Chicken Fiesta Salad

4 cups torn lettuce

1/2 c shredded Pepper Jack cheese (2 oz)

1 c black beans, drained & rinsed (or garbanzo or pinto beans)

1 1/2 c chopped cooked chicken (8 oz)

2 small tomatoes, cut into thin wedges

1 c jicama (4 oz), cut into bite-size strips, or 1 c shredded carrot

1/2 c sliced olives

1 recipe Chile Dressing (see below)

Tortilla chips

Place the lettuce in the bottom of a 2-quart clear salad bowl. Layer ingredients in the following order: cheese, beans, chicken, tomato, jicama and olives. Spread Chile Dressing evenly over salad, sealing to edge of bowl. Cover salad tightly with plastic wrap. Chill 4-24 hours. To serve, toss lightly to coat evenly. Top with tortilla chips.

Chile Dressing: In a small bowl stir together 1/2 c mayonnaise, one 4 oz can chopped, undrained green chile peppers, 1 1/2 t chili powder and 1 clove garlic, minced.

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I had this salad at a Relief Society activity and it was so good! I made it for dinner tonight--it's chilling in the fridge now. Hopefully the kids will eat it... It's a perfect summer meal.

Ramen Chicken Cabbage Salad

Dressing:
2 TB sugar
3 TB white wine vinegar
1/2 cup oil
s&p
Seasoning packet from chicken top ramen

Combine dressing and set aside.

1 bag cole slaw mix
1 cup diced, cooked chicken
1/2 cup toasted slivered almonds
Ramen noodle packet, noodles smashed
Green onions

Combine all ingredients, cover with dressing.  YUM!  I make this weekly and just snack on it.  It goes fast around here!

Asian Noodle Salad

Recipe from HERE.

Dressing:

1/2 cup of seasoned rice vinegar
2 tbsp olive oil
1 tsp sesame oil
3 cloves of garlic, minced
2 tsp soy sauce
2 tsp sugar

Combine all ingredients thoroughly. Let sit for at least 1 hour to let the flavors combine.

Salad:

1 handful of cilantro leaves, chopped
1 handful of basil leaves, chopped
2 green onions, diced finely
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1 cup of shredded carrots
1/2 cup of toasted peanuts
1/2 lb spaghetti noodles, cooked per instructions

Prepare all the vegetables, set aside. Once the spaghetti has cooked per instructions, rinse with cold water and drain. Once the noodles are cool, add the vegetables and peanuts. Mix the dressing again thoroughly then add to the noodles and vegetables. Stir until well combined and serve. Enjoy.


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Wow, this salad is so good!  I made a big batch and will be snacking on it nonstop!  Next time I will double the veggies and try whole wheat pasta.  Might try cucumber and broccoli florets in there as well.  I omit the cilantro, personal preference.  Be sure to check out the link I posted at the top, the recipe author posts amazing photographs!  Her blog is my new favorite, so be sure to go take a look!  I'll definitely be trying a lot more of her recipes and adding them on here.

Thai Peanut Noodle Salad

Thai Peanut Dressing:

1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*

*The need for salt may differ depending on the brand of PB you use. Taste first and then add.
*Sriracha chili sauce: you may want more or less depending on your preference of heat levels. Taste first and then add.
*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely.

Place everything in a blender and mix until smooth. Makes about 2 cups. Refrigerate until ready to use.

Thai Peanut Noodle Salad

8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce, spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
Honey roasted peanuts (about 1/2 cup)

Cook the pasta; drain and run water over it until noodles are cool. Coat with dressing and refrigerate until ready to use.

To assemble salad combine vegetables, pasta and chicken in a large bowl. Pour the Thai Peanut Dressing over everything, stirring as you go. Sprinkle peanuts on top and garnish with cilantro.


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I thought this was really good. Jonathan especially loved it--he loves Pad Thai, peanut sauce, whatever... His suggestion was to cut the veggies up pretty small, just to make it easier to eat. I would make this again.

Almond-Mandarin Orange Tossed Salad

Dressing:
1/4 cup oil
2 TB sugar
2 TB cider vinegar
S&P

Whisk together in a small bowl.

Combine:
Romaine lettuce
Cucumbers
Carrot
Diced avocado
Green onion
1 can mandarin oranges
1 cup candied slivered almonds (to make: cook sugar over med-low heat until liquid.  Add slivered almonds and toss quickly to coat.  Pour onto wax paper to cool.  Break apart and sprinkle into salad.)

Pour dressing over salad, mix to coat, and serve! 

We ate this with spaghetti the other night...I ended up eating more salad than pasta, which is how it should be!  Yum!

Bread Salad

Ingredients


24 (3/4 inch thick) slices French bread
3 cups cooked, cubed chicken breast
4 medium tomatoes, cut into chunks
1 (15.5 ounce) can great northern beans, rinsed and drained
1 large cucumber, seeded and chopped
1/4 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup balsamic vinaigrette
1/2 cup shredded Parmesan cheese

Directions

Place bread on a baking sheet. Broil 3-4 in. from the heat for 2-3 minutes or until golden brown, turning once. Cool on a wire rack. Cut bread into 1-in. pieces.

In a large bowl, combine the bread, chicken, tomatoes, beans, cucumber, basil, salt and pepper. Drizzle with vinaigrette and toss to coat. Refrigerate for 30 minutes. Sprinkle with Parmesan cheese and toss.

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I just recently discovered bread salads, and they are now one of my favorites!  I've been missing out!  This recipe was quick and easy to prepare.  I left out the chicken, and I used sourdough baguette lightly toasted with butter.  We also ate this with tomato soup.  Delicious, light, summer meal!!