Salads Archives

13
Apr
2016

Broccoli Salad

84 Shares

It’s EASY to make this delicious, cold and crunchy broccoli salad side dish (w/ bacon, raisins, & sunflower seeds) for family meals, BBQ’s or potlucks!
Broccoli Salad is one of my all-time favorite side dishes! I choose it often (if offered) at salad bars, but love to make it at home, too! Guess what? You can have this delicious crunchy salad made (and in the refrigerator) in a flash! It’s an EASY make ahead side dish for BBQ’s or potlucks!

I received this recipe close to 37 years ago from an older woman named Fern Bain. She attended the same church we were a part of, back then. Fern brought broccoli salad to a church potluck – we absolutely loved it, so I asked her for the recipe. She kindly gave it to me, and the rest is HISTORY. Nothing dramatic, just my true story of how I got the recipe. I’ve made broccoli salad using this recipe ever since!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Is IN This Broccoli Salad?

This broccoli salad is SO EASY to make… it features raw fresh broccoli (chopped), raisins, crispy bacon, red onion, sunflower seeds in a creamy dressing. Here’s the “cast of characters”:

A simple, creamy dressing is mixed together, and is added to the salad. The broccoli salad is then stirred to combine all ingredients, covered with plastic wrap and put in the refrigerator.

Broccoli Salad Tastes Best When Made Ahead Of Time

The salad is at it’s very best if chilled overnight (the flavors really come together this way), but if you’re short on time, make it up in the morning and let it refrigerate at least 4-6 hours for great flavor!

Who Wants Some Broccoli Salad?

Once the broccoli salad has had plenty of chilling time, serve it up! It’s always a BIG HIT, and TASTES SO GOOD!

The crunch of the sunflower seeds and broccoli, the sweetness of raisins, and saltiness of the cooked bacon pieces add so much to the salad. A yummy combination of taste and textures is what make this broccoli salad absolutely delicious!

It’s so easy to make this classic broccoli salad in the comfort of your own home! I think you will also be surprised at how fast this salad disappears at a potluck or BBQ! The flavors in the broccoli salad are at their very BEST if you make the salad up the day before you wish to serve it!

Sure hope you’ll consider making this yummy broccoli salad side dish! It’s simple, easy to make, delicious… and I’m pretty sure you’re gonna LOVE it! Have a fantastic day! God Bless You-

Are You Looking For More Side Salads Like This One?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. If you’re looking for additional side salad recipes for a BBQ, potluck, or your own dinner, may I suggest:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: Fern Bain

0 from 0 votes

PRINT

Broccoli Salad

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

It's EASY to make this delicious, cold and crunchy broccoli salad side dish (w/ bacon, raisins, & sunflower seeds) for family meals, BBQ's or potlucks!

Category: Salad

Cuisine: American

Keyword: broccoli salad

Servings: 8 servings

Calories Per Serving: 354 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

6 cups fresh broccoli , chopped (2 large bunches)
1/2 cup sunflower seeds
1/2 cup raisins
1 small red onion , chopped
5 slices crispy cooked bacon (5-6 slices), crumbled

For Dressing:

1 cup mayonnaise
2 teaspoons white vinegar
1 teaspoon granulated sugar

US Customary - Metric

Instructions

Place salad ingredients into a large serving bowl.
In a separate small bowl, whisk together the dressing ingredients. Pour over the salad ingredients, and mix well, to combine. Cover bowl and refrigerate for at least 4-6 hours. (I think it tastes BEST if you refrigerate it overnight. The longer it chills, the flavors come together even better!
Serve, and enjoy! Keep leftovers refrigerated!

Recipe Notes

Looking to cut out some of the calories? Use Light Mayonnaise and/or turkey bacon!

May substitute slivered almonds for sunflower seeds, if desired. May substitute dried cranberries for raisins, if desired. They look good if you make this salad around Christmas time!

Nutrition Facts

Broccoli Salad

Amount Per Serving (1 serving)

Calories 354 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 5g31%

Cholesterol 20mg7%

Sodium 295mg13%

Potassium 397mg11%

Carbohydrates 15g5%

Fiber 3g13%

Sugar 2g2%

Protein 6g12%

Vitamin A 445IU9%

Vitamin C 62.5mg76%

Calcium 47mg5%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

08
Apr
2016

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

categories: Chicken, Main Dish Salads, Salads

7 Shares

We’ve been having record-setting heat here in Portland this week. It was too hot for a heavy meal the other evening, so I made a Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken for our dinner. It was easy, delicious, light but filling, and PERFECT on a hot day!
I found the recipe in one of my cookbooks… a Cooking Light cookbook (such good recipes)! This entree salad has it all! Crispy chunks of oven-baked chicken breast on a bed of chilled, mixed greens, and drizzled with a vinaigrette that is slightly tangy (but good) due to the addition of hoisin sauce, fresh ginger and Dijon mustard. I loved every bite (shocker, huh?)

Here’s how easy it is to make this yummy salad (start to finish took only about 25 minutes):

I first preheated my oven, then mixed up panko, salt, chili powder, and black pepper.

I tossed the chicken pieces, a few at a time, in the panko mix to fully coat all sides.

Place chicken in a single layer on a baking sheet coated with non-stick cooking spray.

Bake chicken at 375 degrees for a total of 15 minutes. Turn the chicken pieces over halfway through the cooking time. When done, they will be golden brown and crispy on the outside.

While chicken is baking, quickly blend together the vinaigrette, using a food processor or a blender. It will look like this once fully blended. Set aside.

Arrange the chilled salad greens onto serving plate or into bowl. Add chopped green onions, blueberries, and tomatoes. (If it is easier, you can add the vinaigrette at this point, and mix greens, then top with chicken. OR you can add chicken, then top with vinaigrette (my plan).

I chose to add chicken to top of salad, THEN drizzle with vinaigrette, cause I think it looks better for serving. Whatever is easiest for you works for me. Once that’s done, all that is left for you to do is EAT!

See how easy that was? Sure hope you enjoy this fantastic main dish salad. It truly was perfect for a hot April night! Glad I stumbled upon the recipe in one of my cookbooks (and adapted it just a smidge). Can’t wait to make this again. Have a great day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: The Cookbook “Cooking Light-Annual Recipes 2007, page 103, published 2006 by Oxmoor House, Inc.

0 from 0 votes

PRINT

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

You'll love this entree salad...Spring greens, topped with crisp chicken breast chunks, tomatoes, green onions, and drizzled with a delicious Hoisin Vinaigrette.

Category: Main Dish Salad

Cuisine: American

Keyword: salad with hoisin vinaigrette

Servings: 2 servings

Calories Per Serving: 463 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For chicken:

1/2 cup panko (Japanese breadcrumbs)
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 lb. chicken breast , cut in 1 inch pieces (I used one large chicken breast, cut horizontally then cubed)
Cooking spray

For Vinaigrette:

2 Tablespoons white wine vinegar
1 1/2 Tablespoons hoisin sauce (found in Asian section of grocery store)
1 Tablespoon finely grated fresh ginger (peeled)
1 Tablespoon Dijon mustard
2 teaspoons canola or vegetable oil
1 1/2 teaspoons soy sauce (low-sodium if you have it)
1 teaspoon toasted sesame oil
1 large clove garlic , minced

For Salad:

1 8 oz. package mixed greens (or use a combo: I used mesculin, romaine, spinach)
1 cup chopped tomatoes , seeded (or use cherry tomatoes, cut in half)
1/2 cup fresh blueberries
1/2 cup chopped green onions

US Customary - Metric

Instructions

Preheat your oven to 375 degrees.
Mix panko, salt, chili powder and black pepper in small bowl. Add chicken pieces, a few at a time, tossing to fully coat with seasoned breadcrumbs. Set each piece in a single layer on lightly sprayed baking sheet; continue until all chicken pieces are coated. Bake chicken at 375 degrees for approx. 15 minutes (or until done and golden brown), turning chicken to other side halfway through cooking time.
Blend the vinaigrette ingredients together, using a blender or food processor; blend until smooth.
Place chilled salad greens, tomatoes, blueberries, and chopped green onions onto individual serving dishes. Top with a portion of the crisp panko chicken pieces, then drizzle with vinaigrette.
Serve, and enjoy!

Recipe Notes

This makes enough for 2 main course servings. If smaller portions are desired (for side salad), it should serve 4.

Nutrition Facts

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

Amount Per Serving (1 g)

Calories 463 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Cholesterol 145mg48%

Sodium 1540mg67%

Potassium 1191mg34%

Carbohydrates 30g10%

Fiber 4g17%

Sugar 11g12%

Protein 52g104%

Vitamin A 530IU11%

Vitamin C 22.6mg27%

Calcium 94mg9%

Iron 3.4mg19%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

01
Apr
2016

Chicken Club Pasta Salad

categories: Chicken, Main Dish Salads, Main Dishes, Pasta, Salads

5.7K Shares

Chicken Club Pasta Salad is a delicious, filling, chilled salad with rotini pasta, chicken, bacon, tomato, cheese, etc. in a creamy homemade ranch dressing.
The weather has finally warmed up here this week, so to celebrate the sunshine I made a Chicken Club Pasta Salad for dinner the other night. I served it with some fresh fruit on the side – and boy, was it good! It FELT like it was summer (at the end of March!)!

I found this recipe for a chicken club pasta salad on Pinterest, and decided to give it a try, because any salad with chicken and bacon in it has to be good! Add to that cheddar cheese, tomatoes, fresh herbs, and a creamy ranch dressing… and it sounded like a winner! And it was… we REALLY enjoyed this entree salad (and I got to use fresh parsley and chives from my garden in it, also!). If you like a more traditional pasta salad, check out my simple recipe for that here.

This is a very easy salad to prepare. Most of the prep work (and it’s not too tedious) involves cooking bacon, a piece of chicken, and some pasta (I like to call it “multi-tasking!”). The rest comes together quickly and with little to no fuss! My kind of meal! I made the entire salad in the early afternoon, tossed it with a bit of the dressing (to keep it from drying out) and refrigerated it until dinner time. Then I added more salad dressing right before serving! Here’s how you make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Chicken Club Pasta Salad

First cook a large chicken breast. (Boil it, grill it, bake it… or use leftovers… just get enough cooked chicken for 2 cups, and cut it into 1″ cubes and set aside). Next thing is to cook the bacon until fairly crisp. Drain and cool, then cut. I used kitchen shears to cut it into small pieces.

Cut the bacon, cheddar cheese and tomato into small pieces. Set aside.

Add all dressing ingredients to a medium sized bowl. Whisk to fully combine. Refrigerate until ready to add to salad.

Cook pasta according to package directions. Drain and rinse with cold water, until pasta is completely cooled off. (I used tri-color rotini pasta for the color it added, but you could also use shells, macaroni noodles or mini-penne pasta for this dish).

Add cooled pasta, bacon, chicken, cheddar cheese and tomato to a large salad bowl.

Time For The Salad Dressing

Pour some of the dressing over the salad and stir to combine. If making this up early in the day, add only enough dressing to cover the pasta so it won’t dry out in the fridge. When ready to serve later, add additional dressing, to taste.

If you are making and serving this salad immediately, add enough dressing to taste and coat all ingredients (there will be some leftover dressing no matter which way you choose to prepare this!)

Serve the salad up, dig in, and enjoy this delicious, filling salad! It tastes wonderful the next day, as well. Hooray for leftovers at lunchtime!

We really enjoyed this chicken club pasta salad. I think it would be perfect on a HOT summer’s night, or to serve at a luncheon or potluck with friends! Hope you will consider giving this a try! You might also like this BLT Wedge Salad, or my recipe for Chopped Greek Chicken Salad.

Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a fantastic day, and may God bless the work of your hands!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: http://www.spendwithpennies.com/chicken-club-pasta-salad/

0 from 0 votes

PRINT

Chicken Club Pasta Salad

Prep Time

20 mins

Cook Time

0 mins

Total Time

20 mins

Chicken Club Pasta Salad is a delicious, filling, chilled salad with rotini pasta, chicken, bacon, tomato, cheese, etc. in a creamy homemade ranch dressing.

Category: Entree

Cuisine: American

Keyword: chicken club pasta salad

Servings: 5 servings

Calories Per Serving: 674 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Salad:

8 ounce pasta (I used rotini tri-color pasta)
8 slices bacon , cooked crisp, then cut into small pieces.
2 cups cooked chicken breast , cut into 1" cubes
1 tomato , seeded and diced
1/2 cup cheddar cheese , cut into 1" cubes

For The Ranch Dressing:

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 Tablespoon fresh chives , chopped
1 Tablespoon dried dill weed (or chopped fresh dill)
1 Tablespoon fresh parsley , chopped
1 teaspoon onion powder
1 teaspoon garlic powder
salt & black pepper , to taste

US Customary - Metric

Instructions

Prep ingredients (cook chicken and bacon / chop tomatoes, cheese). Set aside.
Make the salad dressing. Set aside.
Cook the pasta according to package directions. Rinse with cold water, until pasta has completely cooled off; drain well.
Put salad ingredients into a large salad bowl (except for the salad dressing). Mix.
Add salad dressing to taste. You will NOT have to use all the dressing. If eating salad immediately, just add enough to toss and coat all ingredients well. If making salad early in day, add enough salad dressing to lightly coat all ingredients, stir, then cover dish and refrigerate until ready to serve. At serving time, add additional salad dressing to taste (since pasta will absorb some of the dressing while refrigerated). Stir to combine. Serve, and enjoy!

Recipe Notes

Note: I used 1 really large chicken breast, which provided me with the 2 cups chicken.
Original recipe also called for 1/2 of an avocado, diced. Didn't have one when I made this, but I'm sure it would be great in this salad, as well.

Nutrition Facts

Chicken Club Pasta Salad

Amount Per Serving (1 serving)

Calories 674 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 13g81%

Cholesterol 106mg35%

Sodium 536mg23%

Potassium 475mg14%

Carbohydrates 38g13%

Fiber 1g4%

Sugar 4g4%

Protein 32g64%

Vitamin A 670IU13%

Vitamin C 5.3mg6%

Calcium 165mg17%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

07
Mar
2016

Hawaiian Macaroni Salad

categories: Salads, Side Dishes

30.3K Shares

Hawaiian Macaroni Salad is a creamy, delicious, easy to prepare side dish with a few simple ingredients! It’s so good it will have you saying “Aloha”.I found a simple recipe for a Hawaiian Macaroni Salad while searching online the other day. I first tried Hawaiian macaroni salad (and loved it) several months ago, when our oldest son dropped by our home with pulled pork and macaroni salad he picked up from a local, well known authentic Hawaiian restaurant.

We loved this recipe! I grew up not really liking “regular” macaroni salad, due to all the sweet pickle relish my Mom put in the recipe (not a big fan!). Perhaps that is why I really like this simple, creamy Hawaiian-style macaroni salad, made with a few simple ingredients (and no pickle relish!) Finely shredded carrots are what give this tasty salad it’s slight orange coloring. Here’s how to make this fantastic “Hawaiian-style” side dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Hawaiian Macaroni Salad

Cook one pound (16 ounces) of elbow macaroni according to package instructions.

Finely shred the carrots and onion while the macaroni is cooking. I used the smaller opening of my hand grater to finely shred both the carrots and the onion.

Drain Macaroni, But Do Not Let It Cool

When the macaroni has finished cooking, drain it well, but don’t let it cool off. Just let the water drain out, but don’t rinse the noodles. The hot macaroni will absorb more if it mixed while still hot.

Put the macaroni in a bowl, or container with a lid. While the macaroni is still hot, add apple cider vinegar, carrots and onion. Stir well. After ingredients are mixed together, let it cool for about 15 minutes.

While macaroni is cooling off, mix together mayonnaise, milk and sugar in a separate container. Once macaroni is completely cool, add the mayonnaise mixture; gently stir it in, until ingredients are fully combined.

Time To Refrigerate The Hawaiian Macaroni Salad

After ingredients are completely mixed together, add salt and black pepper, to taste. At this point the salad will seem “wet” , but never fear! The macaroni will absorb lots of the moisture as it refrigerates.

Cover the salad and refrigerate for at LEAST 4 hours (trust me, the longer it refrigerates, the better it tastes!). Make sure to give it a stir before serving, then enjoy this great side dish with some pulled pork (and rice), for an authentic Hawaiian meal!

I’m really glad I made this Hawaiian macaroni salad. I kept coming back and having a few bites of it here and there (couldn’t stay out of it!). I even invited our son over to taste test it, and he loved it (and took some home for later)! It is (or WAS… we scarfed it) delicious, simple to prepare, very creamy (like it’s supposed to be), and a great side dish. Hope you’ll give it a try!

Looking For More SIDE SALAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of side salad recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.favfamilyrecipes.com/authentic-hawaiian-macaroni-salad.html

5 from 1 vote

PRINT

Hawaiian Macaroni Salad

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

Hawaiian Macaroni Salad is a creamy, delicious, easy to prepare side dish with a few simple ingredients! It's so good it will have you saying "Aloha!"

Category: Salad/Side Dish

Cuisine: American

Keyword: Hawaiian macaroni salad

Servings: 10 servings

Calories Per Serving: 561 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound elbow macaroni , uncooked
2 Tablespoons apple cider vinegar
2 large carrots , finely shredded
1/4 cup finely shredded onion
2 1/2 cups mayonnaise (Best Foods or Hellman's recommended by original source)
1/4 cup milk
2 teaspoons granulated sugar
Salt and pepper , to taste

US Customary - Metric

Instructions

Prepare the elbow macaroni, according to package instructions. When done, drain macaroni and put it into a large bowl while still hot.
While the macaroni is hot, add the apple cider vinegar, shredded carrots and shredded onion. Stir and mix well. Let the macaroni cool down for 15 minutes.
In a small bowl, mix the mayonnaise, milk, and granulated sugar together until fully combined. Gently stir in the mayonnaise mixture into the macaroni (which is now at room temp). Stir until all ingredients are fully coated. Season with salt and pepper, to taste.
Cover bowl; place salad in refrigerator for at least 4 hours (or overnight-the longer it refrigerates, the better it will taste!). When ready to serve, give the salad a light stir... and enjoy!

Nutrition Facts

Hawaiian Macaroni Salad

Amount Per Serving (1 g)

Calories 561 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 6g38%

Cholesterol 23mg8%

Sodium 369mg16%

Potassium 166mg5%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 4g4%

Protein 6g12%

Vitamin A 2085IU42%

Vitamin C 1mg1%

Calcium 25mg3%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

11
Jan
2016

Tuna Avocado Cup

categories: Lunch - Quick and Easy, Salads

105 Shares

If you need a quick, healthy lunch on the go, why not try a yummy Tuna Avocado Cup? Tuna salad, served in it’s own edible “bowl”.

The other day I made a Tuna Avocado Cup for lunch. I really didn’t want to make a sandwich (didn’t want the bread calories), so I made this instead… and it tasted GREAT! I thought I would post this idea for a quick, filling lunch, to keep the old body “fueled up” on busy days!

It’s SO EASY To Make A Tuna Avocado Cup!

No written recipe is needed for this “quick-and-easy-to-throw-together” lunch. All you need is some tuna salad (already made up – mine had light mayo, celery & dill pickle).You will also need a half an avocado cup per serving, a slice of tomato, a little salt and pepper to taste, and some lettuce or spinach leaves for the base.

Using a spoon, completely scoop out one half of an avocado in one piece. Run the spoon around the edges of the avocado and remove it carefully to a lettuce or spinach lined plate.

Scoop tuna salad into avocado half, mounding it up in the middle. Top with a slice of ripe tomato. Season to taste, with salt and pepper… and boom! Instant lunch! Do you know just how GOOD avocados are for you? Very good.

I used a fork to cut the tuna avocado cup, then actually scooped the bite up with spinach leaves which held it together very well. This was a nice, filling nutritious lunch without the calories from using bread.

The plus was that the tuna avocado cup only took a couple minutes from start to finish to make. Any time you can make lunch that quick is a good thing! Thought I would share this easy idea for a tuna avocado cup, in the hopes that you might consider trying it, as well! Have a fantastic day, friends.

Looking For More TUNA Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have several recipes featuring tuna that you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Save

23
Sep
2015

Cucumber And Zucchini Carpaccio Salad

categories: From Our Veggie Garden, Salads, Vegetable Dishes

305 Shares

You will LOVE this GORGEOUS and DELICIOUS carpaccio salad, with thinly sliced cucumbers, zucchini, feta cheese, and pecans, topped with a light, herb-seasoned dressing!
Recently I used a birthday gift card I received to purchase a cookbook I had my eye on for a while: “Cristina Ferrare’s Big Bowl Of Love”. It is a great cookbook… and this cucumber and zucchini carpaccio salad is the FIRST recipe I made from the book.

I wasn’t quite sure what to expect, but found the dressing (which features fresh dill, flat leaf parsley, and mint), and the addition of feta cheese, and toasted pecans make this a unique looking and absolutely delicious, fresh crunchy salad! The salad is scrumptious, pretty to look at, and would be a perfect brunch, potluck or party dish!

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

What Exactly IS A “Carpaccio Salad”?

I thought the salad looked wonderful, but was very curious what a “Carpaccio” salad actually was. Turns out the word Carpaccio (according to Wikipedia) originally referred to a dish utilizing extremely thin slices of raw meat, layered with white truffles or Parmesan cheese.

The dish was named after a Venetian painter named Vittore Carpaccio, who was well known for his paintings which prominently featured red and white tones. (see where the red meat and white truffles played a part?).

Nowadays the term “carpaccio” can be used for any dish made with thinly sliced raw meat, fish or vegetables. THIS carpaccio salad uses fresh cucumbers and zucchini. Only veggies-no raw meat for me!

How To Prepare This Cucumber Zucchini Carpaccio Salad

Very thinly slice one large cucumber and one zucchini of equal size (I picked both from my garden-yeehaw!). I used a mandolin to thinly slice the veggies, which made it very easy. However, if you are slicing the cucumbers and zucchini by hand, make sure you get the slices as thin as possible. Here are the cucumber slices, so you can see their “thin-ness”.

Here is me and my trusty mandolin (a gift from our oldest son), slicing the zucchini thinly. This is a great tool for this recipe!

Here are the finished cucumber and zucchini slices. The peel is left intact, which adds color to the cucumber zucchini carpaccio salad.

Arranging The Carpaccio Salad Veggies

Begin in the center of a round serving plate, and alternately arrange the slices (one cucumber, one zucchini, etc.), working outward around the circle.

Keep layering the veggies, one zucchini, one cucumber, and so on. Keep layering until all the veggies are distributed and the carpaccio salad looks like this:

Prepare The Salad Dressing

Looks good already, doesn’t it? I think so! Mix the dressing, which includes, olive oil, lemon juice, rice wine vinegar, fresh mint, flat leaf parsley and dill (herbs were from our garden… nice).

Toast The Pecans For The Salad

Toast chopped pecans in a “dry” skillet. A “dry skillet means you use no oil. Simply add chopped pecans, and heat on medium-low for 3-4 minutes, keeping them stirred, until lightly toasted.

To Serve The Cucumber Zucchini Carpaccio Salad

Mix the dressing really well, then drizzle it over the top of the veggies, trying to cover them all. Sprinkle the top of the cucumber zucchini carpaccio salad with crumbled feta cheese, toasted pecans, and some cracked black pepper. I also added a few small mint leaves and dill for garnish, and a small red pear tomato (cut in quarters almost to bottom) from our garden, and that was it!

MAKE AHEAD TIP: If you want to make this up early, arrange the cucumbers and zucchini on plate, then cover and refrigerate. Right before serving, add the dressing, feta, pecans and black pepper. This is what it looked like at serving time! Pretty, huh?

Trust me – this carpaccio salad is amazing! The dressing is fresh, and the fresh herbs shine through, to make this such a wonderful, tasty, and beautiful salad. Here… I saved a bite for you! (You’re welcome).

I will most definitely be making this carpaccio salad again! Sure hope you will give it a try, also! Have a great day. Thank you for stopping by, and I hope you will come back again soon.

Looking For More Salads Using VEGGIES?

You can find all my salad recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a wonderful day!

0 from 0 votes

PRINT

Cucumber And Zucchini Carpaccio Salad

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

You will LOVE this GORGEOUS and DELICIOUS carpaccio salad, featuring thinly sliced cucumbers, zucchini, feta, pecans, and a light, herb-seasoned dressing!

Category: Salad, Vegetable Dish

Cuisine: American

Keyword: carpaccio salad

Servings: 6 servings

Calories Per Serving: 170 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For salad dressing:

1/4 cup extra virgin olive oil
4 Tablespoons fresh squeezed lemon juice
1 Tablespoon rice wine vinegar
1 Tablespoon finely chopped fresh mint
2 teaspoons finely chopped fresh dill
1 Tablespoon finely chopped Italian flat leaf parsley

For salad:

2 zucchini , sliced very thin
2 cucumbers , sliced very thin
1/2 teaspoon Kosher salt
1/2 cup feta cheese , crumbled
1/4 cup finely chopped roasted pecans (or walnuts)
Freshly cracked black pepper

US Customary - Metric

Instructions

In a small bowl, whisk the olive oil, lemon juice, rice wine vinegar, mint, dill and parsley together until well combined. Set salad dressing aside (or cover with plastic wrap and refrigerate if making ahead).
To make the salad, very thinly slice the cucumbers and zucchini. Arrange the veggie slices on a large serving plate, by alternating cucumbers and zucchini. Work from the inside of the plate around the circle to the outside, filling the entire plate. Once the veggies are arranged, sprinkle lightly with salt. NOTE: If you are making this salad ahead of serving time, wrap the veggie plate with plastic wrap and refrigerate at this point. Add the rest (salad dressing, feta, pecans, etc. at serving time).
When ready to serve, drizzle the salad dressing over the entire salad, trying to cover all the veggies lightly.
Add the crumbled feta cheese, distributing over the top of the salad. Do the same with the toasted pecans (or walnuts), then finish with cracked black pepper.
If desired, garnish salad with additional mint leaves or dill sprigs. I added a small red pear tomato (cut into quarters, sliced from top to bottom). Serve, and enjoy!!!

Recipe Notes

NOTE: For my husband and myself, I cut the SALAD ingredients in half (i.e. one cucumber, one zucchini, etc.), but kept the quantity of salad dressing the same. There was still enough salad for 3-4 small servings. Just an FYI.

Nutrition Facts

Cucumber And Zucchini Carpaccio Salad

Amount Per Serving (1 serving)

Calories 170 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Cholesterol 11mg4%

Sodium 341mg15%

Potassium 343mg10%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 3g3%

Protein 3g6%

Vitamin A 345IU7%

Vitamin C 19.9mg24%

Calcium 91mg9%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

17
Aug
2015

Cobb Salad

categories: Bacon, Chicken, Main Dish Salads, Main Dishes, Salads

530 Shares

Cobb Salad is a delicious “all in one” meal, with chicken breast, chilled salad greens, bacon, avocado, bleu cheese crumbles, and crunchy veggies!
This past week I made a Cobb Salad for my husband and I for dinner. Cobb Salads are one of my favorite meals, because of all the chopped veggies, chicken, bacon, etc. that go into it. It’s an entire meal… we are always full when done eating, that’s for sure!

Scroll Down For A Printable Recipe Cad At The Bottom Of the Page

Making A Cobb Salad

The majority of work involved in making this chopped Cobb Salad is simply that… chopping! Chopping up cooked, crisp bacon, grilled chicken breasts, tomatoes, hard boiled eggs, tomatoes, cucumber and avocados.

The prep work is not so bad… it’s easy! Once you have THAT done, all that is involved is layering the ingredients onto the cold crisp salad greens, adding your favorite dressing and enjoying this great salad!

If you have already have cooked chicken (I used leftover grilled chicken breasts!) and hard-boiled eggs, then this salad comes together very quickly!

The recipe makes enough for two meal sized salads. It could easily be adapted to make 4 smaller salads as a side dish. You know what else I like about this yummy salad? It not only TASTES good, it LOOKS good!

Once you’ve “assembled” this cobb salad, all that is left to do is add your favorite salad dressing, grab a fork, and dig in!!! Sure hope you will give this salad a try. I really think you will LOVE it!

I hope you have the chance to make and enjoy this delicious Cobb Salad. Have a fantastic week, friends. May God bless the work of your hands as you journey through each day you are given!

Looking For More SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some wonderful salad recipes that include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a GREAT day!

0 from 0 votes

PRINT

Cobb Salad

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Cobb Salad is a delicious "all in one" meal, featuring chicken breast, chilled salad greens, bacon, avocado, bleu cheese crumbles, and crunchy veggies!

Category: Entree Salad

Cuisine: American

Keyword: cobb salad

Servings: 2 entree salads

Calories Per Serving: 701 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Iceberg Lettuce and assorted Spring Greens
4 slices bacon , cooked until crispy, then crumbled
2 grilled or cooked skinless , boneless chicken breasts, cut into 1 inch cubes
1/2 cup bleu cheese crumbles
1 medium tomato , chopped
2 hard boiled eggs , chopped
1 medium cucumber , peeled and cubed
1 avocado , cubed
Salt and pepper to taste

US Customary - Metric

Instructions

Place mixed chilled salad greens on serving plate.
Place layers (lines) of remaining ingredients on top of salad greens in any order you wish, remembering to divide all ingredients in half (half for each salad).
Top with your favorite salad dressing; serve and enjoy!

Recipe Notes

FYI-The prep time does not include time for boiling the eggs or cooking the chicken. It's really quick and easy to throw this salad together when those are already pre-cooked.

Caloric calculation is based on TWO salads. If recipe is divided into 4 servings, the calorie count will be cut in half.

Nutrition Facts

Cobb Salad

Amount Per Serving (1 main course salad)

Calories 701 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 16g100%

Cholesterol 313mg104%

Sodium 969mg42%

Potassium 1514mg43%

Carbohydrates 16g5%

Fiber 8g33%

Sugar 5g6%

Protein 46g92%

Vitamin A 1400IU28%

Vitamin C 25.1mg30%

Calcium 248mg25%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

27
Jul
2015

Quick n’ Easy Chef’s Salad

categories: Main Dish Salads, Main Dishes, Salads, Turkey

7 Shares

Summertime. Heat. Hot. UGH. What better time to make a Quick n’ Easy Chef’s Salad for dinner? This is a great idea for those HOT, HOT, summer days when you don’t really want to heat up the kitchen or cook a lot.
My husband and I love to have lighter meals at times when it is so hot outside that all you want to do is fill your tummy or feed your family, without exerting too much energy. Ever have days like that? I do, occasionally. Well, why not throw together a healthy, delicious entree salad, filled with lots of veggies AND protein and make THAT your meal? The bonus is that it’s quick, easy, and delicious!

Chef Salads are kind of like that. You just “build” them as you like them. Usually I start with a bed of mixed greens. I slice up some hard-boiled eggs (see my cute little egg picture below?), slice cheese into stick-like portion sizes (I’ve used cheddar in these photos, but have also used cheddar and pepper jack combo before), chop a few tomatoes and/or other veggies like green/red peppers, cucumber chunks, red onions, etc, and slice up some deli-bought ham and turkey slices.

Then I assemble it all (as decoratively as my little old hands can), on a dinner plate, and top it with my favorite salad dressing. **In case you’re wondering, my favorite salad dressing is bleu cheese. (I posted that in case you want to send me a case of bleu cheese dressing for my birthday).

Really the “hardest” thing about making this salad is just hard-boiling the eggs ahead of time. No biggie.

By the way, speaking of eggs… I love my handy-dandy little ol’ egg slicer I’ve had for over 30 years. Still works like a charm to make even slices of hard boiled egg to garnish this salad or potato salad with. Just sayin’. From the looks of this picture, it looks like it needs a good cleaning!

Anyways… just build the salad the way you or your family likes it. This is just the way I do it. Nothing too fancy… just GOOD. You really can’t go wrong with hard-boiled eggs, ham/turkey, cheese, and whatever veggies you want.

Just try to make it look good. Remember… we eat with our eyes, right? (something like that… I do tend to use a fork for this meal).

It’s as simple as that! You really can make a quick, healthy, entree Chef’s Salad for much less than you would spend to buy one in a restaurant. Hope you will consider making a Chef’s Salad for you and your significant others sometime this summer.

Hope you will be inspired to make a Chef’s Salad this summer, and make it your OWN way. Have a great summer. Enjoy the beauty all around (look closely- you can find it everywhere); practice thankfulness, and try to make the most out of each day you are given.

God Bless You!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Here’s one more to pin on your Pinterest boards!

Save

29
Jun
2015

Purple Coleslaw

categories: Salads, Side Dishes, Vegetable Dishes

21 Shares

Purple coleslaw, with homemade poppyseed dressing, is a quick, easy salad that’s perfect for BBQ’s! Slaw turns deep purple the longer it refrigerates.
I happen to love coleslaw, and the crunch of the cabbage, and the creamy, slightly sweet dressing. Coleslaw is so easy to make, and I like the way this Purple Coleslaw deepens in it’s purple color the longer it is mixed together. More color on my plate!

It’s easy to go to the produce section and buy pre-shredded coleslaw mixes. Also it is easy to go to the salad dressing section and buy a pre-made coleslaw dressing. Mix them together and poof! Coleslaw. Well, I totally “get” the convenience of it, but I think it’s fun being able to make a great coleslaw using fresh produce. I also enjoy making my own “not out of the bottle” coleslaw dressing.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Why Does It Turn Purple?

Store bought coleslaw mixes usually have lots of shredded green cabbage, shredded carrots and a teensy,tiny bit of purple cabbage. I like to make my own coleslaw THAT way, but I also love this recipe which adds a much larger amount of purple cabbage.

This larger amount of purple cabbage ultimately colors the dressing purple the longer the coleslaw is mixed together. It’s kinda fun to serve a purple coleslaw, and it’s a breeze to make my own!

How To Make Purple Coleslaw

First you shred two cups of purple cabbage into a large mixing bowl. I use a mandolin, but you can also do this with a cheese grater.

Now shred the green cabbage and some carrots into the same bowl.

Now you will have all the coleslaw veggies in the large mixing bowl. See how EASY that is?

Mix these colorful purple coleslaw ingredients together. See how pretty it is already?

Make The Dressing For The Purple Coleslaw

The coleslaw dressing has light mayonnaise, apple cider vinegar, poppyseeds, and a little salt, pepper and sugar. Mix these ingredients together in a small bowl. That’s IT!

Add the dressing to the bowl with the purple coleslaw, and stir well, to combine.

Refrigerate The Purple Coleslaw For Best Flavor (And Color)

Cover the coleslaw with plastic wrap and refrigerate for at least an hour (the longer the better), so the flavors can come together. When you are ready to serve, give it a good stir, and dig in. Refrigerate leftovers.

NOTE: The longer you keep the purple coleslaw refrigerated (and stirred), the more purple the dressing will become, as the deep purple color from the cabbage mixes with the dressing. It’s kind of a unique touch for a delicious homemade coleslaw.

This is a perfect side dish for summer BBQ’s. We really enjoy this great purple coleslaw. Sure hope you will give it a try. Have a great week!

Looking For More COLESLAW Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of great salads you’ll enjoy, including these other coleslaw recipes:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe source: My brain and lots of experimenting…

0 from 0 votes

PRINT

Purple Coleslaw

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Purple coleslaw, with homemade poppyseed dressing, is a quick, easy salad that's perfect for BBQ's! Slaw turns deep purple the longer it refrigerates.

Category: Side Dish

Cuisine: American

Keyword: purple coleslaw

Servings: 6 (1/2 cup) servings

Calories Per Serving: 288 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Coleslaw:

2 cups shredded green cabbage
1 cup shredded purple cabbage
1/2 cup shredded carrots

For Coleslaw Dressing:

1 cup mayonnaise
2 Tablespoons apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon poppyseeds
2 Tablespoons granulated sugar

US Customary - Metric

Instructions

Shred green cabbage, purple cabbage, and carrots. Place into a large mixing bowl. Mix well, to combine.
In a small mixing bowl, combine the mayonnaise, apple cider vinegar, salt, pepper, poppyseeds, and granulated sugar. Mix well, to thoroughly combine.
Add the dressing to the slaw mixture. Stir well until all veggies are coated with dressing. Cover coleslaw with plastic wrap; place in refrigerator for a minimum of 1 hour (preferably longer), so that flavors come together and the slaw is very cold.
Serve, and enjoy!

Recipe Notes

Prep time does not include inactive refrigeration time. The longer the cole slaw is refrigerated, the better it is, and the more PURPLE it becomes!

Nutrition Facts

Purple Coleslaw

Amount Per Serving (1 g)

Calories 288 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 4g25%

Cholesterol 15mg5%

Sodium 349mg15%

Potassium 117mg3%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 6g7%

Protein 1g2%

Vitamin A 1995IU40%

Vitamin C 17.7mg21%

Calcium 30mg3%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

17
Jun
2015

Chicken Salad

categories: Chicken, Main Dish Salads, Main Dishes, Salads

497 Shares

This easy to prepare, delicious chicken salad, with cranberries, celery and pecans can be eaten as is, or served in pita bread or rolls for a great sandwich.
We’ve had lots of sunshine and hot weather the past several weeks in the Pacific Northwest. A few nights ago I decided to make my old standby recipe for Chicken Salad, serve it with some fresh pineapple, strawberries, and cantaloupe, and have dinner out on our back deck.

This was a perfect entree salad on a hot night! I was even able to use some of the red leaf lettuce from our garden to serve the salad on- whoo-hoo! I’ve been making chicken salad this way for over 25 years. I’ve never had a recipe that I’ve used, so I had to be deliberate about writing it down this time, so I could post the right quantities for this blog post.

We really enjoy the salad, with chunks of chicken breast, crisp celery, the sweet chewy raisins, dried cranberries, red onion and crunchy pecans! This salad is really easy to make, too! Quick and easy, it’s my idea of a perfect meal! Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Chicken Breasts

The first thing you need to do is cook the chicken. Put frozen chicken breasts (yep-right out of the freezer) into a large pan. Cover them with water, bring water to a boil, then cook on high heat for about 45-50 minutes (until fully cooked). *Note: I use 4 chicken breasts, but this picture shows 5 because I was cooking an extra one for another recipe.

When the chicken has finished cooking, remove the chicken breasts from the water and let the pieces cool a little. Once the chicken has cooled enough to handle, cut the pieces into 1 inch cubes and set aside.

Preparing The Chicken Salad

While the chicken is cooking, chop the pecans, celery and red onion, and place them into a medium sized bowl, along with the raisins and dried cranberries.

Place the chunks of cooked chicken breast into the bowl with the other ingredients.

Add the mayonnaise to the bowl, and then season the chicken salad with salt and pepper. Give it a good stir to mix it all together (making sure it is all coated). Give it a taste, then add more salt and pepper, if necessary to suit your taste preference.

Serving The Chicken Salad

Cover the chicken salad with plastic wrap and refrigerate it for about 2-3 hours. We feel this salad is at it’s best served nice and cold, plus the flavors have had time to develop. Once the salad has fully chilled, it’s ready to serve! By the way… it tastes GREAT on sandwiches, too. I love to stuff a pita full of this chicken salad! Yum.

Chicken salad can be served in pita bread for sandwiches. — Delicious, stuffed with chicken salad!

My absolute favorite way to serve this is… just as it is!!!!! When ready to serve, I place red lettuce leaves onto a serving plate, then arrange the chicken salad on top, for a nice presentation.

This chicken salad is a great quick bite for lunch OR for a light dinner! I sure hope you will try making this for yourself… it’s really delicious! Hope you have a wonderful day and enjoy each minute of life you are blessed with!

Looking For More Chicken Salad Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a few chicken salad recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

0 from 0 votes

PRINT

Chicken Salad

Prep Time

45 mins

Cook Time

0 mins

Total Time

45 mins

This easy to prepare, delicious chicken salad, with cranberries, celery and pecans can be eaten as is, or served in pita bread or rolls for a great sandwich.

Category: Entree Salad

Cuisine: American

Keyword: chicken salad

Servings: 8 small servings

Calories Per Serving: 467 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 boneless , skinless chicken breasts (frozen)
1 1/2 cups diced celery (I use 3 stalks-slice each stalk in thirds lengthwise, then chop)
1 cup chopped pecans (can also use walnuts)
3/4 cup raisins
1/4 cup dried cranberries
1/2 cup diced red onion
1 1/3 cups mayonnaise
salt and pepper , to taste (approx. 1/2 teaspoon salt, 1/4 teaspoon pepper-more, as needed)
Red leaf lettuce leaves (to serve salad on top of-this is optional, but it looks pretty!)

US Customary - Metric

Instructions

Place frozen chicken breasts into a large saucepan. Cover completely with water. Cook on HIGH for 45-50 minutes (until chicken is done). Remove from heat. Remove chicken to a cutting board and let cool.
In a large salad bowl, place the celery, pecans, raisins, dried cranberries, and red onion.
Once the chicken has cooled off (to the touch), cut it into 1 inch cubes. Add the chicken to the salad bowl.
Add the mayonnaise, salt and pepper. Mix well to combine all ingredients.
Taste salad. Add additional salt and pepper, to suit your taste. I usually have to add a bit more. When ready, cover salad with plastic wrap, and place in refrigerator to chill for 2-3 hours or more (the longer the flavors have time to come together, the better!)
When ready to serve, place a few red leaf lettuce leaves onto serving plate. Arrange salad into a mound in the center of the lettuce. Serve, and enjoy!
Keep leftovers covered and refrigerated. Will keep for several days!

Recipe Notes

Prep time includes time for cooking the chicken, but does not include refrigeration time.

Nutrition Facts

Chicken Salad

Amount Per Serving (1 serving)

Calories 467 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 5g31%

Cholesterol 51mg17%

Sodium 321mg14%

Potassium 433mg12%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 4g4%

Protein 14g28%

Vitamin A 210IU4%

Vitamin C 2.1mg3%

Calcium 27mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

Category: Salads

What Is IN This Broccoli Salad?

Broccoli Salad Tastes Best When Made Ahead Of Time

Who Wants Some Broccoli Salad?

Are You Looking For More Side Salads Like This One?

Interested In More Recipes?

You Can Also Find Me On Social Media:

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

How To Make Chicken Club Pasta Salad

Time For The Salad Dressing

Interested In More Recipes?

You Can Also Find Me On Social Media:

How To Make Hawaiian Macaroni Salad

Drain Macaroni, But Do Not Let It Cool

Time To Refrigerate The Hawaiian Macaroni Salad

Looking For More SIDE SALAD Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

It’s SO EASY To Make A Tuna Avocado Cup!

Looking For More TUNA Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

What Exactly IS A “Carpaccio Salad”?

How To Prepare This Cucumber Zucchini Carpaccio Salad

Arranging The Carpaccio Salad Veggies

Prepare The Salad Dressing

Toast The Pecans For The Salad

To Serve The Cucumber Zucchini Carpaccio Salad

Looking For More Salads Using VEGGIES?

Interested In More Recipes?

You Can Also Find Me On Social Media:

Making A Cobb Salad

Looking For More SALAD Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Why Does It Turn Purple?

How To Make Purple Coleslaw

Make The Dressing For The Purple Coleslaw

Refrigerate The Purple Coleslaw For Best Flavor (And Color)

Looking For More COLESLAW Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

Cook The Chicken Breasts

Preparing The Chicken Salad

Serving The Chicken Salad

Looking For More Chicken Salad Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks