Salad Recipes

[Joy Williams]

A good salad, either as a main course, or a side dish, is hard to beat!!

[Joy Williams]

Grilled Chicken Salad
My husband and I have this for dinner at least once a week!

2 Boneless, skinless chicken breasts
Cajun Seasoning
Green Leaf Lettuce
Cherry tomatoes
Cucumber slices
Green Onion, sliced
Fresh Mushrooms, sliced
Slivered almonds, roasted
Mandarin Oranges
Shredded Mozarrella cheese

Sprinkle cajun seasoning on chicken breasts and grill over medium heat about 5-6 minutes per side.
Mix salad greens and top with the almonds and mandarin oranges.
Cut chicken breasts into bite-size pieces and put on top of salad, then add shredded mozzarella cheese.
Add favorite dressing.
We love the Good Seasons Garlic & Herb dressing mix with this salad. Its a little spicier than regular Italian, and oh, so good!

[Lauria Orr]

Wonderful!  I wonder how it would be with Parmesan or Feta cheese?  I wish I could have all the cheeses, but I can't and am trying to learn substitutions.  I think it would work, don't you?  I have not actually tried having Feta yet, but have heard it is easier to digest than some cheeses.

[Amanda and Quinn]

I love big salads for dinner in the summer. This one is nice if you're trying to find ways to use up extra zucchini.

Zucchini and Chicken Salad

Ingredients

* 1/4 cup plus 1 tablespoon olive oil
* 1/4 cup fresh lemon juice
* Coarse salt and ground pepper
* 1 1/4 pounds zucchini, thinly sliced
* 1 pound boneless, skinless chicken breasts
* 1 bunch (about 8 ounces) spinach, chopped
* 1/2 red onion, thinly sliced
* 3/4 cup chopped pecans
* 1/4 cup grated Parmesan cheese
* 1/4 cup chopped fresh mint

Directions

1. In a large bowl, whisk together 1/4 cup oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.
2. In a large nonstick skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side.
3. Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.

[Joy Williams]

Amanda, this sounds delicious. I love zucchini and will definitely try this!

[Lauria Orr]

Very creative!  Sounds wonderful!!!

[Amanda and Quinn]

Had this one for dinner tonight - delish.

Seared-Chicken Salad with Green Beans, Almonds, and Dried Cherries

Ingredients

Serves 4

* 3 tablespoons olive oil
* 1 pound chicken breast cutlets (about 6)
* Coarse salt and ground pepper
* 1/2 pound green beans, trimmed
* 3 tablespoons red-wine vinegar
* 1 tablespoon apricot jam
* 1 tablespoon Dijon mustard
* 5 ounces baby arugula
* 1 head radicchio, cored and shredded
* 1/3 cup dried cherries
* 1/4 cup sliced almonds

Directions

1. In a large skillet, heat 1 tablespoon oil over high; season chicken with salt and pepper. In two batches, cook chicken until opaque throughout, 1 to 2 minutes per side; transfer to a plate. When cool enough to handle, slice chicken crosswise.
2. In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well.
3. Make dressing: In a small bowl, whisk together vinegar, jam, mustard, and remaining 2 tablespoons oil; season with salt and pepper.
4. In a large bowl, toss arugula and radicchio with all but 1 tablespoon dressing. Divide salad among four plates; arrange chicken, green beans, cherries, and almonds on top. Drizzle with remaining dressing; serve immediately.

[Lauria Orr]

I can't wait to try this one too!

[Lauria Orr]

All these salads sound so great!  I eat chicken a lot and it is sometimes boring.  Thank you, Joy for asking about new salads!

[Joy Williams]

Does anyone have any new salad recipes? My Husband and I are on a salad kick (trying to lose some weight...) and are getting tired of the same old salads. Any & all suggestions are welcomed!!

 

[Camilla and Darwin]

Girl's Night Salad

 

6 boneless skinless chicken breasts

1 cucumber, peeled and cubed into 1/2" squares

3 small yellow squash, sliced

3 bell peppers (red yellow and orange)

5-6 small new potatoes, unpeeled

1 container feta cheese, crumbled

1 can medium black olives

1 jar of marinated artichoke hearts

1 1/2 cup grape tomatoes

1 bottle garlic heb salad dressing (I use Bernstein's cheese and garlic Italian)

1 head of Romaine lettuce

 

Marinate chicken in garlic herb dressing. Overnight is good, but as little as 1 hour works. Cut up squash, peppers and potatoes into bite sized chunks and drizzle with olive oil. Roast in shallow pan at 350 for 30-45 minutes or until tender. While veggies are roasting, take chicken out of marinade and cut into large chunks. Saute on medium high heat in olive oil, draining excess liquid as you go, probably about 10 minutes. Place chopped lettuce in center of large plate or serving platter, in a mound. Surround lettuce with chicken and roasted veggies. Then add cucumber, artichoke hearts, olives and tomatoes. Top everything with the dressing and feta cheese. 

 

Also, I really like to eat this salad with French bread dipped in oil and vinegar. :-) This salad is somewhat time consuming but it is absolutely delicious, it's my favorite!

[Joy Williams]

Camilla, thanks for this one! This is just what we are looking for. A salad that's a full meal that will be filling, but healthy as well.

And since my husband has always been a "meat & potatoes" man, this will be perfect.

Can't wait to try it.

[Joy Williams]

Hey Camilla, just wanted to let you know that we had this salad last night for dinner and really enjoyed it!! I didn't have any artichoke hearts, so I put Avocado instead,

Absolutely delicious!! Thanks for posting this one!