Whether you are looking for a light meal or something to go with a heavier entree, salads work great. Here I share recipes for an easy Warm Chicken Salad with Orange and a quick and easy Tomato-Onion Salad. The Chicken Salad is perfect for a light luncheon or even brunch. It also makes a great meal at the end of a long busy day when you want to eat light. The Tomato Salad is a great side that complements almost any meal. It goes great with chicken, pork, steak, roast, even fish. It is a great addition to any number of meals.
WARM CHICKEN SALAD
Dressing:
1 tsp grated lime peel
1/4 cup fresh lime juice
3 tbsp sugar
1/2 tsp white wine vinegar
1/4 tsp Dijon mustard
In a small jar with a tight-fitting lid, combine all the above ingredients; shake well to blend. Set aside.
Chicken:
2 tbsp frozen limeade concentrate, thawed
1/4 tsp freshly ground black pepper
1 lb boneless skinless chicken breast halves, cut into thin strips
1 tbsp olive oil
In a small bowl, combine the limeade concentrate and pepper. Add the chicken strips; toss to coat. Heat oil in small nonstick skillet over medium-high heat until hot. Add chicken mixture and cook and stir 4 to 6 minutes or the chicken is lightly browned and no longer pink.
Salad: 8 cups torn leaf lettuce 1 can (11-oz) mandarin orange segments, drained 1/4 cup golden raisins 1/4 cup coarsely chopped walnuts
Line 4 salad plates with the lettuce. Top each with the orange segments, raisins, and walnuts. Top with the cooked chicken and drizzle with the dressing after giving the jar a good shake.
TOMATO-ONION SALAD
1 envelope Italian salad dressing mix
2 tbsp olive or canola oil
1/4 cup red wine vinegar
1/2 cup water
1 can (16-oz) chopped tomatoes, drained
1/4 cup chopped red onion cut into rings
1/2 cup thinly sliced celery
1 medium carrot, grated
1 tbsp crumbled blue cheese
In a cruet, combine the dressing mix, oil, vinegar, and water; set aside. (You will only use half with this salad. Refrigerate remaining dressing for later use.
In a bowl with a lid, combine the tomatoes, onion, celery, carrot, and cheese; add half the dressing. Cover and refrigerate until serving time.
Yield: 4 servings of 3/4 cup each
