Category: Salads

Categories
Chicken Dressings Salads

Mandarin Orange Sesame Dressing

1/3 cup orange marmalade
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 cup white vinegar
2/3 cup vegetable oil
2 tablespoons soy sauce
3 tablespoons sesame oil
2 tablespoons honey
1/4 cup mandarin orange section, chopped
mixed greens
grilled chicken breast
Measure the marmalade, cayenne pepper, ginger, garlic powder, vinegar, oil, soy sauce, sesame oil and honey into a blender container.  Cover and blend on medium speed for 30 to 45 seconds. Then transfer to a small bowl and add the chopped orange sections. Stir to mix, cover and refrigerate for up to 3 days. Serve on a bed of mixed greens, topped by sliced grilled chicken breasts.
4  Servings
Categories
Chicken Salads

Grilled Chicken Caribbean Salad

4     boneless chicken breasts 
1/2   cup teriyaki sauce
4     cups iceberg lettuce, chopped
4     cups green leaf lettuce, chopped
1     cup red cabbage, chopped
1     4 oz. can pineapple, chunks in juice, drained
10    tortilla chips
Pico De Gallo
Honey Lime Dressing

Marinate chicken in teriyaki sauce for at least 2 hours in a ziplock bag.  Preheat grill.  Grill chicken for 4-5 minutes per side until done.  Toss lettuce and cabbage together, then divide into two large individual-serving salad bowls.  Divide Pico de Gallo and pour into two even portions over the greens.  Divide the pineapple, sprinkle on salads.  Break tortilla chips into large chunks and spread half on each salad.  Slice the grilled chicken breasts into thin strips, spread half the strips onto each salad.  Pour the Honey Lime Dressing into two small bowls and serve with the salads.
2  Servings
Categories
Potato Salad Potatoes Red Potatoes Side Dishes Vegetables

Red Potato Salad

14 red potatoes, about 2 1/2 pounds
8 slices bacon, crisp cooked, crumbled
6 hard boiled eggs, peeled and coarsely chopped
1/3 cup red onions, finely chopped
1/3 cup celery, finely chopped
1 12 oz. jar ranch dressing , Marie’s brand is good
2 tablespoons fresh parsley, chopped

Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil over high heat, lower to a simmer and cook until potatoes are just tender, 15-20 minutes. Drain and let cool, then cut into bite size pieces.

In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently toss. Refrigerate the salad several hours before serving to allow the flavors to blend.

8 Servings

Categories
Dressings Salads Seafood Shrimp

Grilled Shrimp Salad with Tomato Vinaigrette

4 (1-inch-thick) slices day-old French bread or other firm white bread, cut into 1-inch cubes
1 large tomato, cut into 1-inch-thick slices (about 12 ounces)
4 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
3 tablespoons coarsely chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon canned chipotle chile in adobo sauce
1 tablespoon water
2 teaspoons ground coriander
1 garlic clove, chopped
48 large shrimp, peeled and deveined (about 2 pounds)

Cooking spray

9-1/2 cups torn romaine lettuce
3/4 cup cubed peeled avocado
1/2 cup sliced red onion

Preheat oven to 350 degrees.
Place bread cubes in a single layer on a baking sheet. Bake at 350 degrees for 12 minutes or until toasted. Set aside.
Brush tomato slices with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place to-mato slices on a foil-lined baking sheet. Broil 10 minutes on each side or until tomato slices are blackened. Combine 3 teaspoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, tomato slices, parsley, and next 5 ingredients (parsley through garlic) in a food processor, and process until blended. Divide vinaigrette in half. Set aside.
Thread shrimp onto 6 (12-inch) skewers, and brush with half of vinaigrette. Prepare grill. Place kebabs on grill rack coated with cooking spray, and grill 4 minutes on each side or until shrimp are done. Remove shrimp from skewers. Combine remaining half of vinaigrette, toasted bread cubes, shrimp, lettuce, avocado, and sliced onion in a large bowl; toss gently to coat.

6 servings (serving size: 2-1/2 cups)

Categories
Chicken Breasts Salads

Crispy Chicken Cutlets Milanese

1 egg, beaten
1 cup bread crumbs, Progressive Panko Crispy Italian Style
1 tablespoon grated Parmesan cheese
4 chicken breasts, cutlets
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt and pepper
4 cups salad greens
1 15 oz. can white beans, (cannellini), rinsed
1 cup tomatoes, grape, halved

Put egg in shallow bowl. Mix crumbs and cheese on wax paper. Dip cutlets into egg, then intno crumbs to coat.

Heat 1 tablespoon oil in a large nonstick skillet. Add cutlets and cook 5 minutes, turning once, until golden and cooked through. Remove. Whisk remaining 2 tablespoons olive oil, the lemon juice, salt and pepper in a medium bowl. Add remaining ingredients and toss to mix and coat.

Serve cutlets with salad mixture. Serve with lemon wedges.