Salads

Caribbean Caesar Chicken Salad

Caribbean Caesar Chicken Salad is one of my all-time favorite summer salad recipes. It's super easy to throw together and low in calories. You can have it for lunch or dinner and can serve the chicken hot or cold. Whenever I bake chicken breasts for dinner, I like to bake a few extra so I can add them to salads. Preparing the chicken ahead of time greatly reduces the prep time!

Caribbean Caesar Chicken Salad

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Serves 2
Prep Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:
1 head Romaine lettuce
2 cups fresh Pineapple, cut into chunks
1 cup Mango, peeled and cut into chunks
2 4-ounce boneless, skinless Chicken breasts
2 Tablespoons Salad Dressing (optional)

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Rinse chicken in cool water and pat dry. Place chicken in glass baking dish and bake in oven for 20 minutes, or until chicken is no longer pink in the center.
  3. Wash and dry romaine lettuce. Cut off bottom, trim leaves, and cut into bite-size pieces.
  4. Place lettuce in medium bowl and add pineapple and mango chunks. Toss well.
  5. Remove chicken from oven and let rest for 5 minutes.
  6. Slice chicken breast and place on salad.
  7. Add 2 tablespoons of your choice of salad dressing, if desired

This recipe and many more are available in my cookbook, "The Diva Diet". This spiral-bound cookbook provides more than 100 healthy, yet delicious recipes and can be purchased for just $18.74 at Lulu.com.


Orange Almond Salad Recipe

Orange Almond Salad is refreshing and incredibly easy to prepare. It makes for a great lunch or can be served as a side with dinner. One serving equals 2 cups of salad mix and 1 tangerine. Use a combination of iceberg and romaine lettuce, if desired.

ORANGE ALMOND SALAD RECIPE

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Serves 2
Preparation time: 15 minutes
Cooking time: 0 minutes
Ready in: 15 minutes

INGREDIENTS:

1 head Lettuce, green leaf
2 Tangerine Oranges, fresh
2 tablespoons Almond slivers, toasted
1 Lemon, juice only (optional)

DIRECTIONS:

1. Wash, rinse and dry green leaf lettuce.
2. Chop into bite-size pieces. Place into salad bowl.
3. Peel and separate tangerine orange slices. Place on top of salad.
4. Add almond slivers.
5. Squeeze fresh lemon juice on top, if desired.
6. Serve immediately.

Cooking Tip: Instead of purchasing roasted almond slivers, roast your own. Heat oven to 275 degrees Fahrenheit. Arrange almond slivers in a single layer on baking pan. Place in oven for 5-10 minutes, depending on how brown you like them. Keep a close eye though, as almonds will burn quickly.

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Confetti Chicken Salad Recipe

This delightful chicken salad recipe uses millet; a gluten-free grain packed with protein. It's best to marinate the chicken for at least two to three hours before serving. Add the millet and avocados when serving so they don't get watered-down and soggy. 

Confetti chicken salad is great for brown bag lunches, summer celebrations, picnics and cook-outs. Since it contains no mayonnaise, it makes for perfect pitch-in food!

CONFETTI CHICKEN SALAD RECIPE

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Serves 4
Preparation time: 20 minutes
Ready in: 20 minutes
Chill for 2 to 3 hours before serving.

INGREDIENTS:

1/4 cup Lime juice, fresh
3 tablespoons Extra Virgin Olive Oil
1 clove Garlic, minced
1/4 teaspoon Sea Salt
2 cups Chicken breast, cooked and cubed
1 cup Celery, diced
2 tablespoons Parsley, fresh, chopped
3 cups Millet, cooked
2 Avocados, seeded, peeled and cut into chunks

DIRECTIONS:

1. Blend lime juice, oil, garlic and salt in large bowl.
2. Add chicken, celery and parsley and stir well to incorporate ingredients.
3. Cover and refrigerate 2 to 3 hours.
4. Add millet and avocado chunks; toss lightly, and serve.

You might also like Napa Valley Chicken Salad made with Poppyseed Dressing!

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Green with Envy Tossed Salad Recipe

The following Green with Envy Tossed Salad recipe is perfect for parties, cook-outs, as a brown bag lunch or served for dinner. Add a grilled chicken breast or salmon fillet for a satisfying low-calorie meal. The main ingredient of any tossed salad is lettuce. To add variety and enhance the flavor try using a variety such as Romaine, Red or Green Leaf, Chicory, Escarole, etc.

GREEN WITH ENVY TOSSED SALAD RECIPE

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Serves 4
Preparation time: 15 minutes
Cooking time: 0 minutes
Ready in: 15 minutes

INGREDIENTS:

1 head Romaine lettuce
1 bunch Spinach leaves, fresh
2 Carrots, medium, sliced
6 Radishes, sliced thin
4 Green onions, sliced
1 cup Broccoli, chopped
1 cup Cauliflower, chopped

DIRECTIONS:

1. Wash, rinse and dry all vegetables.
2. Chop lettuce into bite-size pieces.
3. Remove stems from spinach leaves.
4. Slice carrots, radishes and green onions.
5. Chop broccoli and cauliflower.
6. Toss all ingredients in large salad bowl, cover with lid and store in refrigerator for up to 48 hours.

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Super Simple Summer Salad with Grilled Chicken and Bread with Melted Brie Cheese

Today, I'd like to share a super simple summer salad with grilled chicken and a side of bread with melted brie cheese. This recipe takes less than 15 minutes to prepare and is packed with protein, calcium, fiber and flavor!

You can make this super simple summer salad using a prepackaged salad mix. However, I prefer to use fresh ingredients. It is actually cheaper to buy the vegetables and chop them your self. The salad will be much fresher and crisp and tends to last longer than the bagged salad mixes.

Perdue Chicken offers prepackaged chicken breasts, which are perfect for adding to salads. They are the perfect portion size and come in a variety of flavors. The Italian marinated chicken works great with this particular recipe. You can also use packaged chicken strips or plain chicken breasts. The possibilities are only limited by your imagination!

Super Simple Summer Salad with Grilled Chicken and Bread with Melted Brie Cheese

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Serves: Two
Prep Time: 10 minutes
Cook Time: 14 minutes

Salad Ingredients:

2 6-ounce skinless, boneless Chicken Breasts
1/2 bunch Romaine lettuce, stems removed and chopped
1/4 head Iceberg lettuce, chopped
1 Carrot, diced
1 stalk Celery, diced
2 Green Onions, chopped
1 medium Tomato, chopped
Salad Dressing
Salt and Pepper, if desired

Bread Ingredients:
1/4 loaf Artisan Bread (found in the bakery of most supermarkets)
1/4 round Alouette Baby Brie, thinly sliced

Directions:

  1. If using regular chicken breasts, add salt and pepper or other seasonings of choice. I like Mrs. Dash because it adds a nice flavor. You could also use McCormick's Roasted Garlic seasoning or marinate the chicken in 1/4 cup of Dale's Seasoning for 10 minutes.
  2. Cook chicken in the broiler or on a gas or charcoal grill. Cook for 6-7 minutes per side or until center is no longer pink.
  3. While chicken is cooking, prepare salad mix.
  4. Wash and dry vegetables. If using packaged salad mix, empty bag into colander and rinse with cold water. Pat dry with paper towels.
  5. Loosely chop romaine and head lettuce. Cut spine out of romaine leaves.
  6. Dice celery and carrots.
  7. Remove the root from green onions and slice thin rounds.
  8. Quarter tomato, remove seeds (if desired) and cut into chunks.
  9. Toss ingredients together and place in refrigerator until ready to serve.
  10. Slice four 1/2-inch thick bread slices from Artisan Bread.
  11. Cut four 1/4-inch slices of Baby Brie and place on top of bread.
  12. Remove chicken from broiler or grill and place on plate. Allow to set for 5 minutes.
  13. Place bread on baking sheet and place in 350-degree oven. Heat for 3 to 4 minutes or until cheese melts. Remove from oven.
  14. Slice chicken into strips or cut into 1/2-inch chunks.
  15. Transfer salad to serving plates.
  16. Top with grilled chicken and add salad dressing, if desired.
  17. Serve with two slices of baked bread with melted brie cheese.

Super Simple Summer Salad


Announcing: The Healthy Holiday Recipe Collection

It's official. The holidays are rapidly approaching and it's time to start thinking about what we'll be serving for holiday meals, social gatherings and office parties. Since many of us are attempting to eat healthier foods, I wanted to share my collection of healthy holiday recipes. Best of all, it's free! ;-)

The Healthy Holiday Recipe Collection is a 25-page report that includes a Holiday Menu Planner that is super easy to use. Simply select one recipe from each category, along with two side dishes and you'll be well on your way to creating a delectable, tasty holiday meal everyone will be talking about!

Categories include:

  • Appetizers
  • Soups
  • Salads
  • Entrees
  • Side Dishes
  • Beverages
  • Desserts

Recipes Include:

  • Artichoke and White Bean Dip
  • Roasted Pumpkin Seeds
  • The Great Pumpkin Soup
  • Quinoa Soup with Greens and Potatoes
  • Quinoa Apple Salad
  • Persimmon Mesculin Salad
  • Roasted Turkey
  • Baked Honey Ham
  • Mashed Sweet Potatoes
  • Quinoa Stuffing
  • Asparagus with Lemon Butter
  • Pumpkin Dumplings
  • Pumpkin Pie Smoothie with Homemade Whipped Cream
  • Orange Coconut Frost
  • Creamy Pumpkin Pudding
  • Rice Pudding with Cranberries

Healthy Holiday Recipe Collection is a PDF file and requires Adobe Reader to view. If you do not have Adobe Reader installed on your computer, you can download it for free at www.Adobe.com.

Click the underlined link below to download your free copy of
Download Healthy Holiday Recipe Collection


Best Homemade Potato Salad Recipe

Today, I'd like to share my best homemade potato salad recipe with you. BUT! You must promise not to share it with anyone else because it's a family secret and has been served by my family members for four generations.

I can only assume this would be classified as German Potato Salad, as it originated with my great grandmother who was German. Personally, I'm not all that crazy for Bavarian foods. Can't stand the taste of sauerkraut, not a big fan of beer (although I do enjoy one on a hot summer day), and absolutely refuse to eat rabbit, deer or boar. However, I do enjoy potato pancakes, dumplings and SpƤtzle; a German delicacy consisting of tiny noodles or dumplings made of flour, eggs, water or milk, salt and occasionally nutmeg.

The following homemade potato salad recipe can be adapted to suit your taste buds. I rarely measure ingredients, so you might need to tweak this a bit to obtain the consistency you prefer. I like thick potato salad, while others prefer it to be a bit lighter. If you prefer the lighter taste, simply reduce the amount of mayonnaise and mustard by half.

Best Homemade Potato Salad Recipe
Serves 6
Prep Time: 15 minutes
Cook Time: 15-18 minutes
Chill Time: 2 hours, minimum

Ingredients:

6 medium Idaho potatoes (you can use any type of potato you prefer including Yukon Gold or Red)
4 slices thick-cut Bacon, diced
1/4 medium Yellow onion, diced (you can use White Onions or Scallions if you prefer)
1 Tablespoon Sweet Pickle Relish
1 Tablespoon Sugar
1-2 Tablespoons Mayonnaise (I prefer Duke's because it is super thick - Yum!)
1-2 Tablespoons Yellow Mustard
Salt and pepper to taste
1/2 teaspoon Paprika, optional
2 hard boiled eggs, optional

Directions:

Wash potatoes and cut into bite size cubes. If you prefer, you can remove the peel. Obviously, you would want to do this before cutting the potatoes into cubes.

Place potatoes in a 2-quart saucepan. Cover with water. Add a pinch of salt if desired. Bring potatoes to a boil over high heat, then reduce to medium-low heat. Cook potatoes until they are fork tender -- meaning, when you are able to stick a fork in them with ease, they are done.

While the potatoes are cooking, you can begin preparing the bacon. Stack slices of bacon on top of one another. Cut in half and stack. Then cut slices in half lengthwise. Next, cut slices approximately 1/2-inch in width. Separate and place in small skillet. Over medium-high heat, cook bacon until crispy. If you prefer, you can fry bacon slices whole, then break them into small pieces afterwards.

If using boiled eggs, you will want to boil them at this time. Simply wash the eggs off, then place in a small saucepan and cover with water. Bring water to a boil, reduce heat to simmer, cover and cook eggs for about 15 minutes. Drain the water and place eggs in the refrigerator to cool.

When potatoes are done, drain them in a colander and rinse with cold water. This will stop the cooking process and ensure the potatoes don't get smushy. Transfer potatoes into a mixing bowl and place in refrigerator for 15-30 minutes. Cooling the potatoes will help prevent them from breaking down when you mix the remaining ingredients with them.

Remove cooked bacon from skillet and place on a plate lined with paper towels to absorb grease. Retain the bacon grease in the skillet.

Once potatoes are chilled, add the bacon, along with 1 teaspoon of bacon grease, diced onions, sweet pickle relish, sugar, mayo, mustard, salt and pepper. Thoroughly mix all ingredients together.

If desired, sprinkle paprika on top of potato salad and top with sliced boiled egg. Chill for at least 2 hours. To create the look below, use two egg slices for the eyes, then cut the remaining slices in half and place around the edges, one half above each "eye" and four half slices to create the "smile". Use the bottom portion of the egg to create the "nose." Enjoy!

Gourmet_potato_salad


Caribbean Caesar Chicken Salad

Caribbean Caesar Chicken Salad is one of my all-time favorite summer salad recipes. It's super easy to throw together and low in calories. You can have it for lunch or dinner and can serve the chicken hot or cold. Whenever I bake chicken breasts for dinner, I like to bake a few extra so I can add them to salads. Preparing the chicken ahead of time greatly reduces the prep time!

Caribbean Caesar Chicken Salad
Serves 2
Prep Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:
1 head Romaine lettuce
2 cups fresh Pineapple, cut into chunks
1 cup Mango, peeled and cut into chunks
2 4-ounce boneless, skinless Chicken breasts
2 Tablespoons Salad Dressing (optional)

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Rinse chicken in cool water and pat dry. Place chicken in glass baking dish and bake in oven for 20 minutes, or until chicken is no longer pink in the center.
  3. Wash and dry romaine lettuce. Cut off bottom, trim leaves, and cut into bite-size pieces.
  4. Place lettuce in medium bowl and add pineapple and mango chunks. Toss well.
  5. Remove chicken from oven and let rest for 5 minutes.
  6. Slice chicken breast and place on salad.
  7. Add 2 tablespoons of your choice of salad dressing, if desired

This recipe and many more are available in my cookbook, "The Diva Diet". This spiral-bound cookbook provides more than 100 healthy, yet delicious recipes and can be purchased for just $23.49 at Lulu.com.



Sesame Ginger Turkey Salad Recipe

This Sesame Ginger Turkey Salad is so filling it can be served as an entree. You can easily take this to work and have a healthy lunch that costs less than $5.00 to prepare. Simply prepare the turkey the night before and store in the refrigerator. Reheat the turkey in a microwave and add to the salad mix.

 

Sesame_ginger_turkey_salad

SESAME GINGER TURKEY SALAD RECIPE
Serves 2
Prep Time: 15 minutes

INGREDIENTS:

8 ounces Turkey Breast, sliced into 1/2-inch slices
1/2 cup Lawry's Sesame Ginger marinade
1 bag Salad Mix
2 medium Carrots, sliced, diced, or Julliene
2 medium stalks Celery, sliced or diced
3-4 Green Onions, whites only, sliced
1/2 medium Cucumber, sliced or diced
1 medium Tomato, chopped, seeds removed
1/3 cup Marzetti's Honey Balsamic Dressing
1/2 cup Sargento's 6 Cheese Italian Blend, optional

DIRECTIONS:

  1. Add turkey slices to small skillet. Add Sesame Ginger marinade and mix well.
  2. Cook over medium-low heat for 8-10 minutes; stirring occasionally.
  3. Rinse and dry salad mix and vegetables.
  4. Prepare vegetables; then place salad mix and vegetables in a large plastic bag.
  5. Seal bag and shake well to incorporate ingredients.
  6. Arrange salad mix onto plates.
  7. Top each salad with 4 ounces of turkey slices.
  8. Add two tablespoons of salad dressing to each salad.
  9. Top with cheese if desired.
  10. Serve immediately

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