ASIAN CHICKEN SALAD WITH SESAME GINGER DRESSING

 I love the fresh light flavor of this salad with the combination of ingredients.  It's light and satisfying and filling at the same time.

Ingredients for salad:

• 1 head heart of romaine, chopped
• 1 cup shredded broccoli slaw mix
• 1 cup coarsely shredded cabbage
• 2 stalks celery, cut on a bias
• 1 carrot, cut into matchstick pieces
• 1/2 red bell pepper sliced into thin strips
• 1/2 cup of edamame, shelled
• 1/2 cup slivered almonds
• 1 small can mandarin oranges in their own juice, drained
• 2 small or 1 large chicken breast, poached and cubed
• Chow mien noodles for topping

Ingredients for dressing:

• 2 cloves garlic, crushed
• 1 tablespoon fresh grated ginger root
• 1/4 cup olive oil
• 2 tablespoons sesame oil
• 3 tablespoons rice vinegar
• 1/4 cup naturally brewed soy sauce
• 1/4 cup honey
• 2 tablespoons water
• 2 tablespoons sesame seeds

Directions for salad:

Combine all ingredients except mandarin oranges, chicken and chow mien noodles and toss together.  Place salad mixture on plate and top with remaining ingredients.

Direction for dressing:

Combine all ingredients except sesame seeds.  Microwave for 30 seconds and mix with blender.  Add sesame seeds and chill before serving.

Click here for a printable version of this recipe from Culinary Collage.

AVOCADO CORN SALAD

This is more of a summer salad, however, with it being the beginning of the year everyone is trying to get back into the swing of eating healthier.  In the summer I make this with fresh cut corn, but this time of year frozen will do just fine.  This is a recipe that I modified slightly from Paula Deen.  I hope that you enjoy.

Ingredients:

• 2 cups fresh corn or thawed frozen corn
• 2 avocados, chopped in bite size pieces
• 1 pint grape tomatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon lime zest
• 1/4 cup fresh chopped cilantro
• Salt and pepper to taste

Directions:

Combine corn, avocado and tomatoes.  In a separate bowl combine the rest of the ingredients and stir together.  Blend with corn mixture and refrigerate for at least one hour before serving.

Click here for a printable version of this recipe from Culinary Collage.

SESAME SHRIMP PASTA SALAD

This is one of my favorite pasta salads and it tastes even better on the second day.

Ingredients:

• 1/2 cup toasted sesame seeds
• 1 medium red bell pepper, cut into small strips
• 4 cups snow peas, trimmed and cut on a bias
• 1/4 cup chopped fresh cilantro  
• 1 1/2 teaspoons crushed red pepper
• 2 tablespoons rice-wine vinegar
• 2 tablespoons canola oil
• 2 tablespoons sesame oil
• 1/2 cup naturally brewed sodium soy sauce
• 1 pound whole-wheat spaghetti

Directions:

Bring a large pot of water to a boil. Cook spaghetti until just tender. Drain; rinse under cold water.

Meanwhile, whisk soy sauce, sesame oil, canola oil, rice-wine vinegar, crushed red pepper and cilantro.  Add noodles, snow peas and bell pepper; toss to coat.

To serve, garnish with toasted sesame seeds.

Click here for a printable version of this recipe from Culinary Collage.

CHICKEN GYROS WITH GREEK SALAD

I'm not a big fan of lamb, so this chicken gyro makes a great substitute and is a bit healthier.

This Greek salad will go great with your chicken gyro or can be served alone with chicken on it and grilled pita on the side.

Ingredients for gyro:

• 2 tablespoons olive oil
• 1/4 cup lemon juice
• 1 1/4 teaspoon minced garlic, divided
• 1/2 teaspoon ground mustard
• 1/2 teaspoon dried oregano
• 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips
• 1/2 cup chopped peeled cucumber
• 1/3 cup plain yogurt
• 1/2 teaspoon dill weed
• 2 whole wheat pita breads
• 1/2 small red onion, thinly sliced (optional)

Directions for gyro:

In a resealable plastic bag, combine the olive oil, lemon juice, 1 teaspoon garlic, mustard and oregano; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. In a small bowl, combine the cucumber, yogurt, dill and remaining garlic; cover and refrigerate until serving.

Drain and discard marinade. In a large nonstick skillet, saute the chicken for 7-8 minutes or until juices run clear. Lightly brush each pita with olive oil on one side and using a grill pan brown the outside of the pita.  Spoon chicken onto each pita bread. Top with yogurt mixture and onion; fold in half.

Ingredients for salad:

• romaine lettuce, chopped
• grape tomatoes or whole tomato, chopped
• seedless cucumber, chopped
• canned chickpeas, rinsed and drained
• kalamata olives, pitted
• whole pepperoncinis
• canned sliced pickled beets, quartered
• thinly sliced red onion, optional
• crumbled feta cheese
• your favorite Greek dressing

Directions:

Assemble all ingredients and top with dressing when ready to serve.

Click here for a printable version of this recipe from Culinary Collage.