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Question by misscassie1226: refreshing meals? also, chicken salad recipe?
Now that the weather is warming up, I am looking for some more “lighter” meals than what I cook in the winter. What do you enjoy during the summer for dinners? Also, I am trying to find a chicken salad sandwich recipe, one that uses apples not walnuts. I think it also had celery too.
Best answer:
Answer by lemonlimesherbet
cut up cooked chicken (baked or poached), finely diced celery, sweet or dill pickles fine diced, a quarter of a red onion finely diced, sliced almonds are optional. Add mayo to taste and peeled or not diced apples the firmer baking type will be tarte , add more flavor and less liquid to the salad than an eating variety. Try Granny Smiths. Salt and peper to taste you can also use celery salt for additional flavor rather than plain salt.
Know better? Leave your own answer in the comments!
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Grilled chicken caesar salad .
Grilled chicken tossed with romaine lettuce , roasted pine nuts and dried cranberries and apple slices .
Stir fried apples and cabbage with onions and garlic.
We usually have salads for dinner in the Summer, alternating with BBQ nights:)
This isn’t a sandwich chicken salad, but for dinner:
WIKI WIKI CHICKEN SALAD
2 c. cubed, cooked chicken
1 c. pineapple chunks
1 c. seedless grapes, halved
1/2 c. slivered almonds, toasted
mayonnaise, salt, pepper, leaf lettuce & orange slices
Combine chicken, pineapple & grapes with enough mayonnaise to moisten. Add almonds and season to taste. Toss lightly and garnish with orange slices.
SOUTH OF THE BORDER SALAD
1 lettuce, shredded
1 can pinto beans, drained
1/2 onion, diced
1 tomatoes, cut up
1/2 lb. cheddar cheese, grated
1 small jar salsa
2-3 handfuls crushed tortilla chips
sliced black olives (optional)
sliced avocado
1 lb. ground beef, browned & drained (OPTIONAL)
Mix all together and serve….. Serves 8
I always keep bowls of cut-up fruit (or fruit salad); coleslaw; potato salad… and sometimes bean salad, Greek salad, pasta salad…in the refrigerator for sides with the BBQ, or sandwiches……
Chicken salad, boiled boneless/skinless chichen breast, cut up then add can of pineapple, bag of almonds chopped and mayo. We serve with wheat thins and veggie crackers.
During the summer my mom made dishes that wouldn’t require cooking so that house wouldn’t get heated up, fruit salads, pasta salads, and lots of grilled foods, try whipping up some new types of sandwiches .
heres a chicken salad recipe i found.
1 lb skinless chicken, cooked or 4 skinless chicken halve, cooked
1 stalk celery, chopped
1 (20 ounce) can pineapple chunks in juice, drained
1 (11 ounce) can mandarin oranges in light syrup, drained
3/4 cup red seedless grape or green seedless grapes
1/4 cup apples, chopped
1/4 cup plain nonfat yogurt or low-fat yogurt
1 tablespoon fat-free mayonnaise or low-fat mayonnaise
1 tablespoon lemon juice
Directions
1Cut cooked chicken into bite-sized cubes to fill 3 cups and place in large bowl.
2Add celery, pineapple, oranges, grapes and apples.
3Toss.
4In small bowl, mix yogurt, mayonnaise and lemon juice with a fork.
5Add the dressing to the chicken mixture and gently toss
Curried Chicken Salad
8 whole chicken breast (Defrosted & trimmed)
2 cups chicken broth
1 large tart apple, peeled cored & chopped small
1 cup celery (Diced small)
1 cup mayonnaise
1/4 cup plain yogurt
1/4 cup scallion (Sliced very thinly)
2 tablespoons fresh lemon juice
1 teaspoon garlic powder
1 1/4 teaspoons salt
1/8 teaspoon white pepper
1 tablespoon sugar
1/2 teaspoon paprika
1 teaspoon curry powder
Place chicken breasts in a single layer in a large saute pan and cover with chicken broth. Bring pan to a simmer, cover with foil and keep at a bare simmer for 15 minutes. Turn off heat and let chicken breasts sit in broth for 10 more minutes. Remove from broth and chill. Cut chicken breasts into cubes and combine it in a bowl with the rest of the ingredients. Mix well, cover, and chill.
Grilled Vegetable Tostadas with Tomato Salsa
2 zucchini, sliced lengthwise
1 summer squash, sliced lengthwise
2 bell peppers, red or yellow or 1 each, seeded and quartered
1 large eggplant, peeled and sliced crosswise
olive oil cooking spray
garlic powder
salt (optional)
freshly ground pepper
4 whole wheat tortilla shells
1/2 cup (57g) shredded fat-free cheddar cheese
Salsa:
4 plum tomatoes, seeded and chopped
4 scallions, white and 1 inch green, chopped
1/2 cup (32 g) cilantro leaves, chopped
1 to 2 jalapeño chile peppers to taste
1 tablespoon olive oil
1 tablespoon fresh lime juice
salt (if using)
freshly ground pepper
Light a grill. Coat the vegetables with cooking spray and sprinkle with garlic powder. Grill the vegetables until done, about 8 to 10 minutes for the zucchini, summer squash, and peppers, and 10 to 15 minutes for the eggplant. Season with salt (if using) and pepper, and cover with aluminum foil when cooked. Keep warm. Heat the tortilla shells according to package directions. (The microwave is an easy way to do this.) Wrap in a paper towel to keep them from getting over done. To make the salsa: combine all ingredients and set aside at room temperature to allow the flavors to blend.
To serve, place 1/4 of the cheddar cheese on a warm tortilla, topping with a quarter of the vegetables. Serve, passing the salsa.
Easy Key Lime Pie
5 tablespoons butter, melted
1 1/2 cups graham cracker crumbs
Filling
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 teaspoon grated lime zest
2 egg yolk
Preheat the oven to 350 degrees F. For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes. In a medium bowl, combine the milk, lime juice, and zest; blend in the egg yolks. Pour the filling into the crust. Bake for 12 to 15 minutes, or until set.
Yogurt Dip for Fruit
1 cup yogurt, adjust to need (I use plain yogurt, but flavored is fine)
1/4 cup applesauce
1 tablespoon cinnamon-sugar mixture
2 cups fresh fruit, cut
Mix together the first 3 ingredients in the serving bowl. Serve with fruit (apples, oranges, bananas, strawberries, etc.)
VARIATIONS: Squeeze a little orange juice in place of applesauce, or any kind of fruit juice.
Creamy Potato Salad
5 lbs boiled potatoes, peeled & cubed
12 hard-boiled egg, peeled & cubed
3 3/4 cups mayonnaise
6 teaspoons yellow mustard
6 teaspoons white vinegar
6 teaspoons sugar
3 teaspoons salt
Mix mayonnaise, mustard, vinegar, sugar and salt. Gently fold in eggs and potatoes.
nfd♥
egg and walnut beated in a pan, mixed with sheeps liver then tossed lightly (still raw) onto a slice of bread, then baked for an hour, blended and roasted, before being coated in olivee oil and microwaves for a further hour
I just made this the other day, It was delicious. .
Quinoa Salad with Asparagus, Dates, and OrangeThis side dish salad combines several influences: The dates and orange are an Israeli touch; the pecans pay homage to the American South; and the quinoa is a high-protein grain from South America
Ingredients
Salad:
1 teaspoon olive oil
1/2 cup finely chopped white onion
1 cup uncooked quinoa
2 cups water
1/2 teaspoon kosher salt
1 cup fresh orange sections (about 1 large orange)
1/4 cup chopped pecans, toasted
2 tablespoons minced red onion
5 dates, pitted and chopped
1/2 pound (2-inch) slices asparagus, steamed and chilled
1/2 jalapeño pepper, diced
Dressing:
2 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 tablespoons chopped fresh mint
Mint sprigs (optional)
Preparation
1. To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add white onion to pan; sauté 2 minutes. Add quinoa to pan; sauté 5 minutes. Add 2 cups water and 1/2 teaspoon salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 15 minutes or until water is absorbed. Transfer quinoa mixture to a large bowl. Add orange and next 5 ingredients (through jalapeño); toss gently to combine.
2. To prepare dressing, combine juice and next 4 ingredients (through garlic) in a small bowl, stirring with a whisk. Pour dressing over salad; toss gently to coat. Sprinkle with chopped mint. Garnish with mint sprigs, if desired. Serve at room temperature.
Yield
8 servings (serving size: 3/4 cup)
Nutritional Information
CALORIES 164(35% from fat); FAT 6.3g (sat 0.7g,mono 3.5g,poly 1.7g); PROTEIN 4.3g; CHOLESTEROL 0.0mg; CALCIUM 38mg; SODIUM 186mg; FIBER 3.4g; IRON 2.5mg; CARBOHYDRATE 24.7g
1 1/2 Cup cooked diced chicken breast
1 1/2 Cup diced apples
1/3Cup chopped celery
1 tbsp. lemon juice
1/3 c. mayonnaise
s&p to taste
combine and chill completely …I have added craisins before and it gave it a nice texture
This is my favorite salad recipe….
Cucumber and Tomato salad.
3 cucumbers
3 vine ripe tomatoes
1/4 cup salt
Peel cucumbers and cut length wise.Remove seeds with small spoon.slice and place in colander add salt and toss.place colander over large bowl and let “Sweat” for 2 hours.
Dressing
1/4 cup vinegar
salt and pepper to taste
3/4 cups oil
1 glove garlic minced
1 half small onion minced
1 tsp parsley
put vinegar in large bowl add salt and pepper.whisk till salt is dissolved add remaining ingredients and blend well.add cucumbers and sliced tomatoes toss well.
My personal favorite chicken salad sandwich spread.
4-5 chicken legs
2 stick celery
1/4 cup sweet relish
1 boiled egg
1/4 cup dried cherries
Mayo
1/4 cup nuts of choice, walnuts, pecans, almonds etc
boil the legs till the meat is easy to remove from the bone, dice or shred.
chop the celery fine
chop the dried cherries coarse
chop the egg coarse
chop the nuts
salt & pepper to taste
mix all ingredients with enough mayo to hold it together. refridgerate for a couple of hours.
enjoy- I like it on whole wheat toast.
Just omit the walnuts.
Chicken Waldorf Salad
1 lb. cooked sliced chicken breast
1 green apple, cored and chopped
1 red apple, cored and chopped
¾ cup Chopped celery
¾ cup raisins
¾ cup chopped walnuts
1 cup mayo
1 cup heavy whipping cream, whipped to soft-peak stage
1 tsp. dry mustard powder
Salt and pepper to taste
After chopping apples, toss in a bit of orange juice to prevent browning. Combine the chicken, with remaining ingredients, and combine thoroughly. Serve chilled. Serves 6-8.
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Bridesmaids’ Luncheon Chicken Salad
1½ cups Hellman’s Mayo
3/4 cup Major Grey’s Chutney (if chunky, chop up)
1 tsp. curry powder
2 tsp. grated lime zest
¼ cup fresh lime juice
½ tsp. salt
In large bowl, combine above ingredients and mix well.
4 cups white meat chicken, cooked and cut into small pieces
3 (8 oz.) cans chunk pineapple, drained
2 cups diagonally-sliced celery
1 cup thinly sliced green onions, tops and bottoms
½ cup sliced, blanched almonds, toasted
1. Gently fold remaining ingredients into mayo mixture.
2. Chill at least 4-6 hours; can be made the night before. Toss before serving, being sue to get all the way to the bottom.
3. Serve on crisp, chilled salad greens.
Serves 8-10.
–recipe by Chet Beckwith as printed in Extra! Extra! Read All About It! by Corinne Cook
I enjoy grilled food for summer. Grilled salmon pasted with lemon juice and seasoned with lemon pepper. I love grilled chicken. Hamburgers, Beef Hotdogs, and Mac & Cheese are also really good for summer.