Santa Fe Chicken Salad Wrap

Picture and Recipe from Good Life Eats
This would make a great summer meal.

2/3 cup sour cream
3 tablespoons lime juice
1/2 – 3/4 teaspoon salt
1/4 – 1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon cumin
1 - 2 tablespoon minced cilantro
2 – 3 green onions, sliced thin
1 stalk celery, diced
2 cups shredded chicken
2/3 cup black beans
1/3 cup diced red bell pepper
1/3 cup corn kernels

In a medium bowl, combine the sour cream, lime juice,
salt, pepper, paprika, cumin, and cilantro. Whisk to
combine. Add the chicken, green onion, and celery to
the sour cream mixture. Stir until the chicken is well coated.
Fold in the black beans, bell pepper, and corn. C
over and chill until serving.

To Prepare the Wraps:
Layer chicken salad, salad greens or baby spinach and
avocado slices inside burrito sized tortillas. Fold up
the ends and roll the wrap to seal it. Slice in half.
Serve with salsa on the side, if desired.

Fruit and Nut Salad

Recipe modified from The Girl who ate everything

1 bag of prechopped Romaine lettuce
1 Granny Smith apple cubed
1 cup strawberries, sliced
1 cup red grapes, halved
1/2 cup of pecans
1 (4 ounce) container crumbled feta

Bottle Raspberry Vinaigrette Dressing

Put everything in a large bowl and top with Raspberry Vinaigrette.

You can also add cooked diced chicken to the salad.

(Printable Recipe)

Blueberry & Banana Salad

2 cups sliced bananas
1-1/2 cups fresh blueberries
1 can (11 oz.) mandarin oranges, drained
½ cup miniature marshmallows
1 Tbsp flaked coconut
½ cup sour cream

In a bowl, combine the bananas, blueberries oranges,
marshmallows and coconut. Gently fold in the sour cream.
Refrigerate.

Watergate Salad

This is a traditional Thanksgiving salad/treat at my house. . .

1 (3.4 ounce) package JELLO instant pistachio pudding mix
1 large(20 ounce) can crushed pineapple, with juice(I use about half the juice)
1 bag colored miniature marshmallows
1/4 cup chopped walnuts (optional)
1 (8 ounce) container Cool Whip

Mix together and chill overnight before serving.

Fiesta Chicken Taco Salad

I got this recipe from the book, Recipes from the Big Blue Binder, by Marie Rayner(a wonderful chef and friend!) This recipe is a fabulous summer supper salad and also really easy to prepare!

Dressing:
2/3 cup French salad dressing
2/3 cup chunky salsa
1 tbsp. taco seasoning mix

Salad:
9 cups chopped romaine lettuce
9 oz. grilled chicken, cut into strips
2 cups taco flavored tortilla chips(regular tortilla chips work too-I couldn't find taco flavored and this substitution tasted good too)
1 cup shredded cheddar cheese
2 medium tomatoes, cut into wedges
3 oz. sliced ripe olives

1/2 cup sour cream to serve
Taco flavored tortilla chips to garnish

Whisk the dressing ingredients together in a small bowl until blended. Set aside.

Mix all the salad ingredients together in a large bowl, tossing well to combine. Pour the dressing over and toss again to make sure all the ingredients are coated.

Divide the salad among 4-6 plates. Top each with a dollop of sour cream and add a few tortilla chips as a garnish. Serve immediately.

Chilled Fruit Medley

2 cups halved red grapes, chilled
2 cups cubed honeydew melon, chilled
1 (20 oz. ) can pineapple tidbits, drained, chilled
1 large banana sliced, chilled
3/4 cup peach preserves

In a large bowl, combine grapes, melon, pineapple, and
banana. Add peach preserve and toss to coat all fruit.
Refrigerate before serving.

Salad for a crowd

1 head iceberg lettuce
1 bag spinach
1/2 red onion, sliced
1 1/2 c. sliced fresh mushrooms
3/4 c. grated Swiss cheese
1/2 lb. bacon, fried crisp and crumbled
2 c. croutons
1 c. sugar
1 tsp. salt
2 tsp. dry mustard
2/3 c. apple cider vinegar
2 c. vegetable oil
1 Tbsp. poppy seeds

Combine lettuce, spinach, onion, mushrooms, Swiss cheese, and
bacon in a large bowl. Toss to mix. For dressing mix all
remaining ingredients in a blender adding poppy seeds last.
Let dressing chill for at least an hour before serving.
Mix salad with dressing and garnish with croutons. (May
be made in smaller batches. Dressing will keep well in
refrigerator).

Tropical Turkey and Spinach Salad

Another recipe from the kitchen of Ann Marie

Salad:
8 oz. deli roast turkey breast cut into 1-inch strips
1/2 c. diced red pepper
1 mango, cut into 1/2 inch cubes (1 cup)
2 hard cooked egg whites, coarsely chopped
1/4 small red onion, sliced into thin wedges
1 package (6 oz.) fresh baby spinach leaves
1/4 c. sliced almonds

Dressing:
3 T. apricot preserves
2 T. cider vinegar
2 t. olive or vegetable oil
2 T. sugar
1/4 t. salt
1/8 t. black pepper

Place spinach in a large bowl, add turkey, pepper, mango,
eggs, and onions. Whisk dressing together and pour over
salad. Gently tossing to coat. Sprinkle with almonds.
Serve immediately.

Chicken Salad with Raspberry Dressing

My friend, Jori, posted this recipe on her blog today and it sounds FABULOUS! Thanks Jori-sorry I'm totally ripping this off your blog! I'm giving you credit though, so I know its all good:)



1 package baby spinach leaves

1 small can mandarin orange segments, drained

1/4 cup Red Raspberry Vinaigrette with Poppyseed Dressing(Raspberry Pecan is also great)

4 boneless skinless chicken breasts, grilled, sliced

1/2 cup Cashews

1/2 cup Coconut, toasted


Toss spinach and romaine with the oranges in large bowl. Add dressing; mix lightly. Top with the chicken; sprinkle with the cashews and coconut.

Pink Delight Salad

1 (160z.) Cool Whip
1 can cherry pie filling
1 c. chopped nuts (optional)
1/2 pkg. miniature marshmallows
1 (80z.) sour cream
1 small pkg. flaked coconut
1 can condensed milk
1 (130z) can crushed pineapple, drained

In large bowl, mix ingredients well and refrigerate.
Makes a big salad.

Oriental Gabbage Salad

Salad:
1 head of cabbage (shredded)
2 Top Ramen (crushed, raw)
green onion, chopped
2 chicken breasts cooked and diced
Sliced almonds

Dressing:
2 T. sugar
salt
pepper
3/4 c. oil
2 T. white vinegar
2 pkg Ramen flavoring

Break uncooked Ramen noodles into pieces, then place noodles
and almonds on a cookie sheet and bake in oven at 400 degrees
until golden brown (only takes a few minutes).

In large bowl, combine chicken pieces, shredded cabbage, and
baked noodles and sliced almonds.

In small bowl, combine all dressing ingredients. Pour dressing over
salad and toss. Cover and refrigerate until serving.

Chicken Grape Salad

1 lb. chicken, cooked, and diced
1 pkg. bow tie pasta
1 c. mayo
1 c. coleslaw dressing
1/2 c. sliced almonds
1 c. celery, chopped
A bunch of green grapes, cut in half

Cook pasta according to package and cool. Add mayo
and coleslaw dressing to noodles. Mix in other ingredients.
Refrigerate until ready to serve.

Strawberry Jello Salad

1 large pkg. strawberry jello
1 can frozen strawberries-partially thawed
1 medium can crushed pineapple
3 mashed bananas
1/2 pint. sour cream

Dissolve jello in 1 3/4 c. boiling water. Add strawberries
and juice, pineapple and juice, and mashed bananas.
Pour half into a 9x13 glass pan. Chill till firm. Spread
sour cream over set mixture. Carefully pour remaining
jello mixture over top. Set till firm.

Broccoli Salad

Dressing:
1/2 c. mayo
1/4 c. sugar
1 Tbsp. wine vinegar
make ahead 3-4 hours

Salad:
1 large bunch broccoli (cut into sm. pieces)
2 c. grated Swiss Cheese
1/2 small red onion, chopped finely
1/2 lb. cooked crisp bacon, crumbled

Toss dressing in salad just before serving. The
broccoli can be raw or slightly cooked-your choice
or preference.

Frog Eye Salad

Ingredients:
1 cup sugar
2 tablespoon flour
1 3/4 cup pineapple juice
2 eggs beaten
1 teaspoon lemon juice
1 pkg. acini di pepe pasta
2 (11 ounce) cans mandarin oranges , drained
1 (20 ounce) can tidbit pineapple, drained
1 (20 ounce) can crushed pineapple, drained
1 carton cool whip
1 cup miniature marshmallows

Directions:
In small saucepan mix sugar, flour, and salt, stir in
pineapple juice and egg. Cook over moderate heat,
stirring constantly until thickened. Add lemon juice.
Set aside and cool. Cook Acini Di Pepe according to
package directions. Combine cooked mixture with
Acini Di Pepe. Cover; place in refrigerator until chilled.
Add remaining ingredients and chill for 1 hour before
serving.

Fruit Salad

Apples
Bananas
Strawberries
Red Grapes
Vanilla Yogurt
Cinnamon

Chop up fruits for the fruit salad. Mix up the fruit, add
vanilla yogurt and sprinkle some cinnamon on top and
mix well! It is soooo yummy and refreshing!

Grape Salad

This is a perfect treat for the summer, it is easy and light. You can always make it sugar free by using splenda, or low fat by using reduced fat dairy items.


8 oz Whipped Cream Cheese
8 oz Sour Cream
1/2 cup of Sugar
1 lb- 1 1/2 lb Red Seedless Grapes

Combine the first 3 ingredents, and mix together,
fold in the Red Grapes and Chill for 20 mins.

Enjoy!

Barbecue Chicken Salad

What you need:
2 skinless, boneless chicken breast halves
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1 fresh tomato, chopped
1 bunch cilantro, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 bunch of green onions
1/2 cup Ranch dressing
1/2 cup barbeque sauce

What you do:
Preheat the grill for high heat.
Place chicken on the grill, and cook until done. Remove

from heat, cool, and slice. In a large bowl, mix the red

leaf lettuce, green leaf lettuce, tomato, cilantro, corn,

and black beans. Top with the grilled chicken slices

and green onions. In a small bowl, mix the Ranch dressing

and barbeque sauce. Serve on the side as a dipping sauce,

or toss with the salad to coat.

Frozen Fruit Fluff

2 (21 oz.) cans pie filling-flavor of your choice( blackberry, cherry, raspberry or blueberry)
1 (14 oz.) can sweetened condensed milk
1-2 (8oz.) cans crushed pineapple
3-4 bananas, sliced
1 (12oz.) tub whipped topping
Pecan pieces (optional)

Combine all ingredients. Freeze in a 9X13 pan.

Spaghetti Salad

1 lb. Spaghetti
1 small bottle Italian dressing(stay mixed kind)
1 bottle salad supreme
4 tomatoes chopped
2 cucumbers chopped
1 red onion diced

Cook spaghetti and let cool. Mix rest of ingredients with
noodles. Cool in the fridge for about 2 hours before
serving.
*This makes a lot of salad. I usually make it for family parties
in the summer. You could probably try cutting it in half.*