Category: SALADS, SALSAS & SLAWS

COOKING THURSDAY ~ MEXICAN STREET CORN CHICKEN PASTA SALAD ~ BLOG 365.253C

MEXICAN STREET CORN CHICKEN PASTA SALAD adapted from LE  CREME DE LA CRUMB  serves 8

SALAD
3 cups baby spinach
2 cups shredded chicken, rotisserie chicken works well
3 cups cooked bowtie pasta noodles or campanelle noodle
2 ears FRESH corn
2 teaspoons avocado oil
FRESH ground sea salt and black pepper, to taste
2 avocados, sliced
½ cup black beans, drained and rinsed
1 bunch cilantro, chopped
½ red onion, thinly sliced
1 bunch green onions, sliced thin
½ cup crumbled cotija cheese
Lime wedges, for serving

  • Brush corn with oil and season with salt to taste. Grill over medium-high heat for 5-10 minutes, turning throughout, until kernels begin to char. Allow to cool slightly before using a sharp knife to cut kernels from the cobs. 

  • In a large bowl combine spinach, chicken, pasta, grilled corn, avocados, black beans, cilantro, onions, and cheese.

DRESSING

⅓ cup Duke’s mayo
1 teaspoon cayenne pepper
2-3 cloves garlic, FINELY minced
2 tablespoons freshly squeezed lime juice

  • In a small bowl, whisk together dressing ingredients and set aside. 

  • Pour dressing over the top over prepares salad and toss to combine.
  • Serve immediately


COOKING THURSDAY ~ BEAN SALAD with SMOKY SUN-DRIED TOMATO VINAIGRETTE ~ BLOG 365.232B

A cup of beans a day is attributed to the long life of many people. This smoky, yummy bean salad meets that criteria and is as healthy and delicious as it is perfect for potlucks and parties.

BEAN SALAD with SMOKY SUN-DRIED TOMATO VINAIGRETTE serves 6
SALAD
1 can black beans, drained and rinsed
1 can small navy beans, drained and rinsed
1 cup yellow peas, soaked 8 hours and cooked tender in chicken broth
1 cup green peas, soaked 8 hours and cooked tender in chicken broth
2 cups grated Brussels sprouts
1 cup jasmine rice
2 cups homemade chicken or beef broth
FRESH chopped Cilantro, parsley, scallions, basil and/or thyme to garnish

  • Cook rice in broth 20-30 minutes until JUST tender.
  • Spread out on baking sheet to cool and dry.

SMOKY VINAIGRETTE
1 cup avocado oil
½ cup sun-dried tomatoes
⅓ cup champagne vinegar
2 tablespoons smoked paprika
2 tablespoons QUALITY honey
FRESH ground sea salt and black pepper

  • In a food processor, process sun-dried tomato with oil until smooth.
  • Add champagne vinegar to the tomato-oil mixture and process until emulsified.
  • Add honey, FRESH ground sea salt and black pepper and smoked paprika, processing until well blended.

ASSEMBLY

  • Layer (rice, brussels sprouts and beans) ingredients into bowls.
  • Drizzle 2 tablespoons of the vinaigrette mixture onto each salad. Reserve the rest for future.
  • Garnish and serve.

NOTE: Any combination of beans works – pinto, red beans…

COOKING THURSDAY ~ CRUNCHY PEANUT CHICKEN SALAD ~ BLOG 365.225D

CRUNCHY PEANUT CHICKEN SALAD

1/2 cup creamy peanut butter
1/3 cup rice wine vinegar
3-4 tablespoons avocado oil
1/4 cup teriyaki sauce
3 teaspoons Garden Gourmet ginger paste

  • Whisk all together until smooth and well blended.

1 SMALL head Napa cabbage, shredded
1 SMALL red pepper, diced or thinly sliced
2 stalks celery, halved lengthwise and sliced thin
1 SMALL English cucumber, quartered lengthwise and sliced
1 SMALL bunch green onions, sliced thin
1 cup snap peas, halved (optional – seasonal)
1 1/2 cups rotisserie chicken pieces
1/4 cup chopped cilantro
1/2-1 cup bean sprouts
1 1/2-2 cups shredded carrots

  • Toss ALL together.
  • Drizzle salad with half of the vinaigrette.

1/2 cup chopped peanuts
Sesame seeds

  • Sprinkle with peanuts and sesame seeds.
  • Serve with remaining vinaigrette.

COOKING THURSDAY ~ CHICKEN FAJITA COBB SALAD ~ BLOG 365.225A

CHICKEN FAJITA COBB SALAD

VINAIGRETTE
1 LARGE lemon juiced
2 cloves garlic, FINELY minced
1 shallot, FINELY chopped or minced
1 1/2 tablespoons red wine vinegar
⅓ cup avocado oil
FRESH ground sea salt and rainbow pepper, to taste
pinch sugar, as needed

  • Whisk ALL together and chill until needed.

CHICKEN & MARINADE
1 tablespoon avocado oil
2 chipotle peppers in adobo finely chopped or pureed
1 1/2-2 teaspoons taco seasoning
FRESH ground sea salt and rainbow pepper, to taste
4 chicken thighs or 3 chicken breasts, boneless and skinless


  • Combine the vegetable oil, chopped chipotle peppers in adobo, taco seasoning, FRESH ground sea salt and black pepper in a small bowl, stirring to combine.
  • Place the chicken in a large zip top plastic bag and pour in the marinade.
  • After sealing, mix the chicken into the marinade well and refrigerate for at least an hour.


Remove chicken from the marinade and discard the marinade.
Grill (preferably) the chicken or pan fry until golden and cooked through.
Let chicken rest 10 minutes.

  • Slice the chicken against the grain.

SALAD & ASSEMBLY
3-4 cups torn salad greens of choice
2 corn on the cob kernels removed OR 2 cans Green giant white shopper corn
1 cup cherry tomatoes halved
1 cup grilled red bell peppers
red onion slices, grilled
1-2 avocados, sliced, optional
½ cup shredded Monterey Jack cheese
FRESH ground sea salt and rainbow pepper, to taste
Cotija cheese crumbles, for garnish
Lemon or Lime wedges, for garnish

  • On a large platter arrange the greens with all the toppings on top.
  • Toss or drizzle the salad with the vinaigrette.
  • Add garnishes and serve.

COOKING THURSDAY ~ WATERMELON PEACH PINEAPPLE CHICKEN SALAD ~ BLOG 365.218C

Marinated shallots and watermelon will become your new best friend for summer salads.

WATERMELON PEACH PINEAPPLE CHICKEN SALAD

1 small seedless watermelon, cut into 1 inch cubes or melon balls
1 shallot, FINELY chopped
2 tablespoons avocado oil
FRESH ground sea salt and rainbow pepper, to taste
1 1/2-2 cups chopped white meat rotisserie chicken pieces

  • Combine the watermelon, shallots, and mint in a large bowl with avocado oil.
  • Season the mixture with salt and pepper and toss to combine.
  • Toss with chicken pieces
  • Transfer to a fridge and let marinate for at least 1 hour, up to 3 hours.

1/2-1 cup Monterey Jack cheese, cut into ½ cubes (optional)
2 yellow peaches, sliced
1-2 cups FRESH pineapple pieces
1 LARGE English cucumber, sliced into ½ inch thick rounds
2-3 radishes, sliced thin
7-8 snap peas, cut into bite sized pieces

  • Remove from the fridge.
  • Add the sliced peaches, cheese cubes and cucumbers, tossing to combine.
  • Transfer to a serving platter, drizzle with the vinaigrette and season to taste with salt and pepper.

VINAIGRETTE
4 tablespoons avocado oil
3 tablespoons red wine vinegar
3 cloves garlic, FINELY minced
1 shallot, FINELY chopped
1 teaspoon dried oregano
FRESH ground sea salt and rainbow pepper, to taste

  • In a small bowl whisk together ALL the vinaigrette ingredients and drizzle over the salad.
  • Season to taste, adjusting as needed. 


NOTE: I like white peaches, but you can use yellow if your prefer.

COOKING THURSDAY ~ PEPPERED PARMESAN CHICKEN CAESAR SALAD BOWLS~ BLOG 365.183C

PEPPERED PARMESAN CHICKEN CAESAR SALAD BOWLS

2 cups FINELY shredded Parmesan cheese
FRESH ground tricolor pepper, to taste

  • In a small bowl toss cheese and pepper.
  • Invert a muffin tin on the counter top.
  • Heat a small non-stick 6 inch skillet over medium heat.
  • Evenly sprinkle 1/4 cup cheese mixture over skillet bottom.
  • Cook uncovered 1-2 minutes until bubble and edges are turning golden.
  • Cool off heat for 30-60 seconds.
  • Carefully slide cheese circle over muffin tin to form a bowl.
  • Let cool and repeat with remaining cheese until you have 8 bowls.

4 cups chopped romaine
1 cup grape tomatoes, halved
1 1/2 cups finely chopped chicken
1/2 cup crushed salad croutons, flavor of choice or homemade
1/4 cup Caesar salad dressing

  • In a large bowl toss salad ingredients with Caesar dressing.
  • Serve in cheese bowls.

COOKING THURSDAY ~ TUSCAN CHICKEN PASTA SALAD ~ BLOG 365.22C

TUSCAN CHICKEN PASTA SALAD
PERFECT for potlucks, BBQ’s and church socials.

SALAD


16 ounces bowtie pasta (or favorite style), cooked al dente and COLD rinsed
1 (7-ounce) jar sun-dried tomatoes in oil, drained well
1/2 cup chopped red onion
1 1/2 cups chopped rotisserie chicken
1 SMALL red bell pepper, diced small
1 SMALL can sliced olives, OPTIONAL
1 SMALL jar artichoke hearts, chopped
1 cup BABY spinach, torn
1 cup romaine lettuce, torn
¼ cup FRESH chopped basil
½ cup grated Parmesan cheese

  • In a large bowl toss together prepared pasta, drained sun-dried tomatoes, artichoke hearts, chopped red onion, chicken pieces, diced red bell pepper, sliced olives, torn spinach, basil, and grated Parmesan cheese until well combined.

DRESSING
¾ cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons white wine
1 teaspoon sugar
1 tablespoon FRESH, FINELY chopped oregano
1 tablespoon FRESH, FINELY chopped basil
1-2 cloves FINELY minced garlic
FRESH ground sea salt and black pepper, to taste


  • In a small bowl whisk together olive oil, red wine vinegar, white wine, sugar, oregano, basil, minced garlic, sea salt and black pepper to taste.


ASSEMBLY

  • Drizzle the dressing over the pasta salad and toss until coated in the dressing.
  • Serve immediately.


NOTE: If I’m not serving it all at once, I don’t add the spinach. Instead I spoon the the pasta salad over torn spinach when I do serve it and let each person do their own tossing.

COOKING THURSDAY ~ COPYCAT APPLEBEE’S ORIENTAL CHICKEN SALAD DRESSING ~ 2026 BLOG 365.15A

The best part of APPLEBEE”S oriental chicken salad is dressing! The salad components can be changed up to anyone’s liking, but are second to the tasty dressing. This is my version of their tasty dressing. I reserev the right to keep tweaking it to perfection 🙂

COPYCAT APPLEBEE’S ORIENTAL CHICKEN SALAD DRESSING ~ serves 4 ~ adapted from Sweet Basil 

CHICKEN
4 Frozen Chicken Strips, baked **

  • Cook the chicken according to taste.
4 Frozen Chicken Strips
  • Set aside.

DRESSING
1/4 cup Duke’s mayonnaise
2 tablespoons QUALITY apple cider vinegar
2 tablespoons QUALITY honey
1-2 tablespoon sugar
1 teaspoon Dijon mustard
scant 1/8 teaspoon sesame oil
Pinch ground ginger
FRESH ground sea salt and black pepper

  • In a blender, add all ingredients and blending until smooth.
  • Store in a mason jar Store in the refrigerator until serving.

SALAD
2 cups rotisserie chicken pieces or fried chicken pieces
2 cups chopped romaine lettuce
1 cup chopped iceburg lettuce
1/2 cup matchstick carrots
1 cup chopped Napa cabbage
1 cup chopped red cabbage
1 small bunch green onion, thinly sliced
2 tablespoons Sliced Almonds
1/4 cup Chow Mein Noodles, optional

ASSEMBLY

  • In a large bowl, toss the lettuces, cabbages, onions and carrots.

  • Slice chicken into thin strips.
  • Top with almonds and chow mein noodles, then the chicken pieces.
  • Drizzle with dressing.
  • Serve immediately.

NOTES: **OR scratch made fried chicken strips or grilled chicken strips

COOKING THURSDAY ~ FLYING FARMER SALAD ~ 2026 BLOG 365.1B

This is another of the “antique” recipes I found recently in one of the discount recipe boxes at a junk store. I did some internet research and found a few similar recipes that included pineapple tidbits which I changed to WELL drained crushed pineapple because I think it makes it pop more.

According the GOOGLE AI, the Flying Farmer salad gets its name from the recipe’s origin: it was passed down from a pilot who was also a farmer. The “pilot” part of his identity led to the “Flying” aspect of the name, while his “farmer” profession gave the other half. 
The handwritten recipe had some serious notes that really worked for us in the small version. It was obviously written for a LARGE crowd, so I’ve “downsized” it for a family since it doesn’t really keep well. I’ll give you both versions here. I’ve also updated the smaller version to our preferences.

FLYING FARMER CHICKEN SALAD ~ 12 servings
5 cups cooked chicken, cut in chunks
2 tablespoons salad oil
2 tablespoons orange juice
2 tablespoons vinegar
1 teaspoon salt
3 cups cooked rice
1 1/2 cups small green grapes
1 1/2 cups celery, sliced
13 1/2 ounce can pineapple tidbits, drained
11 ounce can Mandarin oranges, drained
1 cup toasted slivered almonds or pecans
1 1/2 cups mayonnaise

  • Combine chicken, salad oil, orange juice, vinegar and salt; let stand while preparing remaining salad ingredients or you can refrigerate mixture overnight.
  • Gently toss together all ingredients.
  • Serve on a bed of lettuce or spinach or in pita pockets.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Updated FLYING FARMER CHICKEN SALAD ~ 4 servings
1 1/4 cups rotisserie chicken pieces
1 tablespoon avocado oil
1 teaspoon mandarin orange or pineapple juice
2 tablespoons apple cider vinegar
1/4 cup + 2 tablespoons Duke’s mayonnaise
FRESH ground sea salt and black pepper, to taste
1 tablespoon FRESH chopped Tarragon or Lemon Thyme
1/3 cup diced red onion
¾ cup cooked rice or orzo (orzo is my preference)
1/3 cup small FIRM red or green grapes, halved
1 stalk celery, halved and sliced
1/3 cup crushed pineapple or tidbits, chopped & WELL drained
1/4 cup canned Mandarin oranges, WELL drained (optional – see notes)
1/4 cup toasted slivered almonds

  • Whisk together the avocado oil, mandarin orange juice, apple cider vinegar, mayonnaise, salt and pepper. Set aside.
  • In a large bowl toss together the chicken, Tarragon or Lemon Thyme, red onion, rice, celery, grapes, pineapple and mandarin oranges.
  • Pour wet mixture over and fold together until well blended.
  • Sprinkle with almonds.
  • Serve over a bed of lettuce or spinach or in pita pockets or croissants.

NOTES:

  • I PREFER orzo to rice in this recipe for better texture.
  • I also PREFER ALL crushed pineapple to the mixture of of pineapple AND mandarin oranges. When I do use the mandarin oranges I chop them first and drain them extremely well! I also omit the grapes almost completely.
  • This salad also benefits by being made the day before so the flavors can meld as it chills.

AUTUMNAL SALAD ~ BLOG 365.294

AUTUMNAL SALAD

DRESSING
1 cup apple cider
1/2 cup apple cider vinegar
2 tablespoons QUALITY honey
1/4 cup avocado oil
FRESH ground sea salt and black pepper, to taste
1 clove garlic, FINELY minced
1 tablespoon FRESH chopped rosemary

  • Add all ingredients to food processor.
  • Pulse 2-3 minutes.
  • Set aside.

SALAD
1 cup chopped butternut squash
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon garlic powder
1 1/2 teaspoons FRESH chopped rosemary
4 cups chopped romaine lettuce
2 cups baby spinach, trimmed
1/2 cup Broccolini pieces
1/2 cup chopped red pepper
1/2 cup craisins
1/2 cup chopped candied walnuts
3/4 cup chopped heirloom tomatoes
1/4-1/2 cup chopped radishes
1/4 cup chopped red onion
2 LARGE green onions, sliced
1 cup chopped rotisserie chicken pieces
1/2-3/4 cup smashed croutons

  • Heat oil in large skillet over medium high heat.
  • Add squash.
  • Season with FRESH ground sea salt and black pepper.
  • Sprinkle with garlic powder and rosemary.
  • Cook 5-7 minutes until squash is tender.
  • Remove from heat and cool completely.

 

  • Add the remaining ingredients, except croutons, to a large salad bowl.
  • Add cooled squash and croutons, tossing well, but gently.
  • Serve and Enjoy!

ITALIAN GRINDER CHOPPED SALAD ~ BLOG 365.287

When you love Italian grinder sandwiches, but can no longer have bread, what do you do? You make a salad of course with all the same tasty insides of the sandwich, but with smashed croutons instead.

ITALIAN GRINDER CHOPPED SALAD

DRESSING
1/2 cup DUKE’s mayonnaise
2 tablespoons red wine vinegar
2 cloves garlic, FINELY minced
1 teaspoon sugar
1 tablespoon FRESH small chopped oregano
FRESH ground sea salt & black pepper, to taste
1/4 cup powdered Parmesan cheese

  • Whisk together all dressing ingredients until the mixture is smooth. Set aside.

SALAD
16 ounces chopped romaine lettuce, (about 8 cups)
4 ounces ham, sliced small and thin
4 ounces pepperoni, sliced small and thin
4 ounces salami, sliced small and thin
4 ounces provolone cheese, sliced small and thin
1 pint grape tomatoes, halved
1 SMALL red pepper, sliced
1/4-1/2 cup sliced pepperoncini peppers
1/2 red onion, diced


ASSEMBLY


  • In a large bowl, toss the shredded lettuce with all salad ingredients.
Pour dressing over the salad and toss everything together until evenly coated. If not serving right away, wait until right before serving to toss the dressing with the salad.

1/2-3/4 cup smashed croutons

  • Sprinkle with smashed croutons JUST before serving.

HAWAIIAN FRIED RICE & HAWAIIAN COLESLAW ~ BLOG 365.268

HAWAIIAN COLESLAW Servings: 12-16

This creamy Hawaiian coleslaw with pineapple is a nice mix of sweet, tangy, and crunchy. Serve it with Pineapple Pulled Pork, Hawaiian Chicken Skewers or Hawaiian Fried Rice.

1 (8.5 ounce) package coleslaw mix
1 (15 ounce) can crushed pineapple, well drained
½ cup finely chopped red onion
1 SMALL red pepper, FINELY diced
½ cup mayonnaise
¼ cup apple cider vinegar
2 tablespoons brown sugar
2 tablespoons FRESH chopped cilantro **
FRESH ground sea salt and black pepper

  • Toss coleslaw mix, pineapple, onion, red pepper and cilantro together in a bowl.
  • 
Whisk mayonnaise, vinegar, brown sugar, salt, and pepper together in a bowl until dressing is smooth.
  • 
Pour dressing over coleslaw mixture and toss to coat.
  • Refrigerate until ready to serve.

**NOTE: Garden Gourmet makes a cilantro paste that you can find in the produce area of your local grocery. I keep it on hand in the winter when fresh ingredients are harder to find. If using the paste add it into the mayonnaise mixture, not the coleslaw mix.

HAWAIIAN FRIED RICE serves 8-10

Easy to prepare and packed with diced ham, red bell pepper, and the ALWAYS winning ingredient of pineapple!

4 tablespoons Bragg’s liquid aminos
1/2 Tablespoon sesame seed oil
1 teaspoon hot sauce
1/2 + 1/2 tablespoon avocado oil
1 red bell pepper, ribs and seeds removed, diced
2 cups diced ham
2 green onions, sliced thin (divide the white and green parts of the onions)
3 cloves garlic FINELY minced
5 cups cold, cooked white rice
3 large eggs
1 cup pineapple pieces

  • In a small bowl, stir together the soy sauce, sesame oil and hot sauce. Set aside.
  • In a large, non-stick skillet, heat a 1/2 tablespoon of the avocado oil over medium-high heat.
  • Add the diced red bell pepper and cook for 5 to 7 minutes, or until crisp-tender.
  • Add the ham and the chopped white parts of the green onions, cooking and stirring until ham is slightly browned.
  • Stir in the garlic and cook another minute.
  • Pour this mixture into a bowl; set aside.

  • Heat the remaining vegetable oil in the same skillet until hot, and then add the cold rice. Cook and stir rice, breaking up the clumps. Cook until rice is thoroughly heated, about 8 minutes.
  • Push the rice to one side of the skillet.
  • Crack the eggs onto the other side of skillet and stir until lightly scrambled and set.
  • Stir the eggs and the ham mixture into the rice.
  • Pour the soy sauce mixture into the rice and cook, stirring until combined and hot.
  • Turn off the heat, stir in the pineapple and green parts of the onions.
  • Serve immediately!