an 11-ounce can of mandarin

      orange slices, drained.


      Grilled Margarita Chicken Salad

      Prep Time:35 min

      Start to Finish:35 min

      Makes:4 servings

      1/2 cup frozen (thawed) nonalcoholic margarita mix

      1/4 cup olive or vegetable oil

      2 tablespoons white wine vinegar

      4 boneless skinless chicken breasts (1 1/4 lb)

      6 cups bite-size pieces assorted salad greens

      1 cup sliced strawberries

      1 medium mango, peeled, pitted and sliced

      1 medium avocado, peeled, pitted and sliced

      1/4 cup chopped fresh cilantro

      1. Heat coals or gas grill for direct heat. To make dressing, in

      small bowl, stir margarita mix, oil and vinegar with wire whisk until

      well blended. Measure 1/4 cup dressing for basting chicken; reserve

      remaining dressing for serving.

      2. Cover and grill chicken over medium heat 15 to 20 minutes, turning

      and brushing occasionally with 1/4 cup dressing, until juice of

      chicken is no longer pink when centers of thickest pieces are cut.

      3. Cut chicken into slices. In large bowl, toss salad greens, chicken

      and strawberries; divide among 4 plates. Arrange mango and avocado

      around each salad. Sprinkle with cilantro. Drizzle with reserved



      Prepare the dressing up to a week ahead, and store it in a covered

      container in the refrigerator.

      Serve With

      This salad is perfect for a summer luncheon after golfing or for a

      bridal shower. Serve with blueberry muffins or corn bread and



      Thai Chicken Salad

      Prep Time:20 min

      Start to Finish:20 min

      Makes:6 to 8 servings

      Peanut Sauce

      1/4 cup reduced-sodium soy sauce

      1/4 cup creamy peanut butter

      2 tablespoons packed brown sugar

      2 tablespoons sesame oil

      2 tablespoons rice vinegar

      1 tablespoon grated gingerroot

      Dash of ground red pepper (cayenne)

      1 clove garlic, finely chopped


      3-pound deli roasted chicken

      4 cups shredded lettuce

      1/2 cup chopped fresh Italian parsley

      8 medium green onions, thinly sliced (1/2 cup)

      1 package (6 ounces) wide chow mein noodles

      1/2 cup dry-roasted peanuts

      1. In small bowl, mix all sauce ingredients with wire whisk until


      2. Remove chicken from bones; cut into bite-size pieces (about 3


      3. In large bowl, toss lettuce, chicken, parsley and onions. Place

      lettuce mixture on center of large serving plate. Arrange noodles

      around edge of plate. Sprinkle peanuts over lettuce mixture. Drizzle

      sauce over salad.


      If you aren’t concerned about sodium, you can use regular soy sauce.


      In a pinch, 3 to 4 cups of regular chow mein noodles can be used

      instead of the wide noodles.

      Kelly in IL

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