Chicken & Strawberry Salad

Serves: 4

2 c. chicken breast, cooked & chopped
2 c. small strawberries, cut into quarters
1/4 c. red onion, chopped
2 T. golden raisins
1 tsp. thyme
1 T. olive oil
1 T. balsamic vinegar
1/2 tsp. paprika
1/8 tsp. salt
1/8 tsp. pepper
4 c. torn lettuce or salad greens

In a medium bowl, combine first 4 ingredients. In a small bowl, whisk together remaining ingredients excluding lettuce. Pour oil/vinegar mixture over chicken mixture; toss to coat. Cover and chill for 1 hour. Serve over lettuce.

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Tips: This was a great refreshing summer salad and I was able to use strawberries from my garden. Hopefully later in the summer I will be able to use the lettuce blend I have growing as well. I used iceberg lettuce because that is what I had on hand but this salad would be excellent with something a bit fancier. I also shared this recipe at Simply Sugar & Gluten Free's Slightly Indulgent Tuesdays.

Recipe adapted from Cooking Light Complete Cookbook

Pink Cloud Gelatin

Serves: 4-6

1 package (3 oz.) raspberry gelatin
1 package (3 oz.) strawberry gelatin
1 c. boiling water
1 c. vanilla ice cream, softened
3/4 c. strawberries, chopped
1/4 c. pecans, chopped

Make raspberry gelatin according to package directions. Refrigerate until set. Meanwhile in a mixing bowl, dissolve strawberry gelatin in boiling water. Cool until syrupy. Add ice cream; beat until blended. Refrigerate until partially set. Fold in strawberries and pecans. Refrigerate until fully set. Return strawberry mixture to mixing bowl and whisk on high for 3-4 minutes until light and fluffy. By hand, mix raspberry gelatin into strawberry mixture until gelatin is in small chunks. Refrigerate until set.

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Tips: This Jello salad makes a nice side dish or a fruity dessert. Try experimenting with different flavors of gelatin in place of the raspberry. I think lime would taste great and would look nice especially around Christmas time. Frozen or fresh strawberries will work with this dish. However, if you use frozen strawberries make sure they don't have too much juice. I used my KitchenAid Stand Mixer to mix up the strawberry mixture and it saved a lot of time. I even used the whisk attachment for the last step. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap & Life as MOM's Ultimate Recipe Swap.

Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes

Tender Chicken Nuggets Salad

Serves: 4

1/2 c. seasoned bread crumbs
2 T. grated Parmesan cheese
1 egg white
1 lb. boneless, skinless chicken breasts, cut into cubes
1 head of lettuce
1 c. cherry tomatoes
1 can (4 oz.) sliced black olives, drained
Dressing of your choice

In a large resealable plastic bag, combine the bread crumbs and Parmesan cheese. In a shallow bowl, beat the egg white. Pour chicken cubes into bowl and stir until covered. Remove excess egg whites from bowl and put chicken into plastic bag. Shake until coated. Place on a greased cookie sheet. Bake at 400 degrees for 12-15 minutes or until chicken is no longer pink. While chicken is cooking, leaf lettuce into a large bowl. Put tomatoes and black olives on top of lettuce. Place cooked chicken on top. Top with dressing.


Tips: This chicken salad is great as a light main dish or a filling side dish. I think ranch dressing or a vinaigrette go best with this salad. Use whatever variety of lettuce your family prefers or combine two types, such as iceberg and romaine to get crunch and the nutrition. I also shared this recipe at Harrigan Howdy's Recipe Share.

Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes

Onion Bagel Croutons

Makes: 4 cups

3 T. butter, melted
1 1/2 T. oil
3 garlic cloves, minced
3 onion bagels

In a small bowl, combine first three ingredients. Slice bagel into 1/4" thick rounds. Place on cookie sheet. Brush with butter mixture. Bake at 325 degrees until crisp and brown, about 30 minutes. Cool.

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Tips: These croutons have great flavor and are fast & easy to whip up. They go great with dips and spreads. They can be made up to a week ahead of time and stored in an airtight container at room temperature. If you are using bakery or bagel store bagels, two are probably enough because they tend to be larger than the bagels you buy in the bag. I also shared this recipe on Life as MOM's Recipe Swap.

Recipe from my aunt, Rosanne.

Oriental Chicken Salad

Serves: 4

1 package coleslaw mix or shredded cabbage
2 boneless, skinless chicken breasts, cooked and cubed
1 package of ramen noodles (any flavor)
1/4 c. cashews, chopped
2 T. butter
1 can mandarin oranges, drained
Asian/Oriental salad dressing, any brand

Break ramen noodles into small pieces. Saute cashews and ramen noodles in butter until brown. Combine all ingredients in a large bowl and top with oriental dressing.

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Tips: This is a quick tasty salad that works as a main dish or side dish. If your kids aren't much for the oriental flavor just substitute any dressing that works for them. I also shared this recipe at Harrigan Howdy's Recipe Share Party.

Recipe from my friend's mom, Mickey.

Cilantro Chicken Salad

Serves: 4

2/3 c. oil
1/4 c. lime juice
1/4 c. minced fresh cilantro
1/2 t. ground cumin
1/2 t. salt
4 c. torn leaf lettuce
2 c. cubed cooked chicken
1 pint cherry tomatoes
1/4 c. feta cheese

Combine the oil, lime juice, cilantro, cumin and salt. Mix well. In a bowl, combine lettuce, chicken and tomatoes. Drizzle with dressing; toss to coat. Sprinkle with feta.

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Tip: This is a great light salad for summer time. If you're not looking for a main dish, use this recipe as a refreshing dressing for your green salad without the chicken. I also shared this recipe at Simply Sugar & Gluten Free's Slightly Indulgent Tuesday.

Recipe adapted from Taste of Home's 2001 Quick Cooking Annual Recipes

Pasta Salad

I made this for our MOPS (Mothers of Preschoolers) potluck picnic last night. It's such an easy dish for a large group of people.

Makes: 10-12 servings

1 package (16 oz.) spiral pasta
2 cups halved cherry tomatoes
4 oz. monterey jack cheese, cubed
1 c. red bell pepper, chopped
1/2 c. green bell pepper, chopped
1 can sliced black olives, drained

Dressing:
2/3 c. vegetable oil
1/3 c. red wine vinegar
3 t. dried basil
1 garlic clove, minced
1 1/2 t. salt
1 t. sugar
1 t. onion powder

Cook pasta according to package directions; drain and rinse with cold water. Place in a salad bowl, add tomatoes, cheese, peppers and olives. In a blender or food processor, combine dressing ingredients and mix until blended. Pour over pasta mixture and toss to coat. Refrigerate until serving.

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Tips: You can choose what size can of black olive you prefer to use based on how much you or your family likes black olives. Pasta salad is also great with water chestnuts added. You can find them with the oriental foods at the grocery store. Also, I recommend adding the dressing as late as you can before serving. If it is added too far ahead of time, it ends up being absorbed by the pasta and although the flavor is still there the salad can be a bit dry. I also shared this recipe at Momtrends' Friday Food.

Recipe adapted from Taste of Home's 2002 Quick Cooking Annual Recipes

Taco Salad

Beautiful bowl of Taco Salad

Taco Salad with crushed Tortilla Chips and Homemade Dressing

Serves: 4-6
Salad
1 lb. ground beef or turkey
1 pkg (1.25 oz.) dry taco seasoning
1 large head of lettuce, chopped (we prefer iceberg)
2 or 3 tomatoes, chopped
4 oz. shredded cheddar cheese
1 can sliced olives
1 large avocado
1 bag of tortilla chips, crushed

Dressing
1/2 c. salad oil
1/3 c. ketchup
1/4 c. vinegar
1 t. salt
1 t. paprika
1/2 t. dry mustard
2 t. grated onion (fresh or dry)
1 clove garlic, minced or 1/4 t. garlic powder
2 t. taco seasoning (from packet)

Brown meat in a skillet, drain grease and add the taco seasoning (less the 2 teaspoons for the dressing). Place lettuce in a large bowl; top with tomato, olives, avocado, meat and cheese. In a salad shaker or bowl with a lid, combine all dressing ingredients and mix well. Crush tortilla chips over salad and toss with dressing. Enjoy!


Tips: We prefer to put the tortilla chips over our individual salads. That way if there are leftovers the chips are not soggy the next day. Also, I know the dressing sounds funny but it is what makes the salad! Check out Kitchen Stewardship for more homemade dressing recipes. I also shared this recipe at Harrigan Howdy's Recipe Share Party.

Recipe from my friend Eileen G.