Singapore Chicken Salad

What is a Singapore Chicken Salad anyway??
I started with one of my favorite Asian Chicken Salads, made popular by my daughter Amber. This same sweet daughter introduced me to the wonderful world of Penzys Spices. They are fresh and have some of the most amazing seasoning blends. Actually in the near future I will do a post about some of my most used Penzys Spices.

Back to the 'Singapore Chicken Salad'. I purchased a small jar of Singapore seasoning. I knew it would be awesome because it contains some of my favorite spices--pepper, garlic, onion, coriander, cumin, ginger, fenugreek, nutmeg, cardamom etc. It worked miracles with the ever popular chicken tenders. These seasoned tenders added a wonderful flavor to a weeknight salad.
The homemade dressing makes up in just a minute from ingredients that are pantry essentials.
This salad is a little different each time I make it--depending upon what is in the fridge.
Have fun with this tasty salad!

Singapore Chicken Salad
I use Costco Chicken Tenders, 8 tenders fit well in my skillet and is enough for 2-3 servings. Thaw tenders, rinse and pat dry. Generously sprinkle chicken with Penzys Singapore Seasoning. Cook in a small amount of hot of hot oil for about 4 minutes per side or 165 degrees. Dice cooked chicken
Salad
Any mix of crisp veggies works.  I like Dole's Chopped! Asian Blend which contains green cabbage, red cabbage, broccoli slaw, carrots, kale and snap peas. There are so many fun salad blends available--it makes eating salad much easier. This hearty blend will also last a bit longer in the fridge than spring greens. Am I the only one that forgets what is in the fridge??
I might also add--
chopped romaine
Napa cabbage
diced cucumber
diced red pepper
green onions
bean sprouts
cilantro (a must)
orange sections
chopped peanuts or almonds
Won Ton Strips

Dressing
1/4 cup sesame oil
1/4 cup rice vinegar
1/4 cup sugar
1/4 cup vegetable oil
2 teaspoons salt
1/4 teaspoon pepper
Mix together--this dressing keeps for several days
Printable Recipe

 

 

Noodle Salad with Spicy Peanut Sauce

This delicious Salad comes from Epicurious. I read over 80 reviews, studied the recipe and came up with one delicious version. I think it just may become a family favorite. Great for a light meal, add cooked chicken or shrimp for a more filling dinner.
The actual Peanut Dressing was to die for--the kind you just might find yourself licking the spoon. It came together in 30 minutes. You could make the dressing the day before but I would dress the noodles just before serving. Most testers liked the salad at room temp--I thought it was delicious just lightly warmed. Looks like a meal with many options--make it yours!

Spicy Peanut Sauce
6 tablespoons peanut butter
1/4 cup chicken broth (I used a little bullion and water)
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 1/2 tablespoons sugar
1 tablespoons sesame oil
1 tablespoon fresh grated ginger root
1 teaspoon sriracha hot chili sauce
juice from 1 lime
Mix together with a whisk or an immersion blender. If it to thick either heat it for a moment or add a little more broth. I thought it was great as is.
Salad
6 to 8 ounces thin spaghetti cooked al dente, pour in a colander, drain, rinse with cold water and drain again. I used 6 ounces because I want plenty of dressing on my salad. Cook more pasta for a lighter dressed salad.
To cool pasta add:
 2-3 cups veggies. I added red and yellow peppers cut in slivers. julienned carrots, shredded cabbage, shredded Napa (I used a couple of cups of greens from a (Costco Oriental Salad--easy)
1/2 cup sliced green onion,
1/2 cup chopped cilantro
1/2 cup chopped salted peanuts
Add dressing to pasta and veggies. Top with cilantro, peanuts and green onions.
Enjoy!
Printable Recipe

Asian Chop Salad

I am happy with the variety of 'chop' salad kits at the market. I do purchase them occasionally and if fresh they can make a delicious salad. I wanted to see if I could come up with a 'better' chop salad. I think you will agree that this is one excellent salad. This salad is full of texture and flavor. The dressing is light with just a little sweetness. Combine the salad and dressing for a perfect dish.

Asian Chop Salad
1 bag coleslaw mix (14-ounce)
Chopped:
Napa Cabbage
celery
cucumber
red pepper
green onion or red onion
bean sprouts
sugar snap peas
1 tablespoons toasted sesame seeds
1/3 cup slivered almonds
Mix coleslaw and veggies in a large bowl, toss with dressing at least 30 minutes before serving. The dressing will draw some moisture out of the veggies, this really is enough dressing. Just before serving top with sesame seeds and almonds.

Dressing
2 tablespoons canola oil
2 tablespoons cider vinegar
1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
2 teaspoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon sesame oil
Combine all ingredients and shake or stir vigorously. Refrigerate until ready to use. This dressing can be made several days before serving.
Printable Recipe

You can use finely sliced cabbage and grated carrots instead of coleslaw mix.
Use whatever veggies you have. I like this salad because most of the ingredients keep well in the fridge. Cabbage, carrots, celery, onions have a long life span. This salad is excellent with just these!
Napa Cabbage keeps quite a while in the refrigerator, it adds a delicious flavor and a 'softer' crunch. Fresh bean sprouts have a short shelf life--but are delicious if you have them.
I didn't put amounts in this salad--use more of what you love!
I found this recipe in an Our Best Bites cookbook, I made a few changes to make it more to my liking.

Chopped Summer Salad

I pinned this salad ages ago--it looked so fresh and good. It's a perfect mix of a chopped salad and a pasta salad. I took it to dinner group and it was a hit. I picked our first ripe tomato today--perfect timing for this summer salad.

Chopped Summer Salad

4 cups cooked Ditalini pasta, chilled

1 cup crisp cooked and crumbled bacon

6 cups sliced romaine lettuce

2 cups thinly sliced red cabbage

2 carrots, julienne sliced

1 cucumber, seeded and diced

2 tomatoes, seeded and diced

1 bunch sliced green onions

4 ounces crumbled Gorgonzola or Feta cheese

2 cups diced cooked chicken (optional)

Sweet Italian Dressing

1/4 cup balsamic vinegar

2 cloves garlic, minced

1 teaspoon sugar

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup olive oil

Cook pasta in salted water, drain and chill. I added a few tablespoons of the dressing to the pasta as it chilled, it made it more flavorful. Mix salad ingredients in a large bowl or platter. Dress the salad just before serving--no one likes a soggy salad! For the dressing mix the vinegar and seasonings together, slowly add olive oil--I used an immersion blender to mix the dressing. A food processor or blender would also work. This dressing is amazing, it will keep 2 weeks in the refrigerator so you might want to make extra. I tasted this dressing and imagined dipping warm Rosemary Bread in it. It is yummy.

Printable recipe

Inspired by a recipe from the blog of The Girl Who Ate Everything.

Sweet Chili Chicken Salad

I get together monthly with a group of fun gals, we eat dinner and visit for an hour. We have new mothers, grandmothers, mothers of teens and toddlers. It is one fun group! This month we had assigned pot luck. I do love potluck but I don't really like all desserts or all potato salads (do people make potato salads any more)?? So an assigned potluck is the way to go.
I offered to bring a main dish salad. I perused my blog and thought about making Thai Chicken Salad or Vietnamese Summer Roll Salad or even Asian Chicken Lettuce Wraps. Then I checked out my Pinterest Boards--so many yummy salads. I decided I must try a new salad. I had it narrowed down to Sweet Chili Chicken Salad from Kevin at Closet Cooking or Crunchy Cabbage Salad with Peanut Dressing from Blissfulblog. Sweet Chili Chicken Salad won but I will try the other salad soon.
And win it did--everyone loved it! The dressing was the perfect combo of sweet and salty with a few warm undertones. The salad was crunchy and just delicious. Chopped peanuts were the final addition. It was perfect. I am so excited to share it with you.

Sweet Chili Chicken Salad
2 heads of thin sliced romaine
1/2 head of thin sliced Napa cabbage
I like to rinse these off after I have chopped them and then give them a spin in the salad spinner
1/2 bunch cilantro, chopped
I will also add a handful of torn basil when it is growing in my yard
1/2 of a English cucumber, peeled, seeded and diced
2-3 carrots peeled and sliced with a julienne peeler, this gadget deserves a place in your 'gadget' drawer
1/2 red pepper, sliced then diced in smaller pieces
4 green onions, sliced thin
3 cups fresh bean sprouts--this is key in this recipe, please don't leave them out
chopped peanuts
2 boneless chicken breasts--I poured about 1/2 cup of the dressing over the chicken breasts and let them marinate in the fridge for 3-4 hours. I then baked them at 375 for about 25 minutes (or follow your package instructions). Slightly cool chicken breasts and then shred or slice thin, season generously with salt and pepper.. You could use any kind of cooked chicken in this recipe.

Sweet Chili Dressing
1 cup sweet chili sauce
1/2 cup coconut milk
2 tablespoons fish sauce
2 tablespoon soy sauce
4 tablespoons lime juice (about 2 large limes)
2 tablespoons peanut butter
4 cloves pressed garlic
4 teaspoons grated fresh ginger
Mix all ingredients in a small saucepan. Cook over medium heat until peanut butter is melted.
Cool before serving, I used about 1/2 cup to marinade the meat the rest I put on the table and let guests dress their own salad.
This salad was delicious on day two and day three! Perfect lunch--I did not get tired of it. I want to make it again soon.
Printable Recipe

Bleu Cheese Dressing

This deliciously creamy dressing was enjoyed even by my hubby who does not like Bleu Cheese. There a no big chunks of cheese just a wonderful flavor in a creamy dressing. This is good on a simple garden salad, with hot wings, on steamed veggies or on a baked potato. It just might be your new favorite dressing--move over Ranch! And it is easy.

Bleu Cheese Dressing
6 ounces bleu cheese
1/2 cup plus 2 tablespoons buttermilk
1 clove garlic, minced
1/2 cup plus 2 tablespoons sour cream
6 tablespoons mayonnaise
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Using a fork mash together the cheese, buttermilk and garlic. It seems impossible but after a few minutes it comes together. Add the remaining ingredients and chill. Enjoy--on many things!
Printable Recipe

Not So Ordinary Potato Salad

Potato Salad is a picnic staple. I have made it for years just like my mother did. Potatoes, boiled eggs, celery, onion, mayo, mustard and a little pickle juice. It was always fine but turned out a little different each time. We never had a recipe; I do like recipes, quality control (I just might be a little controlling--when it comes to food).
So my assignment was a salad--potato. Boring. I have a macaroni salad that I love so I morphed the two salads and came up with one yummy Potato Salad-- A Not So Ordinary Potato Salad.
This is delicious--it just might become your new favorite potato salad (don't tell Grandma)!

Not So Ordinary Potato Salad
5 pound boiled potatoes, Yukon Golds are the best, but reds work too, don't overcook, cool, dice
1/2 cup roasted red pepper, chopped
1/2 cup black olives, chopped
1/2 cup sweet/spicy pickles, chopped I like Famous Dave's
1/2 cup celery, chopped
1/2 cup green onion, sliced
1/2 cup mayonnaise
1 tablespoon red wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 to 4 tablespoons of milk, cream or pickle juice--to thin dressing
Garnish with 1/2 cup chopped fresh parsleyI like to chop the veggies with my Pampered Chef Chopper--it makes quick work of the chopping. Just don't over chop!! Mix together the mayo, red wine vinegar, sugar, salt, pepper and milk and/or pickle juice to thin. Dice the cooled potatoes, add the veggies and gently stir in the sauce. Check to see if or salt and pepper is needed. Chill, top with parsley. Serve well chilled. The cold salad can sit on the serving table for about 30-45 minutes. Then get it back in the iced cooler so you can safely enjoy the leftovers--if there are any. This salad is a winner. Great for your Labor Day Picnic.
Printable Recipe

Tangy Korean Tacos

I occasionally watch Studio 5 - a local TV show. It has a cooking segment that often gets my attention. Someone demonstrated these Korean Tacos and I had to try them. It was Greg's Birthday on Sunday--perfect time to try a new food! I had some of my kids home so the timing was great.  Now, I am no stranger to Korean food. My brother spent a two year mission for our church (the Mormons) there. He often cooks Korean Feasts and invites us to share. Korean is delicious. Give it a try!

Tangy Korean Tacos

Korean Salsa
1 pint cherry tomatoes (very plentiful right now)
1 small yellow onion, chopped
1 tablespoon olive oil
2 tablespoons gochujang (Korean red pepper paste)
2 cloves garlic minced or pressed
1 teaspoon fish sauce
Turn your broiler on, with the rack in the upper third. On a foil lined baking sheet toss the tomatoes and  onions with the olive oil. Broil for 15 minutes, stirring half way thru until the onions are soft and the tomatoes have collapsed and are browned. Watch closely. You don't want to burn things and start over (how do I know?) Place the cooked onions and tomatoes in a tall sided container. Add the gochujang, garlic and fish sauce. Using an immersion blender--blend till smooth. Salt to taste.

Korean BBQ Sauce
3/4 cup orange marmalade
1/4 cup gochujang
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon fish sauce
1 clove garlic--pressed
Place all ingredients in a small sauce pan and bring to a boil, lower temperature and simmer for 5 minutes.

Korean Cabbage Slaw
3 tablespoons olive oil
3-4 tablespoons lime juice
1 teaspoon fish sauce
3-4 cups of finely shredded Napa  Cabbage
2 finely diced scallions
1 tablespoon toasted sesame seeds
1/2 cup finely diced red pepper
3/4 cup chopped cilantro
In a large bowl whisk the oil, lime juice and fish sauce Add the rest of the slaw ingredients and toss. Allow to sit at least 20 minutes or as long as 6 hours before serving.

Now what do we do with all this?? To make tacos grill chicken breasts or tenders--baste with part of the Korean BBQ Sauce. I used thawed tenders--about 12-14 on a cookie sheet. I broiled them about 4 minutes on each side basting often. I then put them on a cutting board and sliced them. Meat is ready.
Warm or grill corn tortillas, we like the little ones--look for a fresh package (they bend easily). Put some meat on your warmed tortilla, add some slaw and a decent amount of Korean Salsa. Enjoy!! And do it again and again. You might also want to add a little more of the Korean BBQ Sauce. All of the flavors work so well together. It really is one of the best meals we have had in ages!   Printable Recipe 

 FYI, you can use Rotisserie Chicken and just add the BBQ Sauce to it--I have done both. I personally prefer cooking and basting the tenders. But the Rotisserie Chicken gets dinner on the table quicker! The sauces can be made days ahead; the slaw the day of. So it really can be a quick meal.
Don't be afraid of fish sauce--it is stinky no doubt but it gives a wonderful flavor that adds to the deliciousness of this dish. The gochujang (Korean Red Pepper Paste) was purchased at a Korean market. Walmart has a Korean BBQ Sauce that may be close but it has other ingredients not found in the gochugang from the Korean Market. Read labels the Korean Market gochujang has Glutinous Rice, Hot Pepper Powder, Soy Beans, corn syrup, salt and water. That is what you are looking for! I found some on Amazon--it's pricy about triple what you would pay at the Korean Market. So look for a Korean market!

I also think this would make a great salad. Put the slaw on your plate, top with BBQ sauced chicken. Add salsa to taste--yummy!

Taco Chopped Salad

I wish I could say that my weekly menu plans were chosen from all the fun foods on my Pinterest boards. But really it is something like this: I look in the pantry, fridge and freezer and see what needs to be used. This week I had a half a bag of my favorite tortilla chips that somehow got crushed, a few olives, and 2 heads of romaine that were screaming 'use me'! I also had some shredded cheese and some freshly made Cracked Pepper Dressing. This looked like the perfect week to have Taco Salads!
Chopped Salads make a stunning presentation. And as I tell my girls--presentation is everything. Chopped Salads are great for picky eaters; they don't have to eat the tomatoes or beans or whatever they don't like.
So here is my version of:

Taco Chopped Salad:
1 pound ground beef
1 onion
1/2 cup Catalina Dressing
1/4 cup water
1 teaspoon chili powder
1 can black beans, drained and rinsed
Brown ground beef and onion, season with salt and pepper. Add dressing, water, chili powder and beans, simmer for a few minutes, adding more dressing or water to taste.
On a large platter make rows of:
shredded romaine
spinach
chopped tomatoes
shredded cheese
diced avocado
matchstick carrots
cucumber
chopped red pepper
any other veggies that sound good
tortilla chips or Frito's
ground beef and bean mixture 
Serve with Ranch or Cracked Pepper Dressing
Printable Recipe 

Pink Salad

This salad has been a family favorite for years.  It was first brought to Grandma's 80th birthday party by a dear friend, Jillian.  Since then the recipe has been passed around the extended family.  It resurfaced recently and we have enjoyed it all over again!  It was the perfect salad for my daughter to take to a gathering with some of her friends today, and there was enough for my husband and I to enjoy for lunch too!
It is one delicious salad. Perfect for any gathering.

Pink Salad 
Romaine Lettuce
Red Leaf Lettuce
Cooked Bacon--about 6 slices, diced
Mozzarella or Jack Cheese, 1/4 inch dice
Dried Cherry and Berries Mix
Sugared Almonds--1 cup sliced almonds, 1/4 cup sugar. Heat in a non-stick pan over low heat till sugar is dissolved and almonds are a light brown. Keep a close eye on this--they are easy to burn.
Diced Cooked Chicken--if you want this to be a main dish salad.
Pink Dressing
1/8 of a Red Onion (yes this is enough)
1/4 cup Red Wine Vinegar
1/2 cup Sugar
1/2 teaspoon Dried Mustard
3/4 teaspoon Salt
1/2 cup Oil
Using a immersion blender or food processor blend onion, vinegar, sugar, salt and dried mustard. Slowly add oil and blend until you have a beautiful thick, creamy, smooth pink dressing.
Mix together all salad ingredients, dress salad just before serving.
(Printable Recipe)  

Pasta Salad with a Story

My blog started out as a place to journal my favorite recipes--my kids were leaving home for missions, college and marriage. It wasn't long till they got hungry, it happens you know. So I would field  several cooking questions each week or day as needed. Now I was happy to do this, I love chatting with my kids as they turned into awesome adults. 

Along came my blog--a place to journal family favorite recipes and some new recipes along the way. I occasionally put in a few family photos because my kids and grand kids are just so darn cute.

Then I thought, as long as I'm writing why not tell a few stories along the way. Food stories, family stories etc. That's the fun thing about a blog--it's yours to do as you please.

So the Pasta Salad Story:

In 1970 a new store moved to the small town of Pleasant Grove, that of itself was big news. Story Pharmacy moved to Main Street just a few doors south of Rexall Drug (it had been the only drug store in Pleasant Grove for about 100 years).

Story Pharmacy was run by the pharmacist Mr. Story. Mrs. Story ran the soda fountain I loved the soda fountain, they made a mean 'wild hourse' drink. But my favorite item on the menu was the pasta salad. It was served to go in a small plastic cup, it came with a slice of buttered toast cut in triangles. I really don't know why one would serve toast with pasta salad--but they did.

One must understand that the only kind of pasta served at my house (remember there are 5 brothers) was drenched in red sauce and had plenty of meat balls along side. So to be able to buy a cup of delicious pasta salad full of crunchy veggies, small shrimp, certainly from a can and a light sauce was delightful. As soon as I could drive in 1971 I often visited Story Pharmacy, just for their pasta salad. That is one great memory.

So when Candise made a pasta salad for a family party, I ate some in a cup and was taken right back to Story's sitting on the orange upholstered stools wishing I had a triangle of toast!

 So please enjoy Pasta Salad with a Story--served with a toast triangle if desired.

16 ounces small pasta, small shells, ditalini

1/2 cup roasted red pepper,chopped

1/2 cup black olives, chopped

1/2 cup chopped sweet/spicy pickles I used Famous Dave's

1/2 cup chopped green onion--whites and greens

1/2 cup chopped celery

1/2 cup mayonnaise

1 tablespoon red wine vinegar

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

1/4 cup milk to thin dressing

pickle juice to thin and add flavor
Garnish with 1/2 cup chopped parsley

Cook pasta in boiling salted water till done--don't overcook. Rinse in cold water till pasta is cool. Add the chopped veggies. Make the sauce by mixing the mayo, vinegar, sugar, salt and pepper. Thin to pourable consistency by adding milk and pickle juice. Pour dressing over salad and stir. If more dressing is needed just take a couple of tablespoons of mayo and thin down with pickle juice. Stir all ingredients together. Chill.

Before serving add small cooked shrimp and diced tomatoes. This makes a big salad--plenty to share.

The Pampered Chef Chopper is made for salads like this. Sometime I like a fine dice--this salad isn't that time. Chop things, no need to clean the chopper between. The chopper makes this salad a quick meal. Quick is good.

This recipe was inspired by Pioneer Woman

Jill's Asian Chicken Salad

I've mention before that I have daughters that can cook. I've made Amber's Asian Salad many times it's always delicious. Jill put her own spin on another Asian Salad, it just might remind you of Aplebee's Asian Chicken Salad.  It has a creamy dressing  and plenty of crunchy additions. We purchased some Panko Breaded Chicken Tenders from Costco. These surprised me and were delicious. So this recipe is mostly just suggestions. It is different every time we make it. Just depends what's in the fridge that day. The creamy dressing and crispy wontons really make it. It is a perfect headed into spring salad.

 Jill's Asian Chicken Salad

Chopped romaine

Diced red peppers

Chopped celery
Sliced cucumber

Broccoli Slaw or Cole slaw mix

Mandarin oranges

Cooked sliced chicken--grilled or breaded

Sliced almonds

Crispy wontons, purchased or homemade

Creamy Asian Dressing

2 tablespoons honey

1/4 cup mayonnaise

1/8 teaspoon sesame oil

1 1/2 tablespoons rice vinegar

1 teaspoon Dijon mustard

Mix well and drizzle over salad
Inspired by Mommy, I'm Hungry

Cracked Pepper Salad Dressing

Cracked Pepper Dressing has been a family favorite for years. The recipe came from a Taste of Home Magazine, seems like many of our favorite recipes come from this source. This dressing reminds me of a Ranch Dressing with a lot more flavor. I usually have the ingredients in the fridge to make it and it keeps for a week or so.
Cracked Pepper Dressing is delicious on a Garden Salad or Baked Potatoes. Make it and you may never make a 'packet' dressing again.

Cracked Pepper Salad Dressing

2 cups mayonnaise

¼ cup water

¼ cup milk

¼ cup buttermilk

3 Tablespoons grated fresh Parmesan cheese

1 Tablespoon coarsely ground pepper

2 finely chopped green onions

1 Tablespoon lemon juice

1 clove garlic, pressed

Salt

In small bowl, whisk all ingredients until blended. Cover and chill for at least 1 hour. May be stored in the refrigerator for up to 2 weeks.

Southwestern Cobb Salad with Chili Lime Dressing

I like my salad from the bottom of the bowl--that's where all the good stuff is! That could be one reason I love a good Cobb Salad. The lettuce is not the star of the show. This Southwestern Cobb salad had rows of tomato, red pepper, purple onion, grilled chicken, bacon, black beans and avocado. A few crispy tortilla strips and a yummy Chili Lime Dressing turned this salad into a 5 star meal. This salad was inspired by a recipe in a Taste of Home Southwestern Cooking Magazine.

Southwestern Cobb Salad
2 heads of romaine, (tough ribs removed) sliced
1 can black beans, drained and rinsed
1 chopped tomato
1 diced red pepper
1 1/2 cups diced grilled chicken
1 avocado, diced
1/2 small red onion, diced
5 slices bacon, cooked and crumbled
Arrange ingredients on a large platter, in rows, I like the diagonal look. Top with crisp tortilla strips. Serve with
Chili-Lime Dressing
1  small can whole green chiles, drained and chopped
2/3 cup sour cream, low fat
2/3 cup mayo
1/4 cup chopped cilantro leaves
2 tablespoons fresh lime juice
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon hot pepper sauce, our new favorite is Cholula--they sell larger bottles at Costco!
Mix ingredients in a food processor or an immersion blender until blended. Cover and chill.

About Cobb Salads. They look like a lot of work--and they are! But this salad was made over a few days. I made the dressing and let it chill for a couple of days. The chicken was left over from yesterdays dinner. I cooked a large pan of bacon in the oven for BLTs earlier this week. Most veggies can be chopped early in the day or the night before. When it is time to eat dice the tomato and avocado and  assemble the prepared ingredients.
If you want to really speed preparations use--
--a rotisserie chicken or precooked chicken tenders
--precooked bacon or bacon bits
--packaged romaine
--bottled salad dressing, Litehouse has some fun flavors
--some produce departments have diced onion, celery, peppers etc.
--these options save time but often cost more money (funny how that works)
Another yummy Cobb salad includes shrimp, celery, cucumber, lettuce, tomatoes, shredded cheese, boiled eggs and Thousand Island Dressing.
How about a Greek inspired Cobb salad with feta cheese, artichoke hearts, kalamata olives, red onion, romaine, English cucumber, grilled chicken. So many possibilities.
Make a Cobb salad today--your way!

This post is linked to TidyMom
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Amber's Asian Chicken Salad

This salad has been on 'to make' list for several months. I don't know why it has taken me so long to make it, because it is delicious. Amber got the recipe several years ago from a dear friend. This simple salad can be dressed up for a yummy luncheon or or served as a side with dinner.
I topped our salad with some rotisserie chicken for a complete meal. I had the leftovers for lunch the next day. I forgot to add the chicken, still yummy. This recipe came from my sweet daughter Amber over at Sassy Chronicles

Here is Amber's Asian Salad--Cindy Style

About 5 oz baby greens (it's super easy to buy a package of these at your grocery store, no washing, drying, etc.), I used romaine hearts, I buy a package at Costco and challenge myself to use all six heads! I cut the tough middle out, give the greens a rinse and spin them dry in my salad spinner--I love my spinner.
1 or 2 grilled chicken breasts (sometimes I just bake them in the oven if it's too cold to go out to the grill)
I used  chunks of  rotisserie chicken
1 can mandarin oranges, drained
Crispy fried noodles (like LaChoy) tip... if you don't think you'll be eating the entire salad in one sitting, serve these noodles on the side, they'll go soggy if you keep them in the fridge!
3 chopped green onions
chopped, toasted almonds (1/2 cup) I made sugared almonds--yummy!
chopped cilantro (1/2 cup maybe) Don't be tempted to omit this, it really adds fun flavor
chopped celery (1-2 ribs)
I added red pepper, because I love red pepper
carrots, I used my Pampered Chef Julieene peeler--fun tool
Dressing
1/4 cup rice vinegar
1/4 cup dark sesame oil
1/4 cup regular white sugar
2 tsp. salt
1/4 tsp black pepper
1/4 cup canola oil
Whisk all ingredients together and serve with the salad. Simple, straight forward, tangy, sweet... Delicious!

Greek Salad--update

We spent Mothers Day in Chicago with my sweet daughter Amber and her family. We haven't seen them for almost a year so baby Henry was walking, Harrison is madly riding a two-wheeler (no training wheels for this big boy) and Maya is getting ready for kindergarten! We had a wonderful visit full of walks, talks, stories, parks and of course food.

Amber is an amazing cook, it was like dining at a fine restaurant each meal. One evening Amber quickly made a delicious Greek Salad, it was so fresh tasting I had to recreate it for dinner tonight. Greek Salads are full of strong flavors, I like the Kalamata olives, artichoke hearts and Feta cheese in small pieces. The Greek Dressing turned out to be a winner, so I wrote it down! My parsley plant is going crazy, I love to find recipes that use this tasty herb. This salad is delicious--it will be on the menu often this summer! Enjoy..

Greek Salad
Romaine lettuce, torn
English cucumber, sliced
Red pepper, sliced
Kalamata olives, sliced
Marinated Artichoke hearts, drained and diced
Grilled chicken breast
Feta cheese crumbles
Grape tomatoes

Toasted Pine nuts
Croutons, I bought a baguette intending to make croutons, but it was fresh and tasted delicious 'dipped' in the Greek dressing!

Greek Salad Dressing
¼ cup red wine vinegar
Juice from ½ lemon
1 clove garlic, pressed
2 tablespoons fresh parsley, chopped
½ teaspoon sugar
Pinch dried oregano
Salt and Pepper to taste
½ cup olive oil

I made this salad again and tried a creamy dressing, toasted pine nuts and Rotisserie chicken chunks. Another hit! It was delish.

Creamy Greek Dressing

3/4 cup mayo

1 Tablespoon red wine vinegar

1Tablespoon lemon juice

1 Tablespoon vegetable oil

1 Tablespoon water

1 teaspoon Worcestershire sauce

1 teaspoon sugar

1/2 teaspoon oregano

Whisk together.

I came home to a big box on my doorstep--full of Fiesta ware! What a wonderful Mothers Day, my kids are the best! I am a lucky Mother.