Rainbow Thai Chicken Salad

Rainbow Thai Chicken Salad

Ingredients:

Thai Chicken Salad

• 3 cups shredded cooked chicken
• 2 cups shredded purple cabbage
• 1 cup shredded green cabbage
• 1 avocado, diced
• 1 mango, peeled, pitted and diced
• 1 (large) carrot, julienned or shredded
• 1 red pepper, cored and julienned (or diced)
• 1 cup roughly chopped fresh cilantro leaves
• 1/2 cup chopped green onions
• 1/4 cup chopped cashews or peanuts

Peanut Dressing

• 1/2 cup natural peanut butter
• 2-3 tablespoons hot water
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce (if you are gluten-free, use GF soy sauce or tamari)
• 2 tablespoons honey
• 1/4 teaspoon sesame oil
• juice of 1 lime
• pinch of red pepper flakes

See full instructions on: www.gimmesomeoven.com

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Blueberry Chicken Chopped Salad

Blueberry Chicken Chopped Salad

Salad

• 2 boneless, skinless chicken breasts
• Salt and pepper
• 1 tablespoon olive oil
• 1 head Romaine lettuce, finely chopped
• 1 pint (2 cups) fresh blueberries
• 1 cup roughly-chopped toasted pecans
• 2/3 cup diced red onion
• 1/2 cup blue cheese (or any soft cheese)
• Dijon vinaigrette (see below)

Dijon Vinaigrette

• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• Pinch of salt and black pepper

 See full instructions on: www.blueberrycouncil.org

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Israeli Couscous Salad

Israeli Couscous Salad

Ingredients:

• 1 cup of Israeli couscous
• 1 cup of water
• ½ veggie bouillon cube - roughly chopped up
• ¼ red bell pepper - finely diced
• ½ cucumber - peeled and seeded - finely diced
• 1 cup of cherry tomatoes - sliced in half
• 2 tbs red onion - minced
• 1 handful of parsley - minced
• 10 olives - roughly chopped
• 2 oz of feta - diced
• 3 tbs olive oil plus 1 tsp olive oil
• 1 tbs red wine vinegar
• 1 tsp honey - a small squeeze
• 8 twists of black pepper from a pepper mill
• A pinch of salt

See full instructions on: greenvalleykitchen.com

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Chopped Salad with Roasted Chickpeas

Chopped Salad with Roasted Chickpeas

Ingredients:

Salad

• 1 15 oz can of chickpeas
• 1 5 oz bag of baby kale - roughly chopped
• 1 cup of cherry tomatoes - sliced in half
• 1 yellow pepper - seeds removed - diced into a medium size dice
• ½ large cucumber - peeled and seeded - diced into a medium size dice
• 2 oz of feta - diced
• 10 kalamata olives - roughly chopped
• 1 tbs red onion - minced
• 1 tbs olive oil
• 2 garlic cloves
• 8 twists of black pepper
• A pinch of salt

Dressing

• ¼ cup of buttermilk
• 2 tbs mayonaise
• 1 clove of garlic - mashed to a paste
• 1 tbs chives - finely minced
• 1 tbs parsley - finely minced
• 1 tbs white wine vinegar
• 5 twists of black pepper
• a pinch of salt

See full instructions on: greenvalleykitchen.com

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Caprese Pasta Salad

Caprese Pasta Salad

Ingredients

• 2 cups dried Orecchiette Pasta, cooked as directed on the package
• 1 pint Grape Tomatoes, quartered
• 1 container Fresh Mozzarella Pearls {or 1 ball fresh mozzarella, cubed small}
• 1 cup Fresh Basil, sliced into ribbons
• Kosher Salt and Black Pepper

FOR THE BALSAMIC VINAIGRETTE:

• 2 Cloves of Fresh Garlic, squeezed through a garlic press
• 1/3 cup Balsamic Vinegar
• 3 tablespoons Olive Oil

See full instructions on : eatagreatdeal.com 

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