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SALADS

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JERK CHICKEN SALAD

Ingredients:
1 tablespoon Garlic Oil or olive oil
1 tablespoon Jamaican Jerk Rub
1 pound chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions (white and light green parts only)
2 heads romaine lettuce
1 can (15 ounces) black beans, drained
6 slices bacon, cooked, drained and crumbled

Dressing
2 limes
1/3 cup reduced-fat mayonnaise
2 tablespoons pineapple preserves

Directions:
In Classic Batter Bowl, whisk together oil and jerk rub with Stainless Whisk. Add chicken tenders; mix well to coat and set aside. Peel pineapple and cut in half lengthwise with Santoku Knife; reserve half for another use. Cut remaining pineapple in half lengthwise and remove core. Slice crosswise into ¼-inch slices. Heat Grill Pan over medium heat 5 minutes. Add chicken; cook 3-5 minutes on each side, turning once. Remove from pan. Add pineapple to pan. Cook 1 minute on each side, turning once; remove from pan. Cut chicken into bite-size pieces using Utility Knife; set chicken and pineapple aside.

Thinly slice bell pepper and green onions on Cutting Board with Measure Cups using Santoku Knife. Arrange 12 large lettuce leaves around Simple Additions® Large Round Platter. Chop remaining lettuce; set vegetables aside. Drain and rinse beans using Strainer; set aside.

For dressing, zest one lime using Microplane® Adjustable Grater. Juice both limes into Small Batter Bowl using Citrus Press. Add lime zest, mayonnaise and pineapple preserves to batter bowl; mix well.

Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over each lettuce leaf. Drizzle dressing over salad.

Yield: 6 servings
Nutrients per serving: Calories 320, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 60 mg, Carbohydrate 24 g, Protein 24 g, Sodium 580 mg, Fiber 5 g

Cook’s Tips: If desired, 1 pound of boneless, skinless chicken breast halves, cut into strips, can be substituted for the chicken tenders. To microwave bacon, line Medium Bar Pan with sheet of Parchment Paper. Arrange bacon slices in a single layer on bar pan; cover with another sheet of Parchment Paper. Microwave on HIGH 4-6 minutes, checking after each 30-second interval and turning once with Bamboo Tongs. Remove bacon to paper towel-lined plate to drain. For a kid-friendly version of this recipe, prepare recipe as directed, omitting lettuce. Cook 1 pound rotini pasta according to package directions. Drain pasta and toss with 2 tablespoons vegetable oil. Add remaining ingredients; drizzle with dressing and toss gently.

© 2010 The Pampered Chef used under license.


STRAWBERRY SPINACH SALAD

DRESSING
1  lemon
2 tbsp (30 mL) white wine vinegar
1/3 cup (75 mL) sugar
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) poppy seeds

SALAD
 1/2 medium cucumber
1/4 small red onion
1 bag (6 oz/175 g) fresh baby spinach leaves (about 4 cups/1 L)
8 oz (250 g) fresh strawberries, hulled and quartered
1/4 cup (50 mL) sliced almonds, toasted

For dressing, zest lemon to measure 1/2 tsp (2 mL). Juice lemon to measure 2 tbsp (30 mL). Combine zest, juice, vinegar, sugar, oil and poppy seeds in small mixing bowl; whisk until well blended.

Score cucumber lengthwise; remove seeds using The Corer™. Using Simple Slicer on #2 setting, slice cucumber and onion. Cut cucumber slices in half.

Place spinach in large serving bowl. Add cucumber, onion, strawberries and dressing; toss gently. Sprinkle with almonds and serve immediately.


Yield: 10 servings of 1 cup (250 mL)

MANDARIN CHICKEN SALAD

4 boneless skinless chicken breasts, cooked for 8 minutes in RICE COOKER PLUS
1 head green leaf, romaine or iceberg lettuce
1 bag fresh spinach
1/2 red or purple onion
1 can mandarin oranges
1 pkg fried rice noodles
1/2 cup craisins

Salad dressing: (Recipe is on the # 2265 Measure, Mix& Pour )
1/3 cup rice vinegar
2 Tbsp soy sauce
1 cup oil
¼ tsp. fresh ground ginger
1 fresh garlic clove minced
2 tsp sugar

1. Cook chicken 6-8 minutes in microwave in rice cooker, check for doneness
2. Break up lettuce and arrange on platter or salad bowl
3. Sprinkle spinach leaves over top
4.Chop onion, and sprinkle over top of spinach
5. Drain oranges and arrange on top of onion
6. Sprinkle rice noodles over oranges
7. Srpinkle Craisins over rice noodles
8. Combine salad dressing ingredients together, mix well
9. Pour dressing over salad when ready to serve

Suggested tools & toys
Rice Cooker Santoku Knife Bamboo Tray
Chopper Can Strainer Can Opener
Utility Knife Measure Mix n Pour Garlic Press
Measure Spoon Bamboo Tongs Cutting Board

THAI CHICKEN STIR-FRY SALAD

Dressing
1 1-inch piece peeled fresh gingerroot
3/4 cup creamy poppy seed salad dressing
2 garlic cloves, pressed

Salad
1 medium cucumber
1 package (6 ounces) fresh baby spinach leaves
1 small red bell pepper
1 package (12 ounces) broccoli slaw mix

Chicken Mixture
1/4 cup snipped fresh basil
1 pound boneless, skinless chicken breasts
1/4 cup peanuts

1. For dressing, finely chop gingerroot using Food Chopper. In Classic Batter Bowl, combine gingerroot, salad dressing and garlic pressed with Garlic Press; whisk until well blended and set aside.

2. For salad, score cucumber lengthwise using Zester/Scorer; remove seeds using The Corer(TM). Thinly slice cucumber and bell pepper; cut cucumber slices in half. Place spinach, slaw mix, cucumber and bell pepper into Simple Additions(R) Large Bowl; refrigerate until ready to serve.

3. For chicken mixture, snip basil using Kitchen Shears and chop peanuts with Food Chopper. Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer; cut into 1/2-inch cubes. Lightly spray Skillet with oil using Kitchen Spritzer; heat over medium-high heat 1-3 minutes or until hot. Add chicken to Skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink; remove Skillet from heat. Add basil, peanuts and 1/4 cup of the dressing to Skillet; toss to coat.

4. To serve, toss salad with remaining dressing; top with chicken mixture and serve immediately.

Yield: 8 servings

Variation: Thai Chicken Stir-Fry with Rice: Omit salad ingredients. Prepare dressing as directed in Step 1. Double the chicken mixture; prepare as directed in Step 3, stir-frying chicken in two batches. Toss chicken with all of the dressing. Serve chicken mixture over hot cooked rice prepared with Rice Cooker Plus.


7/10-LAYER SALAD

1 head iceberg lettuce, shredded
½ cup celery, chopped
½ cup red bell pepper, chopped
½ cup green onions, chopped
½ cup frozen green peas, thawed and drained
1 ½ cup mayonnaise
2 Tbsp sugar
2 cups shredded cheddar cheese
1 can (3oz) bacon bits
Layer in the given order in Trifle Bowl. Spread mayonnaise to seal the edges. Sprinkle sugar over top, then layer cheese, and bacon. Cover bowl and refrigerate 24 hours before serving. DO NOT MIX UP!

LAYERED SOUTHWEST SALAD

2- 4 boneless skinless chicken breasts, cut to tender size
1 head green leaf, romaine or iceberg lettuce
1 can black beans, drained
2 tomatoes, diced
1 bunch green onions, chopped
1 avocado, diced
1 cup cheddar cheese, grated
1/3 bunch cilantro, chopped

Salad dressing:
1 cup salsa
1 cup sour cream or plain yogurt
2 cloves garlic, minced
1 lime zest & juiced

1. Cook chicken 6-8 minutes in microwave in rice cooker, check for doneness
2. Break up lettuce and arrange on platter or salad bowl
3. Chop chicken and sprinkle over salad greens
4. Layer drained beans over chicken
5. Layer diced tomatoes over beans
6. Layer chopped onions over tomatoes
7. Layer avocado over onions
8. Layer cheese over avocado
9. Layer cilantro over cheese
10. Combine salad dressing ingredients together, mix well
11. Pour dressing over salad when ready to serve


MANDARIN PASTA SALAD

Dressing
1 tsp. minced gingerroot
1 garlic clove pressed
1/3 cup rice vinegar
1/4 cup prepared orange juice
1/4 cup veg. oil
1 tsp sesame oil
1 envelope Lipton Onion Soup Mix
2 tsp sugar

Salad

8 oz. un cooked bow tie pasta
1/2 cucumber sliced and cut in half
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
1 package 6 oz. baby fresh spinach leaves
1 can 11 oz. mandarin oranges
2 cups diced cooked chicken
1/2 cup sliced almonds

Cook pasta rinse in cold water. Toss all dressing ingredients.
IN a big bowl add salad ingredients and toss with dressing when ready to serve. ENJOY!
P.S. I LOVE using our garlic infused Canola Oil , just a few drops when I cook the chicken and in the pasta when boiling.

STRAWBERRY-SPINACH SALAD
Dressing
1 lemon
2 Tbsp white wine vinegar
1/3 cup sugar
1 Tbsp vegetable oil
1 tsp. poppy seeds
Salad
1/2 medium cucumber
1/4 small red onion
1 bag fresh baby spinach (4 cups)
8 oz fresh straberries, hulled & quartered
1/4 cup sliced almonds, toasted

Directions:
1. For dressing, zest lemon to measure 1/2 tsp (2 mL). Juice lemon to measure 2 tbsp (30 mL). Combine zest, juice, vinegar, sugar, oil and poppy seeds in small mixing bowl; whisk until well blended.

2. Score cucumber lengthwise; remove seeds using The Corer(TM). Using Simple Slicer on #2 setting, slice cucumber and onion. Cut cucumber slices in half.

3. Place spinach in large serving bowl. Add cucumber, onion, strawberries and dressing; toss gently. Sprinkle with almonds and serve immediately.

Yield: 10 servings

Nutrients per serving: (1 cup/250 mL): Calories 70, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 11 g, Fiber 2 g, Protein 1 g
(C)The Pampered Chef, Ltd. 2012