Thursday, July 15, 2010

{summer salads}

Summer = Salads!! Here are a few of my favorites...

Chicken Pasta Salad

Everyone has a favorite chicken salad, and this is just one of mine. It takes a little more time to make, but definitely worth the effort.

1 1/2 lbs. chicken breasts, marinated overnight in:

1/2 c. olive oil
1/4 c. red wine vinegar
1 tsp. Dijon mustard
1 tsp. crushed garlic
1 tsp. dried basil
1/4 tsp. thyme

Grill the chicken, then cut up into 1/2 inch cubes.


20 oz. multi-colored corkscrew pasta
1 c. broccoli, cut into small pieces
1/2 c. purple onion, diced
1/2 c. green pepper, chopped
1/2 c. red pepper, chopped
1 c. celery, chopped
1/4 c. + 1 T. freshly grated Parmesan cheese
Grilled, marinated chicken


1/2 c. olive oil
4 T. lemon juice
1/2 c. mayo
2/3 c. sour cream

Combine salad ingredients, toss with dressing. Refrigerate until ready to serve.


Hawaiian Chicken Salad

Talk about refreshing!

3-4 cooked chicken, cubed
3 c. cooked rice
1 1/2 c. chopped celery
1 can pineapple tidbits, drained
1 can mandarin oranges, drained
1 c. slivered and toasted almonds
1 1/2 c. red grapes, halves

2 T. orange juice
2 T. red wine vinegar
1 tsp. salt
1 1/2 c. mayonnaise

Mix dressing together and pour over chicken. Add remaining ingredients. Mix well, and chill at least 2 hours.


Peanut Thai Noodle Salad

1/4 c. lime juice
1/4 c. soy sauce
1/4 c. honey
1/4 c. unsalted peanuts

Place in blender; blend until smooth.

2 carrots
1 c. pea pods
1 small red pepper

Cut into matchsticks.

8 oz. fusilli pasta

Cook pasta according to package directions, add vegetables to water during last 3 minutes of cooking time. Drain water from pasta and veggies, then toss with sauce. Sprinkle peanuts on top to serve.


Frog Eye Salad

I have loved this salad since I was a child, despite its name. :)

1 1/3 c. (8 oz.) Acini Pepi pasta, uncooked
1-20 oz. can pineapple chunks, drained (reserve 1/4 c. juice)
1 3/4 c. milk
1/4 c. sugar
1-3.4 oz. package instant vanilla pudding
1-8 oz. can crushed pineapple, drained
2-11 oz. cans mandarin oranges, drained
2 c. Cool Whip, thawed
3 c. mini marshmallows (optional)
1/2 c. flaked coconut

Cook pasta 11 minutes. Rinse with cold water, drain well. In a large bowl, beat reserved pineapple juice, milk, sugar, and pudding 2 minutes. Gently stir in pasta and remaining ingredients; cover and refrigerate at least 5 hours. Makes 12 servings.

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