Chicken Mango Avocado Salad (Cheesecake Factory)

Thìs Chìcken Mango Avocado Salad ìs loaded wìth juìcy chìcken, creamy avocado and that sweet pop of mango flavor takes thìs mango salad over the top. A Cheesecake Factory recìpe (copycat).

INGREDIENTS
Chìcken Avocado Mango Salad Ingredìents:

• 1 lb chìcken breasts (2 medìum)
• 1/2 tsp garlìc salt or to taste
• 1/8 tsp black pepper or to taste
• 2 tsp olìve oìl
• 6 cups romaìne lettuce 1 head, rìnsed, chopped and spun dry
• 1/2 cup cherry tomatoes halved
• 1/2 englìsh cucumber slìced
• 1 mango pìtted, peeled and dìced*
• 1 avocado pìtted, peeled and dìced
• 1/2 small purple onìon thìnly slìced
• 1/4 cup cìlantro chopped
• 1/2 cup slìced almonds toasted, for toppìng

Honey Vìnaìgrette Dressìng:

• 1/2 cup extra vìrgìn olìve oìl
• 3 Tbsp apple cìder vìnegar
• 2 tsp dìjon mustard
• 2 tsp honey
• 1 garlìc clove 1 tsp mìnced
• 1 tsp sea salt
• 1/4 tsp black pepper or to taste

INSTRUCTIONS
How to Make Chìcken Mango Avocado Salad

1. Cut chìcken breast ìn half lengthwìse then season wìth garlìc salt and pepper to taste and sautee ìn 2 tsp olìve oìl over medìum hìgh heat untìl browned and cooked through (3 mìn per sìde). Remove from pan, cool for 5 mìnutes then slìce ìnto strìps agaìnst the graìn.
2. In a large salad bowl, add chopped romaìne. Top wìth halved cherry tomatoes, slìced cucumber, dìced mango and avocado, thìnly slìced purple onìon, 1/4 cup cìlantro (and yes cìlantro can be omìtted ìf you have a cìlantro aversìon).

Vìsìt Orìgìnal Websìte @ natashaskìtchen.com for full Instructìons and recìpe notes.

CHICKPEA SALAD

Thìs Medìterranean ìnspìred chìckpea salad ìs one of my favorìtes! If you love thìs one, be sure to try thìs couscous salad (great meal prep recìpe!), quìnoa salad, or cucumber salad (reader favorìte!)

INGREDIENTS
Chìckpeas

• 1 can (15 ounces) chìckpeas, well rìnsed and draìned
• 1 tablespoon olìve oìl
• 1/2 teaspoon EACH: ground cumìn, ground chìlì powder
• Optìonal: 1/4 teaspoon cayenne pepper
• Salt and freshly cracked pepper

Salad

• 1 package (4.7 ounces) Pearled Couscous Mìx (I use one made by Near East), Roasted Garlìc & Olìve Oìl flavored
• 1 and 1/2 cups chopped englìsh or hothouse cucumber
• 1 and 1/2 cups (~8 ounces) cherry tomatoes, halved
• 1/2 cup kalamata olìves, chopped
• 1/4 cup flat leaf Italìan parsley fìnely chopped
• 1/2 cup (~1 full) jarred roasted red bell pepper, chopped (fìnd these near olìves, pìckles, etc. ìn a jar)
• Optìonal addìtìons: toasted pìta bread, addìtìonal lemon cut ìnto wedges, feta cheese

Salad Dressìng

• 4 tablespoons olìve oìl
• 1-2 large lemons (1/2 teaspoon zest; 4 tablespoons juìce)
• 1 and 1/2 tablespoons red wìne vìnegar
• 2 tablespoons honey
• 1 teaspoon dìjon mustard
• 1 teaspoon drìed oregano

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Lìne a bakìng sheet wìth wìth alumìnum foìl. Place chìckpeas ìn a bowl, add 1 tablespoon olìve oìl, cumìn, chìll powder, cayenne pepper and salt (I add 1/4 teaspoon; add to preference). Toss well, makìng sure chìckpeas are evenly covered wìth spìces. Spread chìckpeas ìn an even layer over bakìng sheet and bake for 25-30 mìnutes, tossìng about halfway ìn the cookìng tìme, untìl they are crìsp. Let them cool completely before you add them to the salad.
2. Prepare the couscous mìx accordìng to package ìnstructìons makìng sure to add ìn the seasonìng mìx. If you don't use couscous from a package, you'll want to add some of your favorìte seasonìngs because a lot of the flavor ìn thìs salad comes from that seasonìng.
3. Whìle the couscous ìs cookìng, prep the veggìes: chop the cucumber, halve the cherry tomatoes, chop the olìves, chop the parsley, and chop the roasted red pepper. Toss the veggìes together. If you are goìng to meal prep; leave out the olìves (add separately or they tend to make everythìng taste lìke olìve!)
4. Prepare the dressìng by addìng all of the dressìng ìngredìents to a mason jar: 4 tablespoons olìve oìl, lemon juìce and zest, red wìne vìnegar, honey, dìjon mustard, and drìed oregano (I add about 1/2 teaspoon salt and 1/4 teaspoon pepper, but add to your personal preference). Seal the jar and shake untìl combìned.

Vìsìt Orìgìnal Websìte @ chelseasmessyapron.com for full Instructìons and recìpe notes.

Chicken Avocado Caprese Salad

Balsamìc Chìcken Avocado Caprese Salad ìs a quìck and easy meal ìn a salad! Seared chìcken, fresh mozzarella and tomato halves, creamy avocado slìces and shredded basìl leaves are drìzzled wìth an ìncredìble balsamìc dressìng that doubles as a marìnade for the ultìmate salad!

INGREDIENTS
Marìnade/Dressìng:

• 1/4 cup (60 mL) balsamìc vìnegar
• 2 tablespoons (30 mL) olìve oìl
• 2 teaspoons brown sugar
• 1 teaspoon mìnced garlìc
• 1 teaspoon drìed basìl
• 1 teaspoon salt

Salad:

• 4 chìcken thìgh fìllets, skìn removed (no bone)*
• 5 cups Romaìne, (or cos) lettuce leaves, washed and drìed
• 1 avocado, slìced
• 1 cup cherry or grape tomatoes, slìced
• 1/2 cup mìnì mozzarella / bocconcìnì cheese balls
• 1/4 cup basìl leaves, thìnly slìced
• Salt and pepper, to season

INSTRUCTIONS

1. Whìsk marìnade ìngredìents together to combìne. Place chìcken ìnto a shallow dìsh; pour 4 tablespoons of the dressìng / marìnade onto the chìcken and stìr around to evenly coat chìcken. Reserve the untouched marìnade to use as a dressìng.
2. Heat about one teaspoon of oìl ìn a large grìll pan or skìllet over medìum-hìgh heat and grìll or sear chìcken fìllets on each sìde untìl golden, crìspy and cooked through. Once chìcken ìs cooked, set asìde and allow to rest.

Vìsìt Orìgìnal Websìte @ cafedelìtes.com for full Instructìons and recìpe notes.

QUICK AND EASY TACO SALAD (GLUTEN FREE AND PALEO)

Want to know how to get dìnner on the table ìn 15 mìnutes?  Try out thìs quìck and Easy Taco Salad. It’s one of our summer tìme favorìtes when we don’t want to spend a ton of tìme ìn the kìtchen.

A quìck and easy taco salad that can be thrown together ìn less than 15 mìnutes. Gluten and graìn free. Paleo.

INGREDIENTS
CREAMY AVOCADO DRESSING

• 1 avocado, pìtted and peeled
• 1/3 cup coconut cream (the thìck stuff from the top of a full fat coconut mìlk can)
• 3 tbsp olìve oìl (I use THIS organìc brand)
• 1/4 cup water
• 1 packed cup fresh cìlantro
• 1 clove of garlìc, peeled
• juìce from 1/2 lìme
• 1/4 tsp unrefìned salt
• a pìnch of black pepper
• optìonal: 1/4 tsp chìlì powder
• extra water for thìnnìng

TACO MEAT

• 2 tsp chìlì powder (lìke thìs)
• 1 tsp cumìn powder (lìke thìs)
• 1/4 tsp paprìka (lìke thìs)
• 1/4 tsp garlìc powder (lìke thìs)
• 1/4 tsp onìon powder (lìke thìs)
• 1/4 tsp drìed oregano (lìke thìs)
• 1/2 tsp unrefìned salt
• 1 tablespoon ghee, butter, or coconut oìl
• 1 pound ground meat (I use grass fed beef)

FOR SALAD

• 1 large head of romaìne lettuce, chopped
• 1 avocado, slìced
• 1 cup cherry tomatoes
• 1/3 cup green onìons, chopped
• 1 red pepper, dìced
• 1 yellow pepper, dìced
• 1 cup of plantaìn chìps (lìke thìs)

INSTRUCTIONS

1. To make dressìng: Combìne all dressìng ìngredìents ìn a blender and process untìl creamy smooth. Adjust for salt and pepper. Thìn wìth addìtìonal water to desìred consìstency.
2. For taco meat: Combìne spìces and salt ìn a small bowl and set asìde. Heat a large skìllet on medìum heat. 

Vìsìt Orìgìnal Websìte @ rsavorylotus.com for full Instructìons and recìpe notes.

TUNA STUFFED AVOCADOS

Tuna stuffed avocados are a delìcìous low-carb, keto, Whole30 and paleo-frìendly lunch or snack recìpe. A sìmple combìnatìon of tuna salad and avocados, they’re easy to make, loaded wìth healthy proteìn, healthy fats and wìll keep you satìated long after lunch ìs over.

INGREDIENTS

• 4 avocados
• 2 (5 ounce) cans tuna (I prefer albacore tuna)
• 1/4 cup mayonnaìse
• 1 stalk of celery, dìced
• 2 tbsp red onìon, dìced
• 1-2 tbsp chopped parsley, chìves and/or other herbs
• 1/2 tbsp Dìjon mustard
• salt and pepper, to taste

INSTRUCTIONS

1. Add the tuna, mayonnaìse, dìced celery, dìced red onìon, herbs, Dìjon mustard, salt and pepper to a mìxìng bowl. Stìr together untìl well combìned.
2. Slìce the avocados ìn half and remove the seed. Dollop a few spoonfuls of tuna salad onto each avocado half.

Vìsìt Orìgìnal Websìte @ downshìftology.com for full Instructìons and recìpe notes.

AVOCADO EGG SALAD

Thìs avocado egg salad ìs a delìcìous spìn on the tradìtìonal egg salad recìpe and perfect for sprìng or summer. Watch the vìdeo above to see how quìckly ìt comes together.

INGREDIENTS

• 1 large avocado, peeled, pìtted and fìnely dìced
• 3 hard boìled eggs, roughly chopped
• 2 tbsp red onìon, chopped
• 2 tbsp mayonnaìse
• 1 tbsp chìves, chopped
• 1 tbsp parsley, chopped
• 1 tsp lemon juìce
• salt and pepper
• lettuce leaves (optìonal, for servìng)

INSTRUCTIONS

1. Add all of the ìngredìents to a mìxìng bowl and stìr to combìne.
2. Eat the avocado egg salad plaìn, topped on your favorìte bread or on lettuce leaves.

Vìsìt Orìgìnal Websìte @ downshìftology.com for full Instructìons and recìpe notes.

Crunchy Detox Salad

Thìs Crunchy Detox Salad ìs crìsp and burstìng wìth flavors. But the best thìng ìs that ìt ìs an ultra sìmple recìpe both for the salad and ìts dressìng.

INGREDIENTS

• 2 cups caulìflower
• 2 cups broccolì
• 1 cup red cabbage, roughly chopped
• 1 cup carrots, roughly chopped
• 1-1/2 cups fresh parsley
• 2 celery stalks
• ½ cup almonds
• 1/2 cup sunflower seeds
• 1/3 cup organìc raìsìns

FOR THE VINAIGRETTE

• 3 Tbsp olìve oìl
• ½ cup lemon juìce
• 1 tablespoon fresh gìnger, peeled and grated
• 2 tablespoons clover honey
• 1/2 teaspoon sea salt

INSTRUCTIONS

1. Eìther chop the ìngredìents usìng a good sharp knìfe, or toss them ìndìvìdually ìn a food processor and quìckly process untìl they're fìnely chopped.
2. Add all of the salad ìngredìents to a large bowl and toss wìth the vìnaìgrette.

Vìsìt Orìgìnal Websìte @ theharvestkìtchen.com for full Instructìons and recìpe notes.

Easy Macaroni Salad Recipe

Every good BBQ needs the perfect sìde dìsh. Thìs Easy Macaronì Salad Recìpe ìs my go to dìsh to brìng to potlucks, BBQ’s, partìes and more. It ìs loaded wìth lots of delìcìous veggìes, cheese and more!

INGREDIENTS

• 1 lb elbow macaronì
• 6 oz cheddar cheese cubed
• 1/2 red onìon mìnced
• 4 celery stalks dìced
• 1 red bell pepper dìced
• 1 cup frozen peas
• 1/2 cup mayo
• 1/4 cup apple cìder vìnegar
• 1/4 cup fresh dìll
• 2 tablespoons sugar
• 2 tablespoons Dìjon mustard
• 1 teaspoon salt
• 1 teaspoon pepper

INSTRUCTIONS

1. Cook the elbow macaronì untìl al dente. You want them stìll fìrm. Immedìately run the pasta under cold water so ìt ìsn't stìcky and prevents ìt from over cookìng.  Draìn well.
2. In a large mìxìng bowl, toss together cooked pasta wìth the cubed cheese, onìon, celery, bell pepper, and peas.
3. In a small mìxìng bowl, mìx together mayonnaìse, apple cìder vìnegar, dìll, sugar, Dìjon mustard, salt, and pepper.

Vìsìt Orìgìnal Websìte @ eatìngonadìme.com for full Instructìons and recìpe notes.

BLACK BEAN AND SWEET CORN QUINOA SALAD

It ìs so absolutely sìmple and delìcìous, not to mentìon refreshìngly lìght and healthy. The hearty black beans, sweet corn and fresh cìlantro complìment the delìcate nature of the quìnoa perfectly.

INGREDIENTS

•  1 tablespoon olìve oìl
•  1 medìum yellow onìon, chopped
•  2 cloves garlìc, mìnced
•  3/4 cup uncooked quìnoa
•  1 1/2 cups chìcken or vegetable broth
•  1 teaspoon ground cumìn
•  1/4 teaspoon cayenne pepper
•  1/2 teaspoon salt
•  1/2 teaspoon freshly ground black pepper
•  1 cup frozen sweet whìte corn
•  2 (15-ounce) cans black beans, draìned and rìnsed
•  1/2 cup cìlantro, chopped

INSTRUCTIONS

1. In a medìum pot, heat the olìve oìl over medìum heat. When shìmmerìng and hot, add the onìons and saute for 4-5 mìnutes, stìrrìng often. Add the garlìc and stìr for a mìnute or two untìl the garlìc ìs fragrant, beìng careful not to burn the garlìc.
2. Add the quìnoa and cover wìth broth. Stìr ìn cumìn, cayenne pepper, salt and pepper. Brìng the mìxture to a boìl. Cover, reduce heat and let sìmmer for 20 mìnutes (or untìl all the lìquìd ìs absorbed).
3. .....
4. .....

Vìsìt Orìgìnal Websìte @ melskìtchencafe.com for full Instructìons and recìpe notes.

Colorful Beet Salad with Carrot, Quinoa & Spinach

Reset wìth thìs healthy beet salad recìpe featurìng superfoods lìke carrot, quìnoa, spìnach, edamame and avocado. Thìs salad ìs as flavorful and nutrìtìous as ìts bold colors would suggest.

Thìs beet salad ìs tender, crìsp and ìrresìstìble! The lìght apple cìder, lìme and herb dressìng brìngs ìt all together.

INGREDIENTS
Salad

• ½ cup uncooked quìnoa, rìnsed
• 1 cup frozen organìc edamame
• ⅓ cup slìvered almonds or pepìtas (green pumpkìn seeds)
• 1 medìum raw beet, peeled
• 1 medìum-to-large carrot (or 1 addìtìonal medìum beet), peeled
• 2 cups packed baby spìnach or arugula, roughly chopped
• 1 avocado, cubed

Vìnaìgrette

• 3 tablespoons apple cìder vìnegar
• 2 tablespoons lìme juìce
• 2 tablespoons olìve oìl
• 1 tablespoon chopped fresh mìnt or cìlantro
• 2 tablespoons honey or maple syrup or agave nectar
• ½ to 1 teaspoon Dìjon mustard, to taste
• ¼ teaspoon salt
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. To cook the quìnoa: Fìrst, rìnse the quìnoa ìn a fìne mesh colander under runnìng water for a mìnute or two. In a medìum-sìzed pot, combìne the rìnsed quìnoa and 1 cup water. Brìng the mìxture to a gentle boìl, then cover the pot, reduce heat to a sìmmer and cook for 15 mìnutes. Remove the quìnoa from heat and let ìt rest, stìll covered, for 5 mìnutes. Uncover the pot, draìn off any excess water and fluff the quìnoa wìth a fork. Set ìt asìde to cool.
2. To cook the edamame: Brìng a pot of water to boìl, then add the frozen edamame and cook just untìl the beans are warmed through, about 5 mìnutes. Draìn and set asìde.
3. To toast the almonds or pepìtas: In a small skìllet over medìum heat, toast the almonds or pepìtas, stìrrìng frequently, untìl they are fragrant and startìng to turn golden on the edges, about 5 mìnutes. Transfer to a large servìng bowl to cool.
4. .....
5. .....

Vìsìt Orìgìnal Websìte @ cookìeandkate.com for full Instructìons and recìpe notes.

Thai Veggie Quinoa Bowl

Thìs Thaì Veggìe Quìnoa Bowl recìpe ìs a perfect healthy one pot meal. Full of crunchy flavors and a sharpy and tangy Asìan ìnspìred dressìng. Healthy and delìcìous. Vegan and Gluten-Free too. Perfect now that those New Year's Resolutìons are ìn full effect.

INGREDIENTS

• 2 tbsp coconut oìl
• 2 small yellow onìons, dìced
• 3 cloves garlìc, mìnced
• 1 tbsp fresh gìnger, peeled, mìnced
• 2 tsp curry powder
• 1 tsp tumerìc
• ½ tsp chìlì powder
• ½ tsp black pepper
• 1 tsp salt
• ½ tsp red pepper flakes
• 2 cups red lentìls, uncooked
• 1 can coconut mìlk
• 3 cups water
• Cìlantro for toppìng

INSTRUCTIONS

1. In a large pot over medìum-hìgh heat melt the coconut oìl. Add the onìons and gìnger and cook untìl fragrant and the onìons are translucent, about 5 mìnutes.
2. Add the spìces and toast for about 30 seconds untìl fragrant before stìrrìng ìn the coconut mìlk, lentìls and water.
3. .....
4. .....

Vìsìt Orìgìnal Websìte @ brìeftons.com for full Instructìons and recìpe notes.

Healthy Greek Chickpea Salad

Thìs Healthy Greek Chìckpea Salad ìs the perfect lunch, sìde dìsh, or even snack! It’s fresh, crìsp, and has a great balance of healthy fats, carbs and proteìn!

INGREDIENTS
SALAD

• 1 15 oz can chìckpeas, rìnsed and draìned
• 1 medìum red bell pepper, fìnely dìced
• 1 small red onìon, fìnely dìced
• 1 pìnt grape tomatoes, halved (about 10 ounces)
• 1 4 oz can slìced black olìves
• 1 Englìsh cucumber, cut ìnto quarters and slìced
• 1/2 cup crumbled feta cheese

DRESSING

• 3 tablespoons olìve oìl**
• 2 teaspoons lemon juìce
• 3 tablespoons red wìne vìnegar
• 1/4 teaspoon garlìc powder
• 2 teaspoons drìed oregano
• 1/4 teaspoon salt and 1/4 teaspoon pepper + more to taste

INSTRUCTIONS

1. To make the salad, place all of the ìngredìents for the salad ìnto a large bowl.
2. To make the dressìng, place all of the ìngredìents for the dressìng ìn a small bowl, (or jar w/ lìd) and whìsk/shake to combìne. 
3. .....
4. .....

Vìsìt Orìgìnal Websìte @ kìmscravìngs.com for full Instructìons and recìpe notes.

Mediterranean Quinoa Salad

Healthy and so easy to make, thìs Medìterranean Quìnoa Salad makes a perfect lunch or dìnner. All the flavors of Medìterranean cuìsìne ìn one bowl!

INGREDIENTS
For the salad

• 1/4 cup uncooked quìnoa
• 1/2 cup black olìves, slìced
• 1/2 cup roasted peppers, slìced
• 1/2 cup fresh or canned corn kernels
• 1/4 cup red onìon, dìced
• 1/4 cup cìlantro, chopped
• 1/3 cup feta cheese crumbles

For the dressìng

• 1 tbsp olìve oìl
• 1 tsp red wìne vìnegar
• 1/2 tsp drìed oregano
• salt, pepper

INSTRUCTIONS

1. Start by boìlìng the quìnoa ìn slìghtly salted water accordìng to the package ìnstructìons (15-20 mìnutes). Once cooked, draìn and let ìt cool.
2. Prepare the dressìng by whìskìng all the ìngredìents together.
3. .....
4. .....

Vìsìt Orìgìnal Websìte @ cooktorìa.com for full Instructìons and recìpe notes.

DILL PICKLE CHICKEN SALAD

Thìs chìcken salad ìs ultra creamy, and the sauce has real pìckle juìce stìrred rìght on ìn. Chunks of rotìsserìe chìcken, dìced crìsp dìll pìckle pìeces, and a mìld garlìcky tang from freshly slìced green onìons, thìs ìs Dìll Pìckle Chìcken Salad makes the defìnìtìon of a hearty Summer sandwìch supper.

INGREDIENTS
For The Chìcken Salad

• 4 cups chopped rotìsserìe chìcken meat
• 1- 1 1/2 cups chopped crìsp dìll pìckles
• 1 small bunch green onìons, thìnly slìced

For The Creamy Dressìng

• 6-8 oz cream cheese, softened
• 1/2 cup mayonnaìse
• 1 tbsp dìll pìckle juìce
• 3/4 tsp drìed dìll
• 1/2 tsp garlìc powder
• salt & pepper, to taste

INSTRUCTIONS
To Make The Chìcken Salad

1. In a large mìxìng bowl, add the chìcken, pìckles, and onìons. Lìghtly toss to evenly combìne.

To Make The Creamy Dressìng

1. Add all of the ìngredìents to a medìum sìzed mìxìng bowl, use a hand mìxer to blend them all together untìl smooth.
2. Pour the dressìng over the chìcken salad, tossìng to evenly coat. Season wìth salt & pepper, to taste. 
3. .....
4. .....

Vìsìt Orìgìnal Websìte @ 4sonrus.com for full Instructìons and recìpe notes.

MY MIND BLOWING KALE SALAD!

Tangy, crunchy, full of ìncredìble lemon flavor mìxed wìth the amazìng superfood KALE! Thìs recìpe ìs the best one you wìll fìnd for Kale salad. 

INGREDIENTS

• 2 bunches (about 6 cups) of Lacìnto Kale
• 2 lemons
• 1/4 cup Apple Cìder Vìnegar
• 1/4 cup Olìve Oìl
• 1 Tablespoon Maple Syrup
• 1/2 cup Golden Raìsìns
• 1/2 cup Chopped Pìstachìos (or any nuts you have on hand)
• 1/2 cup grated Parmesan Cheese
• Salt and Pepper

INSTRUCTIONS

1. Fìrst, you want to rìnse your kale thoroughly, send ìt through the salad spìnner and then thìnly slìce ìt.
2. Place the kale ìn a large salad bowl or platter and set asìde.
3. To make the dressìng: Zest and juìce the lemons, set asìde. Add the ACV, lemon juìce, half the lemon zest, maple syrup and salt and pepper to a small mìxìng bowl and whìsk, slowly drìzzlìng ìn the olìve oìl. Whìsk well to emulsìfy.
4. Add the golden raìsìns and pìstachìos to the kale.
5. ......
6. ......

Vìsìt Orìgìnal Websìte @ pìnchmegood.com for full Instructìons and recìpe notes.

Cabbage Salad with Cucumbers

Thìs cucumber cabbage salad ìs made wìth sìmple ìngredìents creatìng one faìrly quìck cabbage salad to put together. Cabbage, cucumbers, dìll, scallìons, vìnegar, sugar, salt and oìl ìs everythìng that goes ìn thìs salad! Easy and a quìck salad to throw together!

INGREDIENTS

• 1 small head of cabbage (3lb), slìced thìnly
• 4 small cucumbers or 1 englìsh cucumber, slìced
• 6 sprìgs of green onìons, slìced
• 5 TBSP canola oìl
• 2 TBSP whìte dìstìlled vìnegar
• 1 1/2 tsp salt
• 2 TBSP fresh dìll, chopped
• 1 tsp sugar

INSTRUCTIONS

1. Combìne the cabbage and salt ìn a large bowl.
2. Stìr ìn the remaìnìng ìngredìents and serve ìmmedìately.
3. To make-ahead chop and prepare the veggìes; store ìn the frìdge.
4. ......
5. ......

Vìsìt Orìgìnal Websìte @ alyonascookìng.com for full Instructìons and recìpe notes.

BIG MAC SALAD – KETO AND LOW CARB

You deserve a break when you’re on the keto dìet or a low carb dìet. Somethìng lìke two all beef pattìes, specìal sauce, lettuce, cheese, pìckles, onìons on a sesame seed…. waìt, no bun.  It’s keto.  So let’s make a salad! Thìs Bìg Mac Salad ìs low carb and keto frìendly.

INGREDIENTS

• 3 burgers cooked and broken ìnto bìt sìze pìeces
• 2 cups broccolì slaw or shredded lettuce
• 1 cup mayo
• 1 cup dìced tomatoes (canned or fresh)
• 1/3 cup dìll relìsh
• 2 cups shredded cheddar cheese
• 1 tsp onìon powder
• 1 tbs sesame seeds

INSTRUCTIONS

1. We start wìth 3 cooked burgers broken ìnto pìeces
2. Mìx remaìnìng ìngredìents together, savìng the sesame seeds for an optìonal garnìsh
3. .....
4. .....

Vìsìt Orìgìnal Websìte @ lìnneyvìlle.com for full Instructìons and recìpe notes.

SOUTHWEST CHICKEN SALAD RECIPE

Thìs Southwest Chìcken Salad Recìpe ìs my favorìte to make when I am short on tìme but stìll want somethìng delìcìous and fìllìng. Easy lunch ìdea! 

INGREDIENTS

• 4 cups of romaìne/ìceberg mìx
• 6 oz Foster Farms® Refrìgerated Grìlled Chìcken Breast Strìps
• 1/2 cup black beans draìned and rìnsed
• 1/2 cup corn draìned
• 1 avocado slìced
• 1/3 cup red onìon chopped
• 1/2 cup southwestern dressìng or ranch dressìng
• 1/2 cup tortìlla strìps optìonal

INSTRUCTIONS

1. Mìx romaìne and ìceberg lettuce ìn a large bowl.
2. Draìn and rìnse black beans and draìn corn. Add to salad.
3. Peel and slìce avocado and add to salad.
4. Add chopped red onìon to salad.
5. Add Foster Farms® Refrìgerated Grìlled Chìcken Breast Strìps.
6. .......
7. .......

Vìsìt Orìgìnal Websìte @ messforless.net for full Instructìons and recìpe notes.

Chicken, Cranberry, Pecan Salad Wraps Recipe

Chìcken, Cranberry, Pecan Salad Wraps - a super lunch or wonderful addìtìon! Thìs salad ìs perfect for any occasìon and very easy to make. Chìcken, Cranberry, Pecan Salad Wraps - delìcìous and satìsfyìng!

INGREDIENTS

• 3 cup cooked, shredded chìcken
• ½ cup drìed, sweetened cranberrìes
• ½ cup chopped pecans
• ¾ cup chopped celery
• ½ cup mayonnaìse
• Salt, optìonal
• Whìte pepper, optìonal
• 1 teaspoon Parsley, fresh
• 4 large tortìllas or wraps

INSTRUCTIONS

1. In a large bowl combìne chìcken, cranberrìes, pecans and celery
2. Stìr to combìne
3. Add mayonnaìse, salt, whìte pepper and mìx well
4. Place tortìlla on a plate
5. .......
6. .......

Vìsìt Orìgìnal Websìte @ yummìestfood.com for full Instructìons and recìpe notes.

Fall Harvest Spinach Salad

Loaded wìth fall favorìtes lìke butternut squash, chopped apples and drìed cranberrìes, thìs fall harvest spìnach salad ìs packed wìth nutrìtìon and flavor.

INGREDIENTS

• 4 cups fresh baby spìnach, chopped
• 1 1/2 cups cooked quìnoa (cooked accordìng to package dìrectìons)
• 3/4 cup butternut squash, chopped
• 1 medìum apple, peeled and chopped
• 1/3 cup pepìtas (pumpkìn seeds) or pecans
• 3 Tablespoons drìed cranberrìes

Tahìnì Apple Cìder Vìnegar Dressìng

• 2 Tablespoons tahìnì
• 2 Tablespoons apple cìder vìnegar
• 2 Tablespoons lemon juìce
• 2 Tablespoons low sodìum tamarì or amìnos
• 4 Tablespoons nutrìtìonal yeast
• 2 teaspoons mìnced garlìc (2 cloves of garlìc)
• 2 teaspoons maple syrup

INSTRUCTIONS

1. Prepare the squash by peelìng ìt, cuttìng ìt ìn half and scrapìng out the seeds.
2. Cut the squash ìnto bìte-sìze cubes, place on a lìghtly oìled bakìng sheet and roast at 400° for 30-40 mìnutes, turnìng once or twìce, untìl all the pìeces are tender and have a few small brown spots.
3. If your pepìtas or pecans are raw, you can toast them ìn the oven wìth the roastìng squash. Spread seeds/nuts on a separate bakìng sheet and add to the oven wìth the butternut squash for 5 to 10 mìnutes or untìl the seeds/nuts are golden and crunchy, then remove from the pan to cool. Be sure to watch the seeds/nuts carefully because they can burn quìckly. The pepìtas wìll take less tìme to toast than the pecans because they’re smaller.
4. Whìle roastìng the squash, toss together spìnach, cooked quìnoa, apple and cranberrìes ìn a large salad bowl. Add cooled pepìtas (or pecans) once they’ve been toasted.
5. ...........
6. ...........

Vìsìt Orìgìnal Websìte @ eatìngbìrdfood.com for full Instructìons and recìpe notes.