I had this salad at a friend’s house, and it tasted perfect; I felt like I really was at Applebee’s! J
Dressing:
3 T. honey
1/4 c. mayonnaise
1/8 tsp. sesame oil
1 1/2 T. rice wine vinegar
1 tsp. Grey Poupon Dijon mustard
Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
Salad:
4 Tyson crispy chicken strips
1 c. purple cabbage, chopped
3/4 c. carrot, shredded
2 T. sliced almonds
3 c. romaine lettuce, chopped
1 c. cabbage, chopped
2 green onions, sliced
1/2 c. crispy chow mein noodles
Bake chicken strips according to package directions. In a bowl, prepare the salad by tossing the romaine with the cabbage, carrots, and onions. Sprinkle almonds over the salad, then add the chow mein noodles. Cut chicken strips into bite sized pieces and place on top of the salad. You can serve the dressing on the side or mixed in. Serves 3-4.
Showing posts with label dressing. Show all posts
Showing posts with label dressing. Show all posts
Thursday, June 23, 2011
Sunday, June 12, 2011
Italian Chicken
This is such a quick and easy recipe, and it also tastes GREAT! It's also quite healthy. Definitely one of our family's favorites.
3 or 4 boneless, skinless chicken breasts
1 Bottle of Fat Free Italian Salad Dressing
Place chicken in glass baking dish and pour over the Fat Free Italian dressing until bottom of dish is covered*. Bake in oven, uncovered, at 350 for 35-40 minutes.
*If time allows, marinate chicken breasts for 20 minutes to several hours ahead of time.
Also tastes great with green beans or chopped up in a nice Romaine lettuce salad!
3 or 4 boneless, skinless chicken breasts
1 Bottle of Fat Free Italian Salad Dressing
Place chicken in glass baking dish and pour over the Fat Free Italian dressing until bottom of dish is covered*. Bake in oven, uncovered, at 350 for 35-40 minutes.
*If time allows, marinate chicken breasts for 20 minutes to several hours ahead of time.
Also tastes great with green beans or chopped up in a nice Romaine lettuce salad!
Tuesday, May 31, 2011
Green Tomatillo Dressing
Fabulous on top of a sweet pork salad!
Puree together in a blender:
about 1 cup of fresh cilantro
3 tomatillos, peeled of outer shell & quartered
1 clove garlic, peeled of outer shell
1 jalapeno pepper*, optional (I'm not a huge spicy food fan, but my understanding is that the smaller the pepper, the more spicy it is. I used a large green jalapeno).
Then add:
1 pouch Hidden Valley Ranch Buttermilk style dressing
1/3 to 1/2 cup buttermilk, depending on desired thickness
1 cup mayonnaise
1/8 up to 1/2 teaspoon Cheyenne pepper, depending on desired kick.
Blend again until smooth. Refrigerate several hours before serving.
*For extra kick, bottled hot jalapenos may be added prior to the puree step in addition or as a substitute to the fresh one.
Puree together in a blender:
about 1 cup of fresh cilantro
3 tomatillos, peeled of outer shell & quartered
1 clove garlic, peeled of outer shell
1 jalapeno pepper*, optional (I'm not a huge spicy food fan, but my understanding is that the smaller the pepper, the more spicy it is. I used a large green jalapeno).
Then add:
1 pouch Hidden Valley Ranch Buttermilk style dressing
1/3 to 1/2 cup buttermilk, depending on desired thickness
1 cup mayonnaise
1/8 up to 1/2 teaspoon Cheyenne pepper, depending on desired kick.
Blend again until smooth. Refrigerate several hours before serving.
*For extra kick, bottled hot jalapenos may be added prior to the puree step in addition or as a substitute to the fresh one.
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