Amys Salad Recipes
AMY'S SIGNATURE SALAD
Avocado, cucumber, red onion and fresh tomatoes make this salad special but easy enough for everyday eating.
Provided by CNS Recipes
Categories Salads
Time 10m
Number Of Ingredients 6
Steps:
- Peel cucumber, quarter longwise, then cut into chunks.
- Peel and seed avocado, cut the flesh into small chunks.
- Cut ends off of Roma tomatoes, quarter longwise, then slice into chunks.
- Mix vegetables together, toss with vinegar and black pepper.
- Serve on a bed of spinach or your favorite salad greens.
AMY'S KIDNEY BEAN SALAD
This salad is a summertime pleaser. Every time I take it to a barbeque or gathering, everyone wants the recipe. Simple and quick to make with just a few ingredients. Everyone will love it! Can eat right away but the longer it sits in the refrigerator the better it tastes. I like to make it the day ahead of when I am wanting to serve. Enjoy!
Provided by Amy Clum Nash
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk mayonnaise, milk, vinegar, sugar, salt, and black pepper together in a medium-large bowl until well combined.
- Stir kidney beans, hard-boiled eggs, green bell pepper, and red onion into the mayonnaise mixture. Eat immediately or refrigerate before serving.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 21.8 g, Cholesterol 169.8 mg, Fat 26.4 g, Fiber 7.3 g, Protein 11.3 g, SaturatedFat 4.6 g, Sodium 446.3 mg, Sugar 3.2 g
AMY'S FRUITED CHICKEN SALAD
This is a great recipe for a nice light supper. If you have leftover chicken in your fridge looking for a good home, this would be the ticket! I got this recipe from my dear sister-in-law Amy Paun. What a great cook she is!!!
Provided by Sassy Sandra
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl combine chicken, pineapple, celery, olives, onions and grapes.
- Blend mayonnaise and msutard.
- Toss gently with chicken mixture.
- Cove and chill at least on hour.
- Just before serving, gently fold in oranges and chow mein noodles.
- Place on lettuce leaves placed on a platter.
Nutrition Facts : Calories 433.2, Fat 13.3, SaturatedFat 3.1, Cholesterol 105, Sodium 221.7, Carbohydrate 41.9, Fiber 3.8, Sugar 30.1, Protein 37.8
AMY'S BARBECUE CHICKEN SALAD
This is very similar to a salad at a popular restaurant near my house. I loved it there and decided to make it at home. It's one of my favorite salads to make now!
Provided by AMYEH
Categories Salad
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the grill for high heat.
- Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
- In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
- In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 32.3 g, Cholesterol 20.8 mg, Fat 14.4 g, Fiber 6.1 g, Protein 12.2 g, SaturatedFat 3 g, Sodium 805.4 mg, Sugar 7.3 g
AMY'S SENSATIONAL SUMMER SALAD
A fantastic blend of fruit and feta cheese tops off this tossed salad, making it perfect for summer barbecues!
Provided by ElizabethKnicely
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the chicken breasts and Italian dressing onto a resealable plastic bag. Mix together to coat the chicken with the dressing, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken breasts until no longer pink in the center, or to an internal temperature of 165°F (74°C), about 3 minutes per side. Set aside to cool while preparing the ingredients for salad, then dice.
- Toss the diced apple with the lemon juice in a large mixing bowl until well coated; drain and discard any excess lemon juice. Place the lettuce into the mixing bowl, then sprinkle with the diced chicken, avocado, feta cheese, strawberries, and cranberries. Gently toss the salad with the balsamic vinaigrette, and serve immediately.
Nutrition Facts : Calories 371.3, Fat 23, SaturatedFat 6, Cholesterol 72.3, Sodium 733.1, Carbohydrate 20.5, Fiber 6.7, Sugar 11.3, Protein 23.4
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