Thai Chopped Chicken Salad

INGREDIENTS

Salad
    •    2 boneless skinless chicken breasts
    •    1 small head green or white cabbage (2 cups shredded)
    •    1 large carrot (1½ cups shredded)
    •    1 green papaya (1½ cups shredded)
    •    ½ cup fresh cilantro
    •    ½ cup green onions
    •    ½ cup chopped peanuts
Dressing
    •    2 cloves garlic
    •    3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper)
    •    2 tablespoons soy sauce
    •    2 tablespoons vinegar
    •    2 tablespoons sugar
    •    1 tablespoon fresh lime juice
    •    1 tablespoon oil
    •    ½ teaspoon fish sauce
    •    ¼ cup peanut butter
    •    ¼ cup water

INSTRUCTIONS
    1.    Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.

    2.    Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.

    3.    Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.

    4.    Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

SOURCE: Pinch of Yum

Easy Fruit Salad

Easy Fruit Salad

2 tablespoons dry instant vanilla pudding mix


1 pound of strawberries, quartered


1/2 pint blueberries


1/2 pint raspberries


1/2 pineapple, cubed


1 bunch grapes

Sprinkle pudding powder over fruit and stir. Serve immediately or allow to sit overnight.

SOURCE: Rachel Schultz

Easy Greek Salad Recipe

This Greek salad is yummmmmy. I start drooling just looking at the picture. Crispy and fresh vegetables along with a slightly sweet dressing make this Greek salad a perfect and easy lunch or dinner.

• 5 cups chopped romaine lettuce
• 1 small red onion, thinly sliced
• 1 English cucumber, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced Kalamata olives
• 1/4 cup crumbled goat cheese
• Freshly ground black pepper, to taste

Lemon Vinaigrette
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• Zest of 1 lemon
• 3 tablespoons freshly squeezed lemon juice
• 1 1/2 tablespoons Imperial Sugar Extra Fine Granulated Sugar

DIRECTIONS
To make vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice and sugar in a small bowl; set aside.

To assemble salad, place romaine lettuce in a large bowl; top with red onion, cucumber, tomatoes, olives, goat cheese and pepper, to taste. Pour dressing on top of salad and gently toss to combine.
Serve immediately.

SOURCE: Imperial Sugar

Healthy Chicken Salad with Almonds, Fruit and Honey Mustard

For the Salad

2 teaspoons olive oil

8 ounces boneless, skinless chicken breasts (mine were cut into smaller, thinner pieces which made the sauteing a bit easier)

½ teaspoon salt

½ teaspoon pepper

1 teaspoon chili powder

2 cups grapes, halved

1 cup fresh blueberries

3 cups curly lettuce, chopped

½ cup feta cheese

½ cup almonds, chopped or crushed

For the Dressing

3 tablespoons almond butter

1 tablespoon olive oil

2 tablespoons freshly squeezed orange juice

3 tablespoons water

1 tablespoon stoneground mustard

½ tablespoon raw honey

¼ teaspoon salt, more to taste

½ teaspoon garlic

INSTRUCTIONS

Heat the oil in a large skillet over medium high heat. Sprinkle the chicken with the salt, pepper, and chili powder. Saute in the oil for a few minutes, flipping the chicken now and then to cook through and get a nice golden color on both sides. When the chicken is cooked, remove from heat and set aside.

Cut and prep all the vegetables and fruits. When the chicken is cool enough to handle, cut into bite sized pieces. Place the salad ingredients in a large bowl – you can either arrange the bowl by ingredient, like pictured, or toss everything together. Refrigerate to chill.

For the dressing, puree all the dressing ingredients in a food processor until smooth. Taste and adjust to your preferences. Pour dressing over salad and serve.

SOURCE: Pinch of Yum

Mango and Avocado Arugula Salad

Here's another great salad with avocado. This salad adds in mango - a trendy and healthy fruit. You only need a few ingredients to make this salad. Yummy!

• 1 medium mango, peeled and sliced
• 1 medium avocado, peeled and sliced
• 1 tablespoon lemon or lime juice
• 1/4 to 1/2 cup pecan halves, as desired
• A big handful or two of baby arugula leaves, as desired
• 2 tablespoons unsweetened coconut flakes, optional
• Your favorite dressing to pass around (see suggestions following recipe)

Combine the mango with the avocado (toss the avocado gently with the lemon or lime juice first) on a serving platter or shallow bowl.

Add the pecans and arugula, and toss gently. Sprinkle with the coconut flakes and serve at once. Pass around the dressing of your choice.

Avocado Strawberry Spinach Salad with Poppyseed Dressing

I absolutely LOVE this avocado strawberry spinach salad! It combines some of my favorite things - strawberries, avocados and blue cheese. The salad is also so pretty with the different colors and textures.

Ingredients
Salad Ingredients:
6 cups fresh baby spinach
1 pint strawberries, hulled and sliced
1 avocado, diced (or you can double this to 2 avocados!)
4 ounces crumbled gorgonzola or blue cheese
1/4 cup sliced almonds, toasted
half a small red onion, thinly sliced
poppyseed dressing (recipe below)

Poppyseed Dressing Ingredients:
1/2 cup avocado oil (or any oil, such as olive oil)
3 Tablespoons apple cider vinegar
2 Tbsp. honey
1 Tbsp. poppy seeds
pinch of ground dry mustard (optional)
salt and pepper

[view full recipe]