BBQ Chicken Chopped Salad

BBQ Chicken Chopped Salad

Serves 2

A delicious, healthy, fresh option for lunch or dinner.
Source: me

romaine lettuce, chopped
1 large chicken breast, grilled and chopped
1/2 cup corn, cooked and chilled
1/2 cup shredded cheddar cheese
1/2 cup chopped red onion
1/2 avocado, chopped
6-7 cherry tomatoes, chopped
4 baby carrots, chopped

To make dressing: combine equal parts Ranch dressing and BBQ sauce

Cover lettuce with toppings, then serve with BBQ Ranch dressing.

Gina's Salad

Gina's Salad

An extremely delicious salad.
Source: my friend, Gina

salad:
herb blend greens 
1 endive, quartered and sliced thinly
1 apple (matchsticks)
dates (small chop)
goat cheese

dressing:
2 Tbsp. cider vinegar
1 Tbsp. lemon juice
1 Tbsp. honey or agave (I used agave)
2 tsp. dijon mustard
1/2 shallot, finely minced
1/3 cup olive oil

Top greens with endive, apple, dates, and goat cheese.  Mix together dressing and pour atop greens.  Toss and serve.

Spinach Salad with Apples, Dates, & Goat Cheese

Spinach Salad with Apples, Dates, & Goat Cheese

Serves 6.

This salad is super easy to throw together and tastes amazing.  The only prep needed is some chopping.  The delicious store-bought dressing makes it a breeze.

Large box of fresh spinach
Container crumbled goat cheese.
2 Granny Smith apples, chopped
6 large dates, chopped
Marzetti Simply Dressed balsamic dressing

Fill salad bowls with spinach.  Top with crumbled goat cheese, apples, and dates.  Serve with balsamic dressing.

Chopped Thai Chicken Salad

Chopped Thai Chicken Salad

Serves 6.

A crunchy, yummy, fresh and tasty salad.
Source: Pinch of Yum

Salad:

• 2 boneless skinless chicken breasts
• 1 small head green or white cabbage (2 cups shredded)
• 1 large carrot (1½ cups shredded)
• 1 green papaya (1½ cups shredded)
• ½ cup fresh cilantro
• ½ cup green onions
• ½ cup chopped peanuts

Dressing:

• 2 cloves garlic
• 3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper)
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 2 tablespoons sugar
• 1 tablespoon fresh lime juice
• 1 tablespoon oil
• ½ teaspoon fish sauce
• ¼ cup peanut butter
• ¼ cup water

Directions:

1. Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
2. Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
3. Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
4. Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

Chopped Thai Chicken Salad

Chopped Thai Chicken Salad

Serves 4.

This reminded me of Asian Broccoli Slaw salad... you know, the one with the Ramen noodles?  It's fresh and crunchy and full of flavor.
Slightly adapted from: Pinch of Yum

2 boneless skinless chicken breasts
1 small head green or white cabbage (2 cups shredded) -- I used coleslaw mix
1 large carrot (1½ cups shredded)
1 green papaya (1½ cups shredded) -- I used 1 cucumber here instead
½ cup fresh cilantro
½ cup green onions
½ cup chopped peanuts

Dressing:
2 cloves garlic
3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper) -- I used 1/2 t. crushed red pepper 
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon oil
½ teaspoon fish sauce -- I omitted because I didn't have any
¼ cup peanut butter
¼ cup water


Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.

If you did not buy coleslaw mix, chop the cabbage into very thin pieces, like it would be for coleslaw, rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. 

Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya (or peel and grate the cucumber). Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.

Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.

Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

Chicken Cobb Salad

Chicken Cobb Salad

Serves 4.

Probably my favorite go-to salad... but it definitely takes some thought since I rarely have all of these ingredients on hand.  I took my photo before adding the red onions -- oops!  Don't forget those (or DO forget if you aren't wild about onions).

Romaine lettuce, cleaned and chopped
2 large chicken breasts, cooked and chopped
7-8 strips bacon, chopped and cooked
4 hard-boiled eggs, thinly sliced
1 avocado, thinly sliced
1 tomato, chopped
1/2 cup crumbled bleu cheese
1/2 red onion, diced
Dressing of your choice -- Ranch or Bleu Cheese?

Top romaine lettuce with listed ingredients, and serve with Ranch or Bleu cheese dressing.

Roasted Chicken and Bow Tie Pasta Salad

Roasted Chicken and Bow Tie Pasta Salad

Serves 4.

Love this for a light, healthy summer dinner.
Slightly adapted from: Cooking Light

3 c. uncooked farfalle (bow tie pasta) (about 8 ounces)

1/3 c. fresh orange juice

1/4 c. fresh lemon juice

2 T. extravirgin olive oil

1 T. stone-ground mustard

2 t. sugar 

1 1/4 t. salt

1/2 t. freshly ground black pepper

1 1/2 t. rice vinegar

2 c. shredded cooked chicken breast (about 2 breasts)

1 1/2 c. seedless red grapes, halved

1 c. thin diagonally cut celery

1/3 c. finely chopped red onion

1/3 c. coarsely chopped walnuts, toasted

3 T. chopped fresh chives

2 T. chopped fresh parsley

***I add 1/4 cup light mayo for a richer taste

Cook pasta according to package directions, omitting salt and fat; drain. Cool completely.

Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, parsley, and mayo (if using); toss gently to combine.

Chipotle Taco Salad

Chipotle Taco Salad

Serves 4-6.

For gluten-free instructions, visit the blog link below!  And even though I tried something new by using ground beef, I will go back to chicken next time.  You just can't beat the grilled chicken in this recipe!
Slightly adapted from: Bake, Eat, Repeat blog

2/3 c. reduced fat or light sour cream
1/3 c. fresh cilantro, chopped
4 t. fresh squeezed lime juice
1-2 T. minced Chipotle chile canned in adobo sauce
1 t. ground cumin
1 t. chili powder
1/4 t. salt

3 c. shredded lettuce
2 c. chopped chicken breast or ground beef
1 c. grape tomatoes, halved lengthwise
1/2 c. diced avocado
1/3 c. thinly sliced red onion
1 can black beans, rinsed and drained

Mix together all ingredients for the sauce, and pour on the bottom of a large bowl (Dressing will be too thick to "drizzle" on top afterward).
Layer salad ingredients over top of sauce. Stir gently to coat salad mixture with sauce.

Quinoa

Quinoa Chicken Salad

Makes about 5 cups.

Here's a healthy way to start your new year.  I love eating this salad, and I always make a big batch of it so I can eat it for a couple lunches in a row.  I just don't get tired of it!
You could also omit the chicken and serve this salad as a side dish.
Inspired by: Oh She Glows

For the salad:
2 boneless, skinless chicken breasts
1 c. uncooked quinoa
1/2 c. corn (fresh, if possible!)
1 can black beans
1 tomato, chopped
1 green bell pepper, chopped
1/4-1/2 red onion, chopped (depending on your preference)

For the dressing:
4-5 tbsp of fresh lime juice (Juice from 2 small limes)
1/2 tsp kosher salt, or to taste
1/2 tsp Freshly ground black pepper
1 garlic clove, minced
1/4 cup fresh Cilantro, finely chopped
1/4 cup extra virgin olive oil
1/2 tsp ground cumin, or more to taste

Cook chicken breasts until no longer pink in the middle; chop into bite-size pieces.  Meanwhile, cook quinoa according to package directions.
While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.

Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the chicken, beans and vegetables; toss well.

Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days.

Steak and Potato Salad

Steak and Potato Salad

Serves 2.

I came up with this salad after having roasted potatoes on a salad at a favorite restaurant near my hometown.  It's different... but it's good.  :)  Next time you have a steak dinner, cook up an extra one to use the next day in this salad.

Mixed greens
Your favorite type of steak, cooked and chopped
3-4 small red potatoes
Olive oil
1/4 c. chopped red onion
1/4 c. chopped green pepper
Bleu cheese dressing

Preheat oven to 400 degrees.  Quarter red potatoes, toss in olive oil, and roast in oven for 45-60 minutes until brown and beginning to crisp.

Meanwhile, cook steak (if needed) and fill two large salad bowls (I use my pasta bowls as salad bowls) with mixed greens.  Top with steak, warm potatoes, red onion, and green pepper.  Serve with bleu cheese dressing.

Teriyaki Chicken Salad

Teriyaki Chicken Salad

Serves 4.

Remember when you ate all that Halloween candy on Monday? 
You know how you've been eating Halloween candy all week?
So you know how you've been eating Halloween candy all month, ever since it was displayed in stores when it was still 90 degrees and sunny outside?  Feeling the effects on your waistline?  I know, I know, my cookie dough post on Monday was not helpful.  My apologies.
Clean up your act with this salad.  Plus, if you lose two pounds before Thanksgiving, you'll feel slightly better about yourself when you gain them back.

4 small chicken breasts
1 c. teriyaki marinade
1 c. green beans, ends removed
8-10 c. spinach
1 tomato, chopped
1/2 red onion, thinly sliced and chopped
Chow mein noodles
Sesame ginger salad dressing

Marinate chicken breasts in teriyaki marinade for at least 30 minutes, or overnight.

Grill or pan-fry chicken breasts until cooked through.  Slice and set aside.
Meanwhile, steam green beans until cooked through.  Set aside.

In large salad bowls, arrange equal amounts of spinach.  Top with equal amounts of tomato, red onion, green beans, and chicken breasts.  Finish with chow mein noodles and serve with sesame ginger salad dressing.

Autumn Chicken Chopped Salad

Autumn Chopped Salad

Serves 4.

I have been on a huge salad kick lately.  I typically love salads at restaurants, but was never wild about making salads at home, until I realized buying the right (good!) ingredients makes all the difference.  This salad was fantastic.
Inspired by: Espresso and Cream blog

Baby greens or your favorite lettuce
2 chicken breasts, cooked and chopped
1 medium apple, chopped (or pear)
1/2 cup dried cranberries
1/2 cup chopped pecans
1/2 avocado, chopped
4 slices thick-cut bacon, crisp-cooked and crumbled
Poppy seed Salad Dressing
Balsamic Vinaigrette

On a large platter (or in 4 individual serving bowls), combine the lettuce, chicken, apple, cranberries, pecans, bacon and avocado. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette.  (You could also premix them and serve that way.)  I used about 50% of each, but feel free to experiment with the combination.

Spinach and Strawberry Salad

Spinach and Strawberry Salad

Serves 8-10.

(Before you go and click to another page, take a minute to visit this rendition of the recipe.  My friend, Courtney, has a fabulous blog that waaayy outdoes mine when it comes to witty writing and photography.  See... you love it, don't you.)

This is a simple, yet delicious, summer salad.  The dressing is so refreshing, and sugary sweet!
Slightly adapted from: Paula Deen Celebrates cookbook

One (10- to 12-oz.) package baby spinach, washed and dried
1/4 c. sliced almonds, toasted
1 pint strawberries, hulled and quartered

Dressing:
1 T. fresh lemon juice
2 T. white wine vinegar
1/3 c. sugar
1 T. vegetable oil

In a large salad bowl, toss together the spinach, almonds, and strawberries.  In a small glass dish or jar with a tight-fitting lid, combine the lemon juice, vinegar, sugar, oil, and poppy seeds.  Whisk in the glass dish or shake if using a jar.

Dress the salad right before serving.

Pasta with Sun-Dried Tomatoes

Pasta with Sun-Dried Tomatoes

Serves 2.

A delicious pasta dish that would be great for when entertaining a vegetarian-friendly crowd.  The Mr. raved about this!  The original recipe is slightly different in that there are not fresh tomatoes in the pureed sauce and it's served at room temperature.  I liked thickening the sauce with a fresh tomato and serving it hot, but I think either would be delicious.  Definitely give this a try!
Adapted from: Ina Garten

3/4 box fusilli pasta
2 vine-ripened tomatoes, chopped
8 sun-dried tomatoes in oil, drained and chopped
3 T. olive oil
1 T. red wine vinegar
1 garlic clove, diced
Salt and pepper
1/2 lb. fresh mozzarella, chopped
1/4 c. freshly grated Parmesan
Fresh basil, julienned

Cook pasta according to package directions. 

Meanwhile, make sauce by adding the following to a food processor: half the chopped fresh tomatoes, half the sun-dried tomatoes, olive oil, vinegar, garlic, and salt and pepper.  Process until smooth.  Transfer sauce to a small saucepan and add remaining fresh tomatoes, sun-dried tomatoes, and mozzarella to the pot.

When pasta is cooked, drained and add to the saucepan.  Serve topped with Parmesan and fresh basil.

Apple Orchard Chicken Salad

Apple Orchard Chicken Salad

Serves 2.

A fresh, crisp and healthy addition to your weekly dinner menu.

Source: Taste of Home magazine

2 boneless skinless chicken breast halves (about 5 oz. each)

3 T. apple juice concentrate

1/8 c. vegetable oil

1 T. vanilla yogurt

4 c. torn mixed salad greens

1 c. chopped apples

1/2 small red onion, cut into rings

1/4 c. pecans, if desired

1/4 c. crumbled Gorgonzola cheese

Grilled chicken on an indoor grill coated with nonstick cooking spray for 5-7 minutes or until juices run clear.

Meanwhile, for dressing, combine the apple juice concentrate, oil and yogurt in a jar with a tight-fitting lid; shake well.

On four plates, arrange the salad greens, apples, onion, pecans, and cheese. Slice chicken; place over salads. Drizzle with dressing. Serve immediately.

A Note From The Little Lady: The Mr. preferred ranch dressing with his.

Greek Rice Salad

Greek Rice Salad

Serves 4.

A fresh twist on rice that will be a welcome addition to any dinner table or potluck spread.

Slightly adapted from: AllRecipes.com

1/2 c. quick-cooking brown rice

1/2 avocado, chopped

1/8 c. lemon juice

1 vine-ripened tomato, diced

3/4 c. diced cucumber

1/4 c. diced red onion

1/4 c. crumbled feta cheese

1-1/2 T. olive oil

1/2 t. lemon zest

1/4 t. minced garlic

1/4 t. salt

1/4 t. freshly ground black pepper

Cook rice according to package directions. Allow to cool.

Meanwhile, toss avocado and lemon juice together. Add remaining ingredients and mix to combine. Fold in cooled rice.

Serve immediately, or chill for up to 1 hour.

Ambrosia Salad

Ambrosia Salad

Serves 12.

I love this stuff. It's so incredibly easy, and a great potluck addition. It's summery and sweet, and can be whipped up 10 minutes before you have to be out the door.

Source: 5-Ingredients or Less cookbook

16-oz. container sour cream

10-oz. bag flaked coconut

24-oz. can mandarin oranges, drained

20-oz. can pineapple tidbits, drained

1/2 pkg. miniature marshmallows

Gently stir all ingredients together in a serving bowl. Cover and chill until serving.

Buffalo Chicken Salad

Buffalo Chicken Salad

Serves 2.

I tag this as a "Little Lady Original," but let's be honest, it's pretty basic, extremely simple, and has probably been a published recipe in numerous different places. But the point of this blog isn't overly impressive foods with long recipes and grueling preparation. The goal here is to collect a variety of recipes that mesh with every day life. Recipes that are easy to prepare, yet tasty. Some that are comforting and fattening, but balanced with others that are light and healthy. This falls into light and healthy. A great summer meal when you're prepping your beach body for vacation or a day at the pool with friends.

2 chicken breasts, 4 oz. each

1/2 c. Buffalo sauce marinade

1 T. olive oil

1/4 c. blue cheese

1/4 c. thinly sliced red onion

Croutons

Ranch dressing

6 c. mixed salad greens

Marinate chicken in Buffalo sauce for at least 30 minutes, preferably overnight.

Heat olive oil in a skillet over medium high heat. Add chicken and cook, about 8 minutes per side, or until no longer pink in the middle. Slice into bite-size pieces and set aside to cool slightly.

Prepare plates by arranging 3 c. mixed salad greens on each one. Top evenly with chicken, blue cheese, red onion, and croutons.

Serve with Ranch dressing.

Crab Cakes Over Salad Greens

Crab Cakes Over Salad Greens

Serve with Chardonnay

Serves 8-10 small plates or 4 large crab cake sandwiches.

As noted in the serving size above, the original recipe is for crab cake sandwiches. I made the crab cakes as directed and simply formed nine smaller cakes vs. the four instructed. If you want to serve as sandwiches, top with a specialty mayo (such as lemon, Green Goddess, or green aioli), thin tomato slices, and crisp lettuce. Green Goddess would also be great as a dressing for this salad.

Source: Cooking For the Weekend: Food For the Best of Times cookbook

5 T. unsalted butter

1/4 c. finely diced yellow onions

1/4 c. finely diced celery

1 lb. jumbo lump crabmeat, picked over

1/2 c. finely crushed saltine crackers

1 egg

1 T. Dijon mustard

1 T. fresh lemon juice

freshly ground black better

salad greens

In a small skillet over low heat, melt 2 T. of the butter. Add the onions and celery and cook, covered, stirring once or twice, of 8 minutes. The vegetables should retain some of their crispness. Cool to room temperature.

In a medium bowl, gently toss the crabmeat, sauteed vegetables, and cracker crumbs. In a small bowl, whisk together the egg, mustard, and lemon juice. Pour the mixture over the crabmeat, season generously with fresh pepper, and stir until just combined. Form the crab mixture into 8-10 patties, depending on how many small plates you plan to serve. Transfer to a plate and refrigerate the crab cakes for 1 hour.

In a large skillet, melt the remaining 3 T. butter over medium-high heat. When it is foaming, carefully add the crab cakes and cook, turning once, until crisp and brown, about 2-3 minutes per side.

Place each crab cake over salad greens and serve with your favorite salad dressing.

Spinach Salad with Blue Cheese, Red Onion, and Green Apple

Spinach Salad with Blue Cheese, Red Onion, and Green Apple

Serves about 6.

A salad that's great any time of year. It's full of flavor and a wonderful addition to a fancy holiday gathering or a casual family evening at home. If you want to follow Cooking Light's recipe exactly, omit the olive oil and cider vinegar - I added those ingredients myself.
Source: Cooking Light magazine



2 T. fresh orange juice
2 T. fresh lime juice
2 t. Dijon mustard
2 t. honey
1 T. olive oil
1 T. cider vinegar
1/2 t. salt
1/8 t. freshly ground black pepper
1/2 c. thinly vertically sliced red onion
8 c. bagged prewashed baby spinach (about 8 oz.)
1 large, firm, sweet-tart apple, cored and thinly sliced
1 entire container crumbled blue cheese (CL suggests 1/4 c. - no thanks!)

Combine the first 8 ingredients, stirring well with a whisk.
Combine onion, spinach, and apple in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with cheese.