Chicken'n Corn Tostado Salad

Chicken’n Corn Tostado Salad
From Suzanne at Macey's Little Theatre

Cumin dressing:
¼ Cup cider vinegar
3 Tbsp. honey
1 ½ tsp. cumin
¼ tsp. salt
¼ tsp. pepper
Mix well and set aside
1 Tbsp. olive oil
1 ½ lbs. boneless, skinless chicken breasts cut into strips
2 garlic cloves, minced
1 (16 -oz.) pkg. frozen sweet corn, or fresh corn from 4 ears, cut off cobs
1 red pepper, chopped
1 (15 oz.) can black bean, drained and rinsed
1 bunch green onion, thinly sliced
2 chopped tomatoes
2 avocadoes peeled and copped
1 head lettuce torn into pieces
2 cups shredded Monterey Jack cheese
3 cups blue corn tortilla chips, slightly crushed
Salsa and sour cream
Heat oil in skillet. Add chicken and garlic; cook until chicken is no longer pink. Transfer chicken to a large bowl. Prepare corn according to pkg. directions or sauté fresh corn 2 min. in pan used to cook the chicken. Add corn, red pepper, black beans, and green onion to chicken. Stir in the Cumin Dressing and refrigerate. Just before serving, add tomatoes, avocadoes and lettuce; toss to combine. Serve with cheese, tortilla chips, salsa and sour cream. Let each person dress his/ her salad to taste.

This salad is good without the cheese, salsa, and sour cream.

Coleslaw Salad

Summer Coleslaw Salad
Submitted by: Becky Peterson

1 Head cabbage (or bag of coleslaw mix)
1 diced apple
1 cup green or red grapes
1 cup cashews or other nuts
2 cups diced chicken breast

Dressing options:

1/2 cup light mayo
5 packets splenda or 3 tablespoons sugar
3 tablespoons vinegar or lemon juice

This recipe has endless possibilities depending on taste; add raisins, craisins, dried berries, pineapple, sunflower seeds, etc.

Summer Bread Salad

Panzanella (Summer Bread Salad)
Submitted by: Celeste Lewis

3 Tablespoons good olive oil
1 small loaf french bread, cut into 1-inch cubes (about 6 cups)
1 teaspoon kosher salt
3 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, and sliced 1/2 inch think, then quartered
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut again in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 Tablespoons capers, drained

For vinaigrette:
1 teaspoon finely minced garlic
1/2-1 teaspoon Dijon mustard
3 tablespoons champagne vinegar (I used red vinegar)
1/2 c. good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat oil in a large sauté pan. Add the bread and salt and cook over low to medium heat, tossing frequently and adding more oil if needed. Toast about 10 minuets until nicely browned.

Whisk all vinaigrette ingredients together and set aside.

In a large bowl, mix the tomatoes, cucumber, and red and yellow peppers, red onion, basil and capers. Add bread cubes and toss with the vinaigrette. Season to taste with salt and pepper. Serve immediately or it’s even better when it sits for about 1/2 hour at room temperature.

Chicken Pasta Salad

Chicken Pasta Salad
Submitted by: Marieanne Martin

6 Boneless Chicken Breasts
2 small packages of curly noodles (one colored, one white)
2 large cans of pineapple tidbits (drained)
3 apples diced
1 can of cashews pieces
2 cups of grapes, halved
2 cups chopped celery
2 green onions chopped, optional
1 cup real mayonnaise
1 16 oz. bottle of Kraft coleslaw dressing


Boil and cube the chicken breasts.
Cook noodles
Mix all ingredients together except for dressing.
Dressing:
Mix mayo and coleslaw dressing together and mix into salad just before serving.

Broccoli Salad

Broccoli Salad
Submitted by: Karen Springer

1/2 pound bacon shredded or chopped into small pieces
4 stalks broccoli, chopped
3/4 cup Craisins
1/2 cup sunflower seeds, roasted
1/2 to 1 purple onion, diced
1/2 cup mayo
1/3 cup sugar
2 tablespoons red wine vinegar

Put all ingredients into bowl except dressing. Mix dressing ingredients separately and then mix with vegetables. You do not need to serve immediately once dressing is mixed in.