Southwest Chopped Chicken Salad

I got this recipe off  pinterest and it is a really yummy salad. The dressing is really good and healthier since it has Greek yogurt in it. There is a lot of sustenance to this salad and can stand alone for a meal.

 

Southwestern Chopped Chicken Salad
Source: Greens and Chocolate

2 cups shredded chicken
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn
2 Roma tomatoes, diced
4 green onions, sliced
1 head ice berg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning

In a large bowl, combine all salad ingredients together, excluding the tortilla chips. 
In a small bowl stir all dressing ingredients together. Pour dressing over salad, starting with about half of the dressing. Toss to combine, then gradually add more dressing until it is dressed to your liking. Top with tortilla chips. Enjoy!

BBQ Chicken Salad

I found this salad on pinterest of coarse and decided to give it a try. It is really, really a great salad. It has lots of things in it, so it is more of a whole meal than just a side salad. We just had it with ranch, but the dressing it says to use sounds really good too, so we will have to try it next time.

BBQ Chicken Salad
Source: I Heart Nap Time

4 chicken breasts

1/4 cup water

1 1/2 cup BBQ sauce (we like Famous Dave's)

1 recipe black bean salsa (found here)

5 cups lettuce/ spinach

11/2 cup ranch dressing

1/2 cup cilantro

1 juiced lime

1 small tomatillo

tortilla strips

Place chicken breast with water in crock pot over low heat. Pour BBQ sauce over the chicken. Cook chicken for 6 hours or until it shreds easily. Shred chicken.
For the dressing: Combine ranch dressing, cilantro, lime and tomatillo in a blender. If you like it spicy, you could throw half a jalapeno in there. Refrigerate for at least 30 minutes.
Place desired amount of lettuce on your plate. Then add a few spoonfuls of chicken and black bean salsa. Pour on dressing and top with tortilla strips.

Ramen Chicken Salad with Cabbage

It seems we get asked to make salads a lot.  For the past year, we have been making the Broccoli and Tortellini salad that was posted a while back.  I still like it, but thought it was time for something new.  My mom has made a cabbage and ramen noodle salad in the past, so I googled that type of salad and this is what I came up with.  I told my wife about it and she said it sounded weird.  I didn't listen, and made it anyway. I thought it turned out good.  The leftovers the next day were still good, although the noodles were not as crunchy.  I will probably make it again.  On a side note, I love craisins in salads.  I put about a cup in this salad.  It would be good without, but I had to put them in.

Ramen Chicken Salad with Cabbage

Dressing
1/2 cup vegetable oil
4 Tbsp seasoned rice vinegar
4 Tbsp sugar
1 Tbsp sesame seeds
1 clove garlic, crushed
1 packet chicken flavor Ramen noodle seasoning

Mix it all together in a small jar and let sit while you make the salad.

Salad
2 cups chopped cooked chicken
1 head cabbage, chopped or shredded
4 carrots, shredded
2 packages chicken flavored ramen noodles
1/3 cup slivered almonds
2 Tbsp oil

Heat 2 Tbsp oil in a skillet over medium heat. Crush dry ramen noodles and saute them in the oil. When noodles begin to brown, add almonds and 1 seasoning packet.  Remove from heat when noodles are golden brown.  Mix the cabbage, carrots, and chicken in a large bowl.  Make sure the dressing is mixed well and pour over the cabbage mixture.  Stir well.  Add the noodles and almond mixture just before serving.  Enjoy.

Raspberry Cheesecake Salad

90 % of my salad recipes could also be considered desserts. What can I say, I have a sweet tooth. This recipe as you can tell by it's name, is no different. But it is so good.


Raspberry Cheesecake Salad
Source: Life Should Be Delicious

3 boxes instant pudding Cheesecake flavor
3 c. milk
8-10 graham crackers
3 T. butter
2 T. sugar
Cool whip (about 12 oz)
1 container raspberries

Mix cheescake instant pudding with milk using wire whisk. Crumble the graham crackers in a separate bowl. Add sugar. Melt butter and pour over graham cracker and sugar mixture and mix. Pour mixture over cheesecake mixture. Mix in cool whip. Delicately fold in raspberries.

*This can be made with different fruit. It is good with blueberries and strawberries. I have also made it using banana cream pudding and bananas, and it is really good that way.

Broccoli and Tortellini Salad

Most of the recipes I have posted are not really healthy.  This is a salad, so it should be healthy, right?  It may not be the most healthy salad I have ever had, but it has been my favorite since about a year and a half ago when I found the recipe.  Every time we make it for a party, someone asks for the recipe.  We made it today for my grandparents sixtieth wedding anniversary and my cousin's wife said they were watching to see who would claim the bowl so they could get the recipe.  So here it is, written down so I never will forget it, and a good excuse to refer people to Stephanie's blog.  The recipe makes a lot, so the only time I have ever made it is for parties.

Broccoli and Tortellini Salad

6 stalks of broccoli
8 slices of bacon, cooked and cut into pieces
1 cup craisins
1 cup roasted cashews
20 oz refrigerated tortellini

Cut up the broccoli into small pieces.  I usually end up with anywhere from 6 to 10 cups, just add more for larger groups.  Cook the tortellini according to the directions on the package.  Drain and cool.  Mix the broccoli, bacon, craisins, cashews, and tortellini in a large bowl.

Dressing

2/3 cup white sugar
2 cups mayonnaise
2 tablespoons apple cider vinegar

Mix and let sit for half an hour.  Then mix well again.  About an hour before serving pour the dressing over the salad and mix well.  Mix well again right before serving.  Enjoy.  And be prepared to give out the recipe to someone else.