Chinese Chicken Salad

Pic courtesy Foodie Crush

I made this a while ago and can't believe it's taken me this long to post it b/c it was SOOO yummy! I love a good salad and this was different from most I've tried recently. I loved the crispy wontons with the pasta and the nuts. All those different crunchy textures really made this scrumptious!

Chinese Chicken Salad
from Foodie Crush

12  3-inch wonton skins, sliced into 1/4″ strips
1/4 cup canola or corn oil for frying
4 cups chopped romaine lettuce
1 chicken breast, shredded
2 green onions, chopped
1/4 cup sliced almonds, toasted lightly
1 tablespoon sesame seeds
2 cups cooked fusilli pasta noodles, cooled
dressing
1 1/2 tablespoons vegetable or grapeseed oil
6 tablespoons seasoned rice vinegar
1 teaspoon sesame oil (add more to taste if you prefer a strong sesame taste)
1 1/2 teaspoons sugar
2 teaspoons light soy sauce
2 tablespoon sesame seeds
1/2 teaspoon fresh ground pepper
1/8 teaspoon salt
1. Heat canola or corn oil in a skillet over medium-high heat. When oil starts to shimmer, fry wonton skins in batches of 5-7 strips for 30 seconds each side or until lightly browned, working quickly so they don’t burn. Remove from oil and drain on paper towels until cooled.
2. In a large bowl, combine lettuce, chicken breast, green onion, almonds and pasta.
3. Combine dressing ingredients in a small bowl. Whisk well until sugar dissolves. Dress lettuce mixture with 2-3 tablespoons of sesame dressing and top with sesame seeds and wonton strips and serve.

Thanksgiving Dressing

I'm not a big fan of stuffing a turkey. I like mine a little on the drier side rather than a big ball of mush. So I tried this recipe last week for our feast, and I loved it! I couldn't find Mrs. Cubbison's herb dressing in the store, so I used the entire box of seasoned dressing and added my own herbs--sage, thyme, and celery salt.

Thanksgiving Dressing

Jessica Sedgwick

1 cup butter

1 1/2 cups chopped celery, include leaves

1 cup onion, chopped

1/2 box Mrs. Cubbison Herb Dressing

1/2 box Mrs. Cubbison Seasoned Dressing

3/4 cup cooked wild rice

3/4 cup dehydrated cranberries

3/4 cup chopped peeled apples

1 1/2 cups chicken stock

Melt butter in 8-12 quart pot. Saute the celery and onions until limp. Add the herbed and seasoned dressings, rice, cranberries, and apples. Toss to mix well. Pour the chicken stock over the dressing evenly and toss to stir. Spray a 9x13 dish with non-stick vegetable spray. Lightly fill pan level. Do not pack. Cover with foil and bake at 350 for 35-40 minutes. Serves 8-10.

Cafe Rio Salad

I know these recipes are "a dime a dozen" but this is the best imitation I've had yet. AMAZING--especially the dressing! I got his recipe from a ward friend, Megan Johnson.

Chili Beans
4-6 cans of black or pinto beans
1 can diced chilies
1 1/2 c. green enchilada sauce
Place all ingredients in a crock-pot, electric skillet or saucepan. Cook 2 hours on low until flavors are mixed.

Cilantro-Lime Rice
1 c. rice
1 tbs. oil
1/3 bunch of cilantro
1/2 tsp. salt
1/2 chopped onion
2 c. water (or chicken broth - leave out bouillon cubes)
2 bullion cubes
zest of 1 lime
Brown onion & rice in oil in skillet. In blender, place water/stock, bouillon, cilantro, lime zest and salt..blend thoroughly. Add mixture to rice and bring to a boil. Reduce heat and simmer for 20 minutes. When rice is cooked, fluff with fork and add the juice of 1 lime.

Cafe Rio Chicken (makes a ton)(I've never made this one but I've tasted it and it's good)
5 lbs chicken (breasts)
2 Tbs. Cumin
2 small bottles of zesty Italian dressing
6 cloves garlic, minced
1-2 Tbs. Chili powder
Combine all and cook on low all day in crock-pot. Then shred and serve.

Cafe Rio Pork(I've made this a bunch and it turns out great every time)
3 lbs Pork Roast
1 can Coca Cola, Pepsi or Dr. Pepper (I use coke)
Cook all day on low in crock-pot. Drain the juice and add:
1/4 c. BBQ Sauce
1/4-1/2 c. Brown Sugar
1 can mild green chillies
3/4 c. Ketchup
1 tsp. Garlic Salt
Mix into shredded pork.

Spicy Tomatillo Ranch Dressing
1 Hidden Valley Buttermilk Ranch Dressing Packet
2 Tomatillos (peel off loose skin)
1 clove garlic
1/2-1 small jalapeno pepper (to your taste)
2 c. Mayo
1 1/2 - 2 c. Buttermilk
1/2 Bunch Cilantro (mostly leaves)
2 Tsp. Lime Juice (or more)
Blend all ingredients together in a high blender until it is mixed well. Refrigerate.

Asian Chicken Salad

DON'T FORGET!!! IT'S THE LAST DAY TO ENTER THE GIVEAWAY FOR THE DEMARLE SILPAT!!! SCROLL DOWN TO ENTER!!!!




I found this recipe on My Kitchen Cafe months ago and it's one of my husband's favorite recipes. So good and very quick.

Asian Chicken Salad

1 package (3 ounces) oriental-flavor ramen noodle soup mix (I often use two packages of the noodles to give my kids more crunch to eat - at 14 cents a pop, I figure I can afford the splurge)
½ cup pre-sliced almonds
¾ cup bottled red wine vinaigrette (or make your own following the simple recipe below)
1/2 package (16 ounces) coleslaw mix or broccoli slaw mix (I use the broccoli slaw)
1 package romaine lettuce
2 cups shredded cooked chicken
½ cup fresh cilantro leaves (optional...I have never used it)
2 scallions, both white and light green parts, chopped

Preheat the oven to 350 degrees. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.

Meanwhile, pour the red wine vinaigrette into a measuring cup (or make your own with the recipe below) and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside. Place the slaw mix (I only use 1/2 bag), romaine lettuce, chicken, cilantro and scallions in a large serving bowl.

Toss to combine the ingredients well. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.

Serves 4 to 6 as a main course

Homemade Red Wine Vinaigrette

Whisk together:
¾ cup vegetable oil
6 tablespoons red wine vinegar
4 tablespoons sugar
½ teaspoon black pepper
Ramen noodles seasoning packet

Yummy Caesar Salad

I know this is nothing new to anyone, but I just had to share the most delicious and easy way to prepare a Caesar salad. My friend, Sheree, made this at her house the other day when we were over for dinner and I replicated it last night. This is her recipe. And, you could add chicken for a more complete meal. This salad was seriously like a dessert to me- it is that good.
Caesar Salad

Romaine Leaves, chopped
Lemon Juice, fresh or bottled
Your favorite Caesar dressing (I like La Madeleine and Cardini's)
Black Pepper (fresh cracked, if possible)
Parmesan cheese
Croutons (see recipe for homemade below)

Mix all ingredients together- adjusting flavors to suit your preference. You need to add the lemon juice- just a few drops- to give it that added freshness. I only discovered a few years ago that most Caesar dressings have anchovy filets as a main ingredient so the lemon juice really balances out that flavor perfectly.

To make homemade croutons: Chop your favorite bread (I used La Brea Ciabatta bread from Costco) into bite-sized pieces and lay them on a cookie sheet. Bake at 350F for about 12 minutes, until desired brownness is reached. I put mine in for 12, then lightly brushed olive oil mixed with garlic salt onto the croutons, and baked for 5 more minutes. These croutons make the salad, so do this step if you can- you make them as much as one day ahead of time.

I served the salad with this.

Asian Chicken Spinach Salad

My new favorite recipe! This salad is addictively delicious! I could have kept eating it all night long. I halved the recipe and it made PLENTY! Must make--AMAZING!
Asian Chicken Spinach Salad
from 320 Sycamore Blog

Dressing:
1 c. canola oil
2/3 c. teriyaki sauce
2/3 c. white vinegar
6 Tbsp sugar
½ tsp salt
½ tsp pepper

16 oz. Pkg bowtie pasta
2 bags fresh spinach
1 (6 oz) bag craisins (I like lots of these)
3 cans mandarin oranges, drained well
½ c. fresh parsley, chopped
4-5 chopped green onions
¼ cup toasted sesame seeds
6 oz. Honey roasted peanuts (I like lots of these too)
2 cups chicken, cooked and shredded (optional)
1 cup fresh 4-cheese Italian blend

Blend vegetable oil, teriyaki sauce, vinegar, sugar, salt, and pepper in a blender. Pour over pasta and chill in refrigerator for at LEAST 2 hours (I usually let mine sit overnight, because the flavors come out better the longer it marinates). Toss in spinach, craisins, mandarin oranges, parsley, green onions, sesame seeds, peanuts, and chicken. Sprinkle Italian blend cheese on top and serve cold.

Chicken Marinade/BBQ Chicken Salad

This chicken marinade is so interesting. It has an oriental/bbq flavor. Jake declared it as amazing! Worth a try for sure.

Chicken Marinade
Adapted from Blue Cricket Design

6 Chicken breasts
One Cup Soy Sauce
One cup Vegetable Oil
And 1 1/2 cups Fresca Soda

That's it!!! Mix all that together and pour it over your Chicken in a bowl and let it marinate over night or for 4 plus hours! You won't be sorry! It's super simple and super delish!

Southwestern BBQ Chicken Salad
Adapted from Sister's Cafe

1/2 head Romaine lettuce, chopped
1/2 head Iceberg lettuce, chopped
1 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! I like quite a bit since I love the smoky flavor of BBQ sauce in a salad. 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.

Grilled Chicken Poppy Seed Salad

This salad is so yummy and fresh. I love it! It's super easy too.


Grilled Chicken Poppy Seed Salad

This is from my good friend Michelle. She served this salad at a baby shower and I made it for my family last night and it was a HUGE hit.

Mix the following ingredients in a large bowl:
3 hearts of Romaine lettuce
1 bag of baby spinach
6 grilled and chopped chicken breasts
Medium bag of Mozzarella cheese
1 small bag of Craisins
toasted slivered almonds to taste

Mix the following ingredients for the poppy seed dressing:
1 1/2 c. mayo
2/3 c. sugar
4 T apple cider vinegar
4 t. poppy seeds
*This dressing does not taste like Mayo! :)