Salad Recipe

BBQ Chicken Salad

INGREDIENTS:

 1 tablespoon olive oil

 2 boneless, skinless thin-sliced chicken breasts
 Kosher salt and freshly ground black pepper, to taste
 6 cups chopped romaine lettuce
 1 Roma tomato, diced
 3/4 cup canned corn kernels, drained
 3/4 cup canned black beans, drained and rinsed
 1/4 cup diced red onion
 1/4 cup shredded Monterey Jack cheese
 1/2 cup shredded cheddar cheese
 1/4 cup Ranch dressing
 1/4 cup BBQ sauce
 1/4 cup tortilla strips
DIRECTIONS:
1. Heat olive oil in a medium skillet over medium high heat.
2. Season chicken breasts with salt and pepper, to taste. Add to skillet and
cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool
before dicing into bite-size pieces.
3. To assemble the salad, place romaine lettuce in a large bowl; top with
chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and
BBQ sauce on top of the salad and gently toss to combine.
4. Serve immediately, topped with tortilla strips.
 Harvest Cobb
Salad

INGREDIENTS:

 4 slices bacon, diced

 2 large eggs
 6 cups chopped romaine lettuce
 1 apple, diced
 1 pear, diced
 1/2 cup Fisher Nuts Pecan Halves
 1/3 cup dried cranberries
 1/3 cup crumbled goat cheese

FOR THE POPPY SEED DRESSING

 1/3 cup mayonnaise

 1/4 cup milk
 2 tablespoons sugar
 1 tablespoon apple cider vinegar
 1 tablespoon poppy seeds
DIRECTIONS:
1. To make the poppy seed dressing, whisk together mayonnaise, milk, sugar,
apple cider vinegar and poppy seeds in a small bowl; set aside.
2. Heat a large skillet over medium high heat. Add bacon and cook until
brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set
aside.
3. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to
a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from
heat; set aside for 8-10 minutes. Drain well and let cool before peeling and
dicing.
 4. To assemble the salad, place romaine lettuce in a large bowl; top with
arranged rows of bacon, eggs, apple, pear, pecans, cranberries and goat cheese.
5. Serve immediately with poppy seed dressing

Taco Salad

INGREDIENTS:
 1 tablespoon olive oil
 4 ounces Mexican chorizo, casing removed
 5 cups chopped romaine lettuce
 1/2 cup Del Monte® Whole Kernel Sweet Gold and White Corn, drained
 1/2 cup canned black beans, drained and rinsed
 1 roma tomato, diced
 2 tablespoons chopped fresh cilantro leaves
 1 avocado, halved, seeded, peeled and diced
 1/4 cup shredded cheddar cheese, for garnish
 1/4 cup tortilla strips, for garnish

FOR THE LIME VINAIGRETTE

 1/4 cup olive oil

 1/4 cup apple cider vinegar
 Zest of 1 lime
 2 tablespoons freshly squeezed lime juice
 2 teaspoons sugar, or more to taste
 DIRECTIONS:
1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime
zest and juice, and sugar in a small bowl; set aside.
2. Heat olive oil in a large skillet over medium high heat. Add chorizo and
cook until dry and crisp, about 2 minutes, making sure to crumble the chorizo
as it cooks; let cool.
3. To assemble the salad, place romaine lettuce in a large bowl; top with
chorizo, corn, black beans, tomato and cilantro. Pour the dressing on top of the
salad and gently toss to combine. Stir in avocado.
4. Serve immediately, garnished with cheese and tortilla strips, if desired.

Chinese Chicken Salad

INGREDIENTS:

 2 boneless, skinless chicken breasts

 2 tablespoons soy sauce
 1 teaspoon sesame oil
 1/4 teaspoon white pepper
 4 cups chopped romaine lettuce
 1 cup shredded red cabbage
 1/3 cup grated carrots
 1/4 cup shelled edamame
 1 green onion, thinly sliced
 1/4 cup chow mein noodles, for serving
 1/4 cup sliced almonds, for serving
 FOR THE SESAME VINAI GRETTE

 1/4 cup plus 2 tablespoons rice wine vinegar

 1 clove garlic,
pressed
 1 tablespoon
sesame oil
 1 tablespoon
sugar
 1 teaspoon
freshly grated ginger
 1 teaspoon soy
sauce

DIRECTIONS:
1. Preheat oven to 350 degrees F.
2. To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame
oil, sugar, ginger and soy sauce in a small bowl; set aside.
3. In a gallon size Ziploc bag or large bowl, combine chicken, soy sauce,
sesame oil and white pepper; marinate for at least 30 minutes, turning the bag
occasionally.
4. Add chicken and marinade to a baking dish. Place into oven and bake until
cooked through and juices run clear, about 13-15 minutes. Let cool before
dicing into bite-size pieces.
5. To assemble the salad, place romaine lettuce in a large bowl; top with red
cabbage, carrots, edamame, green onion and chicken. Pour sesame vinaigrette
on top of the salad and gently toss to combine.
6. Serve immediately, topped with chow mein noodles and almonds, if
desired.

GRILLED GREEK CHICKEN SALAD

INGREDIENTS:

 2 teaspoons dried oregano

 2 teaspoons dried basil
 1 teaspoon dried thyme
 1 teaspoon paprika
 1 teaspoon garlic powder
 Kosher salt and freshly ground black pepper, to taste
 2 pounds boneless, skinless chicken thighs
 1 head romaine, roughly chopped
 1 cup diced cucumber
 1 cup halved cherry tomatoes
 1 avocado, halved, seeded, peeled and sliced
 1/2 small red onion, thinly sliced
 1/2 cup pitted kalamata olives
 4 ounces feta, cubed

FOR THE TZATZIKI DRESSING

 1 cup Greek yogurt

 5 tablespoons buttermilk
 2 tablespoons chopped fresh dill
 2 tablespoons freshly squeezed lemon juice
 2 teaspoons lemon zest
 1 clove garlic, minced
 Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
1. In a medium bowl, whisk together Greek yogurt, buttermilk, dill, lemon
juice, lemon zest and garlic; season with salt and pepper, to taste; set aside.
2. In a small bowl, combine oregano, basil, thyme, paprika, garlic powder, 1
teaspoon salt and 1/2 teaspoon pepper. Season chicken with oregano mixture.
3. Preheat grill to medium heat.
4. Add chicken to grill, and cook, turning occasionally, until chicken is
completely cooked through, reaching an internal temperature of 165 degrees F,
about 10 minutes.
5. To assemble the salad, place romaine lettuce in a large bowl; top with
chicken, cucumber, tomatoes, avocado, onion, olives and feta. Pour the tzatziki
dressing on top of the salad
and gently toss to
combine.
6. Serve immediately.