Grilled Ginger-Sesame Chicken Chopped Salad

This was super yummy. I love the marinade, but I might put less cabbage and more romaine {especially for Scott}.

Photo Credit to Cooking Classy

Grilled Ginger-Sesame Chicken Chopped Salad

Dressing and Marinade
1/4 c low-sodium soy sauce
2 Tbsp finely minced ginger
3 Tbsp canola oil
2 Tbsp hoisin sauce
1 Tbsp toasted sesame oil (I used regular un-toasted since it's all I had)
1 tsp Sriracha (I didn't even notice it, so if you like heat add a little more)
1/2 tsp salt, then more to taste as desired
1/4 cup red wine vinegar
1/4 cup chopped green onions, green and white parts
Salad
2 (9 oz) boneless skinless chicken breasts
1 lb napa cabbage, halved lengthwise and thinly sliced crosswise {or Romaine lettuce}
1 1/2 - 2 cups matchstick carrots, or 2 medium carrots cut into matchsticks
2/3 cup slivered or sliced almonds, toasted
1/2 cup cilantro leaves, chopped
3 chopped green onions, green and white parts
1 tsp white sesame seeds, toasted
1 tsp black sesame seeds (or an additional 1 tsp white, toasted)

For the marinade:
In a mixing bowl (or 2-cup liquid measuring cup), whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha and 1/2 tsp salt (adding more salt to taste as desired, original recipe calls for 1 tsp salt, I added 3/4 tsp and I still thought that was too much, especially for a healthy salad). Add chicken breasts to a large resealable bag and add 3 Tbsp of the marinade mixture, reserving remaining. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 30 minutes, or up to 1 day.
For the dressing:
Add red wine vinegar and 1/4 cup chopped green onions to marinade mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).
For the salad:
Heat a grill or grill pan over stove top over medium-high heat. Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through (it should register to 165 degrees in center of chicken when tested with a meat thermometer). Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about 1/4-inch thick.

In a large bowl toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve.

Recipe Source: Cooking Classy

{Mom's} Pasta Salad

I feel like this is a classic "90's" salad, but I absolutely love it. I grew up with my mom taking it everywhere and it brings back so many great memories.

Photo Credit to Deep South Dish

{Mom's} Pasta Salad

1 16 ounce bottle Zesty Italian dressing

1/2 bottle Schilling Salad Supreme

1 red onion, diced

1 cucumber, diced

2-3 tomatoes, diced

1 green pepper, diced

Optional:

freshly grated parmesan cheese

avocado, diced

Italian salami, sliced

cheese, cubed

Cook pasta according to package directions and rinse with cold water. 

Mix the other ingredients well. Then add the pasta.

Chill for at least two hours {best when chilled overnight}, then serve.

Recipe Source: Susan Warren

Macaroni Shrimp Salad

This is the classic recipe for macaroni shrimp salad, but I absolutely love it. How could you not? Macaroni, shrimp, and mayo plus other yummies? Perfectly delicious.

Photo Credit to Foodie Crush

Macaroni Shrimp Salad

12 ounce package macaroni, cooked

1/2 22 ounce bottle miracle whip

2 cans sliced olives

2 bunches green onion

1/2 stalk celery

1 pound shrimp, rinsed

Pinch of: 

garlic salt

onion salt

seasoned salt

Add all ingredients into a large mixing bowl and mix well. Best if served after a few hours of refrigeration.

Recipe Source: Susan Warren

Mandarin Orange Jello Salad

My mom literally makes this every time my dad's side of the family gets together. Mostly because of my cousin's husband whose favorite it is. But we all really love it. Every time I've made it for something, it's the first salad gone. It makes me very happy.

Photo Credit to Five Little Chefs

Mandarin Orange Jello Salad
Makes 9x13 pan {despite the picture}
1 large package Cook & Serve Lemon pudding
1 large package Orange Jell-o
1 small package Instant Lemon pudding
1 cup milk
1/2 cup powdered sugar
1 8 oz cool whip
1 can mandarin oranges

Prepare Cook & Serve Lemon pudding and the Orange Jell-o as directed for each. Put them both in the 9x13 pan and mix them well. Refrigerate at least 4 hours.
Mix Instant Lemon pudding, powdered sugar, and milk, then fold in the cool whip. Layer on top of the Orange Jello. Drain can of mandarin oranges, then place them on the pudding layer in a fun pattern of your choosing!

Recipe Source: Susan Warren, aka Mamacita

Chopped Taco Salad with Homemade Catalina Dressing

I love salads, especially lately. I honestly don't know why. This one is a simple taco salad, but what I really love about this recipe is the Catalina dressing. I've never tried Catalina before, so I'm not sure how it compares...but I love it!

Photo credit to Mel's Kitchen Cafe

Chopped Taco Salad with Homemade Catalina Dressing
1/2-1 pound ground turkey or beef
1/2 head romaine lettuce, chopped
1/2 head iceberg lettuce, chopped
1/2 cup cilantro chopped
1 cup cubed (small) cheese, cheddar, Monterey Jack, Pepper Jack, etc.
1 cup frozen or fresh corn kernels (thawed if frozen)
1 6-ounce can olives, chopped {I didn't put these in because…I don't like olives. Gasp!}
1 15-ounce can black beans, rinsed and drained
2 roma or plum tomatoes, chopped
1-2 avocados, chopped
Crushed tortilla chips

Dressing:
1/4 cup ketchup (see note)
1/4 cup granulated sugar
1/4 cup red wine vinegar
1/4 cup onion finely chopped
1/2 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1/2 cup extra-virgin olive oil
Salt and pepper to taste

In a large, nonstick skillet, brown the ground turkey or beef with salt and pepper (about 1 teaspoon of each) until cooked through, breaking up the meat into bite-size pieces as it cooks. Drain excess grease if needed. Scrape the meat onto a paper towel-lined plate and set aside to cool a bit.
For the dressing, combine all the dressing ingredients together in a blender and process until smooth. Refrigerate until ready to serve. The dressing can be made up 3-4 days in advance.
In a large bowl, toss all the salad ingredients together (including the cooled meat) except the crushed tortilla tips.
Serve the salad with the dressing and crushed tortilla tips.
Recipe Source: Mel's Kitchen Cafe

Sweet Coleslaw

Scott's Great-Grandma Fern recently passed away. She was full of life and love and I am so grateful to have known her. She left some great recipes for us as well. I'm not a huge fan of coleslaw, but when I had this at Sharrie's house I was in love. I promptly asked for the recipe and got it quickly in return. Thank you Grandma Fern (and Sharrie!).

Photo Credit to ReadySetEat

Sweet Coleslaw
1 Head cabbage, shredded (can use bagged pre-shredded cabbage)
2 red apples, chopped
1 can pineapple tidbits, drained
Put in lg. bowl.
Add dressing:
3/4 - 1 cup Mayo. (Grandma says ONLY use Best Foods, but...)
1/2 c. sugar
1 tsp salt

Mix all together well. Put in fridge for a while so sugar dissolves.

Recipe Source: Grandma Fern (via Sharrie)

BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing

I always feel better when I eat salads, therefore, I tried this one and it was awesome (I don't know how "healthy" it was with the dressing but...who cares?)

Photo Credit to melskitchencafe.com

BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing

Serves 4-6

3 cups cooked, shredded chicken
2 cups BBQ sauce, storebought or homemade
½ head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion diced
¼ cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
4 ounces sharp cheddar cheese, cubed small or shredded
4 ounces Monterey jack cheese, cubed small or shredded

Creamy BBQ Cilantro Lime Dressing:
1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce

For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.
In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.
For the dressing, combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.

Recipe Source: Mel's Kitchen Cafe