Tag: Salad

Recipes

Grandma Conaulty’s Chicken Salad

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Refreshing and light with lots of flavor, this chicken salad is good as a light lunch or for a party.

  • 2        boneless skinless chicken breasts
  • 2 tbsp kosher salt or 2 tsp table salt
  • 1 c     green grapes, sliced in half
  • ¾ c    sliced or slivered almonds, toasted
  • 1/2 c  mayonnaise
  • ½       lemon, juiced (~2 tbsp lemon juice)
  • ½ c    crushed or chopped pineapple
  • ½ tsp salt (or to taste)
  • ¼ tsp pepper (or to taste)

  1. Poach chicken: Place chicken breasts, 2 tbsp kosher salt, and 4 cups cold water in a large pot. Heat on medium to bring to a simmer. Turn chicken over, cover with tight fitting lid, and turn off heat. Chicken will continue to cook in the hot liquid. Check at 5 min, make take 10 for larger chicken breasts. Remove from pot and let cool. Cut chicken in bite sized pieces.
  2. To toast almonds: Preheat oven to 425F. Place almonds on small cookie sheet in single layer and bake for 5 min, check at 3-4 min and stir. Be careful of scorching! Remove when golden brown and remove from tray immediately to cool.
  3. Combine sliced grapes, chopped or crushed pineapple, mayo, lemon juice, salt and pepper. Chill 4-6 hours.
  4. Just before serving add toasted almonds. Serve with club crackers.
Recipes

Southwest Chicken Fajita Salad

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Try an avocado ranch dressing and some spicy sriracha to spice up your salad routine! Serves 4-6

1 salad mix (spring mix etc)
2 tomatoes, diced
1 can corn (drained)
1 can black beans (drained and rinsed)
2 large or 4 thin chicken breasts, marinated**
Shredded cheese
Tortilla strips (see recipe here for homemade tortilla strips)

Dressing:
2 avocados
1/2 cup Ranch dressing
handful of chopped cilantro
1/2 tsp salt
1/4 tsp pepper
A few tbsp milk to thin as needed

**Marinate chicken breast in ~1/3 cup olive oil to coat chicken. Season with salt, pepper, paprika, cumin, chili powder, garlic and onion powders as desired (or your favorite seasoning blend). Let sit a few hours. You may also use precooked chicken/rotisserie chicken/leftover grilled or baked chicken for your salad.

  1. Grill chicken in air fryer, oven, pan, grill etc. Set aside and assemble salad with any desired toppings.
  2. Prepare dressing ingredients in a small blender/food processor or mash with fork until avocado is creamy and dressing well blended. Pour over salad and enjoy! Add a few drops of sriracha sauce for extra zing!