Three In One Salad Chicken Salad Greens Fresh Fruit Recipes

CHICKEN SALAD WITH FRUIT

Steps:

• Combine chicken, lettuce, cashews, celery, green onion, grapes, orange segments and strawberries in large salad bowl.
• In smaller glass bowl, combine mayonnaise, garlic, lemon juice, pepper, curry powder and parsley and mix together well with a fork or whisk to make dressing.
• Add dressing to salad bowl and mix dressing into salad evenly. Serve.

CHICKEN & APPLE SALAD WITH GREENS

Steps:

• In a large bowl, whisk the vinaigrette ingredients until blended. Add chicken, apples and onion; toss to coat. Just before serving, place greens on a large serving plate; top with chicken mixture. Sprinkle with walnuts.

MIXED GREENS AND FRUIT SALAD

Steps:

• In a large salad bowl, mixed together mixed greens, mushrooms, zucchini and fruit.
• In a jar combine the dressing ingredients; cover and shake until combined.
• Pour over salad just before serving, toss to coat.

FRESH CHICKEN SALAD WITH BABY GREENS

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breast in the skillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet and shred. Return to skillet, mix in pesto sauce, and continue cooking just until sauce is heated through.
• Place greens in a bowl, and top with chicken, bell pepper, cucumber, and onion. Drizzle with remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss, and serve.

GREENS 'N' FRUIT SALAD

Steps:

• In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk together the mayonnaise, honey, orange juice and zest. Pour over salad; toss to coat. Refrigerate leftover dressing.

ORANGE CHICKEN AND MIXED GREENS SALAD

Steps:

• Mix 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in 13x9x2-inch glass baking dish. Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally.
• Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from marinade; reserve marinade. Season chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate.
• Boil reserved marinade in heavy small saucepan until reduced to 1/4 cup, about 10 minutes. Cut oranges between membranes to release segments. (Chicken, reduced marinade and orange segments can be prepared 2 hours ahead. Cover separately and store at room temperature. Rewarm marinade before using.)
• Whisk oil, vinegar, shallot and remaining 1/4 cup orange juice and garlic clove in small bowl to blend. Season dressing with salt and pepper. Combine greens, bell pepper and orange segments in a very large bowl. Toss with dressing. Arrange greens in center of large platter.

THREE GREENS AND FRUIT WITH VINAIGRETTE

Steps:

• In a bowl, mix the vinegar, oil, onion, sugar, salt, hot sauce, and pepper. Cover and refrigerate 1 hour.
• In a skillet over medium heat, cook the walnuts, stirring constantly, until lightly toasted.
• In a large bowl, mix the walnuts, romaine lettuce, butter lettuce, spinach, and pears. Toss with the dressing mixture to coat. Sprinkle with feta cheese to serve.

THREE-IN-ONE SALAD: CHICKEN, SALAD GREENS, FRESH FRUIT

Steps:

• SALAD:.
• Chill a large serving bowl; add the first nine ingredients and gently toss with the vinaigrette. Top with the goat cheese crumbles; spoon onto 4 chilled serving plates. A warm, crusty baguette and a glass of Sauvignon Blanc wine make this meal complete. ENJOY!
• RASPBERRY VINAIGRETTE:.
• Combine vinegar, onion, and honey in food processor or blender; process until well blended. With the motor running, slowly add in the oil. Process.
• Season with salt and pepper to taste; add the parsley. Transfer to large screw-top jar or container with lid.
• The vinaigrette can be made 1 day ahead. Bring to room temperature and whisk before serving. Makes about 1 cup.