Chicken Salad

Courtesy of: Vickie Ricks

Ingredients:

3 cups chicken breasts

1 cup red grapes

½ cup real mayonnaise

1 cup thinly sliced celery

1 can mandarin oranges

¼ cup slivered almonds

3 tablespoon lemon juice

1 tablespoon dry minced onion

1 teaspoon salt

½ teaspoon garlic powder

½ to 1 teaspoon basil

Directions:

Boil Chicken until fully cooked.  When cooled, shred.  Soak chicken in lemonjuice, minced onion, salt, garlic powder, and basil.  Mix chicken mixture with the mayonnaise then add celery, mandarin oranges, and grapes.  Serve over a bed of lettuce or in a roll or croissant.  Best is served cold. Serves 6 to 8.

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

Courtesy of: Skinny Taste

Servings: 3 • Serving Size: salad with 2 chicken tenders • Points: 8 pts • Points+: 8 pts
Calories: 397.6 • Fat: 11.0 g • Protein: 26.8 g • Carb: 32.5 g • Fiber: 4.4 g • Sugar:10 

• 6 (about 12 oz) chicken tenderloins
• 6 tbsp shredded coconut
• 1/4 cup panko crumbs
• 2 tbsp crushed cornflake crumbs
• 1/3 cup egg substitute or egg whites
• pinch salt
• olive oil spray

• 6 cups mixed baby greens
• 3/4 cup shredded carrots
• 1 large tomato, sliced
• 1 small cucumber, sliced

Vinaigrette

• 1 tbsp oil
• 1 tbsp honey
• 1 tbsp white vinegar (balsamic would work too)
• 2 tsp dijon mustard

Whisk all vinaigrette ingredients; set aside.

Preheat oven to 375°.

Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.

Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.

Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.

Broccoli Salad

Courtesy of: Jordan Seely

4 bunches broccoli, peeled and cut into bite sized pieces

1/3 c. chopped red onion

10 pieces bacon fried and crumbled

1/2 c. grated cheese

1 c. cashews

Dressing:

1 c mayonnaise

1 c. miracle whip

1/4 c. sugar

2 T vinegar

Combine all ingredients in large bowl. Make several hours before serving. Immediately before serving, add cashews.

BBQ Chicken Chopped Salad

BBQ Chicken Chop Salad

from favorites

2 boneless, skinless chicken breasts

1 cup barbecue sauce

Marinate chicken in barbecue sauce, than bake at 350 degrees for 30 minutes (marinating is preferred, but not necessary). Chop into bite size pieces and set aside.

1/2 head iceberg lettuce, chopped

1/2 head Romaine lettuce, chopped

3 Roma tomatoes, chopped

1 jicama, peeled and diced

1/2 cup cilantro, chopped

1 (15-ounce) can black beens, drained and rinsed

1 cup frozen sweet corn, thawed

1/2 pound Monterey Jack cheese, grated

You can combine chicken and salad ingredients in a large bowl and toss. Serve with Ranch Dressing, additional BBQ sauce and tortilla chips. You can also individually make each plate, like I do (see photo). Either way, I'm sure this will become a family favorite.

Layer Salad

1/2-1 bunch spinach

1 head iceberg lettuce, chopped

4-5 hard boiled eggs, chopped

4-5 strips of cooked bacon, chopped

1 cucumber, chopped

4 tomatoes, chopped

5 green onions, chopped

1/2 bag of Kraft cheese crumbles

1 cup dried cranberries

Ranch dressing

Layer into trifle dish or bowl starting with spinach and ending with dressing. The order doesn't really matter too much, and feel free to add other bits like croutons, bleu cheese, grilled chicken or cooked ham.

Parmesan Pasta Salad

Courtesy Of: Karlie Merrill

2 cups cubed cooked chicken

¼ pound fettucini, cooked al dente and drained

¼ cup extra virgin olive oil

½ cup freshly grated Parmesan cheese

¼ tsp garlic powder

¼ cup chopped cucumber

¼ cup chopped red bell pepper

¼ cup sliced green pepper

¼ cup sliced mushrooms

½ cup small broccoli flowerets

½ cup sliced black olives

½ cup sliced carrots

1 cup frozen peas, thawed

Dressing:

¼ cup red wine vinegar

1/8 tsp freshly ground black pepper

¼ tsp salt

¼ tsp garlic powder

¾ tsp dried tarragon

½ tsp dried basil

½ tsp dried oregano

1 tsp Worcestershire sauce

1 ½ Tbsp Dijon mustard

juice of ¼ lemon

¼ cup extra virgin olive oil

¼ cup water

Toss chicken and fettuccine with hot olive oil and cool. Add Parmesan and garlic powder and toss well. Refrigerate 1 hour or as long as overnight.

To serve, add cucumbers, red pepper, green peppers, mushrooms, broccoli, olives, carrots, and peas. Combine all dressing ingredients except water in lidded jar and shake well; add water and shake again. Pour over salad and toss thoroughly.

Potato Salad

Courtesy of: Vicki Duffin

10-12 medium red potatoes, halved
7-8 eggs
1/4 C. Chopped pickles
1/2 C. Miracle Whip
1/2 C. Mayo
1 1/2 T. Mustard
3 T. Pickle Juice
1/4 C Milk
1/2 tsp. Onion powder or Onion Salt
1 T. Sugar
1/2 tsp. dried parsley
Salt and Pepper to taste

Boil potatoes and eggs until potatoes are tender. Drain and cover with cold water until potatoes are cool. Chop and peel eggs and potatoes. In a seperate bowl, whisk remaining ingredients (should be the consistency of fry sauce). Stir in potatoes and eggs. Refrigerate until cool.

Bowtie Chicken Salad

Courtesy of: Lazy Daisey

4-6 chicken breasts cooked and cubed
1 box bowtie pasta cooked and drained
1 can pineapple tidbits drained
1 cup cashews or almonds
1/4-1/2 cup celery chopped
2 cups grapes washed and cut in half
1/2-1 bottle kraft coleslaw dressing
3/4 cup mayo
1/2 teaspoon powdered ginger
sprinkle thyme and salt and pepper to taste.

If you wait and put the grapes, cashews and pineapple in until you are ready to serve the salad it will keep in the fridge for several days. The salad looks good served on the plate on top of a lettuce leaf. It is delicious!!

Shrimp and Macaroni Salad

Courtesy of: Glenda Seely

Marinate for 12 hours:

14 oz. cooked macaroni
1/2 c. Salad oil or vegtable oil
1/4 c. wine vinegar
1/2 c. catsup
1/4 c. sugar
1 grated onion
salt to taste

Add:

chopped peppers
Celery
Cauliflower
Shrimp
Boiled egges

Add mayonaise to moisten

Frog Eye Salad

Courtesy of: Glenda Seely

Boil unitl thickens:

1 cup sugar
1 Tbs. flour
1/2 tsp. Salt
1 3/4 cup pineapple juice
3 beaten egg yolks

Add:

1 1/2 cup cooked pepicini
1 lg. can crushed pineapple
1 8 oz. cool whip
2 cans mandarin oranges
2 can chunk pineapple

Ribbon Jell-O

3 oz pkg Jell-O of each:

Black Cherry (or Raspberry if you can’t find it)

Cherry

Strawberry

Orange

Lemon

Lime
French Vanilla Pudding

16 oz full fat Plain Greek Yogurt

With each flavor of Jell-O:

Dissolve 1 pkg jello in 1 cup boiling water. Take out 1/2 cup and put in 2nd bowl. Add 3 Tbs water to first bowl. Add 1/3 cup yogurt (85 grams) to 2nd bowl mixture and whisk until smooth.

In 9x13 pan:

Set jello from 1st bowl for 30 min. Add mixture from 2nd bowl set for 30 min. Mix 1 small box of french vanilla pudding with 1 cup milk. Layer on top and let set 15 min. Top with Cool Whip or whipping cream.

Instructions for dessert cups:

Layer in 3.5 ounce square dessert cups. Use 1/2 tablespoon in first 2 layers and 1 tablespoons for the rest of the layers. 3 oz Jell-O packages will make dessert 15 cups.

Potato Salad

Courtesy of: Margie Barker

Potatoes
Celery
Olives
Onions
Bacon Bits
Eggs

Mix and pour over potatos:

Mayonaise and mustard thinned with sweet pickle juice
Savor Salt or seasoning salt

Chicken-Rice Salad

2 Tbs. brown sugar
1 tsp. salt
3 Tbs. Vegetable oil
1 Tbs. white vinegar

Combine and cook on low heat until sugar is dissolved. pour over and stir into:
3 c. cooked rice (long grain)
3 c. cooked chopped chicken
2 c. drained crushed pineapple

Over and refrigerate until cool (2-3 hours)

Stir and add:
1/4 c. chopped red pepper
1/4 c. chopped green pepper
3/4 c. chopped green grapes
1 can mandarin oranges, drained
3/4 c. chopped cashews
3/4 c. low fat mayo

Refrigerate until chilled.

Spinach Salad

2 Bunches Spinach
6 eggs
1 can water chestnuts, sliced
1/2 lb. bacon, cooked and crumbled

Dressing:
1 c. oil
1/4 c. vinegar
1 onion chopped
1/2 c. Ketchup
3/4 c. sugar
1 Tbs. Worcestershire Sauce
2 tsp. salt