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Entree Salads


Looking for a fresh start to the year? These flavorful salads have good protein content to please the meat eaters and fuel any new exercise resolutions. Each recipe serves 4.


Barbecue Chicken Salad 1 tablespoon olive oil


2 boneless, skinless thin-sliced chicken breasts Salt and black pepper, to taste 6 cups chopped romaine le uce 1 Roma tomato, diced 3/4 cup canned corn kernels, drained 3/4 cup canned black beans, drained and rinsed 1/4 cup diced red onion 1/4 cup shredded Monterey Jack cheese 1/2 cup shredded cheddar cheese 1/4 cup Ranch dressing 1/4 cup BBQ sauce 1/4 cup tor lla strips


Heat olive oil in a medium skillet over medium high heat.


Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, fl ipping once, un l cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.


To assemble the salad, place romaine le uce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.


Serve immediately, topped with tor lla strips. Kale Salad with Meyer* Lemon Vinaigrette


4 cups chopped kale 1 avocado, diced 1/2 cup cooked quinoa 1/2 cup pomegranate arils 1/2 cup chopped pecans 1/4 cup crumbled goat cheese


For vinaigre e: 1/4 cup olive oil


1/4 cup apple cider vinegar 3 tablespoons freshly squeezed Meyer lemon juice Zest of 1 Meyer lemon 1 tablespoon sugar


To make the vinaigre e, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl; set aside.


To assemble the salad, place kale in a large bowl; top with avocado, quinoa, pomegranate arils, pecans and goat cheese. Pour the dressing on top of the salad and gently toss to combine.


Serve immediately. *Subs tute common lemon if Meyer lemon not available, but increase sugar in vinaigre e by 1/2 teaspoon.


January 2017 - 11


Asian-style Cobb Salad 5 cups chopped romaine le uce 1 (11-ounce) can mandarin oranges in light syrup, drained


1/3 cup shredded chicken 1/3 cup grated carrots 1 avocado, halved, seeded, peeled and diced 2 hard-boiled eggs, diced 1/4 cup sliced green onions For vinaigre e: 1/4 cup plus 2 tablespoons rice wine vinegar 1 clove garlic, pressed 1 tablespoon sesame oil 1 tablespoon sugar 1 teaspoon freshly grated ginger 1 teaspoon soy sauce


To make the vinaigre e, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.


To assemble the salad, place greens in a large bowl; top with arranged rows of mandarin oranges, chicken, carrots, avocado, eggs and green onions.


Serve immediately with sesame vinaigre e.


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