Tag Archives: salad

Warm Chopped Chicken Piccata Spinach Salad

10 Jan

Warm Chopped Chicken Piccata Spinach Salad

I found this recipe in one of my Rachel Ray Books.  I’ve change it a bit for my own tastes.  Feel free to do the same to my recipes (:

4 Servings
Total Time: 30 minutes


3 chicken breasts, sliced thinly

3 TB olive oil

1 TB salted butter

2 shallots, chopped

3 garlic cloves, chopped

3 TB capers, chopped

½ cup white vinegar

Juice of 1 lemon

2 pounds fresh spinach

Parmesan Cheese for garnish


  1. Preheat oven 250 degrees F
  2. Season both sides of chicken with salt and pepper. Heat large skillet with 2 TB olive oil inside. When oil ripples, add chicken.
  3. Cook chicken for 5 minutes on each side . Remove chicken and allow to rest on a plate.
  4. To the same skillet, add remaining TB of olive oil and butter. Melt the butter and add the shallots, garlic and capers.
  5. Saute for 5 minutes. Add vinegar, and let reduce for 30 seconds. Add the lemon juice and then the spinach.
  6. Not all of the spinach will fit in the pan at once. As soon as the first batch wilts, add the second. So on and so forth. Keep some of your leaves crispy to add depth and texture to your salad.
  7. When spinach is just about to your liking, add the chicken and turn off the heat. Mix and then serve topped with Parmesan Cheese!

Waldorf Salad

13 Aug

Waldorf Salad

Prep Time: 20 minutes
Serves 4-6


2 green apples, seeded and chopped
2 red apples, seeded and chopped
2 TB lemon juice
1/4 cup walnuts, chopped
4 celery ribs, sliced
1 cup mayonnaise


1. Place apples in large bowl; drizzle with lemon juice and toss. Add walnut pieces and celery. Mix well.
2. Add mayonnaise; toss well. Spoon onto lettuce lined bowl. Serve immediately.

Chinese Chicken Salad

7 Jul

Chinese Chicken Salad

Preparation Time: 20 minutes
Total Time: 2 hours and 20 minutes (2 hours in the fridge)


2 cups cooked chicken
2 packages Top Ramen with seasoning
1 small head cabbage, shredded
1 bunch green onion, chopped
1/3 cup sliced almonds
1/3 cup toasted sesame seeds

2 ts salt
1/2 cup veggie oil
1 ts pepper
1 TB vinager
3 TB sugar

1. Cook both packages of Ramen according to package. DRAIN RAMEN, then add season; mix well.
2. In large bowl, combine chicken, cabbage, green onions, almonds and sesame seeds. Mix well.
3. Mix dressing. Combine all ingredients into one large bowl and mix well.
4. Refrigerate 2 hours before serving.

Steak, Fried Onions and Potatoes Salad Bowl

17 Jun

Steak, Fried Onions and Potato Salad Bowl

Found in:

Prep and Cook Time: 30 minutes
Serves 4

1 1/2 pounds thin cut beef shell steak (1/2 inch thick)
1/3 cup olive oil
grill seasoning
1 TB Worcestershire sauce
2 ts dijon mustard
3 TB red wine vinegar
1/3 pound blue cheese
salt and black pepper
4 cups chopped romaine, 2 hearts
2 cups chopped arugula
1/2 cup canned fried potato sticks
1/2 cup canned fried onions


1. Preheat a large or grill pan over high heat. Coat the meat with olive oil, then season on both sides with grill seasoning. Cook the meat for 3 minutes on each side, then let it rest for 10 minutes to cool.
2. While the meat cooks, assemble the dressing: In a medium bowl, whisk together the Worcestershire, mustard, and red wine vinegar. Stream in about 1/3 cup olive oil while whisking constantly. Crumble the blue cheese into the bowl and stir it into the dressing. Season the dressing with salt and pepper.
3. Chop the cooled steak into bite sized pieces. Place chopped greens in a salad bowl and toss with chopped steak, potato sticks, fried onions, and blue cheese dressing.

Adobe Summer Salad

8 Jun

Adobe Summer Salad

Total Time (including cooking rice and chicken): 45 minutes
Serves 6

Found in: Tex-Mex Recipes


3 cups cooked white rice, chilled
1 cup cooked chicken or turkey breast, diced
2 cups diced red and/or yellow or orange bell peppers
1 can (15 oz.) black beans, rinsed and drained
1 large tomato, chopped
1 cup diced jicama
3/4 cup green onions, sliced
1/4 cup fresh cilantro, chopped
1 cup salsa
2 TB lime juice
2 TB vegetable oil
1/4 ts salt
8 large romaine lettuce leaves

1. Combine rice, bell peppers, beans, tomato, jicama, chicken, green onions, and cilantro in a large bowl; mix well.
2. Combine salsa, lime juice, oil, and salt in small bowl. Mix. Add to salad and toss well.
3. Serve salad over lettuce leaves.
NOTE: Salad must be served right away or covered and chilled up to 8 hours before serving.

Best Products for this Recipe:

Turkey Taco Salad

2 Apr

Turkey Taco Salad

2 servings
25 minutes start to finish


1 1/2 pound ground Turkey
1 potato shredded with skin
1/2 package taco seasoning
1/2 head lettuce (finely sliced)
1 tomato (chopped)
1 cup sharp cheddar cheese, shredded
1 cup of crushed tortilla chips
1 small can chopped olives
sour cream, salsa

1. Heat medium sized skillet. When pan is hot, add enough vegetable oil to cover bottom of pan, then add shredded potatoes. Let potatoes cook (no lid) for about 15 minutes. You should only need to flip them once. If you let them get browned on the bottom it will be easier to get them off the pan.
2. When potatoes are about half way cooked, begin browning ground turkey mixed with taco seasoning in a different skillet, drain.
3. Combine all vegetables into large salad bowl.
4. Add meat, potatoes, and chips.
5. Top with shredded cheese, sour cream, and salsa and olives.

When avocados are cheap, buy them and add them.
Also, if you like refried or black beans, those go well with this salad as well.

Pasta Salad with Grilled Chicken

23 Mar

Grilled Chicken Pasta Salad

4 Servings
30 Minutes start to finish

Calories per serving = 320
Fat per serving = 18 grams
Carbohydrates = 32 grams
Cholesterol per serving = 70 mg
Sodium per serving = 700 mg


1/2 pound short cut pasta
1 onion, chopped
3 garlic cloves, chopped
2 ts tabasco
3 TB Worcestershire Sauce
5 TB red wine vinegar
2 chicken breasts, sliced thinly
2 TB dijon mustard
black pepper
1/4 cup grated Parmesan cheese
2 bunches agrugula, washed, chopped
1 small head radicchio, chopped
2 cups fresh basil, chopped
1/4 cup fresh parsley, handful, chopped
3 celery ribs, thinly sliced
1 ball fresh mozzarella cheese, cut into bite sized pieces
1 pint grape tomatoes, whole


1. Cook pasta according to boxes directions.

2. Combine hot sauce, worcestshire sauce, and 2 TB vingar in a medium bowl. Add 1/4 cup of olive oil and mix until well combined. Add chicken to bowl and coat the chicken. Let sit.

3. In a small bowl, combine mustard and remaining 3 TB vinagar with salt and pepper. Whisk in 1/4 olive oil and Parmesan Cheese.

4. When the pasta is done cooking, drain it and add it to the small bowl of dressing.

5. Heat up a saute pan, add a small amount of olive oil. Add onions and cook until translucent. Add garlic, cook for 30 seconds, then add chicken slices. Add cooked chicken to bowl of pasta.

6. Add arugula, raddicchio, tomatoes, salt, and pepper. Mix and serve.