BBQ Chicken Salad

We're hanging on to summer and grilling season as long as possible!  This salad is a winner. Our family loved it!  The kids prefer to eat each topping in little piles on their plate, rather than it being stacked in a salad with dressing.  Isn't it funny how so many kids don't like their food to touch?  I think I was the same as a kid too.  

Catch the recipe over on Or So She Says where are sharing the recipe details and printable.  Enjoy!

Cilantro Lime Ranch Dressing

I love cilantro. And I love ranch. So this dressing is definitely a marriage made in heaven for me! I think it's just as good as the real deal(at cafe rio/costa vida) and you'll end up with a whole bottle of it to use on everything!  

We use it like regular ranch--as a dressing and and dip for just about everything! We love it on an ordinary green salad, Taco Salad, and obviously on Sweet Pork Salads, too.  Drizzled lightly over nachos makes them heavenly, too!

Cilantro Lime Ranch Dressing

Printable Version
Ingredients:

---

1 packet (3 tablespoons) Hidden Valley Ranch Dressing Mix

3/4 cup milk

1/4 cup your favorite salsa verde*

1/2 -1 bunch cilantro, depending on how cilantro-y you want it

1/2 jalapeno (with or without seeds & membranes depending on how hot you want it--I usually leave the seeds out)

Juice and zest from half of a lime

3/4 cup light or olive oil mayo (if you use regular mayo you will need to use a little more mayo (or a little less milk) because it makes the dressing thicken differently.)  

1 clove garlic, coarsely chopped

Directions:

---

Combine all ingredients in blender.  Blend until smooth.  Refrigerate at least 2 hours.  If necessary, add more milk and thin to desired consistency.  

Notes:

---

*I like both the Herdez and La Victoria brands--just make sure the first ingredient is tomatillos

I like this recipe because I don't have to worry about having fresh tomatillos on hand, I can just use the salsa verde to get the same flavor.

Recipe Source:

---

I probably looked at 20 different copycat recipes and tried 5 or so until I tweaked it and came up with this one that I really love. Not really sure which recipe influenced it the most, probably the one I got from my old neighbor, Debbie Huffaker.  

Sweet Pork

I've tried several different recipes for cafe rio/costa vida style sweet pork. Some of them were super involved, but I loved how simple and delicious this one was so I wanted to share it with you.  I'm a huge fan of a low work to taste ratios and this one fits the bill perfectly.  If I can remember to put the pork in the coke to marinade the night before, it makes it extra easy.  (I have skipped the marinading step before when I was in a hurry and the pork still turned out delicious.)  It wasn't quite as tender, but it was still easy to shred and tasted great on our salads!

Sweet pork salads seem to be one of the few things we eat at large family get-togethers. Everyone seems to like them and since there are several components, it's easy to make assignments and have everyone pitch in.  The recipe is easily doubled (or more) to feed a large crowd.  We love this meat on salads, in burritos, enchiladas, tacos, and even on nachos.  There is no wrong way to eat it!

 - Leesh

Shredded Sweet Pork

Printable Version

Ingredients:

---

1 can coke, for marinating

Garlic salt

Freshly ground black pepper

2 lbs boneless pork (I have used boneless spare ribs and a loin roast both with great results)

⅓ cup brown sugar + more to taste if needed

2 cups salsa, blended until smooth

Directions:

---

Generously season pork with garlic salt and freshly ground black pepper.  Place in ziploc bag with coke and remove as much air as possible.  Refrigerate 4+ hours.  

After marinating time, dump pork and marinade into a lightly greased slow cooker.  Cook on low for 6-8 hours.  Shred pork and drain liquid, reserving ½ cup liquid.  Add shredded pork back to slow cooker and add salsa and brown sugar.  Cook on low until heated through.  Add reserved cooking liquid until desired juiciness is achieved.  Taste and add more brown sugar if you like it sweeter.

Grilled Chicken Pasta Salad {with Creamy Balsamic Parmesan Dressing}

Last week I shared a favorite salad dressing with you all.  And this week I'm sharing one of my favorite pasta salads that I like it on.  My mom made something really similar growing up.  Her  pasta salad was always my favorite. My 5 siblings and I would snarf this stuff.  I have always made it since I've been married too and my husband and kids now love it too.  But we are kind of big on meat for dinner, and while I could serve this pasta as a side with grilled chicken or hot dogs or whatever else, I've simplified it a bit and thrown the grilled chicken right in the salad.  

Last summer I discovered this dressing, and I've adapted it over the last year to be how I like it. The white vinegar in the original dressing was a little too strong for me, and since I'm head-over-heels for balsamic vinegar I've changed that - the dressing whips up super creamy and yummy. The fresh Parmesan and balsamic vinegar give it the perfect flavor to jazz up this pasta salad just the way I like it.  

I hope you can whip up a batch to enjoy for dinner this week. The leftovers keep for 1-2 days too, so sometimes I eat it for lunch the next day or maybe even for dinner again the night or two after.  I always love a night off from cooking.  

Grilled Chicken Pasta Salad

Printable Version {Click Here}

Ingredients:

---

1 pound tri-color rotini (I prefer Barilla brand)

4-8 ounces feta cheese crumbled

1 small package cherry or grape tomatoes, halved

1-2 cucumbers, peeled, quartered and diced

1 can olives, sliced in half

1 pound grilled chicken (see my method below)

Olive oil and salt and pepper for grilling the meat

1 recipe Creamy Balsamic Parmesan Dressing

Directions:

---

Cook pasta according to package directions, rinse with cold water when it’s finished cooking and let the noodles cool.

Pound 1 chicken breast (about 1 pound) until it’s an even thickness (or cut the chicken breast in half if you’d prefer to not pound it).  Brush with olive oil and sprinkle with salt and pepper on both sides. Heat grill over high heat for 5 minutes - once it’s hot place the chicken on and cover, let it sear for 1-2 minutes on high, flip and let the other side sear for 1-2 minutes. Flip chicken and grill for 4-6 minutes per side until it’s done (check with meat thermometer, should reach 165 degrees F). Place on cutting board and cut it into bite size pieces once it’s cool enough to handle.

In a large mixing bowl add feta, tomatoes, cucumbers, olives, and cooked pasta.  Once chicken is cut, add it to the pasta mixture and top with the dressing (you can use a bottle of Italian dressing too if you prefer) and toss to coat. Let it sit in the fridge for 2-3 hours til chilled and serve cold.  

Leftovers keep for 1-2 days.

Recipe Source:

---

adapted from my mom’s classic pasta salad recipe, I added grilled chicken and use this particular dressing.

Creamy Balsamic Parmesan Dressing

We are in full-swing summer time mode here. How about you? I love July in New Mexico becasue we seem to get a bit of a break from that cruel summer heat with some cooler temperatures from the daily monsoons.  I love it!  A few nights ago it was 71 degrees after dinner and we enjoyed a lovely walk around the neighborhood.  

In the summer, I totally love salad for dinner.  We have it at least once a week and then I usually make enough that my husband and I can have it for lunch a few days too.  We love green salad with grilled chicken, avocado, fruit and cheese topped with this Creamy Balsamic Parmesan dressing (that I'm sharing today) or this yummy Honey Poppyseed Vinaigrette.   

This balsamic dressing is super versatile, we love it on green salad, pasta salad and we even love to marinate our chicken in it before we grill it.  The flavor is rich and delicioius and compliments just about anything you want dressing on.  In fact, you might see me wiping the dressing remnants with my finger or bread or anything so I don't' leave any trace behind. That's how much I love it. I hope you will too! 

Stay cool!
-Lu
 

Creamy Balsamic Parmesan Dressing

Printable Version {Click Here}

Ingredients:

---

2 tablespoons red wine vinegar

2 tablespoons balsamic vinegar

¼ cup fresh lemon juice

2 teaspoon sugar

1 teaspoon dry mustard

½ teaspoon salt

½ teaspoon garlic salt

½ red pepper flakes

¼ teaspoon fresh ground black pepper

½ teaspoon granulated garlic

1 cup canola oil

⅓ cup Parmesan cheese, fresh grated

¾ teaspoon Italian seasoning

Directions:

---

You can make this with a regular blender or an immersion blender and 2 cup measuring cup.

In a blender or 2 cup measuring cup combine the vinegars, lemon juice, sugar, mustard powder, salt, garlic salt, pepper, garlic powder and red pepper flakes.  Blend in blender to combine. While blender is running slowly add the oil in a steady stream. Once that’s added you can turn of the blender and add the Parmesan cheese, pulse to blend and combine the cheese into the dressing.  Then stir in the Italian seasoning.  If you want to blend that you can, but I like my seasonings not blended.

Put in dressing container and chill in the refrigerator until ready to serve. This dressing is delicious on green salad, pasta salad or used as a marinade for chicken.

Recipe Source:

---

adapted from our best bites

Aloha Chicken Salad

It's still technically spring, but it feels like summertime.  During the summer, I love finding meals I can make without turning on the oven. We have A/C so I still do use the oven when I want/need to, but I love an easy meal I can whip up without heating up the house. Is anyone else with me on that?  

This chicken salad is just that.  I even made the soft wrap bread and guess what, no oven for that either (recipe for the soft wrap bread here).  Double win!  You can also serve this just plain, in a pita pocket or on a buttery croissant roll.

My mother-in-law made a recipe book for me (I've mentioned before) before my husband and I got married with lots of favorite recipes from their family. I've come to love so many of them and 8 years later, still haven't tried them all.  This recipe was one from here book, it was one that my sister-in-law shared with the family.  It's super yummy and there is no wonder why it keeps getting shared.  

I hope you'll have time to enjoy it this summer! 

-Lu

Aloha Chicken Salad

Printable Version {Click Here}

Ingredients:

---

For the Salad:

¼ cup canola oil

3 tablespoons lemon juice

1 tablespoon soy sauce

1 clove garlic or ¼ teaspoon granulated garlic

¼ teaspoon salt

¼ teaspoon black pepper

2 chicken breasts

4 cups fresh pineapple, diced

¾ cup celery, chopped

½ cup shredded coconut (sweetened or unsweetened)

¾ cup pecans, toasted

2 green onions, chopped (white and green parts)

1 small can mandarin oranges, drained (juice reserved)

Dressing:

½ cup mayonnaise

1 teaspoon chicken base or 1 chicken bullion cube

¼ teaspoon nutmeg

2 tablespoons mandarin orange juice

Directions:

---

Combine oil, lemon juice, soy sauce, garlic, salt and pepper in a bag or shallow container, add chicken and turn to coat - let marinate for 4-12 hours.  Grill on BBQ until chicken is cooked through.  Dice the chicken and add it to a large mixing bowl. If you prefer not to grill the chicken, just shred 3 cups of chicken.

Add chopped pineapple, celery, coconut, green onion (reserving the oranges to toss last) to the mixing bowl with the chicken.

In a separate small bowl, combine the mayo, chicken base/bouillon (stir til smooth - no lumps), add in nutmeg and orange juice.  Pour dressing over the salad and toss to coat.  Then gently fold in the mandarin oranges, they are more delicate so you add them last so they don't break up too much.

Serve as is or in soft wrap bread or pita bread.

Enjoy!

Notes:

---

If you don't want to use grilled chicken you can sub in shredded chicken.  If you use shredded chicken you can skip the first 6 ingredients which are part of the marinade.

Also, I like my salads not overly dressed, so if you love dressing you might want to double or 1 ½ the dressing recipe.

Recipe Source:

---

Originally posted on Dessert Now, Dinner Later. This recipe was adapted from a recipe given to me by my sister-in-law, Jayna M., who got it from a friend.

Honey Poppyseed Vinaigrette Dressing {And my current favorite lunch}

 

I feel kind of bad not sharing this dressing recipe with you sooner. We've been enjoying it for the last 7 years.  I need to share my staples more I guess. I hope you'll forgive me!

On Saturday my sweet husband grilled a few pounds of chicken for us so we could have more yummy salads for lunch. I'm really trying to stop eating quesadillas with my cheese loving children every day for lunch - and after day one of having this salad, I think I could do this for life! 

I don't always make the same salad - but this one was some fresh greens, grilled chicken, my favorite fruits (blueberries, strawberries, and pears), some tangy feta, and some buttery smooth avocado topped with this lightly sweet dressing is like heaven. A few other things I love on a salad are grated carrots, toasted almonds or pecans (candied if you prefer), bleu cheese, cucumbers, sweet corn, black beans, cilantro. You can really change it up. I feel like this salad dressing is versatile enough that you can use it on most any kind of green salad. 

Enjoy!  

Xo, 

Lu

Honey Poppyseed Vinaigrette Dressing

Printable Version {Click Here}

Ingredients:

---

¾ cup olive oil

⅓ cup honey

⅓ cup red wine vinegar (or half red wine half balsamic you can use apple cider too)

1 teaspoon dry mustard

½ teaspoon salt

½ teaspoon onion powder

1 tablespoon poppy seeds

Directions:

---

Blend or shake all the ingredients in a blender or pint jar.  Just don’t blend the poppyseeds.  Shake those in. Store in the fridge. If it solidifies from the olive oil let it sit at room temperature for 30-60 minutes to let it melt.  Mine doesn’t always solidify.  

Recipe Source:

---

from my mother-in-law, Maureen G. 

A few other salads you might like:

 Swiss Bacon Salad | Creamy Lemon-Stawberry Dressing | Merry Berry Salad | Cran-Orange Salad

Merry Berry Salad

Isn't this salad pretty?  I love how pretty it is!

This is one of my favorite salads and it's perfect for the Holidays. My mom has been making this salad for several years now. If I remember right she first made it to take the their annual Christmas party that they do with their college friends.  I love that they still keep in touch!  I think it's so awesome. But since this salad made it's first debut in the family, it's been coming back again and again.  

It really could be made year round, but it seems seasonal with the dressing that is loaded with fresh cranberries. Isn't the color wonderful? It's not only beautiful, but super delicious.  

It comes together rather fast.  You can buy a pre-bagged salad mix or wash and prepare your own.  We enjoy it with Romain and red/green lettuce.  The apples (or strawberries or blueberries) really add some pretty color to the salad, and so do the dried cranberries.  I'm a fool for fruity salads! The dressing is easy to whip up. It calls for fresh cranberries and some thawed apple juice concentrate. We've found that buying it in the handy Langer's brand bottles makes it easy to use a small amount at a time and save (it comes in a clear plastic bottle with screw on lid). 

I hope you will enjoy this salad this holiday season!

Merry Christmas!

  

Merry Berry Salad

Printable Version {Click Here}

Ingredients:

---

1 head of romaine or green leaf lettuce, washed, and chopped

1 honeycrisp or other sweet apple, diced into bite size pieces

1 green apple, diced into bite size pieces

½ - ¾  cup Parmesan cheese, grated

½ cup dried cranberries

½ cup sliced or slivered almonds, toasted

(you can also use other berries, like strawberries and blueberries if you don’t want apples)

Dressing:

½ cup fresh cranberries

¼ cup white sugar

¼ cup apple cider or red wine vinegar

2 tablespoons thawed apple juice concentrate

½ teaspoon salt

½ teaspoon ground mustard

¼ teaspoon onion powder

½ cup canola oil

Directions:

---

In a small skillet heat over medium heat and add almonds. Toast by stirring them constantly until slightly browned, 3-5 minutes. Set aside to cool before placing on the salad.

Wash and spin salad and place in a large serving bowl.  Top with grated parmesan cheese, as much as desired (½ - ¾ cup about).  Next you’ll arrange the other salad toppings in rings around the bowl. Chop apples  (toss in a small amount of lemon juice if you won’t be serving soon, to prevent browning) and arrange in a ring around the outside or the bowl (see picture in post), then arrange the cranberries around the bowl just inside the apples. Next place the almonds in the center.  Wrap with saran wrap and place in the fridge if not ready to eat right away.

With an immersion blender or regular stand blender. Add all the dressing ingredients except the oil and blend til smooth, slowly add the canola oil in a small drizzle to the mixture and blend til smooth and creamy looking.  Refrigerate until ready to serve.  Toss salad with dressing before serving.  

Recipe Source:

---

Slightly adapted from Diana K., who got it from allrecipes.com