Southwestern Chicken Salad Melts

One of my resolutions this year was to take lunch to work as often as possible. This is something that's been an ongoing struggle for me, even though it shouldn't be. I already pack two lunches every evening for the boys -- what's one more? It's just always seemed simpler to buy something somewhere, and of course it is; but it's not healthier or more cost effective. So far this year I've done really well with this goal, largely thanks to meals like this one.

Taking a plain old lunchmeat sandwich gets boring after awhile, so it's nice to have a chicken salad like this in my back pocket. It can be served warm for dinner one night in melt form, and eaten cold in a wrap for lunch the next day. It's equally delicious both ways. I love chicken salad in pretty much any form, but this recipe really takes chicken salad to the next level with its Southwestern spin. It's insanely creamy, slightly spicy, and incredibly flavorful. It's a new go-to for dinners and lunches alike!

Southwestern Chicken Salad Melts

adapted from How Sweet It Is

1 1/2 pounds boneless skinless chicken breast halves, cooked and shredded

Olive oil

Half of a red onion, chopped

Half of a green bell pepper, chopped

Salt and pepper to taste

1 roasted red pepper, chopped

1/3 cup black beans

1/3 cup frozen corn, thawed

3/4 cup mayonnaise

1/2 cup sour cream

1/4 teaspoon cumin

1/2 teaspoon chili powder

2 tablespoons finely chopped cilantro

1 cup freshly-shredded sharp cheddar cheese

Crisply-cooked bacon strips

Toasted bread

1. Heat the olive oil in a skillet over medium heat. Add onion and bell peppers, season with salt and pepper, and cook until onion is softened. Remove from heat and cool.

2. Mix together roasted red pepper, black beans, corn, mayonnaise and sour cream. Add cooled onion and peppers and cumin, chili powder, and cilantro. Stir in the chicken. Taste for seasoning and adjust as needed.

3. Add some of the chicken salad to a slice of toasted bread. Sprinkle with cheese and cook under the broiler until the cheese is melted. Top with bacon strips and another slice of toasted bread.

Grilled Chicken Caesar Flatbreads

Last month, I hosted my cooking club at our house for Greek food. The main course (which I was responsible for making, as the hostess) was grilled chicken gyros, so I bought a bunch of flatbreads at the bakery to serve them in. But I misjudged how much my friends eat, I guess, because after they left, I realized that I had a lot leftover. I knew I had to use them for something, and this is what I came up with.

This dinner is one of the simplest, most delicious meals we've eaten lately. The chicken is marinated in Caesar dressing, then grilled, and placed on grilled flatbreads along with a pile of Caesar salad. It's so incredibly easy, and so incredibly tasty. The chicken is succulent and flavorful because of the Caesar marinade, and grilling the flatbreads gives them great texture and a nice smoky flavor. It's a perfect summer meal, since it adds no heat to the kitchen. Mark my words, I'll be making these a lot this summer!

Grilled Chicken Caesar Flatbreads

3 boneless skinless chicken breasts

1 cup Caesar dressing, plus more for the salad

Juice of 1 lemon

1 tablespoon Worcestershire sauce

Chopped romaine lettuce

Parmesan cheese

6 flatbreads

1. Combine 1 cup dressing, lemon juice, and Worcestershire in a plastic container or a large resealable plastic bag. Add chicken; seal container and marinate at least 2 hours, up to overnight.

2. Heat grill to medium-high heat and grill chicken until cooked through. For the last couple minutes of cooking, add flatbreads and grill each side until marked and slightly crispy. Let chicken rest, then slice on an angle.

3. Combine romaine lettuce, Caesar dressing, and Parmesan cheese. Add some of the salad mixture to each flatbread. Top with sliced chicken. Serve immediately.

Greek Quinoa Salad

Earlier this week, glasses of wine in hand, my best friend and I watched The Bachelorette, just like we do every week (don't judge). In part of the episode, the bachelorette took two bachelors with her on a date. When they got their meals, both of the guys remarked on the “quinn-o-ah” on their plates. They talked about how much they liked “quinn-o-ah” and how healthy it was. They were, of course, talking about quinoa.

Maybe it was the wine, but I couldn’t stop giggling over their mispronunciation – even though I didn’t really know how to pronounce the word correctly myself until relatively recently, and to this day, when I say “quinoa” in my head, I still pronounce it exactly the way they did. I think it was the fact that both of these guys thought they were pretty awesome, so it was kind of fun to laugh at their mispronunciation when they were so obviously trying to impress a girl.

Regardless of how you pronounce it, quinoa is pretty amazing. In this recipe, it gets a Greek twist with the addition of spinach, chickpeas, feta, cucumbers, and lots of other yummy, healthy ingredients. It’s a feast for the eyes and for the body; it’s just as pretty to look at as it is healthy and delicious to eat, and I happily took this to work for lunch for more than a week. Even Andrew and Will loved this!

(P.S. Add kalamata olives if you’ve got ‘em. Joe hates them, so I left them out, but I missed them!)

Greek Quinoa Salad

adapted from Sweet Peas and Pumpkins

2 cups cooked quinoa

1/2 cup fresh baby spinach leaves, rolled into a chiffonade and thinly sliced

1 cucumber, diced

1 small red onion, diced

1 red bell pepper, diced

1 pint cherry tomatoes, halved

1 can chickpeas, drained

1/2 cup crumbled feta cheese

Juice of one lemon

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil

1 clove garlic, minced

1/4 teaspoon dried oregano

Salt and pepper to taste

1. In a large bowl, combine the quinoa, spinach, cucumber, red onion, bell pepper, tomatoes, chickpeas, and feta. Toss to combine.

2. In a small bowl, combine the lemon juice, vinegar, olive oil, garlic, oregano, and salt and pepper. Stir until combined.

3. Pour the dressing over the quinoa. Stir well to fully coat the quinoa and vegetables.

Honey Mustard Cashew Chicken Salad Wraps

I came across this recipe after I noticed half a jar of cashews in my pantry that needed to be used up. I thought cashew chicken sounded pretty fantastic, but I didn't have a go-to recipe, so I did a search on Allrecipes. This was the first recipe that popped up. I was thinking along the Chinese-sweet-sauce version of cashew chicken, but when I saw this one I was intrigued.

This type of meal is perfect for this time of year. It uses leftover chicken, and the wraps are served cold, so you don't have to worry about heating up your kitchen with the oven. Oh, and also? These wraps are delicious. The tangy sweetness of the honey mustard pairs perfectly with the nutty cashews, and the cashews and celery give this chicken salad a great crunch. These are a quick, easy, and yummy lunch or dinner.

Honey Mustard Cashew Chicken Salad Wraps

adapted from Allrecipes

1/2 cup mayonnaise

6 tablespoons honey mustard

1 tablespoon red wine vinegar

1/2 teaspoon salt

Dash pepper

3 cups cubed cooked chicken

2 celery ribs, thinly sliced

1/2 cup chopped cashews

1/4 cup chopped red onion

4 (6 inch) whole wheat tortillas, warmed

4 slices provolone cheese

1. In a large bowl, combine the mayonnaise, mustard, vinegar, salt and pepper. Stir in the chicken, celery, cashews and onion.

2. Place a slice of cheese in the center of each tortilla. Spoon about 1 cup of the chicken mixture down the center of each tortilla. Roll up.

Salsa Ranch Chicken Taco Salads

Everyone seems to love salsa chicken, and everyone seems to have their own version of it. My favorite version is basic, simple and delicious: a jar of salsa, a cup of chicken stock, and spices. When I made the chicken for these salads, I added a packet of ranch dressing mix, which was a stroke of genius on my part, I must say. I piled the cooked chicken on top of taco salads loaded with tons of toppings and drizzled the entire thing with even more ranch dressing. These salads were so delicious, and made for such an effortless weeknight dinner.

(Sorry my posts have been short the past couple of days. I’ve been beyond busy!)

Salsa Ranch Chicken Taco Salads

For the chicken:

1 1/2 pounds boneless skinless chicken breasts

1 16-ounce jar salsa

1 cup chicken stock

2 teaspoons chili powder

1 teaspoon cumin

1 packet ranch dressing mix

For the salads:

1 head iceberg lettuce, chopped

1 packet of Mexican rice, cooked according to package directions

1 can black beans, rinsed and drained

1 can corn, rinsed and drained

Shredded cheddar cheese

Corn chips

Salsa

Ranch dressing

1. Place the chicken in a Crock pot. Add salsa, chicken stock, chili powder, cumin, and ranch dressing mix; stir to combine and evenly coat the chicken. Cover and cook on High for 4 hours or Low for 8 hours. When ready to eat, remove chicken and shred with two forks.

2. To assemble the salads, arrange lettuce on a plate. Top with rice, beans, corn, chicken, cheese, and corn chips. Add more salsa and drizzle with ranch dressing.

Chicken Caesar Salad Sandwiches

I just looked through the list of recipes I haven’t posted yet, and 90% of them involve chicken. I hope you guys like chicken! I think I’ve mentioned this before, but it’s the protein of choice at Casa de Cassie, so I always stock up when it’s on sale and cook with it at least three times a week. Usually more than that.

This particular recipe takes all the flavors of chicken Caesar salad and puts them on a sandwich. As soon as I saw it, I knew I was going to love it. Back in my less-adventurous days of eating, I’d order a chicken Caesar salad at every single restaurant, every single time we ate out. To this day, chicken Caesar salad still holds a special place in my heart. Okay, I’m done waxing poetic about a salad now. :)

In this simple, mouth-wateringly delicious sandwich, chicken cutlets are breaded and pan-fried, then topped with provolone cheese, bacon, and romaine lettuce tossed with parmesan cheese and Caesar dressing. The sandwiches are served on buttered grilled buns that call to mind the crouton portion of the traditional salad. Joe loved this sandwich and declared it the best chicken sandwich I’ve ever made. I’m taking that high praise and running with it!

Chicken Caesar Salad Sandwiches
heavily adapted from Stephanie Cooks

2 boneless skinless chicken breasts, pounded thin
1 egg
1/2 cup Italian breadcrumbs
1/4 teaspoon salt
4 slices bacon
2 rolls
2 tablespoons butter, softened
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
2 tablespoons parmesan cheese
1 cup romaine lettuce
Caesar dressing
2 slices provolone cheese

1. Beat the egg in a small bowl. Combine breadcrumbs and salt. Dip each chicken breast in the egg, and then in the breadcrumb mixture. Heat a thin layer of oil in a large skillet (enough to coat the bottom) over medium-high heat. Cook chicken until crispy and cooked through, about 3 to 5 minutes per side (depending on thickness).

2. While the chicken is cooking, cook the bacon until crisp. Drain on paper towels and set aside.

3. In a small bowl, combine the butter, garlic powder, and Italian seasoning. Spread generously on each roll half. Broil buttered-side up or cook in a skillet buttered-side down until the rolls are browned.

4. Toss together the romaine lettuce, the parmesan cheese, and Caesar salad dressing to taste.

5. Place a piece of cooked chicken on the bottom half of each roll. Top with a slice of provolone cheese, two slices of bacon, and a pile of the salad mix.

BBQ Cheddar Bacon Ranch Chicken Salad Wraps

I generally enjoy cooking dinner for my family during the week, believe it or not, which I’m sure makes me different from lots of working moms. Very rarely do I see cooking as a “hassle.” I don’t mind coming home, getting my sons settled in with coloring books or a cartoon (or an apron, if they feel like helping) and beginning the process of making dinner. I think it helps that I always plan our meals, so I almost never have the sorts of nights when I stand in front of the cupboard and wonder what in the world I’m going to make.

But then sometimes I have a really long day, and nothing goes right from the instant I open my eyes in the morning, and I am counting the seconds until bedtime (the boys’ and mine). And on those days, I’m glad I have recipes like this chicken salad in my cooking arsenal. It comes together really quickly from ingredients I always have on hand, and it’s an absolutely delicious lunch or dinner. You can make it ahead of time or make it the night you serve it, but either way it takes almost no time at all. I think we’ve established by now that the chicken/bacon/ranch combo is one of my favorites, so when you add those things to cheese and BBQ sauce? Well, in my book, you can’t possibly go wrong.

BBQ Cheddar Bacon Ranch Chicken Salad Wraps
adapted from Krista’s Kitchen

2 cups shredded white meat chicken
4 slices bacon, fried until crisp and crumbled
2 green onions, sliced
1/3 cup ranch dressing
1/3 cup barbecue sauce
1/3 cup mayonnaise
1/2 cup shredded cheddar cheese
Salt and pepper to taste
Flour tortillas, warmed

Combine all ingredients except for tortillas. Top each warmed tortilla with some of the chicken mixture. Wrap and serve. (You could also put some baby spinach in the wraps, which I think would be delicious in combination with the other flavors.)

Autumn Chopped Salad with Maple Vinaigrette

Like a lot of people I know, I’m addicted to Pinterest. I enjoy it not just for recipes, but also for crafts and home decoration ideas. But mostly, if I’m being completely honest, for recipes. The recipes I may actually do something with. Finding the time to craft and redecorate is much harder. But finding the time to make this salad was easy!

I absolutely loved all the flavors of this salad. It’s composed of pears, bacon, quick-candied pecans, dried cranberries, and feta cheese, all tossed with crispy romaine and drizzled with maple vinaigrette. The pears and pecans provide sweetness, the bacon and feta give it saltiness, and the cranberries and the vinaigrette provide another level of tangy sweetness. What a delicious ode to the flavors of autumn.

Joe was pleasantly surprised by the salad, too. I don’t think he expected to like it, but he really did – especially the dressing, which I threw together on a whim instead of using the poppy seed dressing and balsamic vinaigrette called for in the original recipe. I thought the maple would work really well with the other flavors, and it did. We both loved this, and we’d planned to eat the leftovers for lunch the next day…but there were none. That’s how good it was!

Autumn Chopped Salad with Maple Vinaigrette
salad adapted from Espresso and Cream; dressing is my recipe

For the salad:

1/2 cup chopped pecans
1 tablespoon butter
1 tablespoon brown sugar
Pinch of cinnamon
8 cups chopped romaine lettuce
1 medium pear, thinly sliced
1/2 pound thick-cut bacon, crisp-cooked and crumbled
1 cup dried cranberries
4 ounces feta cheese, crumbled

For the maple vinaigrette:

1/4 cup apple cider vinegar
1/4 cup real maple syrup
1/2 cup extra virgin olive oil
Salt and pepper to taste

1. In a medium saucepan, melt butter over medium-low heat. Add pecans and cook until lightly toasted and fragrant. Stir in brown sugar and cinnamon. Cook until slightly caramelized. Remove from heat to cool.

2. In a large bowl or on a serving platter, combine the lettuce, pear, bacon, cranberries and feta cheese. Stir in pecans.

3. To make the dressing, whisk together the vinegar and maple syrup. Whisk in olive oil until thoroughly combined. Taste for seasoning and add salt and pepper to taste.

4. Drizzle dressing over salad.

One year ago: Mint cookies and cream ice cream

Greek Grilled Chicken Orzo Salad

This, right here, is the kind of food I crave. Lots of people crave sweets (and that happens to me occasionally), but I usually crave things that are tangy, sour, and savory. That bowl of food, right there? It’s my idea of perfection.

For weeks, I couldn’t get my mind off of a gigantic Greek salad with all the fixins: cucumber, red onion, feta, a tangy vinaigrette. I finally got around to putting it on our menu, but when I spotted some orzo in the cupboard, I decided to make a pasta salad rather than a traditional lettuce-based one. I basically emptied out the fridge and the pantry with this one, composing the salad with what I had on hand: half a cucumber, a couple of handfuls of feta crumbles, a can of green olives, half a red pepper and half a red onion. I also stirred in some chicken that I marinated and grilled, and topped it all off with a tangy, slightly sweet red wine vinaigrette.

This was so incredibly good, I can’t even begin to explain it. Even the boys ate more than their share. The char on the chicken added such wonderful flavor to the salad. The wonderful thing about orzo is that it plumps up so much when you cook it, so just using a couple of cups yielded enough pasta salad for me to take the leftovers for lunch for the rest of the week. Some baby spinach would be delicious stirred in here too.

Greek Grilled Chicken Orzo Salad

1 pound boneless skinless chicken breasts, pounded thin
Juice of 1 lemon
3/4 cup olive oil, divided
1 teaspoon dried oregano
Salt and pepper to taste
2 cups orzo
1/4 cup red wine vinegar
1 tablespoon honey
1 cucumber, peeled and diced
1 red bell pepper, diced
1/2 red onion, finely diced
1/2 pint cherry tomatoes, halved
1 1/2 cups pitted green olives, sliced (you could use black or kalamata, but I prefer the flavor and brininess of the green; these are our favorite)
1 cup crumbled feta cheese

1. In a large bowl, combine lemon juice, 1/4 cup olive oil, oregano, and salt and pepper. Add chicken and toss to combine. Cover and marinate at least 30 minutes. Grill chicken until cooked through, then dice.

2. Meanwhile, cook orzo according to package directions in boiling salted water; drain in a fine mesh strainer. Rinse with cold water, drain again, and set aside.

3. In a small bowl, whisk together remaining 1/2 cup olive oil, the red wine vinegar, the honey, and a sprinkling of salt and pepper. Set aside.

4. To assemble the salad, stir together the orzo, chicken, cucumber, bell pepper, red onion, tomatoes, olives and feta. Pour vinaigrette over salad and toss to combine. Refrigerate until serving.

One year ago: Broccoli, salami, and mozzarella pizza pockets

Saturdays with Rachael Ray: Honey-Lime Chicken Salad with Poblano Buttermilk Ranch Dressing

 

Although this recipe definitely originated from a Rachael Ray recipe, I should mention that I changed it. A lot. A few of the comments in the recipe reviews said that this salad needed another flavor, so I definitely gave it another flavor. Or five more. I don’t think Rachael would be too mad at me for it. (Well...she might be mad at me for using ranch dressing mix. Sorry, Rach.)

We loved this salad. The dressing was amazing, and was definitely the star of this salad. The grilled poblano peppers added such a wonderful smoky, spicy flavor, and the buttermilk and sour cream made it so creamy. And I have to give my husband a pat on the back, because he grilled the chicken perfectly. It was tender but perfectly charred, and it had wonderful flavor (for which I’ll pat myself on the back, because I made the marinade).

This salad is perfect for summer, because nearly all of the work is done outside. I used croutons as the crunchy element because they’re what I had on hand, but next time I’ll use crushed tortilla chips instead. This recipe is a keeper for sure!

Be sure to check out Taste and Tell’s Saturdays with Rachael Ray for more great recipes!

Honey-Lime Chicken Salad with Poblano Buttermilk Ranch Dressing
adapted from Everyday with Rachael Ray

Juice of 2 limes
1 tablespoon honey
2 skinless, boneless chicken breasts (about 1 pound)
Salt and pepper
2 poblano chiles, halved and seeded
1 sweet onion, thickly sliced
1/2 cup buttermilk
1/2 cup sour cream
1 tablespoon ranch dressing mix
1 large head romaine lettuce, torn into bite-size pieces
Shredded pepper-jack cheese
Croutons or crushed tortilla chips

1. Preheat a grill or grill pan to medium. In a shallow bowl, pour all but 2 teaspoons of the lime juice over the chicken. Add 1 tablespoon olive oil and the honey and turn to coat; season with salt and black pepper. Cover and let marinate at room temperature for 15 minutes.

2. Meanwhile, in a large bowl, toss the chiles and onion with 2 tablespoons olive oil; season with salt and black pepper. Transfer the chiles to the grill and tent with foil. Grill, turning occasionally, until softened, 10 to 15 minutes. Transfer to a large bowl, cover and let stand for 15 minutes. Meanwhile, grill the chicken and the onion, turning once, 5 to 6 minutes on each side; let cool.

3. Peel the chiles and remove seeds. Using a food processor or blender, puree the chiles with the buttermilk, sour cream, ranch dressing mix and the remaining 2 teaspoons lime juice; season with salt and black pepper.

4. Slice the chicken and serve on top of the romaine. Add the onions, cheese, croutons or tortilla chips, and dressing to each serving.

Strawberry Cashew Chicken Salad

Here’s a question for all of you food bloggers and home cooks out there: Do you ever daydream about writing a cookbook? It’s something I do pretty frequently. In my head, I break my cookbook down into categories and list out the recipes that would go in each section. I realize that there’s a lot more work involved in the process than that, but hey, it’s fun to dream. Maybe one of these days I’ll actually do it! :)

If I were writing a cookbook, this is definitely one of the recipes that would be in it. A few months ago, I had some cashews on hand that I’d bought for another recipe, and I was trying to think of some creative things to do with what I had left – rather than feeding them all to Andrew for a snack, which was the choice that he advocated. For some reason I thought of using cashews in chicken salad instead of walnuts, and adding in some strawberries instead of grapes. I thought the flavors would work really well together, and they absolutely did. The salty cashews and sweet strawberries and tangy, sweet dressing made this variation on chicken salad incredibly delicious. I served ours on wheat toast with bacon, and I loved the additional salty, smoky element that the bacon provided. I’m incredibly proud of this recipe!

Strawberry Cashew Chicken Salad

1 1/2 cups mayonnaise
1 teaspoon cider vinegar
1 tablespoon sugar
Salt and pepper to taste
2 cups cooked shredded chicken
1/2 cup cashews, chopped
1 cup strawberries
1/4 cup green onions, thinly sliced

Whisk together the mayonnaise, vinegar, sugar, and salt and pepper in a large bowl. Taste for seasonings and adjust as needed. Add chicken, cashews, strawberries, and green onions. Serve on bread or over lettuce. Refrigerate before and after serving.

Asian Wonton Chicken Salad

I know that posting a salad recipe right now, when everyone else is starting to share recipes for hearty casseroles and comforting soups, seems a little odd. However, I maintain that there is no unacceptable time of year to enjoy fried wontons. Who’s with me?

And the crispy fried wontons are just one of this salad’s delicious elements. The other? A to-die-for sweet sesame dressing that I would be perfectly happy to drink from a straw. Throw in some poached chicken, some crisp romaine, and lots of fresh veggies, and you have the perfect Asian salad. You can make every part of it ahead of time and throw it together on a night you need a quick, effortless dinner.

(And by the way, I feel the need to mention that this is very kid-friendly. Give your little one some chicken, veggies, cashews and wontons and a little dish of dressing for dipping, and they’ll love it. At least, mine did!)

Asian Wonton Chicken Salad
slightly adapted from Our Best Bites

For the dressing:
2/3 cup rice vinegar
1 cup canola oil
2 tablespoons sesame oil
4 cloves garlic, pressed or very finely minced
2 tablespoons soy sauce
1/2 cup sugar
4 tablespoons sesame seeds

For the salad:
2 heads romaine lettuce
3 chicken breasts, cooked and cubed or shredded
Cherry tomatoes
1 cucumber, sliced
Cashews
1/2 package wonton wrappers
Vegetable oil for frying

1. Place all ingredients for salad dressing into a quart jar (or something equivalent) and shake vigorously. Set aside.

2. Heat about 1 inch of oil in a pot on the stove top. Use pizza cutter or sharp knife to cut wontons into three strips. Fry wontons a few at a time and set on paper towels to dry.

3. Tear clean lettuce into chunks and place in a large salad bowl. Top with cherry tomatoes, sliced cucumber, and cashews. Add shredded chicken and top with dressing. Toss salad together. Once everything is well coated, add wonton strips and gently toss to combine.

Shredded Buffalo Chicken Salad

The recipe I’m sharing with you today is directly influenced by what I’m craving right now. I’m sitting here starving, wishing I had a huge plate of this salad to eat for lunch today (instead of the ho-hum low-fat freezer meal I brought -- boo). So I thought I’d share it with all of you so you’re hungry for it too. Misery loves company, right? ;)

Since I first discovered this salad a month or so ago, I haven’t been able to get enough of it. It is so delicious, and dangerously easy to prepare. Recently my grocery store had an awesome sale on avocados, so I had this salad for lunch every day for an entire week. And I never got sick of it! In fact, I think I could eat this salad every day for the rest of my life, and I don’t think I’d enjoy it any less.

The salad consists of spicy shredded chicken, crushed tortilla chips, and sharp cheddar cheese sitting on a bed of fresh, crisp romaine. The piece de resistance, though, is the dressing. I just use store-bought ranch, but I add half a mashed avocado to it. So the dressing is super creamy and thick and cool and the perfect balance to that spicy chicken. Yum.

The chicken, by the way? It’s cooked in the slow cooker. So throw it in before you leave for the day, and then in the evening all you have to do is assemble the salad and dinner is ready. It couldn’t be any easier, and it definitely couldn’t taste any better. You’re gonna love this one!

Shredded Buffalo Chicken Salad
source: adapted from The Sisters’ Café

2 boneless skinless chicken breast halves
1 cup hot sauce (recommended: Frank’s Red Hot)
2 tablespoons butter
1 cup ranch dressing
Half an avocado, mashed
Chopped romaine lettuce
Crushed tortilla chips
Shredded cheddar cheese

1. Place chicken breasts in slow cooker. Pour hot sauce over chicken and top with butter. Cook on Low heat 6 to 8 hours. Remove chicken from slow cooker, shred with two forks, and set aside.

2. Combine ranch dressing and avocado in a bowl; whisk until smooth.

3. Arrange romaine, tortilla chips, and cheese on a plate. Top with chicken and drizzle with dressing.

Summer Fruit Salad with Creamy Lime Dressing

Sorry for not posting yesterday. I was felled by a horrible cold that I picked up from my beloved little petri dishes children, and I spent the entire day curled up on the couch in a Benadryl-induced haze. I’m feeling much better now, though, and today I have a really delicious fruit salad to share with you.

This is a great way to celebrate summer’s best fruits: cantaloupe, strawberries, and blueberries. Add a tangy, tart, sweet dressing to the mix, and it’s an explosion of flavors and textures. This was a huge hit with my family.

Because of the water content in the fruit, this isn’t something you can make way ahead of time, but you could probably make it a couple of hours before you eat and be okay. You could also layer the fruits (directions for that are in the original recipe, which I’ve linked to below) and get a little bit more time out of it that way. This also isn’t something that keeps well in the fridge, but with a fruit salad this delicious, there probably won’t be any leftovers anyway. I’m taking this to a Labor Day picnic this weekend, and you should too.

Summer Fruit Salad with Creamy Lime Dressing
source: adapted from Betty Crocker

For the dressing:

1 8-ounce package cream cheese, softened
1/2 cup frozen limeade concentrate, thawed
1/2 cup powdered sugar
1 cup whipping cream, whipped

For the fruit:

3 cups cut-up cantaloupe
1 quart strawberries, sliced
2 cups blueberries

1. In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.

2. Mix fruit together in a large bowl. Gently fold in dressing. Serve immediately, or cover and refrigerate up to 2 hours before serving.

Broccoli Salad

I’m sure most of you have had some version of this salad before. My family has been serving this at our gatherings for literally as long as I can remember. When I was planning the menu for Andrew’s second birthday party earlier this month, I wanted dishes that I could make ahead of time so I wouldn’t be crazy-busy the morning of the party. This salad fit the bill perfectly; it’s the kind of thing that needs a day for all the flavors to soak in.

Our guests loved this. My dad is a strong supporter of the broccoli salad he buys from the salad bar at his favorite supermarket, but even he said that this was the best version he’s ever had. It’s got a sharp bite from the onions, a tangy sweetness from the dressing, and an irresistible saltiness from the bacon. I can’t wait to make this again, and not for a party -- just for me and Joe and Andrew! (Andrew loves his “coccobi.”)

Broccoli Salad
source: adapted from Recipezaar

2 heads fresh broccoli (not frozen)
1/2 cup red onion, chopped
1/2 pound bacon
1 1/2 cups grated cheddar cheese (Don’t buy the pre-grated stuff for this; buy a block and grate it yourself. The texture is much better.)

2 1/2 tablespoons vinegar
1 cup mayonnaise
1/3 cup sugar

1. Chop bacon into bite-sized pieces and cook to desired crispness. Drain on paper towels.

2. Chop broccoli florets into bite-size pieces. Combine broccoli, bacon, onions and cheddar cheese in a large bowl.

3. In a separate bowl combine vinegar, sugar and mayonnaise. Pour over broccoli mixture and toss to coat. Cover and refrigerate until serving (it’s best when made a day ahead).

Deviled Egg Pasta Salad

I love deviled eggs. I love them SO MUCH. Whenever I go to a gathering where deviled eggs are served, you can bet I’ll be eating at least three. But if I’m being completely honest, usually it’s more like four or five.

But deviled eggs are so fussy to make, aren’t they? First of all, I totally suck at peeling hard-boiled eggs -- yes, yes, even if I run them under cold water and let them completely cool. I never seem to be able to peel the white part perfectly neatly from the shell. Second, it just seems like a whole lot of work -- peeling the eggs, halving them, taking out the yolks, mixing the yolks with various other ingredients, stuffing the yolks back in the eggs...I just don’t have time for that.

So this pasta salad is my compromise. It tastes like a deconstructed deviled egg, with the yummy addition of pasta. There’s nothing not to love about this!

Deviled Egg Pasta Salad

1 pound elbow macaroni
3 cups Miracle Whip or mayonnaise
2 tablespoons yellow mustard
1 teaspoon white vinegar
Salt and pepper to taste
6 hard-boiled eggs, peeled and chopped
1/4 to 1/2 cup dill pickle relish (depending on how pickle-y you like it)
Paprika

1. Cook pasta according to directions on box; drain. Rinse in cold water and drain again.

2. While pasta is cooking, whisk together Miracle Whip, mustard, vinegar, and salt and pepper.

3. Gently fold pasta, eggs, and relish into the sauce. Taste for seasoning; re-season as necessary. Sprinkle with paprika. Cover and refrigerate until serving (it’s best the next day).

Sweet Grape Salad

You know how some people are just “known for” certain dishes in some families? You know they’ll always bring it to holidays and family gatherings, and you look forward to eating it time after time. In our family, my mom was known for her potato salad; one aunt is known for her stuffing; one aunt is known for her zucchini casserole; one aunt is known for her Buckeyes; one of my grandmas is known for her wonderful pickles and meat(less) balls (I’ll share those with you sometime; they’re delicious!), and my other grandma is known for her potato soup and homemade bread.

All of this is to say: I served this grape salad at Andrew’s birthday party earlier this month, and it seems that it’s become what I’m “known for.” It was by far the hit of the party. We’re attending two Memorial Day cookouts this weekend (one with my family, one with Joe’s), and I was asked to bring this salad to both of them. Not that I mind making it twice more, because that means I’ll get to eat it a couple more times. I could eat this every day, that’s how good it is.

I can’t say enough good things about this wonderful, fresh fruit salad. The dressing is rich and creamy and sweet. The grapes are cold and juicy and pop so satisfyingly in your mouth. I love the texture and flavor contrast of the pecans. I love how refreshing this is on the hot summer days that seem to have officially arrived here in Ohio. I love, love, love this salad.

Who knows? If you make it for your next family gathering, it could become what you’re “known for” too. Or just make it for your family for dessert sometime this summer. They’ll love it, I promise!

Sweet Grape Salad
source: Recipezaar

2 pounds red seedless grapes
1 8-ounce package cream cheese, softened
1 8-ounce carton sour cream
1/2 cup white sugar
1 teaspoon vanilla
2 tablespoons brown sugar
2 tablespoons pecans

1. Combine cream cheese, sour cream, white sugar and vanilla in a large bowl. Gently fold in grapes.

2. Sprinkle with brown sugar and pecan pieces.

3. Cover and refrigerate overnight. Serve very cold.

Chicken BLT Salad with Buttermilk Dressing

You guys, this is one of the best salads I have ever had. The idea is absolutely genius -- all the flavors of a BLT, which in and of itself is one of my favorite things, in salad form. I added some chicken to make this a little bit more meal-like, and it was a delicious addition. I can't wait to have this again. I think it's going to make it onto our dinner table a lot this spring and summer.

I've linked to the original recipe, but I took lots of short-cuts with this to make it even easier. I used store-bought croutons (but the Texas toast kind, so they were more delicious than "normal" croutons) and bottled salad dressing. I would have used my grandma's homemade buttermilk dressing if I had a jar on hand, but I didn't. One day I'll have to share that recipe with you, because my grandma makes amazing buttermilk dressing.

But I'm getting side-tracked. The point is, this salad is delicious, fresh, crisp, and flavorful, and I think you should make it really really soon.

Chicken BLT Salad with Buttermilk Dressing
source: adapted from Steamy Kitchen who adapted it from Everyday Food's Fresh Flavors Fast

2 chicken cutlets
8 slices bacon
1 bag or box croutons
Buttermilk salad dressing
1 pound romaine hearts, coarsely chopped
1 pint cherry tomatoes, halved

1. Preheat oven to 375 degrees. Arrange bacon in a single layer on a rimmed baking sheet. Bake for 15 to 20 minutes, until bacon is crisp. Crumble the bacon into large pieces.

2. Meanwhile, season chicken cutlets with salt and pepper. Grill or pan-fry until completely cooked through; set aside.

3. In a large bowl, mix together lettuce, tomatoes, bacon and croutons; toss to coat with dressing. Slice chicken cutlets and place on top of individual salad servings. Serve immediately.

Spinach Salad with Strawberries and Goat Cheese

I initially wrote about this salad in my Valentine's Day post last year, but we've eaten it so often since then and we love it so much that I felt like it warranted a post of its own.

If you're having Valentine's Day dinner at home, as Joe and I often do, this is the perfect salad to add to your menu. It couldn't be simpler to make, but it's also a little bit fancy, and best of all it tastes amazing. The goat cheese and strawberries and spinach all compliment each other perfectly. I use a store-bought strawberry balsamic vinaigrette to make this even easier, but you could definitely make your own dressing. This would even be good with just a regular balsamic vinaigrette, but I like the added flavor of the strawberries in the dressing.

I've added grilled chicken to this to make it a full meal, but I think I actually prefer it without the meat. I'd love to try breading and frying goat cheese rounds and incorporating the goat cheese into the salad that way. But however I play with the ingredients, this salad is always amazing!

Spinach Salad with Strawberries and Goat Cheese

1 10-ounce bag triple-washed baby spinach
1 pint strawberries, hulled and chopped
1 package goat cheese crumbles
Salt and pepper to taste
Strawberry balsamic vinaigrette

Combine spinach, strawberries and goat cheese in a large salad bowl. Add salt and pepper to taste and toss with dressing.

Creamy Pasta Salad with Cheddar and Grapes

It seems like I've been making pasta salad a lot lately. Last week I shared my pesto pasta salad with you, today I'm sharing a new recipe I recently tried, and tonight I'm making my traditional pasta salad for a baby shower/potluck at work tomorrow. It's basic, but delicious, so I'll probably share that one with you too. At least I'm giving you options for your Labor Day festivities, right?

And speaking of Labor Day...The pasta salad I'm sharing today is definitely the one I will be serving at our annual cookout this year. I saw this recipe on Deborah's blog a few weeks ago and was instantly intrigued by the flavor combination. Cheddar cheese and grapes? It sounded so unusual, I just couldn't resist giving it a shot.

This is an awesome pasta salad. It's flavorful and creamy, and much to my surprise, the flavors all worked perfectly together. If anything, it could have maybe used a little less vinegar -- but then again, the pregnancy has probably just made me extra-sensitive to that flavor. I left out the ham, but I'll definitely add it when I make this for Labor Day; I'm sure it's just delicious in this. It was a big hit in our house, and we're having the leftovers with dinner. Since Deborah says this salad tastes even better the next day, I'm really excited to eat it again tonight!

Creamy Pasta Salad with Cheddar and Grapes
source: seen on Taste and Tell, adapted from Allrecipes.com

1 3/4 cups farfalle pasta
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 1/2 tablespoons prepared Dijon-style mustard
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/4 teaspoon dried dill weed
1/4 teaspoon salt
2 cups seedless red grapes, halved
2 cups diced ham (omitted this time, but I'll use it next time)
1/4 cup chopped green onions
1 1/2 cups diced sharp Cheddar cheese

1. Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.

2. In a small bowl, mix together mayonnaise, sour cream, cider vinegar, mustard, sugar, black pepper, dill weed, and salt.

3. In a large bowl, combine pasta, grapes, ham, green onions, and cheese. Toss with dressing. Cover, and chill overnight or for at least 6 hours.