Thai Chicken Salad is a beautiful cabbage and chicken salad with a peanut dressing.
2 Cups Cooked Chicken, shredded
16 oz Bag Cole Slaw Mix (green cabbage and carrots)
1 Mango, chopped
Large Handful Cilantro,
6 Green Onions, sliced
1/2 Cup Peanuts, chopped
2 Cloves Garlic, finely grated
1/2 teaspoon Cayenne Pepper
2 Tablespoons Soy Sauce
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Sugar
1 Tablespoon Lime Juice
1 Tablespoon Extra Virgin Olive Oil
1/4 Peanut Butter
1/4 Cup Water
In a large bowl, whisk together all dressing ingredients until smooth,
Add the remaining ingredients to the bowl and toss to combine.
Yield: 4 Servings
-Adapted from Pinch of Yum–
Here is a quick salad for an easy weeknight dinner.
1 Tablespoon Extra-Virgin Olive Oil
2 Chicken Breasts, cut into bite sized pieces
1 Onion, chopped
1 Cup Frozen Corn
1 Tablespoon Taco Seasoning
1 Can Black Beans, drained rinsed
1 Avocado, cubed
Salad Dressing of choice
Heat the olive oil in a large skillet over medium high heat. Once hot, add the chicken, onion and corn. Cook until chicken is thoroughly cooked. Season with taco seasoning.
Add the black beans and cook for a couple minutes to heat.
Serve over lettuce with avocado and dressing of choice.
This dinner salad can be made ahead and refrigerated until ready to eat, making it great to take to a potluck.
1 Head Green Cabbage, shredded or thinly sliced
4 Green Onions, thinly sliced
2 Tablespoons Sesame Seeds, toasted
1/4 Cup Cilantro
2 (3 oz) Packages Uncooked Oriental Flavor Instant Ramen Noodles (save 1 seasoning mix packet for dressing), crushed
2 Cups Cooked Chicken Breasts, cubed
4 Tablespoons Sugar
1/4 cup Sesame Oil
1/4 cup Canola or Olive Oil
1/2 teaspoon Fresh Ground Black Pepper
6 Tablespoons Rice Vinegar
1 teaspoon Fresh Gingerroot, minced or finely grated
In a large bowl, toss together the cabbage, green onions, sesame seeds, cilantro, ramen noodles, and chicken.
In a small bowl, stir together the one packet of seasoning from the ramen package, sugar, oils, pepper, vinegar, and gingerroot. Pour over the salad and toss to combine.
All the flavors of buffalo wings in a salad! Yum!
1 Tbsp extra-virgin olive oil
1 chicken breast, cut into bite sized pieces
2 Tbsp Frank’s Red Hot Sauce plus more for serving
2 Tbsp butter
1 head romaine lettuce, chopped
2 stalks of celery, chopped
1 carrot, chopped
Blue cheese salad dressing
Heat olive oil in a skillet over medium-high heat. Add the chicken, cooking until browned and cooked thoroughly. Turn heat to low and add hot sauce and butter. Cook for 1 minute.
Serve buffalo chicken over a bed of lettuce topped with celery and carrots. Add more hot sauce if needed and drizzle with blue cheese dressing.