BBQ Chicken Chopped Salad

During my college years a dear friend of mine introduced me to the BBQ Chicken Chopped Salad while we were dining at California Pizza Kitchen.  I was instantly addicted! I went back time and time again for the delicious meal.  I tried them at numerous restaurants - Ruby's, Islands, and BJs - but the CPK has remained my favorite.  I still eat it to this day when we dine at CPK. 

The blend of flavors is perfect and satisfying.

When I was first married and learning to cook, my husband and I decided that we could re-create this tasty salad at home...and we were right!  It has been a favorite meal at our house for years and years and years.  There is no cooking involved - just chopping and tossing.  So it is a quick weeknight meal that will produce lots of happy tummys!

1 head iceberg lettuce, chopped

1 8 oz can corn, drained

1/2 15 oz can black beans, drained and rinsed

1 cup mozzarella cheese, grated

1 avocado, chopped

2 tbsp basil, chopped

1 cup ranch dressing

2 cups precooked chicken, cubed

1/2 cup BBQ Sauce

10 tortilla chips, crushed

Optional Ingredients:

1 small jicama, diced

1 large roma tomato, diced

Combined lettuce, corn, beans, cheese, avocado, and basil.  Toss together with ranch dressing.  Transfer to a large serving platter.  Sprinkle with tortilla chips.

Combine chicken and BBQ sauce.  Place atop salad.  Enjoy.

Summer Asparagus Salad

A few years back some friends brought this tasty side to a BBQ.  It was instantly gobbled up.  Everything about this salad screams summer to me.  I love the fresh colors and flavors!  This dish is PERFECT for summer evening dinners.  It is soooo good along side a grilled meat.  We had this with steaks and corn on the cob the other night with my family.  My brother said that the only thing he would change about it was to have more of it in his belly!

1 LB asparagus, trimmed and halved

1 pint small tomatoes (cherry, grape, herlium, etc.), halved

2 avocados, cubed

1 cup crumbled feta cheese

1/2 cup olive oil

2 TBSP dijon mustard

1 TBSP kosher salt

1 tsp black pepper

juice from one lemon

Boil a large pot of water.  Meanwhile, trim your asparagus and slice in half.  Half your tomatoes.  Cube your avocados.

Once boiling add salt to the water.  Toss in your trimmed and halved asparagus and blanch by boiling it for 2 minutes.  After 2 minutes drain your asparagus through a colander filled with ice to stop the cooking.  

Combine asparagus, tomatoes, avocados, and cheese.

Prepare dressing in a small bowl by whisking oil, mustard, lemon juice, salt and pepper.  Pour over the asparagus mixture and toss to combine.  Chill in fridge until served.

Asian Slaw

For the past two summers I was the director for our church's week-long youth girls camp.  We were very fortunate to have a fabulous cook that cooked for us all week.  Linda is known for her baked goods and her barbeque, but in my book she make THE best asian slaw!  Now - I'm not much of a slaw eater, I always pass on the traditional cole slaw, but this stuff is AMAZING!  The first summer I was at camp Linda prepared this along side teriyaki chicken, rice and egg rolls.  I gobbled it right up and went back for seconds.  I even had the leftovers the following day!  The second summer Linda presented the menu and I noticed that this tasty dish wasn't on the menu.  I instisted that she include it, ha ha!  She was kind enough to make it per my request and I did a repeat of my second and third helpings that week too!  

I later asked her for her recipe and she was kind enough to share it.  This can be served as a side dish, or you could throw in some cooked and cubed chicken and some mandarin oranges and make it a meal!  Because it's made from cabbage and not lettuce it doesn't get soggy in the fridge overnight so you can enjoy it the next day too.  

1 3 oz package of ramen noodles, crushed (discard seasoning packet)

10 oz sliced almonds

1 (16 oz) package of cole slaw mix or shredded cabbage

1 bunch green onions chopped

1/2 cup white sugar

1/2 cup vegetable oil

1/4 cup cider vinegar

1 TBSP soy sauce

Combine ramen noodles, almonds, cabbage, and green onions in a large bowl.  Toss to combine.

In a small bowl wisk sugar, oil, vinegar, and soy sauce until smooth.  Toss with remaining ingredients and serve.

Pasta Salad

There are so many variations on pasta salads.  I've said it before, but I'm not a fan of crunchy things in soft salads - so I hate raw onions or celery in pasta salads.  Believe it or not, I got this recipe from an old boyfriend - the flavors are perfect and the texture is just how I like it!

2 chicken breasts
McCormick Montreal Chicken seasoning
1 lb tri-color cork screw pasta
1 block of pepper jack cheese, cubed
2 cups broccoli, chopped steamed
1 cup cherry tomatoes, halved,
1 7oz jar of green olives, drained
3/4 bottle of store bought italian dressing

Cook pasta according to package directions, drain.

Meanwhile, generously season the chicken with the Montreal Chicken seasoning.  Grill chicken until juices run clear.  Cut chicken into half inch cubes.

Combine pasta, grilled chicken, cheese, broccoli, tomatoes, and olives.  Toss together with dressing.  Chill in the fridge until served.

Cranberry Chicken Salad

My mom buys a chicken salad from a store called Great Harvest up in Utah.  I always look forward to eating that stuff.  It is simple and delicious.  If you're like me, you don't like crunchy celery or onions in your chicken salad - and the Great Harvest chicken salad is free from any unwanted crunch.  Well...we don't have a Great Harvest here in California and occasionally I get a craving for that yummy salad.  So - I decided to take a stab at re-creating it, and I think it's pretty darn close!

3 cups shredded rotisserie chicken

3/4 cup dried cranberries

1/3 cup sliced almonds

1 cup mayo

1 1/2 TBSP cider vinegar

1/2 tsp salt

1/2 tsp pepper

pinch of sugar

Toss all ingredients in a bowl until combined.  You can serve immediately of let it chill in the fridge so all of the flavors mingle.  Serve on a bed of lettuce, a roll, crackers, sliced bread, or on its own!

Artichoke and Pine Nut Green Salad

Mixed Greens
Pine Nuts
Marinated Artichoke Hearts, halved
Baby Heirloom Tomatoes, halved
Balsamic Vinaigrette

Toss all ingredients together and enjoy!

Apple Pecan Salad

This is a great salad for fall and winter.

3 TBSP Packed Brown Sugar

3 TBSP finely chopped Pecans

3 small sweet Apples, halved & cored

1 TBSP Butter, melted

1/2 C Canola Oil

1/4 Cup Apple Cider Vinegar

1 TBSP Honey

1/4 tsp Salt

1/4 tsp Pepper

6 Cups Mixed Greens

Preheat oven to 475 degrees. In a greased baking dish place apple cut side up. Brush Apples with butter and sprinkle with sugar and pecans. Bake for 15 minutes or until just tender.

For dressing, a screw top jar combine oil, vinegar, honey, salt and pepper.

Arrange greens on a platter, top with apples. Spoon pecans and liquid from pan on top. Drizzle with dressing.

Pepperoni Salad

My friend Jaimie showed me how to make this salad and I can't get enough! So so yummy!

Ingredients

1 head of iceberg lettuce, chopped

1 jar of calamata olives, pitted and halved

1 cup mozzarella cheese

1 package of pepperoni, sliced in half

4 TBSP Basil, chopped

italian dressing

Combine all ingredients and toss until combined.

Marinated Cucumber Salad

3 Cucumbers, sliced

2 Avocados, sliced

2 Tomatoes, cut into wedges
1 Red Onion, sliced (optional)

1/4 C Heinz Gourmet Salad Vinegar or Cider Vinegar if you can't find the Heinz

4 TBSP Olive Oil

1 tsp Garlic Powder

1/2 tsp Italian Seasoning blend

1/2 tsp Salt

1/4 tsp Pepper

Toss ingredients together, and marinate in the fridge for 30 minutes prior to serving.

Taco Salad

1 LB Ground Beef

1 packet McCormick Taco Seasoning

1 Can Refried Beans

Mixed Greens

Lettuce

Grated Cheese

1 Avocado, diced

Ranch Dressing

Tortilla Bowls (I get mine at Taco Bell)

1.  Brown ground beef, drain fat.  Add seasoning and water.  Simmer until liquid is reduced.

2.  Layer meet, cheese, beans avocado, and Lettuce in tortilla bowl.  Top with Ranch dressing.

Green Salad with Avocado, Almonds, Feta, and Cranberry

4 Cups Mixed Green
1/2 Cup Sugared Almonds
1/2 Cup Crumbled Feta
1/2 Cup Dried Cranberries
1/2 Avocado, sliced

Toss above ingredients and dress with a poppyseed dressing (My favorite is Brianna's Brand)