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 is a delicious salad brought to you by Guy Fieri.
For the dressing:
2 cups loosely packed basil leaves
¾ cup balsamic vinegar
1 clove garlic, grated
½ teaspoon salt
½ cup extra-virgin olive oil
For the salad:
3 slices bacon, roughly chopped
¼ Cup pine nuts
1 (10-12 ounce) package mixed baby salad greens
1 small cucumber, halved, diced 1/2-inch pieces
1 large tomato, diced in 1/2-inch pieces
12 kalamata olives, pitted and sliced in 1/2 vertically
¼ Cup crumbled Gorgonzola cheese
Freshly cracked black pepper
Prepare the dressing by combining the basil, vinegar, garlic and salt in a blender. Pulse until chopped and combined. Turn the blender on and stream in the olive oil. Refrigerate until ready to use.
For the salad: Heat a skillet over medium heat, cook the bacon until crispy. Drain on paper towels. Wipe the pan with a paper towel and return it to the stove over medium heat. Toast the pine nuts lightly.
Pour the salad greens into a large serving bowl. Toss with the cucumber, tomato and just enough dressing to lightly coat. Top with the bacon, pine nuts, olives, Gorgonzola and freshly ground pepper.
Serve with the remaining dressing if desired.
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.