Lemon Herb Mediterranean Chicken Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

LEMON HERB MEDITERRANEAN CHICKEN SALAD

This serves 4 people.

Thanks to Sara for this incredible salad she made for us.  The flavors were amazing.  I have never had a better salad.  Ever.  We had it with a fruit salad and some cheddar biscuits.

Recipe and photo source: https://cafedelites.com/2016/07/05/grilled-lemon-herb-mediterranean-chicken-salad-recipe/

Marinade/Dressing:

  • 2 tablespoons olive oil
  • juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
  • 2 tablespoons water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh chopped parsley
  • 2 teaspoons dried basil
  • 2 teaspoons garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • cracked pepper, to taste
  • (1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts)
Salad:
  • 4 cups Romaine lettuce leaves, washed and dried
  • 1 large cucumber, diced
  • 2 Roma tomatoes, diced
  • 1 red onion, sliced
  • 1 avocado, sliced
  • ⅓ cup pitted Kalamata olives (or black olives), sliced (optional)
  • Lemon wedges, to serve

Instructions:

  1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
  2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
  3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
  4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.
NOTES
Add ½ cup crumbled feta to give the salad an even better flavour.
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Bacon Pea Salad

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Ingredients

  • 1 pound of bacon, cooked according to package instructions, drained and crumbled or finely chopped
  • 2 pounds frozen peas, thawed in the refrigerator overnight
  • 3/4 cup coarsely grated sharp Cheddar cheese
  • 1/2 small red onion, peeled, and finely chopped
  • 1/2 cup of mayonnaise
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon paprika

Instructions

  1. Stir together all of the ingredients then place in tightly covered container in the refrigerator for an hour to combine flavors.  Gently stir from top to bottom before serving.  Stays good in fridge for up to 3 days.

Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing

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“Family is the center of life. It is the key to eternal happiness.” — Elder L. Tom Perry

This delicious salad recipe comes from Allrecipes.  Click here for original site.

Ingredients:

  • 1 cup baby spinach leaves
  • 1 tablespoon dried cranberries
  • 1 tablespoon chopped salted pecans
  • 1/2 apple, cored and diced
  • 1 tablespoon diced red onion
  • 2 tablespoons grated carrot
  • 1/4 avocado, peeled and diced
  • 1 tablespoon balsamic vinaigrette salad dressing, or to taste
    Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.

Hawaiian Macaroni Salad

 

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Integrity is doing the right thing, even when no one is watching. — C.S. Lewis

Here is a yummy little recipe adapted from Cooks Country.  This recipe serves 8-10 people.

What you will need:

  • 2 cups of whole milk
  • 2 cups of mayonnaise
  • 1 tablespoon of brown sugar
  • 16 oz package elbow macaroni
  • 1/2 cup cider vinegar
  • 4 scallions, sliced thin
  • 1 large carrot, grated
  • 1 celery rib, chopped fine
  • Salt and pepper

Directions:

Whisk together 1 1/2 cups milk, 1 cup mayonnaise, brown sugar, 1/2 teaspoon salt, 2 teaspoons pepper.  Refrigerate.

Bring 4 quarts of water to a boil in a large pot.  Add pasta and a tablespoon of salt to the water and cook until pasta is soft, about 15 minutes.  Drain pasta and return it to the pot.

Add the vinegar to the pasta and toss it until it is all absorbed.  Transfer pasta to a bowl and cool it for 10 minutes.  This is important because cooling it keeps the vinegar from curdling the dressing.

Stir in the dressing until pasta is well coated.  Cool.

Now add your scallions, carrot, celery and the remaining milk and mayonnaise.  Stir into pasta until well combined.  Season with salt and pepper to taste.  Refrigerate pasta, covered, for at least an hour before serving and up to two days at most.  Serve and enjoy!

Apple and Walnut Salad

“I have said that the Declaration of Independence is the ring-bolt to the chain of your nation’s destiny; so, indeed, I regard it. The principles contained in that instrument are saving principles. Stand by those principles, be true to them on all occasions, in all places, against all foes, and at whatever cost.” — Frederick Douglass, July 5, 1852

Ingredients

  • 5 cups torn romaine
  • 5 cups torn red leaf lettuce
  • 1 large red apple, chopped
  • 1 large green apple, chopped
  • 1 cup (4 ounces) crumbled Gorgonzola cheese
  • 1/2 cup chopped walnuts, toasted
  • 1/3 cup thinly sliced red onion
  • 1/3 cup dried cranberries
  • CIDER VINAIGRETTE:
  • 3/4 cup apple cider or juice
  • 3 tablespoons cider vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup walnut oil or canola oil

Directions

  1. In a salad bowl, combine the first eight ingredients.
  2. In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately. Yield: 12 servings (1 cup each)

Chinese Chicken Salad

Recipe source, click here

Ingredients:

  • 1 bag premade coleslaw with carrots
  • 8 spring onions, diced

Set aside.

Brown 3 packages sliced almonds in 6 Tblsp white sugar (or less — do not burn!), and mix with 2 packages crumbled Top Ramen noodles.

Blend in blender:

  • 4 Tblsp sugar
  • ¼ cup sesame seed oil
  • ½ cup salad oil
  • 1 package Top Ramen chicken flavoring mix
  • 6 Tbsp rice wine vinegar

Toss all together just before serving.  Add chunks of chilled, cooked chicken breast, if desired.

Hidden Valley’s Crunchy Pea Salad

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This recipe serves 8 people.

INGREDIENTS

Salad

  • ¼ cup sour cream
  • ¾ cup diced green onions
  • ¾ cup Hidden Valley® Original Ranch® Dressing
  • 1 cup chopped cauliflower
  • 1 cup coarsely chopped cashews
  • 1 cup diced celery
  • 1 package (10 ounces) frozen, petite peas or 2 cups fresh peas
  • 2 teaspoons Dijon mustard
  • 4 strips bacon cooked crisp, crumbled

DIRECTIONS

Salad

  • In a small bowl, add the dressing, sour cream, and dijon mustard and stir until well blended and set aside. Rinse peas in hot water (or steam until tender, if fresh) and drain.
  • In a large bowl, combine the peas, celery, cauliflower, cashews, onions. Toss the dressing together with the salad and chill covered for at least 1 hour. Sprinkle the bacon over the top and serve immediately.
  • *Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.

Coleslaw Salad

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“Be believing, be happy, don’t get discouraged. Things will work out.” — Gordon B. Hinckley

This is a great salad to take for a summer potluck and super easy to make.

  • 1 large package coleslaw mix (Smith’s has large bags)
  • Shredded pieces of washed/dried Romaine lettuce
  • 1 cup salted or honey roasted peanuts
  • 1 cup craisins
  • Poppy seed dressing (Smith’s premade dressing in salad mix section)

Combine all ingredients and mix well.  Don’t add too much dressing or it just ends up soggy.  Use just what you need.

 

Broccoli Salad

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A little thought and a little kindness are often worth more than a great deal of money.  –John Ruskin

Ingredients:

SALAD:
12 ounces fresh broccoli florets or broccoli broken into small pieces
12 ounces broccoli slaw
1 cup Craisins (1 5-ounce bag)
1 cup toasted salted sunflower seeds
6 ounces bacon, cooked and crumbled
1 small red onion (grate a small portion of this onion for the dressing and then chop the rest of it for the salad)

DRESSING:
1 cup mayonnaise (light is fine; no Miracle Whip)
1/4 cup red wine vinegar
2 tablespoons Creole or other mild coarse-grain mustard
2 tablespoons grated red onion (just use the onion you’re using in the salad)
Heaping 1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1/4 cup white sugar

Instructions:

Toss together salad ingredients in a large bowl. In a small mixing bowl, whisk together the dressing ingredients. Drizzle over the salad. If possible, chill for at least an hour before serving. Serves 12-14.