Chinese Chicken Salad

I had forgotten all about this Chinese Chicken Salad recipe until my daughter asked me for the recipe the other day.  I've been making this salad for years but the recipe never made it on my blog because I  never remembered to take a photo but this time I did.  So here, Megan, is the recipe for Chinese Chicken Salad that you were craving.  Thanks for the reminder, it was delicious.

Dressing:

4 tablespoons rice wine vinegar

4 tablespoons sugar

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup salad oil

3 tablespoons sesame seeds, browned (see note)

Salad:

1 head lettuce, cut up (or 1 bag)

1 cup cooked chicken breast, cut into bite size pieces

4 green onions, sliced 

1/4 cup sliced almonds, browned  (see note)

1 cup chow main noodles

1.  Mix vinegar, sugar, salt and pepper and whisk in salad oil until combined.  Add browned sesame seeds.

2.  In a large bowl add lettuce, chicken, onions, almonds.

3.  Pour dressing (you may not need all the dressing) over salad and sprinkle salad with chow mien noodles.

Note:  To brown almonds, put on cookie sheet and brown in 400 degree oven for a few minutes.  Watch carefully as they can burn fast!  Do the same for the sesame seeds on a different cookie sheet as the sesame seeds will brown first.  This step is important as browning will bring out their flavor.

Makes 4 main dish salads

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Strawberry, Chicken and Feta Salad

I made this salad twice in one week, it's that good.   First time I made it I used feta and second time, used blue cheese.  Both are good, I don't know which one I liked better.  I also used sugared pecans (recipe below) but walnuts and almonds would work too.  The recipe comes from Cinnamon Spice and Everything Nice, check out her blog, she has great recipes. 

Ingredients (2 entree salads)

Dressing:

• 1/4 cup honey
• 2 tablespoons white wine vinegar
• 1 teaspoon dijon mustard
• 1/4 cup extra-virgin olive oil
• coarse salt and fresh black pepper

Salad:

• 2 packed cups baby spinach
• 2 packed cups chopped romaine hearts
• 1 heaping cup sliced strawberries
• 1 cup chopped or shredded cooked chicken
• 1/3 cup crumbled feta cheese (can also use blue cheese)
• 1/4 cup chopped walnuts (I used sugared pecans-recipe below)

Instructions

• Whisk the honey, vinegar and mustard together in a small bowl. Slowly whisk in the oil. Season to taste with salt and pepper.
• In a large bowl toss the spinach, romaine and strawberries together. Drizzle lightly with dressing and toss. Divide among 2 plates.
• Arrange the chicken over top and sprinkle with feta and walnuts. Serve with additional dressing, salt and pepper.  (I didn't have to use all the dressing)
• *sugared pecans (In medium skillet (non stick) heat 2 Tablespoons sugar over medium heat until sugar starts to melt, add 1/2 cup whole pecans and stir to coat. Stir until sugar is melted and nuts are well coated (being careful not to burn the nuts.) Remove from heat, cool, and chop. You may  have extra but they make a great snack.
  
  

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Cooking Healthy Dinner Recipes - Lemon Poached Chicken & Potato Salad (India Network)

Many people feel that dinner is one of the important meals in the day. Most of the people in the metropolitan cities pursue a very hectic lifestyle. This hectic lifestyle devoid them from maintaining a proper routine for daily breakfast and lunch. It is the most enjoyable meal for some people. You can relax after a hectic day at work and enjoy your dinner with your family in complete peace. On the other hand there are many people that come home and prepare the dinner themselves. It can turn out to be a pretty tedious task. It would be a real blessing if one gets hand on some recipes that are not so time consuming and healthy alike.

There are many ways that can make cooking dinner recipes fun, quick, healthy and easy. One must consider it as a time to be involved with the family and kids. There are a number of recipes that even kids can contribute with. These recipes can help you strike a chord between fun, cooking, health and taste. Get the kids involved in helping prepare the meal. They can do things like washing and tearing up vegetables and measuring out ingredients. One must add proper dash of fruits and vegetables to the dinner meals. Vegetables and fruits are often regarded as one of the healthiest ingredients while preparing a dinner meals.

These fruits and vegetables are easy on stomach and easily digestible. It also helps in providing a sweet and tangy punch to the meal. Try to chop the essential fruits and vegetables days prior to store it in the fridge. You can store them in containers in fridge and use them as per your needs. This would work wonders for the working class people that cook dinner after reaching home drenched in tiredness. Let us discuss a not so time consuming dinner recipe which is tasty and healthy alike. You can involve the kids too in preparation of it.

Lemon Poached Chicken & Potato Salad

Ingredients

4 small chicken breast fillets, trimmed
1 lemon, rind removed (see hint), juiced
750g kipfler or pink fir potatoes, scrubbed
100ml extra-virgin olive oil
150g baby green beans, trimmed, halved
1 bunch asparagus, trimmed, cut into thirds crossways
1 tablespoon dill leaves, chopped
2 tablespoons chopped chives

Method

Place chicken in a large, deep frying pan with lemon rind. Cover with cold water. Bring to the boil over medium heat. Reduce heat to low and simmer for 12 minutes. Remove chicken from pan. Cool slightly. Slice across the grain.

Meanwhile, cook potatoes in a large saucepan of boiling water for 15 to 20 minutes or until tender. Using tongs, transfer to a chopping board. Stand for 10 minutes or until still warm but cool enough to handle. Peel potatoes and cut into chunks. Place in a large bowl.

Using a fork, whisk oil, 1/4 cup lemon juice and salt and pepper in a jug. Drizzle three-quarters of the dressing over potato. Stir gently to coat.

Place beans and asparagus in a heatproof bowl. Cover with boiling water. Stand for 3 minutes. Drain. Add to potato with chicken, dill and chives. Drizzle with remaining dressing. Toss gently to combine. Season with pepper. Serve.

Hint: Use a potato peeler to remove the rind from a lemon, avoiding the white pith which can make the poaching liquid taste bitter.

This recipe would take 20 mins for preparation & 30 mins to cook.

There are many websites and video channels online that provide many such healthy dinner recipes and cooking tips. India Food Network is one such website which you can refer to learn these easy to cook instant healthy recipes. It also provides many nutritional tips and ingredients list for cooking fanatics. Visit the India Food Network website for more information.

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Chopped Kale Salad

Kale, I wasn't a fan but it's really good for us so I'm trying to find ways we will enjoy it.  I don't mind it in our morning smoothies as the taste is masked with the other fruits and veggies.  I almost gave up but then I came across a recipe that intrigued me to give yet another kale recipe a try.  One reason I don't care for kale is it's texture along with the bitterness.  This recipe chops the kale in the food processor and adds sweet raisins to offset the bitterness.  An added bonus is, you can eat it right away or store in the refrigerator, it's even better the next day.

Chopping the kale this way is brilliant!  Texture problem solved.    I had to do a few batches to get 6 cups.  Just use the pulse button a few times to get it to this texture.

I combined two recipes and came up with this one to suit our taste, here are the two sources that inspired this recipe. Melt In Your Mouth Kale Salad from Food Babe and Chopped Kale Salad from Lesley Easts.

Chopped Kale Salad

Serves 2 Main Salads or 4-6 Side Salads

• 1 bunch of kale, stems removed, rinsed and dried  (I yielded 6 cups after it was chopped)
• 1/2 cup raisins or currants (both are good but I'll be using raisins as I always have them in my pantry)
• 1/3 cup sunflower seeds, toasted pine nuts or slivered almonds (whatever nuts you like will work great)
• 1/3 freshly shredded Parmesan cheese (have extra for garnish, more cheese the better!)
• Juice of one lemon (1/4 cup)
• 1/4 cup extra virgin olive oil
• 1 Tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Instructions

1. In a food processor, process kale using the pulse button a few times. You want a finely chopped texture.
2. To make dressing, whisk lemon juice, olive oil, honey, salt and pepper together in a large bowl that you can mix in the whole salad.
3. Add chopped kale, raisins, sunflower seeds and Parmesan to bowl with dressing
4. Toss all ingredients together and serve or refrigerate.  (I think it's better the next day!)
5. Garnish with extra Parmesan cheese before serving.  

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Healthy Salad Recipes To Be Enjoyed By Everyone (rajiv tiwari)

Everybody enjoys a good salad recipe. A lot of people think that salads can be boring or drab, but these interesting recipes will make your day. Enjoy making salad - go ahead and try out these amazing food recipes now!

Chicken And Sesame Salad

This is the best salad recipe for people who think that salads are all about vegetables. Try it out in your own kitchen and enjoy the deliciousness!

Ingredients For The Salad Recipe:

* 12 ounces of fusilli
* 1 ? cup of snow peas
* 1 ? cup of shredded cooked chicken
* ? cup of grated carrots
* 1 ? tablespoons of sesame seeds
* 1 ? thinly sliced scallion

Ingredients For The Dressing Recipe:

* ? cup of creamy peanut butter
* 3 teaspoons of brown sugar
* 3 Tablespoons of soy sauce
* 1 ? teaspoons of sesame oil
* 1 ? teaspoon of apple-cider vinegar

Directions:
1. Getting the chicken and sesame salad recipe right is incredibly easy. Cook pasta al dente and add the snow peas to the boiling water about one minute before your pasta is done.

2. Drain and rinse the mixture in cool water.

3. Mix all the ingredients for the dressing recipe and keep it aside.

4. Add the pasta and snow peas mixture and toss it very well. Now add the chicken and carrots and mix it thoroughly for a consistent salad recipe. Top with sesame seeds and scallions.

Delicious Pasta Salad

This yummy pasta salad recipe can be enjoyed by all. From young kids to healthy adults, everybody loves a great pasta salad recipe.

Ingredients For The Salad Recipe:

* 12 ounces of wagon-wheel pasta
* 1 ? cup of corn kernels
* 1 ? cup of black beans, rinsed
* 1 ? cup of cooked chicken strips
* 1 ? pint of halved grape tomatoes
* 3 tablespoons of chopped fresh cilantro

Ingredients For The Dressing Recipe:

* ? cup of lime juice
* 4 tablespoons of honey
* 3 teaspoons chilli powder
* Salt to taste
* Pepper to taste
* ? cup of canola oil

Directions:

1. Cook the pasta al dente.

2. Drain and rinse it in cool water to keep it ready for the salad.

3. Put in a salad bowl of your choice and add all the ingredients for the salad recipe. Toss thoroughly to mix.

4. In a separate bowl mix all the ingredients of the dressing recipe very well. Pour it all over pasta mixture and toss again.

5. For garnishing, sprinkle cilantro on top.

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. good salad recipe, salad recipe

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Lemon-Poppy Seed Dressing

In time for Easter.

 This is a nice, lemony, slightly sweet dressing that

 is perfect for a Spring salad.

 Make a simple salad with chopped romaine lettuce.

 It's nice topped with croutons 

(homemade would be best)

and thinly sliced red onions if you wish.

 Assembled ingredients.

 Juice from 1/2 lemon for 2T and 1t grated zest. 

 Add mayonnaise, Dijon mustard, sugar, salt, and pepper.

 Whisk it until creamy and add the poppy seeds.

I used 1 romaine heart, chopped to make about 4C.

Wash and spin chopped romaine to make

sure it's dry so the dressing will cling.

Toss the romaine with the dressing

until well coated. Taste to see if it needs

more salt and pepper.

Add croutons and thinly sliced red onion.

Lemon-Poppy Seed Dressing

 – serves 2

Whisk:

1 T sugar

2 T  fresh lemon juice

2 T  mayonnaise

1 t    minced lemon zest

 1 t   Dijon mustard

½ t  poppy seeds

Salt and pepper to taste

Toss:

I heart chopped romaine lettuce

Croutons

Thinly sliced red onion – not much

Enjoy!

Links: Stone Gable,
Between Naps On The Porch
Designs By Gollum

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Autumn Chopped Salad

Tonight I made this yummy salad I had seen on Pinterest.   The recipe comes from Madison and you can find the recipe here on her blog, Espresso and Cream Blog.  It was chopped full of juicy pears, sweet tart dried cranberries, crunchy pecans, salty bacon, and the tang of feta. The dressing was poppy seed and balsamic vinaigrette.  I don't really like the sweetness of poppy seed dressing but adding the vinaigrette really cut through the sweet and made a perfect dressing for this salad.  When pears aren't in season I'm thinking a juicy apple will work too.

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Greek Salad with Spinach and Feta Chicken Sausage

Another one of my Allrecipes Allstar Activites this month was to prepare recipes from Al Fresco Chicken Sausage recipes on allrecipes.com.  I have to say I'm so glad I got to try this product.  The chicken sausages are flavorful and not greasy.  These sausages will now be in my grocery cart as I can't wait to use them in other recipes!

  Al Fresco offers all natural chicken sausage in dinner and breakfast varieties. All of their products have 70% less fat than pork sausage and are free of nitrites, preservatives and artificial ingredients, but full of flavor.

Here is one of the recipes I tried.  Go to allrecipe.com to get the recipe for Greek Salad with Spinach & Feta Chicken Sausage.

We Loved all the Mediterranean flavors in this salad. I've never thought of using sausage in a salad but this spinach & feta chicken sausage was lean and full of flavor. 

“I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. Products received from advertiser are only used for experienced-based reviews on my blog. The reviews, content and opinions expressed in this blog are purely the sole opinions of myself, Dawn.”

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Bacon, Avocado,Tomato Pasta

What's for lunch?

Sometimes I just look in the refrigerator to see 

what I can pull together for lunch.

 Today I found 1/2 of a tomato, 1/2 of an avocado, 

a few pieces of bacon, and a little leftover grated cheese. 

 All I needed to do was cook a little pasta, and

 Chop those few ingredients.

The rest of the ingredients I usually have on hand

 are: fresh basil from my garden, garlic, lemon juice, 

olive oil and s&p. Toss it all together.

Lunch is being served on the patio!

You don't need to follow the recipe exactly. 

It's just a guide. Use what you have. 

Just add your ingredients and toss.

B-A-T Pasta

2 C uncooked pasta, bow ties

4 slices bacon, cooked crisp

1/2 avocado, cubed

1/2 tomato, cubed

1/2 C shredded Italian cheese,

(Parmesan, Romano, Asiago or a combo)

1-2 cloves of garlic, minced

1/4-1/2 C fresh basil leaves, chopped

2 T lemon juice

Generous amount of salt and pepper to taste

Cook and drain the pasta. Rinse under cold water.

Put into a medium bowl, add other ingredients.

Toss to combine. Two large servings.

Enjoy!

"Ask not what you can do for your country. 
Ask what's for lunch." ... Orson Welles

This is similar to my Spinach Pasta Salad with Asiago Cheese
Links: Designs By Gollum

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Marinated Shrimp

Instead of making the usual shrimp cocktail, try this!

It's a great appetizer.

Serve chilled.

 First, boil the shrimp using my easy no-fail recipe.

 Cover the shrimp with at least 2 inches of water. 

Add vinegar and Old Bay seasoning and salt. 

You can add more spices if you like.

 Place on high heat and stir occasionally. 

When 1 or 2 shrimp float to the top they are done. 

The water may not come to a boil.

 Immediately pour into a colander to drain
 and rinse with cold water to stop the cooking.

 Ingredients for the marinade.

 Mince the garlic. I used cilantro here, 

but you can also use fresh flat leaf parsley, or both.

 Combine the marinade/dressing ingredients in a jar.

 Shake to blend.

 To the shrimp add: sliced celery, chopped green
onions and chopped fresh cilantro or parsley.

 Pour the marinade over all and toss well. 

Cover and refrigerate at least 4 hours.

 Sprinkle with additional green onions and parsley. 

Set out with toothpicks at a party or serve in small

glass dishes as a dinner appetizer.

Or do what we did tonight and share with a 

glass of wine and good warm crusty bread.

Easy No-Fail Shrimp Boil

1 lb large or extra large shrimp

1 T Old bay seasoning

2 T cider vinegar

1 t salt

Add shrimp to pot and add water to cover

the shrimp by 2 inches. Add the Old Bay,

Salt and vinegar. Start cooking on high,

stirring until 1-2 shrimp float to the surface.

(water may not come to a boil)

Drain immediately in a colander and 

rinse with cold water to stop the cooking, 

Peel and chill.

This method works any amount of shrimp.

Marinade

1/2 t salt

1/2 t paprika

1/4 t sugar

1 T Dijon mustard

1-2 T horseradish

3 T tarragon or basil vinegar

1/3 C olive oil

2 cloves garlic, minced

Combine all ingredients in a jar and shake.

Enough for 1 lb of shrimp.

Marinated Shrimp

1 lb cooked shrimp

Green onions, chopped, about half a bunch

Celery, thinly sliced or minced, 2-3 stalks

Fresh Parsley or Cilantro, or both chopped 

to taste about 1/2 C

Place cooked shrimp in a bowl and add the

celery, green onions and parsley, as much as you 

like. Pour over the marinade and toss.

Cover and let marinade at least 4 hours or

overnight in the refrigerator.

Enjoy!

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Spinach Pasta Salad with Asiago Cheese

This is an easy pasta salad to toss together. 

It can be a light entree or side salad 

if you need to bring something.

I cut the recipe in half for us.

Use freshly grated Parmesan and Asiago cheese.

We're having some for lunch today.

Spinach Pasta Salad with Asiago Cheese

6 C cooked penne pasta 

1 bag fresh spinach-8-10oz.

3-4 T olive oil

4 Roma tomatoes, cut up

2 garlic cloves, minced (or 1 large)

generous salt and pepper to taste

3/4 C grated Asiago cheese

1/4-1/2 C grated parmesan cheese

Toss it all together.
Refrigerate if made ahead.

Can add chicken or shrimp

Enjoy!

Links: Remodelaholic,
No Minimalist Here,
Designs By Gollum, Stone Gable

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Asian Slaw

This is a slaw you just can't stop munching on.

I like that I can make it ahead of time.

 Gather ingredients: broccoli slaw, sunflower seeds,
sliced almonds, green onions and a packet of ramen noodles.

Whisk or shake in a jar the dressings ingredients:
oil, sugar, vinegar and the reserved flavor packet.

 Crush the noodles and put into the bowl.

 Toast the almonds in the toaster oven for about
5-10 minutes at 350, until fragrant.

 Add the broccoli slaw to the bowl.
Chop the green onions and add to the bowl along
with the sunflower seeds and almonds.

Combine the dressing well and pour over. 

Give it a good toss. Taste and try not to eat 

too much. Put in a sealed container in the

refrigerator until ready to serve or overnight. 

Asian Slaw

2 (3-oz) packages beef-flavored 

ramen noodle soup mix

2 (8.5-oz) packages broccoli slaw mix
(or 16-oz bag cole slaw mix) 

1 C sliced almonds, toasted

1 C sunflower kernels

1 bunch green onions, chopped

1/2 C sugar

3/4 C vegetable oil

1/3 C white or apple cider vinegar

flavor packets from soup mix

~~~~~~~~~~~

Remove the flavor packets from the soup mix

and set aside. Crush the noodles and place 

them in the bottom of a large bowl. 

Top with the slaw mix; sprinkle with almonds, 

sunflower kernels and green onions.

~~~~~~~~~

Whisk together the contents of the

 flavor packets, sugar, oil and vinegar. 

Poor over the slaw. Cover and chill 24 hours.

 Toss before serving.

tip: can add cut-up shrimp or chicken for
a complete meal. (about 2-4 C)

tip: I cut the recipe in half in the above photos.

for the oil ~ half of 3/4 C = 6T

for the vinegar ~ half of 1/3 C = 2T+2t

Enjoy!

Links: Designs By Gollum

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