Cherry Tomato Salad

Cherry Tomato Salad

1 pint cherry tomatoes
6 bacon slices
1/4 cup mayonnaise
1 tablespoon tarragon vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1 tablespoon fresh basil -- chopped
6 leaves romaine lettuce
2 tablespoons chives -- chopped

Wash and stem tomatoes. Dry completely. Cook bacon until very crisp; drain thoroughly on paper towels.

Mix mayonnaise, vinegar, olive oil, salt, and basil. Pour over
tomatoes, crumble bacon over all, and stir to coat tomatoes with dressing. Serve on lettuce leaves, sprinkled with chives.

Serve at once or refrigerate until ready to serve.


Cherry Waldorf Gelatin

2 cups Boiling Water
6 ounces (1 pk) Cerry Flavor Gelatin
1 cup Cold Water
1/4 cup Lemon Juice
1 1/2 cups Chopped Cored Apples
1 cup Chopped Celery
1 cup Chopped Walnuts Or Pecans
Lettuce Leaves
Garnishes*

* Garnishes to include Apple slices and/or celery leaves.

In medium bowl, pour boiling water over gelatin; stir until dissolved. Add cold water and lemon juice; chill until partially set. Fold in apples, celery and nuts. Pour into lightly oiled 6-cup mold or 9-inch square baking pan. Chill until set, 4 to 6 hours or overnight. Unmold on lettuce leaves and garnish as desired.


CHICKEN AND BLACK BEAN SALAD

30 ounces Black beans; drain -- rinse
3 cups Chicken; cooked -- cubed
6 Green onions -- sliced
1 Sweet red pepper -- chop
1 Sweet yellow pepper -- chop
2 Tomatoes -- coarse chop
1/4 cup Coriander; chop -- fresh
-----DRESSING-----
1 Jalapeno pepper -- minced
1 teaspoon Grated lime rind
1/4 cup Lime juice
10 milliliters Garlic -- minced
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Vegetable oil

Use canned black beans (15oz (425mL) per can) In large bowl, gently stir together black beans, chicken, onions, red and yellow peppers and
tomatoes.

Dressing: in small bowl, whisk together jalapeno pepper, lime rind and
juice, garlic, salt and pepper; gradually whisk in oil. Pour over salad; add coriander and toss gently.


CHICKEN BROCCOLI SALAD

1/3 cup Uncooked Bulgur
(1 C. Cooked Brown Rice
May Be Substituted For
Bulgur.)
2 2/3 cups Boiling Water Divided
1 teaspoon Chicken Bouillon Granules
10 milliliters Garlic Crushed
1 (10 Oz.) Chicken Breast
Skinned
1/2 cup Broccoli Flowerets
2 tablespoons Minced Green Onions
1 teaspoon Lime Juice
1/4 teaspoon Pepper
1/4 teaspoon Crushed Red Pepper Flakes
1 teaspoon Minced Gingerroot

Combine Bulgur & 2/3 C. Boiling Water in A Large Bowl; Let Stand 30 To 45 Min. OR Until Liquid Is Absorbed. Set Aside.

Combine Bouillon Granules, Garlic, & Remaining 2 C. Boiling Water in A
Medium Saucepan. Bring To A Boil Over High Heat; Add Chicken. Cover,
Reduce Heat & Simmer 20 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Discard Broth. Bone Chicken & Cut Into Bite Side Pieces,
Combine With Reserved Bulgur. Steam Broccoli 5 Min. OR Until Crisp Tender.

Add To Chicken Mixture. Add Green Onions, Lime Juice Pepper, Red
Pepperflakes & Gingerroot To Chicken Mixture, Tossing Well. Cover & Chill 2 To 3 Hours.


CHICKEN CAESAR SALAD

4 1 oz. slices French bread
Vegetable cooking spray
1/2 teaspoon Garlic powder
2 pounds Boneless chicken breasts
1/3 cup Fresh lemon juice
1/4 cup Red wine vinegar
1 tablespoon Olive oil
1 teaspoon Anchovy paste
1/4 teaspoon Fresh ground pepper
50 milliliters Garlic
9 cups Romaine lettuce
1/4 cup Grated parmesan cheese

1. Trim bread crusts and discard.Cut bread into 1 inch cubes. Place cubes in a single layer on a baking sheet. Coat cubes with cooking spray; sprinkle with garlic powder; toss well. Bake at 350F for 15 minutes or until lightly browned and set aside.

2. Coat a large nonstick skillet with cooking spray; place over med-
high heat until hot. Add chicken halves; saute 6 minutes on each side or until well done. Remove chicken from skillet; let cool. Cut chicken across the grain into thin slices; set aside.

3. Combine lemon juice and next 5 ingredients in container of an
electric blender. Cover and process until smooth. Add 1/4 cup of the lemon juice mixture to the chicken; toss gently to coat.

4. In a large salad bowl, place the lettuce. Drizzle remaining lemon
juice mixture over lettuce and toss well. Add the chicken mixture and
cheese, and toss gently to coat. Serve with croutons.


CHICKEN CURRY RICE SALAD

1/2 cup Plain yogurt
3 tablespoons Curry powder -- divided
1 Garlic clove -- minced
1/2 teaspoon Salt
1/4 teaspoon Ground red pepper
4 Chicken breasts -- - (boneless, skinless
3 cups Cooked rice -- cooled
(cooked in chicken broth)
1 medium Red pepper -- julienned
1/2 medium Red onion -- sliced
1 cup Snow peas -- julienned
2 Green onions -- sliced
1/3 cup Raisins
1/4 cup Unsalted peanuts -- chopped
1/4 cup Light Italian dressing

Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red
pepper in medium bowl; mix well. Place chicken in mixture; stir to coat.

Cover and marinate 4 to 6 hours in refrigerator. Grill or broil chicken and cut into strips; refrigerate. Combine rice, remaining 1 tablespoon curry powder, red pepper, red onion, snow peas, green onions, raisins and peanuts; mix well. Cover and refrigerate one hour. Pour dressing over salad; toss. To serve, place chicken strips over salad.


Chicken Salad

1 each Small sweet pickle
1 each 1-inch piece onion
1 each Cooked chicken breast -- cubed
1/3 cup Mayonnaise
1/2 teaspoon Sugar
1 dash Salt
1 dash Pepper

Place pickle and onion in blender or food processor. Process until finely chopped. Add chicken and process 3 fast pulses. Add remaining ingredients and process 2 fast pulses. Yield: 1 Cup


CHICKEN SALAD ASIAN-STYLE

4 Chicken breast halves -- cooked, skinned, boneless broken into small pieces
1 can Water chestnuts (8 oz can) -- drained, sliced
3 Green onions with tops -- chopped
1/4 cup Sesame seeds -- toasted
1/3 cup Sliced almonds -- toasted
1 tablespoon Poppy seeds
Dressing
1 can Chow mein noodles (3 oz can)
1 Medium head iceberg lettuce -- broken into small pieces

In large bowl, mix together chicken, water chestnuts, green onions, sesame seeds, almonds and poppy seeds. Pour Dressing over chicken mixture; toss gently to mix well. Refrigerate salad until chilled, about 2 hours.

At serving time, mix chicken mixture with noodles and lettuce. Makes 6
servings.

DRESSING: In a 1-pint jar, mix together 4 tablespoons sugar, 4 tablespoons cider vinegar, 1 teaspoon salt and 1/2 teaspoon pepper.
Add 1/2 cup salad oil; shake to mix well.


Chicken Salad Mari

---- Dressing: -----
3/4 cup mayonnaise
2 teaspoons Worcestershire sauce
1 tablespoon fresh parsley -- chopped
1 tablespoon chives -- chopped
1 teaspoon fresh basil
2 tablespoons black olives -- chopped
1/4 teaspoon black pepper
salt -- to taste
---- Salad: -----
3 cups chicken, light meat -- cubed
1 pint cherry tomatoes
Romaine lettuce leaves -- chopped

To prepare dressing, combine the dressing ingredients, blend well and refrigerate at least 30 minutes.

To assemble salad, tear romaine lettuce into bite sized pieces and
place on individual serving plates. Mix cubed cooked chicken with chilled dressing; divide evenly on the lettuce. Cut cherry tomatoes in half and place around edges of salad. Serve with crisp croutons sprinkled on salad if desired.

If you wish to prepare the salad ahead of time, refrigerate the
chicken, lettuce, tomatoes and dressing in separate covered containers and assemble just before serving.


Chicken Salad Supreme

1 cup Mayo Or Salad Dressing
1/4 cup Lime Juice
1 teaspoon Salt
1/4 teaspoon Ground Nutmeg
4 cups Cubed Chicken Or Turkey
11 ounces (1 cn) Mandarin Oranges *
1 cup Seedless Green Grape Halves
3/4 cup Chopped Celery
1/2 cup Slivered Almonds -- Toasted

Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime
juice, salt, and nutmeg. Add remaining ingredients; mix well.
Chill. Serve on Lettuce leaves. Refrigerate leftovers.


CHICKEN SALAD WITH BLACK BEANS

1/4 cup Fermented Chinese blk. beans
1 pound Snow peas
1/4 cup Dry sherry
1 cup Low-sodium chicken broth
2 tablespoons Finely minced garlic
2 teaspoons Finely minced fresh ginger -- =OR=-
1 tablespoon -Powdered ginger
4 Chicken breast halves -- (boned)
3 tablespoons Salad oil
2 tablespoons Dark sesame oil (optional)
1/4 bn Cilantro

SOAK THE BLACK BEANS IN WATER for 15 minutes. Drain and discard water.
Meanwhile, cook the snow peas in boiling salted water for 30 seconds.
Immediately drain and plunge into ice water to chill. Drain again, dry on a towel, cut lengthwise into thin julienne strips and set aside. In a 2-quart saucepan, combine the black beans with the sherry and cook for 1 minute over high heat. Add broth, garlic and ginger and bring almost to a boil.

Reduce heat to low, add the chicken breasts, cover and simmer 4 minutes.
Remove from heat and let the contents of the pan steep, covered, for 5
minutes. Remove the chicken breasts to a plate and return the pan to the stove. Place over medium heat and cook uncovered for 5 minutes, reducing the liquid by 1/3. Pour the mixture into a mixing bowl, let cool for 10 minutes, then transfer the mixture to a blender. Running the blender on medium, slowly add both oils.

When it's time to put dinner on the table, pour the sauce onto a platter, and place a pile of snow peas in the center of the plate. Slice the chicken diagonally across the grain into thin strips. Fan chicken breasts around the snow peas. Arrange vegetables around the chicken and sprinkle with cilantro.


CHICKEN SALAD WITH LEMON, RAISINS AND CROUTONS

-----CROUTONS-----
1 1/2 cups French bread cubes -- about 1/2-inch cubes
Olive oil spray -- or nonstick cooking
-----SALAD-----
1 pound Chicken breasts -- boneless and skinles
2 Stalks celery -- minced
1/3 cup Golden raisins
Peel of 1 lemon -- finely grated
6 Romaine leaves
6 Radicchio leaves -- (see note)
2 teaspoons Lemon juice
1 teaspoon Olive oil
-----DRESSING-----
1/2 cup Plain nonfat yogurt
1/3 cup Light mayonnaise
2 tablespoons Lemon juice
2 teaspoons Dijon-style country mustard -- or grainy mustard
2 teaspoons Honey
1 tablespoon Minced fresh rosemary leaves
1/8 teaspoon Salt -- to 1/4 ts
Freshly ground black pepper -- to taste

1. TO PREPARE THE CROUTONS: Spray a baking sheet with 3 sprays of the
olive oil spray or nonstick cooking spray. Spread the bread cubes on the sheet and spray lightly again 3 times. Place in a preheated 350-degree F oven about 20 minutes, or until golden. Remove from the oven and cool.

2. TO PREPARE THE SALAD: Place the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low.
Cook 10 minutes, or until chicken is cooked through. Remove from the
liquid and cool. Cut into small chunks or pull into shreds.

3. Combine the chicken with the celery, raisins and lemon peel.

4. TO PREPARE THE DRESSING: In a bowl, stir together the yogurt,
mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper.
Stir into the salad, cover and refrigerate until ready to serve.

5. Wash the romaine and radicchio, pat dry and wrap in paper towels.
Refrigerate.

6. When ready to serve, stir together 2 teaspoons lemon juice and 1
teaspoon olive oil. Tear the lettuce into small pieces and toss with the lemon-oil mixture. Divide between plates and top with the chicken salad. Garnish with the croutons.

Note: If radicchio is unavailable or too expensive, substitute red leaf
lettuce.


Chicken Taco Salad, Low Fat

1 pound Chicken meat -- white skinless
1/2 cup Lettuce -- torn into pieces
2 medium Tomatoes -- cut into pieces
1 can Kidney beans -- rinsed and
Drained (15 oz. size)
1 package Taco seasoning mix
1/2 cup Cheddar cheese -- non fat
Hot sauce to taste
1/2 package Tortilla chips -- *baked*
(1 GM fat per 20 chips)
Bottle Kraft fat free salad
Dressing -- Catalina

Place chicken in a bowl and cover with waxed paper.
Cook in microwave about 5 minutes. Remove and drain chicken to remove any fat. Prepare taco mix as directed, substituting chicken for beef. Place lettuce, tomatoes, and chips in a large bowl. Add drained beans, grated cheese, and salad dressing. Mix well. Serve immediately.


Chicken-Pasta Salad With Blueberries

9 Oz. Pckg Frozen French Cut Green Beans -- thawed
3 Cups Chicken Breast -- cooked & shredded
3 Cups Fusilli Pasta -- cooked w/o salt or f
1 Cup Fresh Blueberries
3/4 Cup Celery -- thinly sliced
1/4 Cup Green Onion -- thinly sliced
2 Tablespoons Fresh Oregano -- finely chopped
1/2 Cup Plain Low-Fat Yogurt -- (plus 2 Tbsp.)
1/4 Cup Mayonnaise -- (plus 1 Tbsp.)
3 Tablespoons Blueberry Vinegar
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper -- coarsely ground
Lettuce Leaves -- (optional)

Place green beans between paper towels and squeeze until barely moist.
Combine green beans and next 6 ingredients in a large bowl. Combine
yogurt and next 4 ingredients in a bowl; stir well. Pour over
chicken mixture, toss gently. Cover and chill 2 hours. Serve on a
lettuce-lined serving plate.

Yield: 6 servings


Chicken-Pasta Salad With Blueberries #2

9 Oz. Pckg Frozen French Cut Green Beans -- thawed
3 Cups Chicken Breast -- cooked & shredded
3 Cups Fusilli Pasta -- cooked w/o salt or f
1 Cup Fresh Blueberries
3/4 Cup Celery -- thinly sliced
1/4 Cup Green Onion -- thinly sliced
2 Tablespoons Fresh Oregano -- finely chopped
1/2 Cup Plain Low-Fat Yogurt -- (plus 2 Tbsp.)
1/4 Cup Mayonnaise -- (plus 1 Tbsp.)
3 Tablespoons Blueberry Vinegar
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper -- coarsely ground
Lettuce Leaves -- (optional)

Place green beans between paper towels and squeeze until barely moist.
Combine green beans and next 6 ingredients in a large bowl. Combine
yogurt and next 4 ingredients in a bowl; stir well. Pour over chicken mixture, toss gently. Cover and chill 2 hours. Serve on a lettuce-lined serving plate.

Yield: 6 servings

No comments: