Cuban Chicken Salad

I saw this recipe on The Happy Housewife.  I altered her recipe a little to fit into my life.   This recipe is so easy and so good.  My kids will eat this everytime!  It is perfect for these hot days we have been having lately.

Cuban Chicken Salad

1 Head romaine lettuce
1 Can black beans
1 Can corn
1 Bunch green onions

Dressing:

2 Tablespoons lime juice
1/4 Cup cilantro
1 1/2 tsp sugar
1/2 tsp minced garlic
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1/3 cup extra virgin olive oil

Put chicken in crockpot seasoned with your choice of spices.  I like mexican flavored spices to season the chicken for this recipe (cumin, chili powder, garlic powder, onion powder, red chili flakes).  Cook chicken on low for 6-8 hours or high for 4 hours.  After chicken is done shred with a fork.  In a bowl combine the black beans, corn, and onions. Toss 2 T. of the dressing with black bean mixture.  On a bed of lettuce spoon the black bean mixture then top with chicken.

To make the dressing combine all the ingredients in a food processor or blender.   Top the salad with the dressing and serve.

Pretzel Jell-O Salad

I just took this to a neighborhood firework party. It was a good consensus that this wasn't a salad, but a yummy dessert. I guess we call it a salad because it makes us feel better when we eat half the pan. I love the sweet and salty mix. Definitely a good go to dessert/salad!

2 C. crushed pretzels
3/4 C. butter, melted
3 T. Sugar

Mix and press into 9X13 pan. Bake at 400 degrees for 7 minutes. Remove from oven and let cool

1 pkg. cream cheese
1 8 oz. container of cool-whip
1 C. sugar

Combine these and spread onto cooled pretzels layer. Make sure to cover all the pretzels and seal the sides with the cream cheese mixture.

1 lg. pkg or 2 small pkgs raspberry Jell-O
2 C. boiling water
1 12 oz. pkg. of frozen raspberries

Add water to Jell-O and dissolve. Add berries to Jell-O and place in fridge until slightly set, about 10 minutes. Pour Jell-O mixture onto cream cheese mixture and smooth out. Place in fridge until completely set. When ready to serve top Jell-O mixture with Cool-whip.

Southwestern BBQ Chicken Salad

From Sisters' Cafe

This salad was really delicious. It reminded me of a salad we used to get all the time at Red Robin in WA. Our Red Robin here does not carry it, but this is a great substitute!

2 large chicken breasts, cooked and shredded
1 cup BBQ sauce
1/2 head Romaine lettuce, chopped
1/2 head Iceberg lettuce, chopped1 can corn, drained
1 can black beans, drained and rinsed
1 bunch green onions, chopped
1/2 bunch cilantro, chopped
4 Roma tomatoes, diced
2 Haas avocados, diced
shredded cheese, Mexican blend or cheddar
crispy tortilla strips

Stir shredded chicken in with the BBQ sauce until well coated. Of course you can use less or more sauce, it's up to you! Toss together the lettuce, cilantro, corn, beans, and chopped veggies. Top with shredded chicken, cheese and crispy tortilla strips. Drizzle ranch or cilantro lime dressing over salad and enjoy!

*to make crispy tortilla strips simply slice about 10 corn tortillas in narrow strips and place on cookie sheet. Spray with vegetable oil cooking spray and sprinkle generously with salt. Place under the broiler and let bake until crispy and brown around the edges.

Shredded Chicken and Strawberry Citrus Salad

Adapted from Sweet Basil

Romaine
Red Leaf Lettuce (I just bought a bag of mixed greens)
Spinach
Strawberries, sliced
Foccacia Croutons
Citrus Dressing
Shredded Chicken

Roast a whole chicken and let cool (I just used a couple of chicken breasts). Shred the meat and set aside.Wash your greens and fruit and dry.Throw everything together and top with citrus dressing (recipe follows). I added candied almonds because Port loves almonds. I also added a little shredded mozarella.

Dressing:
1/2 tsp. grated orange peel
1/3 C. fresh orange juice
2 T. red wine vinegar
1/2 C. vegetable oil
2 T. sugar

Chicken Poppyseed Salad

From Kitchen Cafe

Chicken Poppy Seed Salad

Spinach leaves ( I just bought bag salad mixes because they were on sale, they tasted great!)
Romaine leaves
Grilled chicken, sliced (grill with lots of lemon pepper seasoning)
Red onion, sliced thinly
Crispy bacon, crumbled
Shredded mozzarella cheese
Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

The best part... The Dressing:
1 1/3 cup sugar
2 tsp salt
2 tsp dry mustard
2/3 cup red wine vinegar
3 Tb Maui or Vidalia onion, chopped
2 cups canola oil
3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

Tortellini Salad

I was messing around one day trying to come up with a new salad and this was the result. It has been a hit at most parties we take it to.

3 bags of frozen tri-colored tortellini
1 bottle Newman's Own Caesar dressing
1 bag baby spinach
1 tomato (add more if you like tomatoes)
1 red onion or 2 bunches of green onions
1/2 C. parmesan cheese
croutons

Cook the tortellini according to package directions. Rinse with cold water. When tortellini is cool, add to the bowl the dressing, tomato, onion and parmesan. Mix well. Just before serving add the spinach and croutons. Enjoy!