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.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112