Chicken Fajita Southwest Salad

Ingredients

• 3 Romaine Lettuce Hearts, chopped
• 1 Can Chipotle Corn, drained
• 1 Can Black Bean, rinsed and drained
• 1 Red Pepper, chopped
• 1 Avocado, diced
• 1 Bunch Green Onions, chopped
• 2 Roma Tomatoes, diced
• 1 Bunch Cilantro, chopped
• 1 Cup Colby Jack Shredded Cheese
• 1 Package Santa Fe Style Tortilla Strips
• 2 Cups Chicken, cooked and sliced
• 1 Cup Salsa
• 1/2 Cup Light Sour Cream

Instructions

1. Mix together the salsa and sour cream in a small bowl.
2. Place the rest of the ingredients in a large bowl.
3. Top with 1/2 of the dressing and toss.
4. Serve with remaining dressing on the side.

Found online.

Spinach and Fruit Summer Salad

10 oz bag of fresh spinach

1-2 chicken breasts, grilled and thinly sliced

1 pint of strawberries, sliced

1 pint of blueberries

4-5 kiwis, peeled and sliced

3/4 cup chopped pecans

1/4 cup granulated sugar

4 oz crumbled goat cheese** (or crumble some yourself) - substitute for another cheese if desired

 Dressing:

2/3 cup oil (I used canola……use what you like)

4 Tbsp Balsamic Vinegar

6 Tbsp Strawberry Jam  (or any berry variety)

1 1/2 Tbsp poppyseeds

1/4 tsp salt

To make the dressing: Place your oil, balsamic vinegar, jam, poppyseeds, and salt into a bowl. Whisk together pretty vigorously or place them into a dressing mixer that you can shake up. Place in the fridge.

Next, it’s time to lightly glaze some chopped pecans.  Place the pecans and sugar in a pan over medium heat. Slowly let the sugar warm up, while continually stirring and scraping the bottom of the pan.  Eventually you’ll see the sugar being to melt. But then you’ll notice that the sugar will start clumping up and sticking to everything.  Don’t worry.  Keep stirring and watch as the sugar continues to melt and caramelize. Eventually, all of the clumps will melt and smooth out, and will nicely coat your pecans.  (Be careful not to burn the sugar…..just let it caramelize and brown just a bit.) Then remove from the heat and immediately spread on a sheet of tin foil.  After they’re cool, gently break them apart.  Set aside.

Wash your fruit and slice your strawberries and kiwis.

Cook your chicken out on the grill or in a pan on the stove.  Whatever works best for you.  (I slice 2 breast pieces in half, making them 4 thinner slices of chicken, to speed up the cook time.) Once your chicken is fully cooked, slice it nice and thin.

And then assemble your salad in a bowl and serve. Found online;)

Strawberry Bacon Salad

• 6 cups chopped romaine lettuce
• 2 cups strawberries, chopped
• 8 strips bacon, cooked and crumbled
• ½ red onion, diced
• 1 cup crumbled feta cheese

Salad

I found this on pinterest and I loved this idea where you can have pre-made lunches for an entire week! I love this!

The-I-AM-NOT-EATING-Salad

2 ounces grilled chicken

1 cup romaine lettuce 

1 tomato, chopped

1 small green bell pepper, chopped

1 medium carrot, chopped

3 tablespoons italian 94% fat-free italian dressing

1 tablespoon grated Parmesan cheese

1 tablespoon ground flaxseed

Chop the chicken into small pieces. Mix all the ingredients together, and store in the fridge. Eat on multigrain bread or by itself.

Found online (30 day meal plan)

Chicken Salad 2

4 cups chopped chicken (cooked)
1 cup chopped celery
2 tsp grated onion or chopped green onions
1 (20 oz) can pineapple (drained)
1/2 cup seedless grapes cut in 1/2
2/3 cup mayonnaise
1 tsp. salt
1/8 tsp pepper

Combine chicken, celery, onion pineapple, and grapes in a large bowl.

In a separate bowl mix together mayo, salt, and pepper.

Fold dressing into chicken mixture until well coated.

Sawdust Salad

3 oz. orange jello
3 oz. lemon jello
1 16 oz. crushed pineapple
1 pkg small marshmallows
1 pkg cream cheese
1 cup pineapple juice
2 bananas diced
1/2 pint whip cream
1 egg
1/2 cup sugar
2 tsp flour

Dissolve jello in 2 cups boiling water.

Add 1 1/2 cups cold water.

Drain pineapple and save juice.

Pour jello in 9*13 dish, add pineapple and diced bananas sprinkle marshmallows.

Let it set.

Custard layer: Mix egg, add sugar, pineapple juice and flour.

Cook until thick and then cool.

Spread this over the marshmallows.

Whip cream cheese, gradually add whip cream until it is spreadable.

Seared Steak Salad

This is sooooo good! I love it and it's healthy.

1 ounce fresh green beans, trimmed
2 cups torn mixed greens
1/2 cup quartered grape tomatoes or cherry tomatoes
3 Tbsp fat-free Caesar salad dressing
1/2 tsp ground cumin
dash salt
dash pepper
4 ounces boneless sirloin steak,cut 1-inch thick
1/2 tsp lemon juice
1 Tbsp chopped red onion
1/4 ounce shaved fresh Parmesan cheese

1. In large saucepan plunge green beans into boiling water for 10 min. or until crisp-tender. Drain. Cool.

2. In medium bowl combine greens, tomatoes and salad dressing. Add green beans. Toss until combined. Arrange on serving plate.

3. In small bowl stir together cumin, salt and pepper. Rub on both sides of steak. In a small nonstick skillet coated with cooking spray cook steak over medium heat for 9-12 min. or until desired. Remove from skillet. Cut steak across grain into thin slices. Arrange on top of greens mixture. ( I cheated and used the George Foreman)

4. Sprinkle lemon juice over steak. Top salad with onion and cheese.

Mustard Sauce Chicken Salad

First I cook the chicken and mustard sauce separately. After the chicken is cooked I mix the sauce and the chicken in the pan and cover for 5 min. Then it is ready to go. You could really put it with any type of lettuce. I used iceberg lettuce and then I put fat free croutons and cranberries on top. Don't be fooled the mustard sauce is very sweet tasting. This is a great healthy meal!
Mustard Sauce
¼ cup butter
2 Tbsp. flour - heaping
½ cup mustard
½ cup vinegar
1 ½ cup sugar
1 cup chicken broth

-Melt butter and then add the flour to make a rough
-Stir in remaining ingredients 
-Cook for 10 minutes stirring constantly.

I also eat this sauce with Ham on Thanksgiving.