Grilled Chilli Lime Chicken Fajita Salad

INGREDIENTS

Marinade/Dressing:

• 3 tablespoons olive oil
• 100ml (just over ⅓ cup) freshly squeezed lime juice
• 2 tablespoons fresh chopped cilantro/coriander
• 2 cloves garlic, crushed
• 1 teaspoon brown sugar
• ¾ teaspoon red chilli flakes (adjust to your preference of spice)
• ½ teaspoon ground Cumin
• 1 teaspoon salt

Salad:

• 4 chicken thigh fillets, skin removed (no bone)
• ½ yellow capsicum/bell pepper, deseeded and sliced
• ½ red capsicum/bell pepper, deseeded and sliced
• ½ an onion, sliced
• 5 cups cos lettuce leaves, washed and dried
• 2 avocados, sliced
• Extra coriander leaves to garnish
• Sour cream (optional) to serve

INSTRUCTIONS

1. Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill/fry capsicum/pepper and onion strips until cooked to your liking.
4. Slice chicken into strips and prepare salad with leaves, avocado slices, capsicum/pepper and onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra coriander leaves and sour cream.

Chicken Salad (Amanda Price)

4 cups chicken breast (cooked & cubed)

1/2 cup chopped celery
1 cup halved seedless red grapes or 1/2 cup craisins
1 pkg slivered almonds or chopped pecans
2 Tbl red onion, finely diced
3/4 cup mayonnaise
1/4 cup sour cream
1 tsp salt
1/4 tsp pepper
1/4 tsp ground cinnamon

Directions
In a large bowl combine chicken, celery, grapes, almonds and onion
In a small bowl stir together mayonnaise, sour cream, salt, pepper and cinnamon
Add mayonnaise mixture to chicken mixture and fold together
Refrigerate for at least an hour
Serve as desired

Tortellini Salad

Salad

8 slices bacon, cooked and crumbled
20 oz cheese tortellini
3 heads of fresh broccoli, cut into florets
1 cup sliced almonds (or favorite nuts)
2 cup red grapes, halved

Dressing
1/2 cup mayonnaise
1/2 cup white sugar
2 tsp. cider vinegar
1 small onion, finely chopped

Directions
Cook bacon, crumble, and set aside
Cook frozen tortellini per package instructions
In a small bowl whisk together mayonnaise, sugar, vinegar, and onion for dressing
In a large bowl combine broccoli, tortellini, bacon, grapes, and nuts
Pour dressing over salad and toss
Refrigerate at least one hour

Salad with Lemon Poppy Seed Dressing

Salad:
1/4 c. sliced natural almonds, toasted
8 oz (1 1/2 c.) strawberries
1/2 med. cucumber
1/4 small red onion
1 package (6 oz) baby spinach

Dressing:
1 lemon (2 Tbsp. lemon juice)
2 Tbsp. white vinegar
1/3 c. sugar
1 Tbsp. vegetable oil
1 tsp. poppy seeds

*For dressing, zest lemon to measure 1/2 tsp zest. Juice lemon to 2 Tbsp. Combine zest, juice, vinegar, sugar, oil & poppy seeds. Cover. Refrigerate.
*Preheat oven to 350 degrees. Spread almonds in single layer over bottom of pan. Bake 10-12 min. Cool almonds.
*Cut strawberries into quarters. Score cucumber lengthwise, remove the seeds. Slice cucumber. Slice onions into thin wedges.
*Place spinach in serving bowl; add strawberries, cucumber, onion. Use dressing. Sprinkle with almonds.

Chicken Waldorf Salad

1/2 c. walnuts, chopped
2 c. cubed, cooked chicken
1 c. mayonnaise
2 ribs celery, diced
1 apple, cored, diced
1/2 c. raisins

*Microwave walnuts for 1-2 min. until toasted & fragrant.
*In large bowl combine chicken, mayonnaise, celery, apple, raisins, walnuts, 1/4 tsp. salt & 1/4 tsp pepper.
*Serve over mixed salad greens or put into a sandwich or pita pocket.

Waldorf Salad

2-3 apples, diced
2 ribs of celery, diced
1/2 c. nuts (walnuts or pecans), chopped
1/2 c. raisins
1-2 c. whipped cream (or fresh real cream - whip then add 1-2 tsp powdered sugar)

*Mix and enjoy.

Classic Potato Salad

6 - 8 potatoes
6 eggs
1 c. chopped celery
1 c. mayonnaise
3 dill pickles, diced
4 Tbsp. pickle juice
3 Tbsp. mustard
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1 c. sliced black olives

*Boil potatoes in enough water to cover, until just tender enough to pierce with a fork, about 20-25 min; drain. When cool enough to handle, peel and dice. Hard boil the eggs; cool; peel and dice.
*Combine potatoes, eggs, celery, mayonnaise, dill pickles, pickles juice, mustard, salt, pepper, garlic salt and olives. Refrigerate.

Debbie's Potato Salad

8-10 potatoes
1 small onion
6 eggs
salt & pepper
1 1/2 - 2 c. Miracle Whip or salad dressing
2 Tbsp mustard
2 Tbsp vinegar
milk (to thin)
paprika
1/2 tsp. celery salt (optional)

*Boil potatoes whole with skin on for 25 min. Boil eggs for 10 min. Cool, peel and chop potatoes and eggs. Mix Miracle Whip (or salad dressing) with mustard and vinegar. Add a little milk to liked thickness. Add celery salt. Mix together with potatoes and eggs. Save 2 eggs to be chopped and placed around the top. Sprinkle lightly with paprika.

7-Layer Salad

1 head lettuce, chopped
6 hard-boiled eggs
1 (10 oz) pkg. frozen peas
1 lb. bacon, cut small and fried
Cheddar cheese, shredded
Thick Ranch dressing

*Put 1/2 of lettuce on bottom. Sprinkle salt, pepper, and sugar. Layer in this order: eggs, peas, 1/2 lettuce, bacon, and cheese. Top with dressing and cool in refrigerator.