Salads - Main Dish

Brooke's AWESOME Chicken Caesar Salad
Dressing
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon worcestershire sauce
1 clove garlic
1/4 teaspoon pepper
1/2 cu[ parmesan cheese (green can)
1 tablespoon milk or half and half

Pulse in blender or use an immersion blender until smooth.

Croutons
Dice up a half loaf of ciabatta bread. Place in hot skillet; brown and toast. Drizzle with olive oil. Toast again, stirring occasionally.


Chicken
1/2 cup red wine vinegar
1/2 cup soy sauce
1/2 cup olive oil
1 tablespoon parsley flakes
1/2 teaspoon dried basil
1teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Place chicken breasts in a large ziplock bag along with all marinade ingredients for at least 4 hours before grilling.

In a large bowl, stir together chopped romaine hearts, croutons, chicken and dressing. Serve immediately!


Asian Chicken Salad
I could eat this all day!

1-2 heads chopped iceberg lettuce
1 head chopped broccoli 
1 head chopped cauliflower
1-2 pounds chicken, cooked and shredded
1/2 cup  oil
1 cup  vinegar
1 cup  sugar
2 tablespoons toasted sesame seeds
1 tablespoon pepper
1/2 teaspoon sesame oil
1 package won ton wrappers, sliced and fried, OPTIONAL

In a large bowl toss together lettuce, broccoli, cauliflower, and chicken. In a jar with a tight fitting lid, shake together oil, vinegar, sugar, sesame seeds, salt, pepper and sesame oil. Pour over salad and let sit  for a bit for flavors to blend. Toast sesame seeds in a hot frying pan, stirring gently until they just start to turn golden; watch closely because this happens quickly! If you want to use them, slice and fry won ton wrappers to a dark golden brown. I just do this for very special occasions. They are delicious,  but a little time consuming and not so healthy.



Top Ramen Chicken Dinner Salad
Plan on some time for this one, but it's a great make ahead since sitting makes it better!

1-2 pounds chicken breast, cooked and shredded
1 teaspoon sesame oil
1/4 cup oil
6 tablespoons red wine vinegar
2 tablespoons rice wine vinegar
1  teaspoon pepper
3 teaspoons salt
4 tablespoons sugar
1 packets oriental flavor packets (from top ramen)
1 head cabbage, thinly sliced
1 bunch green onions, thinly sliced
1/2 cup slivered almonds
1/4 cup toasted sunflower seeds
2 packages top ramen noodles, hammered into pieces
2 medium cucumbers, diced

Place chicken in crock pot with sesame oil and a little salt and pepper. Cook on high 4 hours. Make dressing by placing oil, vinegars, pepper, salt, sugar and flavor packets in a glass jar with a tight fitting lid. Shake till combined. In a large bowl, combine cabbage, green onions, almonds, sunflower seeds, noodles, cucumber and cooked (and cooled) chicken. Toss with dressing and allow to chill in the fridge for several hours since this will blend flavors and give the noodles a chance to soften. I like to get the chicken cooked the day before or cook it in the morning and assemble the salad at lunch time. The noodles really do need time to often for this salad to work. Toast sunflower seeds in a hot frying pan, stirring gently until they just start to turn golden; watch closely because this happens quickly!


Orzo and Chicken Mediterranean Style Summer Salad
1 cup  orzo pasta
1-2 pounds chicken breast, cooked and shredded
1 medium cucumber, peeled and chopped
1 small red onion, chopped
1 teaspoon italian seasoning
4 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon pepper
1 cup  feta cheese, crumbled

Cook pasta according to package directions. Drain and set aside. In a large bowl combine cooked chicken, cucumbers, and onions; stir pasta into the mixture. In a separate bowl, combine seasoning, lemon juice, oil, salt and pepper; whisk to create the dressing. Pour dressing over salad; when all is coated toss in cheese and stir again. Serve.



Winger's Sticky Chicken Salad
2/3 cup  Frank's Red Hot
1 cup  brown sugar
4 tablespoons water
1-2 pounds breaded chicken  tenders, cooked
2 heads romaine lettuce, chopped
3-4 large tomatoes, diced
1 red onion, thinly sliced
1-2 cups shredded cheddar cheese
croutons
homemade ranch dressing

In small saucepan, combine hot sauce, brown sugar and water; bring to a boil, stirring until sugar is dissolved. Remove from heat and set aside. Toss the cooked chicken tenders in half the sauce; set aside. In a large bowl, toss together lettuce, tomatoes, red onions, cheese and croutons. Place individual servings on large plates. Top with chicken tenders, some more of the hot sauce dressing, and plenty of ranch!



Sesame Chicken Spinach Pasta Salad
If you cook the chicken ahead ahead of time, this salad comes together so fast. Use the crock pot on a hot summer day. But remember, it needs to sit for several hours for flavors to blend and soften.

1 cup  spiral pasta, cooked
1/2 cup  soy sauce
1/3 cup  white vinegar
2 tablespoons oil
1 teaspoon sesame oil
3 tablespoons sugar
2 tablespoons toasted sesame seeds
1/2 teaspoon pepper
2 pounds chicken breast, cooked and shredded
2-3 cups fresh, torn spinach
1 bunch green onions, thinly sliced

Cook pasta according to package directions; drain and set aside. In a jar with a tight fitting lid, combine soy sauce, vinegar, oils, sugar, seeds and pepper. Shake well; set aside. Place noodles, chicken and half the dressing in a large bowl; toss to coat.  Add spinach and green onions along with the rest of the dressing and toss again; chill several hours before serving. Toast sesame seeds in a hot frying pan, stirring gently until they just start to turn golden; watch closely because this happens quickly!



Spinach Penne Salad
1 16 oz. package penne pasta
1-2 pounds chicken breast, cooked and shredded
1/2 cup  olive oil
1/2 cup  white wine vinegar
1/2 cup  shredded parmesan cheese
1 tablespoon dijon mustard
1 clove garlic, minced
1 teaspoon italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 bag baby fresh spinach
3 medium tomatoes, diced
1 cup  crumbled feta cheese
1 bunch green onions, thinly sliced
1 large can black olives 

Cook chicken in crock pot all day or on the grill outside. Cook pasta according to package directions. drain and rise then set aside. Meanwhile, in a small bowl, whisk olive oil, vinegar, parmesan cheese, mustard, garlic, italian seasoning, salt and pepper. In a large bowl, toss together spinach, tomatoes, feta, onions,s and olives. Add chicken then dressing; toss to coat, then serve immediately.



Taco Salad in a Second
1. Prepare everything you need for an immense taco salad: lettuce, tomatoes, onions, cheddar cheese, corn, flavored rice, sour cream,  guacamole, olives, salsa, tortilla chips, even a warmed tortilla to place under everything. Warm canned chili to serve as the meat and beans. Place chili over the salad and top with salad dressing. We like Grandpa Blakesley's poppy seed best but homemade ranch is pretty good too. Serve.



Grandpa Blakesley's Poppy Seed Dressing
Yum . . . and for some strange reason I adore this on taco salad. . . I'm just saying.

1 cup sugar
1 cup  vinegar
1 cup oil
2 tablespoons poppy seeds
1/2 finely chopped onion
2 teaspoons  garlic salt
1 teaspoon dry mustard

Shake ingredients together well in a tightly sealed glass jar. Rest for a minute for flavors to blend.


Chicken Caesar's Salad in a Second
Chop a head or two of romaine lettuce. Top with tomatoes, sliced sweet onions, lots of parmesan cheese and a generous portion of fully cooked breaded chicken tenders. Drizzle with plentiful Caesar dressing and lots of big croutons.




Chicken and Black Bean Dinner Salad
1/3 cup  oil
2 tablespoons lime juice
1 handful cilantro, chopped
2 teaspoons  sugar
1 garlic clove, minced
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 can black beans, rinsed and drained
1 can mexicorn
1 bunch green onions, thinly sliced
1 cup  tomatoes, diced
2 heads romaine lettuce, chopped
1-2 pounds chicken, cooked and shredded

In jar with tight fitting lid, mix oil, lime juice, cilantro, sugar, garlic, chili powder, garlic salt, pepper. Shake well and set aside. In a large bowl, toss beans, corn, onions, tomatoes and lettuce. Add chicken and toss again. Drizzle with dressing and toss once more just before serving.



Bajio Sweet Pork - Ingredient #1 for the Bajio Salad
3  pounds pork loin or boneless roast
5 cups water
3 large onions, sliced
1/2 cup salt
1 cup sugar
2 15 oz. cans red enchilada sauce
1 cup brown sugar
2 cans regular Coke or Dr. Pepper
1 package taco seasoning mix

Place pork in crock pot along with water, onions, salt and sugar; cook on high 4-5 hours. When pork is tender drain all liquid, shred pork and return it to the crock pot. Save the onions if you want (that's what I like to do). Meanwhile, as meat cooks, in sauce pan, combine enchilada sauce, brown sugar, soda, and taco seasoning. When pork has been shredded and placed back in crock pot, add sauce and stir to combine. Heat through. Serve over salad ingredients (lettuce, rice, beans, salsa, corn, guacamole, sour cream, cilantro lime dressing, a little powdered parmesan cheese, etc.)


Bajio Sweet Cilantro Rice - Ingredient #2 for the Salad
2 cups rice
2 tablespoons butter
4 garlic cloves minced
4 cups chicken broth
1 finely chopped jalapeno
3 tablespoons sugar
3 tablespoons lime juice
1 handful chopped fresh cilantro

Add rice, butter, garlic, broth and jalapeno into a medium sized sauce pot. Bring to a boil, cover and reduce heat to lowest setting. Cook 20 minutes (no peeking) . . . or just place the same  ingredients into a rice cooker and press button to cook. As rice is cooking, stir together sugar, lime juice and cilantro. When rice is done, drizzle over rice, fluff together and serve. 



Bajio Sweet Onions - Ingredient #3 in the Salad
3 large onions, sliced
2 tablespoons butter
1/2 teaspoon salt

Place onions in butter along with salt and saute until onions start to carmelize.


Bajio Black Beans - Ingredient #4 in the Salad
4 tablespoons olive oil
4 garlic cloves minced
1 teaspoon ground cumin
2 cans black beans, rinsed and drained
3 teaspoons salt
1 handful chopped fresh cilantro

Place olive oil, garlic and cumin in pot. Cook and stir until you start to smell the garlic. Add beans, salt and cilantro. Stir and simmer until beans are heated through.



Bajio Cilantro Ranch Dressing - Ingredient #5 in the Salad
1 packet hidden valley ranch dressing
1 cup mayonnaise
1 cup  milk
1 clove garlic, minced
2 tablespoons lime juice
1 large jalapeno, quartered
1 large handful cilantro
1 pinch cayenne pepper

Place all ingredients into a large blender and pulse until smooth and creamy. Sit to thicken a minute before serving. Thin with more milk if you need to.



BBQ Chicken Salad with Warm Dressing
2 pounds chicken breast, cooked and shredded
4 strips bacon, crisp and crumbled
2 heads romaine lettuce, chopped
1/2 pound mushrooms, sliced
2 garlic cloves, minced
1 bunch green onions, thinly sliced
1/2 sweet onion, finely chopped
1/2 cup  cider vinegar
1 tablespoon worcestershire sauce
1/2 teaspoon hot sauce
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Grill chicken, seasoned with salt and pepper; bring it in and slice it thinly; set aside. Meanwhile cook and crisp bacon; set aside - KEEP THE BACON GREASE IN THE PAN! Toss lettuce, mushrooms and green onions together in a large bowl. Make dressing by cooking the garlic and sweet onion until tender; add the remaining ingredients and simmer 1-2 minutes. Pour about 1/3 of the warm dressing over the sliced chicken and toss; then add everything together to the large bowl along with the rest of the dressing, toss again and serve.



Applebee's Oriental Chicken Salad
3 cups chopped romaine lettuce
1 cup  thinly sliced red cabbage
1 bag coleslaw
1 bunch green onions, thinly sliced
1/4 cup  sliced almonds 
1 cup  crispy oriental rice noodles
2 pounds chicken tenders, cooked
1/4 cup  honey
3 tablespoons vinegar
1/2 cup  mayonnaise
2 tablespoons dijon mustard
1/3 teaspoon sesame oil

Toss lettuce, cabbage, coleslaw, onions almonds and noodles together. Place in servings on individual plates or in bowls. Place cooked chicken tenders on top of each salad. Mix together the honey, vinegar, mayo, mustard and sesame oil; whisk till smooth. Drizzle each individual serving with generous amounts of dressing . . . make more if you need to.



Cowboy Caviar
1 can  corn, drained
2 cans black eyed peas, rinsed and drained
2 large avocados, diced
4 large tomatoes, diced
1 large handful cilantro, chopped
1 bunch green onions, chopped
1 large jalapeno pepper minced
1 packet italian salad dressing mix
1/3 cup oil
1/3 cup white vinegar

Gently stir together: corn, black eyed peas, avocados, tomatoes, tomatoes, cilantro, onions and jalapeno. Mix together dressing with whisking together: dressing mix, oil and vinegar. Pour dressing over salad and stir. Allow to sit a while for flavors to blend before serving with tortilla chips.