Wednesday, March 10, 2010

Salad Trio

Here are the three salads that I made the other day for my $1000 Club Lunch - the flavors in each compliment the others so they work really well together or you can make them individually.
CHICKEN SALAD (the only Chicken Salad Merinda will eat!!)
2 pounds boneless skinless chicken breasts
1/2 cup craisins
1/2 cup pecans, chopped
1/2 cup celery, chopped
1 cup mayonnaise (give or take)
1 T curry powder
salt & pepper to taste
Boil the chicken until it's done (duh!)...I like to boil it because it keeps it juicy and tender. Shred the chicken with a fork, let cool. Mix craisins, pecans, celery, mayo and curry powder with the chicken. Add salt and pepper to taste. Refrigerate until ready to serve.

BROCCOLI SALAD
1 head of fresh broccoli, chopped very fine
1 cup real bacon pieces (I use turkey bacon)
1/4 cup red onion, finely chopped
1 cup Creamy Poppyseed dressing (I take the help where I can get it and just use this dressing instead of making it from scratch - tastes just as good!)
Mix all of the ingredients together - cover and refrigerate overnight.

CORN & BLACK BEAN SALAD (or Salsa)
This is very similar to the Texas Caviar recipe I've posted before.
1 can yellow corn, drained and rinsed
1 can black beans, drained and rinsed
1 green (or whatever color you have on hand) bell pepper, diced
1 small jar of pimentos, drained
1/4 cup red onion, diced
Fresh cilantro, snipped (eyeball it)
2 limes, juiced
a few drizzles of olive oil
salt and pepper to taste

Mix all of the ingredients together - cover and refrigerate overnight. Serve with tortilla chips or eat with a spoon!!

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