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Grilled Chicken Salad

(Woman's Day Magazine Recipe)Grilled Chicken Salad

  • 1 lb. boneless skinless chicken breasts, grilled, broiled, or roasted, and
  • chopped
  • 2 large tomatoes, chopped
  • 1 medium zucchini, chopped
  • 1 cup frozen kernel corn, thawed
  • 1 ripe avocado, peeled, seeded, and sliced thinly
  • 1/3cup green onions, chopped
  • ½ cup Pace picante sauce (mild)
  • 2 Tbl vegetable oil
  • 2 Tbl chopped cilantro or parsley
  • 1 Tbl lemon juice
  • ½ tsp. garlic salt
  • ½ tsp. ground cumin
  • Lettuce leaves

Combine chicken and vegetables in a large bowl. Mix remaining ingredients in a small bowl. Pour over chicken and vegetables. Chill, overnight if time permits, stirring occasionally.

Stir gently and serve on lettuce leaves.

Serves Four

Optional: Add 1 cup cooked rice and 1 can black beans, doubling the dressing ingredients.

Serves 6 to 8.

Robin's Spinach Salad

Robin adapted/improved on an old recipe!


  • 8 Cups Fresh Spinach, washed.
  • 1/2 Cup Slivered Almonds
  • 10 to 12 Fresh Strawberries, quartered
  • 1 Tbl Chopped Red Onion


  • 1/2 Cup Sugar
  • 1/3 Cup Vinegar (White or Taragon, or a mixture)
  • 1 tsp Dry Mustard
  • 1 tsp Salt
  • 1 Tbl Poppy Seeds
  • 3/4 Cup Canola Oil

Toss Salad ingredients together in a large bowl.

Combine Dressing ingredients in a shaker bottle or jar. Shake vigorously until combined. (Remember what a colloidal suspension is from Science class?)

Dress Salad, toss, and let sit for about 20 minutes. Toss again before serving.

Caprese Salad

From the kitchen of Big Andy!

  • Large, meaty tomatoes
  • Fresh mozzarella or buffalo mozzarella balls
  • Olive oil
  • Balsamic vinegar
  • Fresh Basil
  • Fresh black pepper (to taste)
  • Eggplant (optional)

Slice tomatoes and mozzarella. Layer on plates (amount depends on how many you need to serve). Drizzle olive oil and balsamic vinegar over cheese and tomatoes. Top with fresh basil.

Option: slice eggplant very thin…grill…and place under tomatoes/cheese!

This rocks and I often eat it for dinner…great with a chianti.

Couscous with Golden Raisins

From the kitchen of Big Andy!

  • ¾ cup water
  • ½ tsp instant chicken bouillon granules
  • ½ cup uncooked couscous
  • ½ cup golden raisins
  • 2 T slivered almonds, toasted

Toast almonds over medium-high heat for 1 min.

Combine water and bouillon granules in a small saucepan. Bring to a boil. Add couscous; cover and remove from heat. Let stand 5 min. Fluff with a fork. Stir in raisins and almonds.

Serves 4.

Southwestern Chicken Salad

From the kitchen of Barb Schubin

  • 3 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1/4 tsp. salt and pepper
  • 1/2 tsp. each chili powder, ground cumin and salt
  • Nonstick oil cooking spray
  • 3 boneless skinless chicken breasts (about 12 oz.)
  • 1 large ripe tomato
  • 1 cup fresh or drained canned corn kernels
  • 1 can kidney beans or black beans, drained and rinsed
  • 1/2 cup chopped cilantro

Mixed salad greens

Mix first 3 ingredients together to make vinaigrette and set aside.

Mix chili powder, cumin and salt. Sprinkle on chicken breasts and then coat with cooking spray. Grill until cooked through. Cut chicken breasts into bite sized pieces. Toss chicken, tomatoes and corn with vinaigrette then add salad greens and cilantro and toss to combine.

Pesto Pasta and Chicken Salad

From the kitchen of Barb Schubin

  • 1/2 lbs. cherry tomatoes
  • 12 ounces penne pasta
  • 1/2 lb green beans trimmed and cut into 1 inch pieces
  • 2 boneless skinless chicken breasts, grilled and cut into 1 inch pieces **
  • 1/2 cup reduced-fat mayonnaise
  • 1 tablespoon prepared pesto
  • 3 tablespoons distilled white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Cut cherry tomatoes in half and place cut side down on paper towels to drain. Meanwhile, cook pasta in large pot following package directions. After cooking pasta for 5 minutes, add green beans and continue cooking until pasta is al dente and beans are crisp tender. Drain pasta and beans in colander; rinse under cool running water. Drain well. Transfer pasta and beans to large bowl. Add grilled chicken.

Stir together mayonnaise, pesto and vinegar in small bowl. Add to pasta mixture along with salt and pepper and drained tomatoes. Gently toss to combine.

**Or substitute any cooked chicken - great recipe for using up leftovers.