Wednesday, August 17, 2011

Recipe: Two Yummy Salads

In the last few days I've made two really yummy salads that I wanted to share. At first at thought my family would balk at having salad two days in a row, but they were different enough and I personally really enjoyed them.

 The first one was made at my Pampered Chef Party Monday night and was a big hit. The second I found here at Your Homebased Mom  . Her site is awesome and this recipe was a real winner...in fact I can't wait to have it for lunch!
Recipe #1: Salad with Seasoned Chicken Tenders and Mango Confetti Salsa
Printable Recipe


Salsa:

1 large mango
1/2 small jicama
1/3 orange bell pepper
1/3 red bell pepper
1 jalapeno pepper, stemmed and seeded
1/3 small red onion
1 Tbs. fresh lime juice
1/4 tsp. salt
1/2 tsp. Chili lime rub (this is from pampered chef, but you could probably use something else)


Combine all ingredients in a food processor or blender and chop to your desired consistency. 


At the party we used Pampered Chef Rubs to season chicken. I had this for lunch yesterday and used chili powder, onion powder, garlic powder, pepper and a bit of salt. 


Slice chicken and place on top of lettuce with salsa and some crushed chips. No dressing is even necessary. Give it a try.
Recipe #2: Chicken Napa Salad from Your Homebased Mom
Printable Recipe
Salad:

1 pkg. chicken flavored ramen noodles
1/4 c. butter
1/2 c. sesame seeds
1/2 c. blanched slivered almonds
1 lg. head of napa cabbage, shredded
6 green onions, chopped
1 rotisserie chicken (I just used chicken tenders)


In a non-stick skillet, melt butter, then add sesame seeds, slivered almonds and crushed up noodles. Cook till lightly browned. Add seasoning packet and mix well. Set aside to cool.


In a bowl, put the shredded cabbage (I have never had Napa Cabbage before...I LOVE IT) and add chopped green onions. I suppose you can add chicken, crunchy mixture and dressing all in one bowl but I let everyone add their own amount of toppings and dressing. I also chopped up some jicama (I had it leftover from the previous salad) and some red and orange peppers.


Dressing: 

1/4 c. canola oil
1/4 c. white wine or regular white vinegar
1 Tbs. soy sauce
1 Tbs. sesame oil
1/8 c. sugar

Combine all ingredients and shake up well! Serve over salad!!

I like the idea of a rotisserie chicken because it can be used for both salads really. 

I'm linking this recipe to the following linky parties:


Tuesday on:

and Wednesday on:

I get so many awesome menu ideas from these blogs. Take time to check them out this week.


With Joy UNquenchable,

4 comments:

  1. So glad you enjoyed the recipe - it has become one of our family's new summer favorites.

    ReplyDelete
  2. I was just thinking I needed some new salad recipes to mix things up. Both of these salads look delicious! Thanks for sharing your recipes with the Hearth and Soul Hop.

    ReplyDelete
  3. Oh Yummy! I love salads and would eat them every day if my poor family wouldn't ban me from the kitchen! =) I can't wait to try these.

    ReplyDelete
  4. These two salads are both refreshing and delicious. I love serving salads especially it's so hot these few weeks! Thanks for sharing more salad ideas.

    My blog just turned 1 and I’m hosting a giveaway on my blog as a way to say thank you for your supports in the past year. Please come over to check it out if you’re interested. http://utry.it

    ReplyDelete

I'm so glad you stopped by. Thank you for leaving me a note. I look forward to making new friends on this blogging journey!

LinkWithin

Related Posts Widget for Blogs by LinkWithin