Tag: Chocolate

Satisfying And Light Chicken Salad Recipes

Chicken has grown to be the favored meat especially in Asia. Mainly because chicken do not have the same strong taste like say, beef, it has become a favorite addition to salad recipes. The combination cannot be any greater, the filling effect of the chicken without the strong taste to clash with the light, fresh taste of the fruits, vegetables and dressing.

Below are two widely researched recipes that are guaranteed to satisfy your salad cravings. So what are you waiting for? Get your choppers ready and let’s start making that salad!

CURRIED CHUTNEY CHICKEN SALAD (from AllRecipes.com)

2 whole chicken breasts (or about 5 cups cubed cooked chicken)
1 cup seedless white grapes, cut in half
1/2 fresh pineapple, peeled, cored, and cut into cubes.
Greens of your choice for serving
1/2 cup chopped pecans, toasted.
1/2 cup thinly sliced green onions, white and green parts

Dressing:

1/3 cup bottled Major Grey’s chutney, large pieces chopped.
1 teaspoon curry powder
1 cup mayonnaise, homemade or high-quality purchased.
1/2 teaspoon salt
1 tablespoon grated lime zest
1/4 cup fresh lime juice

Roast the chicken. When it is cool enough to handle, remove the skin from the chicken. Pull the meat off the bones and cut into 1/2-inch cubes. Place the meat in a large bowl. Add the grapes and pineapple.

For the dressing, in a bowl, whisk together the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt.

Pour the dressing over the chicken mixture. Toss gently but thoroughly. At this point, you may refrigerate the salad for up to 3 hours, or turn it out onto a platter lined with lettuce leaves, chill briefly, and serve. Sprinkle the pecans and green onions over the salad before serving.

MEXICAN CHICKEN SALAD RECIPE

INGREDIENTS:

1/4 cup cider vinegar
3 Tbsp. honey
1-1/2 tsp. cumin
1/4 tsp. salt
pepper to taste
1 Tbsp. olive oil
2 whole chicken breasts, skinned, boned, and cut into 2″ strips
1/2 tsp. garlic salt
16 oz. pkg. frozen corn
1 cup chopped plum tomatoes
15 oz. can black beans, rinsed and drained
1 green onions, chopped
1 red bell pepper, chopped
10 oz. pkg. lettuce mix
2 avocados, peeled and chopped
2 cups shredded Monterey Jack cheese
3 cups slightly crushed blue corn tortilla chips
1 cup sour cream
10 oz. jar thick and chunky salsa

Combine salt, vinegar, cumin, pepper, and honey and mix well; set aside.

Heat oil in skillet. Sprinkle chicken with garlic salt, then saute in pan until white, about 5 minutes. Combine cooked chicken, corn, tomatoes, black beans, onions, and red peppers in large bowl. Stir in dressing. Chill for an hour.

Mix chicken mixture with lettuce. Serve along with avocados, cheese, tortilla chips, sour cream and salsa.

Pasta Salad As A Healthy Alternative

Pasta has always been associated with weight and a heavy feeling. True, pasta is rich in carbohydrate, a food group most often than not, shunned by weight watchers. However, there are still people who find it hard to avoid this altogether. And they are right in thinking so.

Although it tends to add weight if taken in excess, carbohydrate is very important because it gives the body the energy it needs to enable it to do its work properly. So for those who cannot give up pasta, there is an alternative.

Instead of having it th traditional way ( with meat and bacon, and cream and all the fatty substances), why not have it as a salad? Below are three fantastic recipes gathered from all over:

TURKEY PASTRAMI AND PASTA SALAD

Ingredients:

3/4 lb. TURKEY PASTRAMI, cut into 1/2 inch cubes
8-ozs. rotini, cooked and drained
1 14-oz can artichokes, drained and cut into quarters
1 cup carrrots, chopped (2 medium)
1/2 cup chopped onion (1 medium)
1/2 cup chopped celery (1 stalk)
1 4-oz can black olives, drained and sliced
3 Tbsp olive oil
3 Tbsp white wine vinegar
1 /2 tsp garlic, minced
1/2 tsp salt
1/2 tsp pepper
6 lettuce leaves

Instructions:

1. In large bowl, combine pastrami, rotini, artichoke, carrots, onion, celery and olives.

2. In small bowl, combine oil, vinegar, garlic, salt and pepper. Toss together with pastrami mixture and refrigerate for 1 hour.

3. Serve on lettuce leaves.

APPLE PASTA SALAD

Ingredients:

1 container (8 oz.) plain nonfat yogurt
1 can (8 oz.) unsweetened crushed pineapple, undrained
1/2 tsp salt, optional
1/4 tsp garlic powder
1/4 tsp dry mustard
1 tsp finely chopped crystallized ginger
1 Tbsp honey
2 cups uncooked rotini pasta
1/2 cup shedded carrot
1 cup sliced celery
1/4 cup sliced green onions
1/4 cup raisins
3 cups diced, unpeeled apples (suggested: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious, or Rome)

Instructions:

Thoroughly combine yogurt, pineapple, salt, spices, ginger, and honey; refrigerate. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving.

GARDEN PASTA SALAD

Ingredients:

1 can (16-ozs) mixed fruit in juice or extra light syrup
1/4 cup white wine vinegar
1 pkg. (8-oz) spinach spiral pasta
2 tsp cornstarch
1 Tbsp basil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup celery, sliced
1/2 cup green onion, thinly sliced
– Romaine lettuce leaves

Instructions:

Drain mixed fruit, reserving liquid. Drizzle fruit with vinegar and set aside. Cook pasta in boiling water until tender; drain and cool slightly. Meanwhile, in small saucepan, whisk together reserved liquid, cornstarch, basil, and garlic.

Stir over medium heat until mixture thickens and boils. Remove from heat; stir in mixed fruit and vinegar. Toss pasta with tomatoes, celery, and green onion. Fold in fruit and sauce; chill. Spoon onto Romaine lettuce to serve.

Make Your Salads Come Alive with These Salad Dressing Recipes

Make Your Salads Come Alive with These Salad Dressing Recipes

What makes or brakes a salad is the dressing. Although it does not easily grab our attention, these so-called silent ingredients play a very crucial role in determining the outcome of a salad.

Tossed with the wrong dressing and the freshest ingredients lose their taste. Salad dressings are like icings on a cake so to speak. They give that final touch, the magic that makes salads come alive. Listed below are some salad dressing recipes that one can choose from to come up with that special salad one might have in mind.

APPLE VINAIGRETTE

1/2 cup chopped flat-leaf parsley
1/4 cup cider vinegar
1/4 cup extra virgin olive oil
1/4 cup apple juice
3 whole fresh basil leaves
1 teaspoon honey
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground black pepper

1.Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, dry mustard and pepper in a blender or food processor. Process until smooth.

BASIC ITALIAN SALAD DRESSING

6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano

1.Combine all ingredients in small bowl and whisk to blend. Salt and pepper.

CITRUS POPPY SEED SALAD DRESSING

1/2 cup mayonnaise
1 tablespoon sugar
3 to 4 tablespoons half & half
1 teaspoon poppy seed
1 teaspoon grated lime

1.Whisk together all dressing ingredients in small bowl. Cover; refrigerate 1 hour.

RANCH SALAD DRESSING

1/2 cup dry buttermilk powder
1 tablespoon dried parsley, crushed
1 teaspoon dried dill weed
1 teaspoon onion powder
1 teaspoon dried minced onion
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper

1.Combine all ingredients in the blender and process on high speed until well blended and powdery smooth.

To use: Combine 1 tablespoon dry mix with 1 cup milk and 1 cup mayonnaise. Mix well.

LOW-FAT BACON MUSTARD SALAD DRESSING

1/4 slice bacon, finely chopped
6 tablespoons fresh orange juice
1/2 cup nonfat sour cream
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 green onion, chopped white, part only
1 large garlic clove, finely minced
1 teaspoon firmly packed brown sugar
Salt and pepper to taste

1.In a small skillet cook bacon over medium heat, stirring, until crisp; remove skillet from heat.

2.Add orange juice to skillet and scrape up brown bits

3.In a blender, puree bacon mixture with the remaining ingredients until smooth. Cover and refrigerate.

Light And Fresh As A Salad

No small thanks to weight watchers everywhere, the salad is beginning to take on center stage from an obscure, little corner during the earlier times. Indeed, salad is now enjoying the same popularity of the, well not exactly pizza, but at least fast food.

New diet and fitness methods seem to pop out everywhere on a monthly basis. From crash to yoyo to Low Carb-High Protein, to the After Six, to South Beach to something as crazy as color dieting.

The methods vary mostly in the food composition that must be consumed while on the diet, but what’s common to all these are the inclusion of salad in one form or another.

Indeed, the humble salad has found its way even to those fast food counters as health consciousness begins to grow. Even the Fast food king, McDonald’s himself, had to yield to the pressure and has started to offer healthy alternatives that includes, you’ve guess it right, the salad.

There are more than a thousand ways to prepare a salad. This can be served as an appetizer, a main course, dessert and even as a sandwich filling. Although most often associated with all those big nutritional stuff such as the lettuces, romaines, tomatoes, carrots, cucumber and grapes, the salad can also take on the form of a heavier meal.

While chicken and tuna are the most common ingredients, pork, turkey and peking duck have already found their way in bowls everywhere.

Generally, the term salad refers to a preparation of chopped and / or sliced ingredients. Although meat can be incorporated in it, it has to contain at least one or two vegetables and fruits. It can be served dry or with a dressing.

The most common dressings are whipped cream, vinaigrette, thousand island, honey-mustard and ceasars’ dressing. And the most common ingredients are lettuce, tomatoes, carrots and cucumber. Eggs have also become a regular ingredient.

The popularity of the salad has grown mostly because of its nutritional value. It satisfies the hunger pangs without weighing in too much on the scale. And this is why it has become a favorite preparation for the health nuts everywhere.

Come to think of it, one need really not be a health enthusiast to enable him or her to enjoy this preparation. With the variety and interesting textures that come up every time, one is bound to find one that he or she can be addicted to.

Indulge In Taco Salad Recipes

Want to have a party Mexican-style? Why not try these recipes that are sure to get your spirits in that festive mood? The taco salad recipes listed below can be whipped in to time at all. Thirty minutes max and you’re set to get these going on the table.

Mexican food is basically spicy with a lot of meat and tomato. However, you can adjust the ingredients to suit your taste. There is nothing at all in putting these wonderful dishes together. Just choose which recipe will fit your needs and you are off to go.

TEN-MINUTE TACO SALAD RECIPE (Recipes from: Cdkitchen.com)

Ingredients:

2 cans (16 ounce size) chili beans, undrained
1 package (10-1/2 ounce size) corn chips
2 cups shredded cheddar cheese
4 cups chopped lettuce
2 small tomatoes, chopped
1 small onion, chopped
1 can (2-1/4 ounce size) sliced ripe olives, drained
1 1/4 cup salsa
1/2 cup sour cream

Directions:

In a saucepan or microwave-safe bowl, heat the beans. Place corn chips on a large platter. Top with beans, cheese, lettuce, tomatoes, onion, olives, salsa and sour cream. Serve immediately.

ZESTY TACO SALAD RECIPE

Ingredients:

2 tablespoons vegetable oil
1 clove garlic finely chopped
3/4 pound ground turkey
1 3/4 teaspoon chili powder
1/4 teaspoon ground cumin
3 cups washed torn lettuce leaves
14 1/2 ounces can Mexican style diced tomatoes drained
1 cup rinsed drained canned garbanzo beans or pinto beans
2/3 cup chopped peeled cucumber
1/3 cup frozen whole kernel corn thawed
1/4 cup chopped red onion
2 jalapeno peppers seeded finely chopped optional
1 tablespoon red wine vinegar
12 nonfat tortilla chips
fresh greens optional

Directions:

Combine oil and garlic in small bowl; let stand 1 hour at room temperature. Combine turkey, chili powder and cumin in large nonstick skillet. Cook over medium heat for 5 minutes or until turkey in no longer pink, stirring to crumble.

Combine turkey, lettuce, tomatoes, beans, cucumber, corn, onion and jalapeno in large bowl. Remove garlic from oil; discard garlic. Combine oil and vinegar in small bowl. Drizzle over salad; toss to coat. Serve on tortilla chips and fresh greens if available.