2 or 3 boneless, skinless chicken breasts1 avocado
1/4 chopped onion
juice of 1/2 a lime
2 Tbsp cilantro
salt and pepper to taste


Cook chicken breast until done, let cool, and then shred. Mix with all other ingredients. 

Courtesy of: Health is Wealth

Oriental Ramen Broccoli Cole Slaw

2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
1 cup sunflower seed
1/2 bunch green onion, chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar
Directions:

1. Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
2. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
3. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
4. Toss before serving.

Crossaint Chicken Salad

12 oz. chicken (canned or diced)
1/2 cup miracle whip
1/2 cup mayo
1/4 tsp. garlic powder
1/8 tsp. dry mustard
1/2 cup diced celery
1/4 cup diced green onions

Put chicken in a bowl and crumble. Add wet ingredients, then dry. Mix in celery and green onions last. Serve on crossaints.

Pomegranate Salad

1 head red leaf lettuce
1 head green leaf lettuce
1 head iceberg lettuce
8 oz shredded mozzarella
8 oz shredded Parmesan
1 pound bacon, cooked and crumbled
8 oz pomegranate arils (Craisins can substituted)
1 c sliced almonds, toasted

Break red and green lettuce into pieces. Shred iceberg lettuce. Toss together with the other ingredients just before serving. Pass dressing with salad. Makes 12 servings.

Note: Use one Costco container of mixed greens instead of the three different heads of lettuce. Spinach can also be used.

Dressing
1/2 c red wine vinegar
1 c sugar

1/2 onion, chopped
1 1/2 tsp salt
2 tsp dry mustard
1 c canola oil

In a blender or food processor, mix all ingredients except oil. Add oil and blend again.

Cookie Salad

Cookie Salad

2 small packages vanilla instant pudding
2 cups buttermilk
16 oz. tub cool whip
1 can pineapple tidbits (or crushed pineapple)
1 can mandarin oranges
1 package Keebler striped shortbread cookies

Mix pudding, buttermilk and cool whip. Add drained pineapple and oranges. Refrigerate.
Break cookies into bite size pieces and freeze in plastic bag. Stir into salad just before serving.

Frog Eye Salad

1 package Acini de Pepe
1 Tbl oil
1/2 tsp salt

SAUCE:
2 Tbl flour
1 cup sugar
2 eggs whipped
2 1/2 cups pineapple juice
1/2 tsp salt
1 Tbl lemon juice

Combine sugar, flour, salt. Stir in pineapple juice and eggs. Cook over moderate heat stirring until thickened. Add lemon juice. Cool to room temperature.

Cook noodles in 3 quarts water and 1/2 tsp salt and 1 Tbl oil. Cook noodles until they are al dente. Drain and then rinse.

Add noodles and sauce. Mix lightly. Refridgerate overnight in an airtight container.

NEXT DAY

2 cans chunk pineapple, drained (juice used in sauce)
1 can crushed pineapple, drained (juice used in sauce)
3 cans mandarin oranges, drained
5 oz mini marshmallows
8-16 oz cool whip

Add to noodles/sauce: chunk pineapple, crushed pineapple, mandarin oranges, mini marshmallows and cool whip.

Refrigerate for about an hour before serving.

CABBAGE SALAD

1-2 bags of cabbage, can use the mixed cabbage with carrots
2 cups chopped chicken - cooked
2 chopped green onion
2 T sesame seeds
2 T. toasted slivered almonds
2 pks chopped ramen chicken noodles- Hard


Seasoning= dressing

1/2 cups oil
1/2 cups rice vinegar
2 T. sugar
2 flavor packets from noodles

Mix and dress salad 10 or so minutes before serving.

ENGLISH PEA SALAD

2 cans of small English peas
1/2 onion chopped
l large pickle chopped
1-2 hard boiled eggs chopped
3 stems chopped celery
1 can sliced water chestnuts
1/2 bell pepper chopped
Salad dressing

Mix all of the ingredients above. Add Miracle Whip Salad Dressing to taste, chill, and serve on lettuce leaf or just plain.

CHICKEN WON-TON SALAD

1 head lettuce, could do a mixture of romaine/iceberg
slivered almonds
green onions
fried won-tons
chicken (cooked, cubed and browned in soy sauce)


DRESSING

1/2 C. vegetable oil
1/3 C. apple cider vinegar
1/4 C. sugar
1 tsp. salt
1/2 tsp. pepper

The recipe isn't very specific on quantities, except for the dressing. Just add everything to your own liking.

SWEET CHILE SALAD

1 head red leaf or romaine lettuce
2 avocados, chopped
3 green onions, chopped
2 hard boiled eggs - sliced
1/2-1 can olives, halved
1/2 Cup SWEET CHILE DRESSING from BAJIO
Tortilla Strips from BAJIO

AUTUMN PEAR SALAD

Dressing:

5 T. olive oil
2 T. balsamic vinegar
1 tsp. honey
1 tsp. Dijon mustard
1 T. chopped green onion
salt and pepper to taste

Mix dressing ingredients in a jar, shake well and refrigerate.


1/2 head green leaf lettuce, washed and torn
1/2 head red leaf lettuce, washed and torn
2 ripe pears, thinly sliced
2 oz. asiago cheese, grated or sliced with vegetable peeler
1/2 C. unsalted cashews, toasted

In salad bowl, combine greens and 3/4 of the dressing. Arrange pears, cheese and cashews over the top and drizzle on remaining dressing.

SUNSHINE JELL-O SALAD

1 pkg. lemon cook and serve pudding
1 pkg. orange Jell-o
Cool Whip

Prepare lemon pudding as directed. Prepare orange Jell-o as directed except omit 1/4 C. water. Add orange Jell-o to lemon pudding and mix well. Allow to cool and set. Serve with cool whip. (

For individual servings: pour into clear cups and THEN allowed them to set

LEMON JELL-O SALAD

2 small packages Lemon Jell-O (prepare the TWO packages as if you only had ONE package....1 C. hot water and 1 C. cold water). Stir and put in fridge to let set up.
1 small package Lemon Pudding (cook & serve...not instant) - Cook and cool in fridge.

When Jell-O starts to set up, add pudding and fruit:
1 small can mandarin oranges
1 large can fruit cocktail
1 can tropical fruit
bananas
apples
Whip a small carton of whipping cream and add a little powdered sugar. Add to salad and let set for a few hours before serving.

SPINACH SWISS SALAD

1 large head iceberg lettuce, torn
1 (10 oz.) bag fresh spinach, torn
1/2 red onion, chopped
3/4 C. sliced mushrooms
3/4 C. grated Swiss cheese
1/2 lb. bacon, cooked and crumbled
1 C. small curd cottage cheese, drain off liquid in small colander
croutons


DRESSING

1 C. sugar or SPLENDA
2 tsp. dry mustard
1 tsp. salt
2/3 C. apple cider vinegar
2 C. vegetable oil
1 T. poppy seeds

Mix together ingredients in blender. Store in refrigerator until ready to use. Makes more than needed for one salad.


Toss all salad ingredients together and add dressing.

CHICKEN PASTA SALAD

4 cooked chicken breasts, cubed
1 large Kraft coleslaw salad dressing
1 (20 oz.) pineapple tidbits
2 C. red grapes, sliced
1 can cashews
2 cans mandarin oranges
1 (12 oz.) pkg. bowtie pasta, cooked
1 C. mayonnaise
1 can water chestnuts, sliced
1 bag of Craisins
4 green onions, sliced
1 C. chopped celery (optional)

Mix 3/4 of bottle of coleslaw dressing with mayonnaise. Mix together will all other ingredients EXCEPT Craisins and cashews. Add Craisins and cashews an hour before serving. It is best to prepare salad 24 hours in advance. May need to add more dressing and mayo before serving.

SANTA ROSA SALAD

1 box long grain wild rice (Uncle Ben's ORIGINAL)
3 chicken breasts, diced
4 green onions, diced
1 red bell pepper, diced
3 oz. Chinese Pea Pods (Snow Peas), ends cut off and cut into thirds
1-2 medium avocados, diced
1/2-1 C. chopped pecans

Cook rice as directed and cool. Boil chicken breasts approximately 15 minutes or until cooked through. Dice the following into VERY SMALL pieces...chicken, green onions and red bell pepper. Cut ends off of Snow Peas and cut into thirds. Combine all ingredients (except avocado and pecans) and refrigerate overnight.


DRESSING

2 cloves garlic, diced (or 1/4 tsp. garlic powder)
1 T. Dijon mustard
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. pepper
1/3 C. vegetable oil
1/3 C. Nakano's Seasoned Rice Vinegar (I used ORIGINAL)

Combine in BLENDER or beat well with hand mixer. Refrigerate overnight.

NEXT DAY:

Pour dressing over salad and mix well until coated. Refrigerate 2-4 hours before serving. Immediately before serving, add diced avocado and pecans - mix well.

Spinach Pasta Salad

1 bag spinach
12 oz. bowtie pasta
2 cups cooked chicken (can be canned)
1 bunch green onions
1/4 sunflower seeds (roasted and salted)


DRESSING

1/2 cup canola oil
1/3 cup soy sauce
1/3 cup white vinegar
4 T. sugar
1/4 tsp. pepper


Soak pasta and chicken in dressing. Add spinach right before serving.

Sunni Salad

2 bags chopped cabbage
6 chopped green onions
4 oz. slivered almonds (lightly browned in 2 T. oil)
2 C. sunflower seeds
3 pkgs. Ramen noodles, uncooked
1 1/2 C. dried cranberries


DRESSING

2 C. oil
3/4 C. rice vinegar
8 T. sugar
2 tsp. salt
2 tsp. pepper


Toss all salad ingredients together. Break and crumble UNCOOKED Ramen noodles over salad and mix. Mix dressing. Store salad and dressing in fridge until ready to serve. Right before serving, toss salad with dressing. Taste the salad as you add the dressing, you may not need to use it all.

Can be a main dish, just add bite-sized pieces of cooked chicken breast.

Spinach Bacon Salad

Spinach
Red leaf lettuce
Romaine lettuce
1/2 red onion
1/2 lb. bacon, crumbled
1 apple

Line the edges of your bowl with the red leaf lettuce. Tear spinach and romaine lettuce into the bowl. Dice the onion and apple, crumble the bacon and then add all to the salad.


Dressing:
1 C. oil
1/3 C. red wine vinegar
1/4 C. sugar
1 tsp. salt
1 tsp. dried mustard
1 T. poppy seeds
1 T. minced onion

Add dressing to salad and toss.

*NOTE: Sometimes I only use Spinach

Pretzel Jell-O Salad

Crust:
1 1/2 C. crushed pretzels
1/2 C. sugar
1 C. butter

Filling:
1/2 C. sugar
8 oz. cream cheese
12 oz. Cool Whip

Topping:
2 C. boiling water
6 oz. pkg. strawberry or raspberry Jell-O
1 C. frozen strawberries or raspberries

Crust: Mix pretzels, sugar and butter and press into a 9 x 13-inch pan. Bake at 350 degrees for 6 minutes. Let cool for 15 minutes.

Filling: Mix sugar, Cool Whip and cream cheese together and spread on cooled crust. Let sit 15 minutes.

Topping: Dissolve Jell-O in boiling water. Add frozen fruit. Let cool. Pour over top of filling and refrigerate until set.