Grilled Chicken Caesar Salad

Ingredients:

• 2 boneless, skinless, chicken breasts
• Mrs. Dash lemon pepper seasoning
• 1 head of Romaine lettuce, cut up
• ¼ cup of Caesar salad dressing
• ¼ cup of Parmesan cheese

Preparation:
Sprinkle the lemon pepper seasoning over the chicken breasts.
Grill on the indoor grill until done, about 5-8 minutes.
Toss the lettuce, dressing, and cheese.
Slice the chicken breasts into pieces.
Place on top of the salad.


Photo/Devlyn on Flickr
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Taco Salad

Ingredients:

• 1 pound ground turkey
• 1 packet taco seasoning mix
• 1 can refried pinto beans
• 2 fresh tomatoes, chopped
• 3 green onions, chopped
• 1 head of iceberg leaf lettuce, chopped
• 1 cup of grated Cheddar cheese
• Baked tortilla chips
• 1 cup of salsa
• Cooking spray

Preparation:
Cut 4 corn tortillas into strips or triangles.
Spray a thin baking sheet with cooking spray.
Lay the tortillas on the sheet, and lightly spray them with cooking spray.
Sprinkle lightly with salt.
Bake in a 400 degree oven for 10-12 minutes, until crispy.
Brown the turkey with the taco seasoning mix.
Place lettuce in bowls.
Top the lettuce with the meat, beans, cheese, tomatoes, and onions in that order.
Garnish with the baked tortilla chips and salsa.

Photo/Suzanne Pitner, Baked Tortilla Chips
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Curried Tuna Salad

This recipe is a summer favorite around our house.

Ingredients:

• 3 cans (6 ounce) albacore tuna, packed in water, drained
• 1 can (15 ounce) apricots in juice, cut into pieces
• 1 pint of strawberries , sliced
• 2 stalks of celery, chopped
• ¼ cup mayonnaise
• ½ cup Greek yogurt
• ½ teaspoon curry powder
• 2 tablespoons lemon juice
• 1 head of red leaf lettuce
• 1 bunch of grapes, red or green
• 1 loaf of crusty French bread

Preparation:
Place the grapes in the freezer for 20 minutes.
In a large bowl, combine the first eight ingredients.
Place the tuna salad over a bed of lettuce.
Serve with the grapes on the side and some crusty French bread.


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Beef Fajita Salad with Chimichurri Sauce

This salad is perfect on a hot day.

Ingredients:
4 cups of Romaine lettuce, chopped
1 mango, peeled and sliced
1 avocado, sliced
4 radishes, sliced thinly
½ pound of flank steak, grilled and cut into strips (You can purchase fajita meat already cooked.)
Dinner rolls
2 cups of parsley, chopped fine
1/2 onion, chopped fine
3 cloves of garlic, crushed
2-4 tablespoons of olive oil

Preparation:
Lay the Romaine lettuce in a salad bowl.
Lay the radishes, mango, and avocado on top.
Lay the steak on top of the salad.
Make the chimichurri sauce by mixing the parsley, onion, garlic, and the oil. The sauce should be about the consistency of pesto sauce.
Pour ½ of the sauce over the steak slices.
Serve with dinner rolls and the additional chimichurri sauce.



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Rosemary Dijon Chicken Breast with Grilled Tuscan Bread Salad

This salad is becoming more popular and is appearing in many different recipes. Here is my version. The Rosemary Dijon Chicken is one of our family favorites, and the taste complements the salad perfectly.

Ingredients:

• 2 boneless, skinless chicken breasts
• ½ cup of chicken stock
• ¼ cup of Dijon style mustard
• 2 tablespoons of fresh rosemary, chopped
• 1 loaf of ciabatta or French bread, cut into thick slices
• ½ cup olive oil
• 1 clove of garlic crushed, or 1 teaspoon crushed garlic
• ¼ cup of balsamic vinegar
• 1 pint of cherry tomatoes
• 6 green onions, chopped
• 1 bunch of basil, (about 12 leaves), chopped
• 8 ounces of Mozzarella, cut into bite size pieces
• 4 cups of chopped romaine lettuce

Preparation:
Salad instructions:
Heat up the indoor grill.
Mix the olive oil, balsamic vinegar, and garlic in a dressing cruet.
Pour ½ the oil mixture in a bowl to use for grilling the bread. Save the rest for the salad.
Brush the bread slices with the oil mixture and grill until well browned.
Place on a cutting board and let them cool.
Cut the bread into bite sized pieces.
Toss the bread in the remaining dressing and let it soak while you cook the chicken breasts.
Toss the bread, tomato, onions, basil, and Mozzarella together and serve over a bed of romaine.

Chicken instructions:
Cut the chicken breasts in half.
Place them between two pieces of cling wrap and pound until very thin.
Heat ¼ cup of chicken stock in a frying pan and cook the chicken in it until it browns.
Remove the chicken to a plate and cover with foil to keep warm.
Add the rosemary and Dijon mustard and the remaining ¼ cup of chicken stock to the pan.
Heat until warm. This is a sauce. If you want it thinner, add more chicken stock one tablespoon at a time.
Pour the Dijon sauce over the prepared chicken breasts and serve with the Grilled Tuscan Bread Salad.


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Golden Beet and Warm Chicken Salad

This main dish salad uses golden beets, which have a smooth flavor and beautiful color. The color doesn’t run the way it does with red beets, making it a good choice for salads. Make one large salad, or make four salads on individual plates.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 teaspoons Mrs. Dash lemon pepper salt free seasoning
• 4 golden beets, scrubbed and peeled
• ½ head of iceberg lettuce, chopped
• ¼ cup of chopped cilantro
• ½ cup of fresh baby spinach
• ¼ cup of chopped walnuts
• 2 red or yellow tomatoes, sliced (Golden tomatoes look wonderful in this salad.)
• ¼ cup Balsamic vinaigrette

Preparation:
Cook the beets in the microwave 1-2 minutes per beet, depending on their size. They should be fork tender.
While the beets are cooking, sprinkle the chicken breasts with lemon pepper seasoning and cook on the indoor grill until well done.
Slice the chicken breasts into small pieces.
Cut the golden beets into bite sized chunks.
Place the beets, lettuce, cilantro, and spinach in a bowl and toss with the vinaigrette.
Top the vegetables with the chicken, tomatoes, and chopped walnuts.
Serve while the beets and chicken are still warm.
Enjoy this with a light Pinot Grigio wine.


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Short Ribs with Cool Pasta Cucumber Salad

Cook the ribs in the slow cooker to keep the kitchen cool and to make your life easier. The pasta salad takes about 25 minutes to make. If you do it in the morning, it will be well chilled by the time the ribs are done.

Ingredients:

• 1 pound of short ribs or country style pork ribs
• 1 bottle of barbecue sauce
• 1 package of wheel shaped pasta or penne pasta
• 2 cups of shredded cabbage for coleslaw
• 1 yellow onion chopped fine
• 1 cucumber, seeded and chopped fine
• ¾ cup of mayonnaise
• 2 tablespoons of Dijon style mustard
• ¼ cup of sugar
• ¼ cup of white vinegar
• 1 cup of cherry tomatoes

Preparation:
Cook the short ribs in the slow cooker until well done, about 4 hours on high or 6 hours on low.
Drain off any fat.
Brush the ribs with barbecue sauce and return to the slow cooker. Keep warm while you make the Cool Pasta Cucumber Salad.
Cook the pasta according to package directions.
Drain and rinse with cold water until it is cool.


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Asian Chicken Cabbage Salad with Fresh Pineapple

This is another one of those dinners that can be made any day that it’s too hot to cook. The salad is filling and the pineapple makes a refreshing dessert. It’s also a perfect dish for a take along to a pot luck or picnic party.

Ingredients:
¼ cup sugar
1 cup canola oil (or vegetable oil that you prefer)
6 tablespoons of rice wine vinegar (white vinegar works well, too)
2 teaspoons of salt
1 teaspoon of pepper
2 boneless, skinless chicken breasts (or 1 pound grilled chicken strips)
1 head of green cabbage, shredded
4 tablespoons sesame seeds
¼ cup slivered almonds
4 green onions, chopped
1 package of ramen noodles, broken into small pieces (do not use the seasoning packet)
1 pineapple, cut into slices

Preparation:
Cook the chicken on the indoor grill and cut into bite sized pieces.
Mix the first four ingredients in a bowl and set aside. This is the dressing.
Mix the chicken with the cabbage, sesame seeds, almonds, green onions, and ramen.
Toss the salad with the dressing.
Serve chilled with the pineapple slices on the side.


For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Photo/Suzanne Pitner

Spinach Salad Nicoise with Crunchy French Bread

This is the perfect meal to have on a day that is too hot to cook. This recipe makes four salads. I like to keep a few hard boiled eggs on hand in the refrigerator, so there are always some chilled and ready for a recipe like this. If you get to the grocery store at the right time, you can get the French bread hot out of the oven.

Ingredients:
4 new potatoes, scrubbed and quartered
4 cups of baby spinach
1 cup of cherry tomatoes
1 small package of whole green beans, steamed in the microwave and cooled
1 small can sliced black olives, drained
2 cans (5 ounces each) albacore tuna, drained
4 hard boiled eggs, sliced
Italian vinaigrette
1 loaf of French bread or a baguette

Preparation:
Prepare the hard boiled eggs ahead of time so they will be cool.
Cook the potatoes in the microwave in a covered dish for 3-5 minutes or until tender. Allow to cool.
Cook the green beans in the microwave and steam them for 2-3 minutes. Allow to cool.
Divide the spinach equally between four plates.
Place the green beans, potatoes, tomatoes, olives, sliced eggs, and tuna on the bed of spinach.
Serve with Italian vinaigrette and a loaf of French bread.


For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Photo/Suzanne Pitner

Buffalo Chicken Salad with Bleu Cheese Dressing

For a quick salad supper that even kids will love, try adding buffalo wings from the frozen food section as a topping. If you're serving children, use Ranch style dressing instead of the Bleu Cheese.

Ingredients
Frozen prepared buffalo chicken strips
½ head of iceberg lettuce, chopped
1 heart of romaine lettuce, chopped
2 cups of baby spinach, chopped
½ cup of parsley, chopped
2 plum tomatoes, chopped
¼ cup of shredded carrots
½ cup of chopped celery
(Optional) 4 ounces bleu cheese
Bleu cheese or Ranch style dressing

Preparation
Cook the buffalo chicken strips in the microwave according to package directions.
Toss the salad vegetables together in a serving bowl.
Top with the buffalo chicken strips and a sprinkling of bleu cheese.
Serve with the dressing on the side for dipping.

Do you love salad for dinner? Then try some of these recipes.
Asian Citrus Salad with Grilled Chicken
Chicken Salad with Craisins and Walnuts
Chicken Waldorf Salad based on the Waldorf-Astoria recipe
Broccoli Tortellini Salad

Lemon and Balsamic Chicken over Couscous with a Greek Chop Salad

In this recipe, the lemon and balsamic vinegar tenderize the chicken for a dish that literally falls off the bone.

Ingredients

• 1 chicken, cut up
• 2 tablespoons of balsamic vinegar
• Juice of 1 lemon, and the lemon zest
• 1 tablespoon sugar
• 1 teaspoon of salt
• Freshly grated pepper
• Couscous (prepare enough for 4 servings)
• 1 heart of romaine, chopped
• ½ head of iceberg, chopped
• 3 plum tomatoes, chopped
• 1 small can of sliced black olives
• 1 cucumber, seeded and cut into small pieces
• 1/4 cup chopped parsley
• 4 ounces of goat cheese or feta cheese
• 4 tablespoons Italian dressing

Preparation
Mix together the lemon juice and balsamic vinegar in a plastic bowl or zip top bag.
Place the chicken in the marinade and let it sit for 15 minutes.
Make the chopped salad by tossing all the ingredients together and place in the refrigerator.
Heat the oven to 375 degrees.
Place the chicken in a foil lined pan.
Mix together the sugar and lemon zest and sprinkle over the chicken.
Sprinkle the salt over the top and grate some black pepper over all.
Bake for 35-40 minutes, until the thickest pieces of chicken are done.
Cook the couscous according to package directions.
Serve the chicken over a bed of couscous with the salad on the side.

Balsamic Grilled Chicken with Mandarin and Goat Cheese Salad

Ingredients:
4 boneless, skinless chicken breasts
4 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon rosemary
4 cups spring salad mix
1 can mandarin oranges, drained
4 ounces of goat cheese or feta cheese, cubed or crumbled
1 cup of grapes, sliced in halves

Preparation:
Drain the mandarin oranges and reserve the juice.
Stir together the balsamic vinegar, olive oil, and rosemary in a bowl with 4 tablespoons of the mandarin orange juice to make a dressing.
Toss together all the salad ingredients except the cheese.
Toss 2 tablespoons of the dressing on the salad.
Place the salad in individual bowls and sprinkle the goat cheese on top.
Put the remaining dressing in a bowl and let the chicken sit in it for 5 minutes while the indoor grill heats up.
Grill the chicken breasts until done, about 3-5 minutes.
Slice and serve on top of the salad, or serve them whole on the side.

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Honey Mustard Grilled Chicken Salad

Ingredients:
½ pound of boneless, skinless chicken breast tenderloins
2 tablespoons of Dijon style mustard
1 tablespoon of honey
¼ teaspoon of white pepper
2 cups of iceberg lettuce, chopped
2 cups of baby spinach
1 tomato, cut into slices
Crusty bread sticks

Preparation:
Mix together the mustard and honey. If the honey is too thick, warm it in the microwave for a few seconds.
Coat the chicken in the honey mustard sauce and grill on the indoor grill until done.
Mix together the lettuce, spinach, and tomato.
Top with the grilled chicken pieces.
Sprinkle with the pepper and serve with the bread sticks.

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Warm Potato and Spinach Salad with Lamb Chops and Lemony Mint Yogurt

This salad celebrates spring alongside the lamb chops.

Ingredients:

• 6 small red potatoes, washed and scrubbed
• 2 teaspoons olive oil
• 4 cups of baby spinach
• ¼ cup chopped walnuts
• 2 tablespoons aged balsamic vinegar
• 4 lamb chops
• ½ cup Greek yogurt
• 4 mint leaves
• Zest of ½ lemon

Preparation:
Place the lemon zest and mint leave in a small food chopper and pulse.
Add the yogurt and whip until blended. Place in the refrigerator until ready to serve.
Cut the potatoes into bite sized pieces.
Microwave the potatoes with 2 tablespoons of water for 3 minutes.
Heat the olive oil in a skillet.
Remove the potatoes from the microwave and saute in the oil until tender and brown.
Toss the potatoes with the spinach, walnuts, and balsamic vinegar.
Preheat an indoor grill.
Sprinkle the lamb chops with sea salt and pepper and grill until well done.
Serve the lamb chops with a dollop of lemony mint yogurt and the salad.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Roasted Salmon and Dill Yogurt with Radicchio and Asparagus Salad

Ingredients:

• 1 pound of salmon steaks
• 1 lemon, sliced
• ½ teaspoon dill
• ½ cup of yogurt
• 1 tablespoon olive oil
• 2 romaine hearts, chopped
• 1 head of radicchio, chopped
• ½ pound of fresh asparagus, cut into 1 inch pieces
• ½ cup Parmesan cheese
• ½ teaspoon lemon pepper

Preparation:
Preheat the oven to 425 degrees.
Lay the salmon steaks on a baking sheet and place slices of lemon on top.
Bake in the oven for 10-15 minutes, or until the salmon flakes easily with a fork.
Heat the olive oil in a pan.
Cook the romaine, radicchio, and asparagus in the oil for 5 minutes, tossing frequently.
Sprinkle with the lemon pepper and Parmesan cheese and toss into the vegetable salad.
Stir together the yogurt and dill.
Serve the salmon with a dollop of yogurt and dill on top and the salad on the side.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Tuna, Barley, and Black Bean Salad

This dish can be made ahead of time and allowed to sit in the refrigerator until dinner. Serve it on a bed of Romaine lettuce with extra dressing on the side.

Ingredients:

• 1 cup of quick cooking pearl barley
• ½ cup Asian style salad dressing
• 2 cans water packed tuna
• 1 can black beans, rinsed and drained
• 1 bell pepper, chopped into small pieces
• 1 green onion, chopped fine
• 1 head of Romaine lettuce, chopped

Preparation:
Cook the barley according to package directions.
Toss with the tuna, black beans, bell pepper, and onion with ¼ cup of salad dressing
Serve over a bed of lettuce with additional dressing on the side.

You can change the flavor of this salad by choosing an Italian dressing, or a raspberry vinaigrette.

Wine pairing:
This salad pairs perfectly with Daniel Gehrs Oak Free Chardonnay or Barefoot Chardonnay.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Mushroom Grilled Pork Chops with Sweet Melon Salad

This is another meal that can be ready in about 30 minutes. This recipe is enough for four people. To increase it to a recipe for six, simply add another yam, 2 more pork chops, and 2 more cups of melon salad. Yes, there is a pork chop underneath those wonderful looking mushrooms.

Ingredients:
4 green onions, chopped
8 ounces of mushrooms
1 tablespoon real butter
1 tablespoon olive oil
4 sirloin pork chops, thin cut
½ teaspoon oregano
Salt and black pepper
2 sweet potatoes
1 head of broccoli, cut up into florets
4 cups of watermelon and honeydew, cut into chunks or round balls
1 sprig of fresh mint
1 cup of vanilla yogurt

Preparation:
Cook the onions and mushrooms in the butter and oil, being careful to not allow the mushrooms to touch so they brown on all sides. Cover the pan to keep them warm.
Cut the melon into chunks or round balls and place in the freezer for 15 minutes.
Wash and scrub the sweet potatoes.
Cut them into small pieces and place them in a microwave safe bowl.
Microwave on high 4 minutes or until they are tender. Cover with foil to keep warm.
While the sweet potatoes cook, preheat the indoor grill.
Place the broccoli florets in a bowl with ¼ cup water.
Microwave on high 4 minutes until they are crisp tender.
While the vegetables cook, sprinkle salt, pepper, and oregano on the pork chops.
Cook on a hot grill for 3 minutes or until the juice runs clear.
Take the melon balls out of the freezer.
Chop the sprig of mint and stir it into the melon balls.
Place one cup of melon salad into 4 dessert cups.
Top with ¼ cup of vanilla yogurt and garnish with another mint leaf.

Wine pairing:
Pair this pork dinner with the Daniel Gehrs 2008 Oak Free Chardonnay reviewed in this article.

Photo/Suzanne Pitner

More great recipes are at my Sacramento Easy Meals Examiner website.

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Chicken Pineapple Kabobs with Iceberg Spinach Salad

This recipe makes enough for four skewers. If you are serving more than four people, add rice to the menu and place the cooked chicken and vegetables in a bowl over the rice.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into chunks
• 1 can pineapple chunks, with juice
• 1 tablespoon rice wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 red onion, cut into quarters
• 1 nectarine or peach, cut into chunks
• 1 bell pepper, cut into large pieces
• ½ head of iceberg lettuce
• 1 cup of baby spinach leaves
• ¼ cup sunflower seeds
• ¼ cup of edamame

Preparation:
Place the cut up chicken in a zipper top plastic bag with the pineapple juice, vinegar, and soy sauce.
Marinate the chicken overnight or at least 4 hours in the refrigerator.
Place the chicken, pineapple, peach or nectarine, onion, and bell pepper on a skewer, alternating pieces.
Use the olive oil to coat a baking pan.
Place the skewers in the pan and bake at 400 degrees for 20 to 25 minutes.
Alternatively, they can be cooked on an outdoor grill.
Toss the lettuce, spinach together.
Top the salad with the sunflower seeds and edamame.
Serve with a light salad dressing.


Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Asian Citrus Salad with Grilled Chicken Breast

Citrus Salad Dressing ingredients
2 tablespoons orange juice
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon white vinegar
1 teaspoon sesame seeds

Salad Ingredients
1 small bag of spring mix salad greens
1 tangelo, peeled and each segment cut into halves or smaller pieces
1 avocado, diced
3 slices of bacon, cooked crisp and crumbled

Preparation:
Mix the citrus salad dressing ingredients in a salad dressing mixer.
Place the salad greens in a bowl.
Toss with the tangelo, avocado, and bacon.
Toss with the dressing.
Squeeze some tangelo juice and salt and pepper on the chicken breast.
Grill on the indoor grill until the juice runs clear, about 4 minutes.
Slice the chicken and place it on top of the salad for a warm dish.
Alternatively, serve the grilled chicken breast on the side.
If you're really in a hurry, use a bottled salad dressing, such as Kraft Light Asian Toasted Sesame Dresssing.
Pair this meal with a Pinot Grigio white wine.


Photo/MellowFood on Flickr
 
More great recipes are at my Sacramento Easy Meals Examiner website.

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Broccoli and Bacon Quiche with a California Salad

This is my original recipe. I adapted it to be made in about half the time in a George Foreman Evolve grill. It's so quick, it's faster than ordering a pizza and it's healthier, too! Here's the Evolve Grill Broccoli and Bacon Quiche recipe.

Broccoli and Bacon Quiche ingredients

• 1 refrigerated, rolled pie crust
• 6 bacon slices, cooked and cut up or crumbled
• 2 cups of chopped broccoli florets
• 1 yellow onion, chopped
• ¾ teaspoon salt
• ¼ teaspoon nutmeg
• 6 eggs
• ¾ cup of half and half

How to make the quiche

1. Mix the eggs and half and half with a whisk.
2. Add the salt and nutmeg.
3. Stir in the cooked bacon, the broccoli, and the onion.
4. Place the pie shell in a quiche or tart pan.
5. Pour the egg mixture into the quiche or tart pan.
6. Bake at 375 degrees for 20 minutes.
7. Lower heat to 325 degrees and bake for 25 minutes longer.
8. The quiche is done when a toothpick inserted in the center comes out clean.

Salad ingredients

• Spring salad mix
• ½ cup of walnuts, chopped
• ½ cup of craisins or raisins
• ½ a navel orange, peeled and sliced
• Raspberry vinaigrette
• Optional: Crumbled bleu cheese or feta cheese as a garnish

Salad preparation

1. Toss all the ingredients together with a dash of vinaigrette.
2. Top with bleu or feta cheese if desired.

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Photo/Monkeycat on Flickr