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:

Hearth and Soul

Savory Sunday

Tuesday on:

Tasty Tuesday

and Wednesday on:

These Chicks Cook

La Bella Vita

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


With Joy UNquenchable,