Teriyaki Chicken Salad

Teriyaki Chicken
8 large chicken breasts

Marinade:

2 cups soy sauce

1 1/3 cup sugar

1 cup Asian sweet chili sauce- like Mae Ploy

1 cup cider vinegar

2 tsp salt

1 tsp black pepper

4 Tbl. minced garlic or 1 tsp garlic powder

2 tsp ground ginger

8 tsp cornstarch

1 cup olive oil 

Garnish:

green onions

sesame seeds

 Asian chili sauce

Reserve about half of marinade to put thicken on stove and put over chicken after grilling.  Marinate one hour or overnight  (overnight is best).  Grill

Salad

1 small head romaine lettuce, chopped

1/2 red cabbage, thinly sliced

1 cup pineapple,  bite size chopped

1 cup matchstick carrots

1 red bell pepper- julienned then cut into thirds

1 cup snow peas- julienned then cut in to thirds

5 green onions, thinly sliced

1 cup macadamia nuts, toasted

1/2 cup sweetened coconut flakes, toasted

Pineapple Sesame Vinaigrette

 1 cup chopped fresh pineapple

3 Tbl honey

1/4 cup cider vinegar

1 1/2  tsp toasted sesame oil

1 garlic clove, peeled

1 1/2 tsp freshly grated ginger

1/4 tsp salt

1 Tbl Mayo- optional for creamier

1/2 cup canola oil

1 Tbl  sesame seeds

Three Bean Wild Rice Salad

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Prep time

10 mins

Total time

10 mins

Author: Trish - Mom On Timeout

Recipe type: Main, Salad

Serves: 6 Servings

Ingredients

• 2 cups cooked wild rice blend, cooled
• 1 15 oz can kidney beans, rinsed and drained
• 1 15 oz can black beans, rinsed and drained
• 1 15 oz can garbanzo beans, rinsed and drained
• ½ red onion, diced
• ½ cup chopped cilantro
• 1 jalapeno, diced

Dressing

• 3 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 4 tbsp sugar
• ½ tsp salt
• ½ tsp fresh ground black pepper

Instructions

1. Combine all salad ingredients in a large bowl.
2. Combine dressing ingredients in a mason jar and shake until thoroughly combined.
3. Toss dressing with salad.
4. Refrigerate for an hour for best flavor but this salad can be served immediately.

I added three diced tomatoes and avocados.  

Watermelon Pico de Gallo- from the Pioneer Woman

Watermelon Pico de Gallo

Prep Time:

 15 Minutes

 

Cook Time:

 

Difficulty:

 Easy

 

Servings:

 12

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Ingredients

• 1/2 whole Small Seedless Watermelon, Diced
• 1/2 whole Red Onion, Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 whole Green Bell Pepper, Seeded And Finely Diced
• 1 whole Yellow Bell Pepper, Seeded And Finely Diced
• 2 whole Jalapeños, Seeded And Finely Diced
• 1 whole Bunch Cilantro, Chopped
• 2 whole Juice Of 1 To 2 Limes
• 1/2 teaspoon Salt

Preparation Instructions

Throw all the ingredients into a large bowl and toss it together. Taste with a chip and adjust ingredients as needed.

Serve with chips or on top of grilled chicken or fish...or as a side salad!

Mango Berry Salad

I just ate this rececently at Zupas.  It was so fresh and delicious.  Loved it!

Mango Berry Salad
created by Sugar.Betty

1/2 cup fresh strawberries, hulled and sliced
1/2  cup fresh blueberries
1/2 cup fresh, ripe-firm mango, peeled, pitted and diced
2 tablespoons cinnamon almonds, chopped
6-8 cups mixed greens

Toss greens with mango yogurt dressing. Plate dressed greens and divide fruit and nuts among plates. Drizzle lightly with more dressing, if desired.

Mango Yogurt Dressing
1 large ripe mango, pitted and roughly chopped
1 heaping tablespoon plain yogurt
2 tablespoons rice wine vinegar (regular distilled vinegar is too harsh)
1 tablespoon honey, optional (depending on sweetness of the mango)
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

Place all ingredients except honey in a blender and blend until smooth. Taste. Add honey and blend again if dressing is too tart.

Asian Mango Coleslaw

3 tbsp rice vinegar
1/2 a lime, juiced
1 tbsp soy sauce
1 tbsp sesame oil
2 cups of green cabbage,shredded
1/2 cup of shredded carrots
1/4 cup of fresh cilantro, chopped
2 green onions, chopped
1 baby red bell pepper, sliced
1 mango, nearly ripe, sliced
Sesame seeds, to taste

DIRECTIONS:

Combine the rice vinegar, lime juice, soy sauce, and sesame oil together in a small bowl. Whisk until well combined; set aside.

Combine the cabbage together with the carrots, cilantro, green onion, and red bell pepper in a bowl and toss together. Add the sliced mango and sesame seeds then drizzle with the salad dressing. Gently toss to combine. Serve immediately. Enjoy

Spinach Pomegranate Salad with Apples and Walnuts

from Pinch My Salt

I loved this salad.  It looks so pretty and festive with the deep red pomegranate seeds, and bright green spinach.  I only had feta on hand so I used that instead of the blue cheese and I used candied almonds instead of the walnuts.  Wonderful salad- the dressing was great.

Spinach Pomegranate Salad with Apples and Walnuts

4 cups baby spinach leaves
1 apple, cored and chopped
1/3 cup pomegranate seeds
1/3 cup chopped toasted walnuts
4 slices bacon, cooked and crumbled
2 ounces blue cheese, crumbled
1/3 cup pomegranate vinaigrette (recipe below)

Toss all ingredients in a large bowl.  Serve immediately.  Yield: 4 servings.

Pomegranate Vinaigrette

1/2 cup pomegranate juice (I used POM Wonderful)
1 tablespoon balsamic vinegar
1 teaspoon Dijon-style mustard
1 teaspoon honey
1/2 cup vegetable oil (any neutral-flavored oil will do)
salt, to taste
fresh ground black pepper, to taste

In a medium bowl, whisk together pomegranate juice, balsamic vinegar, mustard, and honey.  Slowly drizzle in the oil, whisking constantly, until it’s all incorporated.  Season to taste with salt and pepper.  Yield: approximately 1 1/4 cups.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Photo from the Brown Eyed Baker

We made this salad with our Thanksgiving Feast.  It was so pretty with the orange squash and the bright red craisins.  It was very good- my kids were even surprised that they liked it and they even had seconds.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Yield: 4 servings (entree salad) or 6 to 8 servings (side salad)

Prep Time: 15 minutes | Cook Time: 30 minutes

1 (1 to 1½-lb) butternut squash, peeled and ¾-inch diced
2 tablespoons + ½ cup olive oil, divided
1 tablespoon maple syrup
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
3 tablespoons dried cranberries
¾ cup apple cider (can substitute apple juice)
2 tablespoons apple cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula (or mixed greens), washed and dried
½ cup walnuts, toasted
¾ cup grated Parmesan cheese

1. Preheat oven to 400 degrees F.

2. Place the butternut squash on a sheet pan. Drizzle with 2 tablespoons olive oil, the maple syrup, 1 teaspoon kosher salt and ½ teaspoon black pepper. Toss to evenly coat the butternut squash. Roast for 20 minutes, turning once, until the squash is tender. Add the cranberries to the pan during the last 5 minutes.

3. While the squash is roasting, combine the apple cider, the vinegar and the shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon kosher salt and ½ teaspoon ground black pepper.

4. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

(Recipe adapted from Barefoot Contessa Back to Basics)

Thai Peanut Noodle Salad

I love summer salads!  I found this over at Our Best Bites and since I have a fetish for Thai- I had to give it a whirl.  We had the worst Thai ever in Pocatello and the best ever just outside Zions National Park.  This wasn't nearly as good as the one in Zions- but it was closer to that than any dish in Pokey.  We also squeezed some extra lime juice over the top.  It wasn't perfect- but it was very tastey and definitnely something that we will make again this summer. 

Thai Peanut Noodle Salad


8 oz Linguine Fini (or regular linguine)- boil and cool under cold water
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even 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- omit if you want a vegetarian dish
honey roasted peanuts (about 1/2 cup)

Mix pasta, veggies and chicken- if desired.  Liberally apply salad dressing and garnish with peanuts and chopped cilantro.


Thai Peanut Salad 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*

Mix everything together in a  blender.  Can be made ahead of time.  Keep in mind that this amount is for 8 ounces of pasta- so if you are making 16 ounces of pasta- you will want to double it.

MEDITERRANIAN BLACK BEAN SALAD-Sara

• 3 1/2 c. cooked, drained black beans (or 3 15oz. cans)
• 1/2 c. finely diced red onion (about 1/2 a med. onion)
• 1 large tomato, finely diced
• 1 med. cucumber, finely diced
• 1/2 c. chopped fresh parsley
• 2 T. FRESH mint leaves
• dressing:
• 1/4 c. lemon juice
• 1/4 c. extra virgin olive oil
• 1 tsp. cumin
• 1/2 t. salt
• 1/4 t. pepper
• chill; good served as salad, or with steamed rice for a main course

SANTA FE SALAD with Chili-Lime Dressing-Sara

• Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving.
• 15 oz canned black beans, drained
  1 1/2 cup cooked corn kernels, fresh or frozen
  2 cup grape tomatoes
  1 medium sweet red pepper(s), cut into thin strips (about 1 1/2 cups)
  8 cup romaine lettuce, cut into thick shreds (about 2 hearts)
• In a large bowl or food storage container, layer remaining ingredients in order listed. Cover and refrigerate. (Note: Storing this salad in layers instead of tossing it immediately and keeping the dressing separate helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator.)
• Dressing:
• 6 Tbsp reduced-calorie mayonnaise
  3 Tbsp cilantro, fresh, finely chopped
  3 Tbsp water
  1 medium scallion(s), minced
  1 1/2 Tbsp fresh lime juice
  2 tsp sugar
  1/2 tsp chili powder
• Whisk mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder together in a small bowl until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use.

PICNIC POTATO SALAD-Sara

• 6 large potatoes—cubed and boiled until tender—then chilled
• 6 boiled eggs—chilled
• ¼ cup white or red (sweet) onions, chopped very fine
• ¼- cup sweet pickle relish (I like more)
• ¼ cup celery, chopped very fine
• ¼ carrots, finely chopped
• 1 ½ cups mayo
• 2 Tbsp yellow mustard
• pepper and salt to taste
• Mix mayo, mustard, onions, relish, celery and carrots. Add to chilled potatoes and sliced eggs. Stir well (I even mash it a little). Salt and pepper to taste. Serve chilled.

BERRIES & CREAM SALAD SQUARES-Sara (I got this from Heather for Thanksgiving dinner)

• 1 cup boiling water
• 1-3oz. pkg raspberry/strawberry-flavored gelatin
• 1/4 tsp finely shredded lemon peel
• 3/4 cup cold water
• ¾ c. fresh blueberries/blackberries
• 1/2 of an 8-ounce tub cream cheese
• 1/3 cup sifted powdered sugar
• 2/3 cup whipping cream
• ¾ c. fresh raspberries/strawberries
• 1/4 cup chopped sliced almonds or pecans, toasted
• 2 tablespoons lemon juice
• Stir boiling water into gelatin for 2 minutes or till completely dissolved. Stir in cold water and lemon juice. Chill till partially set (consistency of unbeaten egg whites). Stir berries into partially set gelatin. Pour berry mixture into an 8x8x2-inch baking dish. Chill till firm.
• Meanwhile, beat whipping cream just till soft peaks form. Add cream cheese and powdered sugar. Beat till fluffy (mixture will thicken as it is beaten). Stir in lemon peel. Carefully spoon cream cheese mixture over berry mixture; spread to edge of dish. Cover; chill at least 6 hours. To serve, sprinkle nuts over salad; cut into squares. Makes 9 servings.

POPPY SEED CHICKEN SALAD-Heather

I just came up with this recipe as I was wanting a light chicken salad to go into small little phyllo cups for an appetizer at a bridal shower. These were a big hit.

• chicken breasts: boil, cool and shred
  toasted slivered almonds
  chopped celery
  craisins
  poppyseed dressing
• I just boiled up as much chicken as I needed. I eyeballed the rest- enough craisins to make it look pretty, enough almonds and celery for a good crunch and dressing to moisten.
• Poppyseed Dressing
• 1/3 c. sugar
  1/2 c. white vinegar
  1 tsp. salt
  1 tsp. ground dry mustard
  1 tsp. grated onion
  1 c. oil
  1 Tbl. poppy seeds
• Combine first four in blender or food processor , slowly add oil, then stir in poppy seeds.

BLT SALAD-Heather

• 2 chicken breasts cubed and cooked
  3 slices cooked and crumbled bacon
  8 oz cooked spiral pasta
  3 cups torn lettuce
  1 large tomato diced
• Dressing
  1/2 c. Mayo
  1/2 c. water
  1 Tbl. BBQ sauce
  1/4 tsp garlic pepper
  11/2 tsp vinegar
  11/2 tsp green onions sliced
  Toss ingredients in large bowl, pour on dressing immediately before serving.
  My kids love this.

FABULOUS SALAD-Heather

FABULOUS SALAD-Heather

• Romaine lettuce hearts- 2
  pears-1 diced
  1/4 cup blue cheese or feta cheese crumbled
  1/2 cup craisins
  green onions or red onions thinly sliced- if desired
  sugared pecan halves
  balsamic vinigrette- Newman's Own is my favorite
• Toss it all together with enough dressing  to lightly coat. Good stuff!
• I have also made this using apples, strawberries or blueberries instead of the pears. It is always great! 

FAMILY FAVORITE CORN SALAD-Heather

This is the #1 requested salad in the Brigham Redd household.

• 1 can corn ( or frozen is great too)
  1 avacado (diced)
  1 Tbl cilantro -cut up
  Ranch dressing
• Mix corn and enough ranch dressing to moisten. Gently stir in avacado and cilantro. Enjoy-Ole

BLACK BEAN SALAD WITH PEPPERS AND CORN-Heather

• 1 can black beans (drained and rinsed)
  1 can kernel corn ( or equivalent frozen)
  1/2 red bell pepper
  1 green bell pepper
  small red onion
  1 clove garlic minced
  3Tbl chopped fresh parsley
  1/2 c. olive oil
  4-5 Tbl. red wine vinegar
  pepper & salt
• Cut all peppers and red onion to the size of the corn kernel. Mix all ingredients together and chill

SESAME NOODLE SALAD-Heather

• This simple side can become a main dish if you add meat or vegetable stir-ins. Try finely diced fresh tomato, squash, and green pepper; chopped cooked chicken; leftover grilled shrimp or flank steak; or fried tofu cubes.
  
  1 (8-ounce) package linguine
  1/4 cup rice vinegar
  1/4 cup soy sauce
  1/4 cup dark sesame oil
  1 teaspoon sugar
  5 green onions, sliced
  Toasted sesame seeds (optional)
  Cook linguine according to package directions; drain and rinse linguine with cold water.
• Stir together vinegar and next 3 ingredients in a large bowl. Stir in linguine and onions; sprinkle with sesame seeds, if desired. Serve immediately.

PEAR SALAD WITH JICIMA AND SNOW PEAS-Heather

• 2 cups fresh snow peas
  2 ripe pears, peeled
  1 1/2 teaspoons fresh lemon juice
  1/2 small jícama, peeled
  2 cups fresh spinach leaves
  2 tablespoons balsamic vinegar
  1 teaspoon Dijon mustard
  1 garlic clove, minced
  1/2 teaspoon pepper
  2 tablespoons olive oil
  1 to 2 green onions, thinly sliced
  1 tablespoon chopped fresh basil
  3 tablespoons chopped pecans, toasted
• Cook snow peas in boiling water to cover 1 minute; drain. Plunge into ice water to stop the cooking process. Cut lengthwise into 1/4-inch strips.
• Cut pears into 1/4-inch strips; toss with lemon juice. Cut jicama and spinach into thin strips.
• Whisk together vinegar and next 3 ingredients. Gradually add oil, whisking until mixture is well blended. Stir in green onions and basil. Chill 15 minutes.
• Combine vegetable strips and pear strips. Drizzle with dressing, tossing to coat; sprinkle with pecans. Serve immediately.

SUPER SUNDAY SPINACH SALAD-Annas special

• fresh baby spinach
• fresh parmesagn cheese, finely grated
• 1 red onion, sliced into rings
• assemble on each plate and pour on a little dressing
• dressing:
• 1/4 c. red wine vinegar
• 1/2 c. olive oil
• 1/4 c. sugar
• 1/2 tsp. salt
• 1/4 tsp. dried mustard pwd.
• 1 tsp. poppy seeds
• Fast and Yummy!