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Recipes for Busy Moms Recipes for Busy Moms

Caribbean Chicken Caesar Salad

 Caribbean Chicken Caesar Salad
 
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup thawed non-alcoholic pina colada mix, divided
  • 1 cup tangerine or mandarin orange segments
  • 1 celery rib, chopped
  • 2 tablespoons crushed pineapple
  • 1 green onion, chopped
  • 4 pitted ripe olives, sliced
  • 2 tablespoons plus 2 teaspoons lemon juice
  • 4 teaspoons mayonnaise
  • 2 teaspoons grated Parmesan cheese
  • 1 to 2 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups torn romaine or iceberg lettuce

Directions

  • Combine chicken and 1/4 cup pina colada mix. In a large skillet
  • coated with cooking spray, cook and stir chicken mixture over medium
  • heat until chicken is no longer pink. Remove from the heat; set
  • aside.
  • Combine the tangerines, celery, pineapple, onion and olives in a
  • large bowl. In a small bowl, combine the lemon juice, mayonnaise,
  • cheese, garlic, salt, pepper and the remaining pina colada mix.
  • Add chicken and romaine to the tangerine mixture; drizzle with
 
  • dressing and toss to coat. Serve immediately. Yield: 4 servings.
Nutrition Facts: 2 cups equals 298 calories, 9 g fat (3 g saturated fat), 65 mg cholesterol, 233 mg sodium, 30 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat, 1/2 fruit.

by on Mar. 28, 2011 at 5:22 PM
Replies (31-40):
dntbgmeb4cofe
by on Jul. 5, 2011 at 12:53 AM

SweetLuci
Posted by 
 on Jul. 1, 2011 at 7:21 AM 
Group Mod Luci

I added Mandarin oranges and very thinly sliced celery to this, and it was good.

Fruity Chicken Salad
1/2 head iceberg lettuce 
1 small Golden Delicious apple, cored and sliced 
1 small Red Gala apple, cored and sliced 
1 cup cooked chicken, cut into strips 
1/3 cup dried cranberries 
1/4 cup toasted walnuts, only for kids 4 and over 
Dressing: 
1/3 cup apple juice 
1 tablespoon cider vinegar 
2 tablespoons canola oil 
1 teaspoon honey 
Pinch of salt 
Directions

1. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients in a small bowl. Drizzle the dressing over salad and toss it together.

dntbgmeb4cofe
by on Jul. 5, 2011 at 1:14 AM

SweetLuci
Posted by 
 on Jul. 1, 2011 at 7:24 AM 
Group Mod Luci


Pinwheel Salad
2 hearts of romaine 
1 seedless cucumber, sliced 
1 cup red-pepper slices 
3/4 cup sliced crinkle-cut carrots 
3/4 cup halved cherry tomatoes 
1/2 cup sliced celery 
Caesar or ranch dressing 
Directions

1. Placing romaine first, on four serving plates arrange ingredients to form a pinwheel. Place a small cup of dressing on each plate to use as a dip.

loveshack2
by on Jul. 5, 2011 at 12:48 PM

That sounds yummy!

dntbgmeb4cofe
by on Jul. 5, 2011 at 5:17 PM

4th of July Potato Salad
Ingredients:
6 cups of cubed Russet Potatoes
5 hard boiled eggs, chopped
4 tsp. yellow mustard
6 or 7 Sweet Gherkin Pickles, chopped
1 cup mayonnaise
1/2 cup sour cream
3/4 cup diced onion
2 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
Directions:
1.  Fill a stock pot half way with water and bring to a boil.
2.  Add the cubed potatoes and bring to a boil again.  Boil for a good 10-15 minutes or until potatoes are fork tender...but not mushy.
3.  Drain potatoes and let cool.
4.  Mix the rest of the ingredients in a big mixing bowl.
5.  Add potatoes and mix until well blended.
6.  Place in the fridge until it's time to serve.
***Recipe Notes:  You can add more salt and pepper to taste if it's not to your liking.  Also can add more mayonnaise and mustard as well.***

dntbgmeb4cofe
by on Jul. 5, 2011 at 11:54 PM

Garden Veggie Salad

Garden Veggie Salad recipe

What You Need

4 cups shredded romaine lettuce
1 cup  shredded red cabbage
carrot, sliced
  yellow squash, sliced
1 cup halved trimmed snow peas
1/2 cup  KRAFT Light Ranch Dressing

Make It

 

COMBINE all ingredients except dressing in large bowl.

ADD dressing just before serving; toss to coat.

Kraft Kitchens Tips

SUBSTITUTE
Substitute 1 zucchini for the yellow squash.
OliviaW.
by on Jul. 15, 2011 at 3:20 PM

Tropical Broccoli Salad

4 cups chopped broccoli florets
1 cup diced fresh pineapple
1 cup diced fresh mango
1/4 cup finely chopped red onion
1 (6 oz) container fat-free vanilla yogurt
1 tsp apple cider vinegar
salt and  pepper, to taste
Toasted coconut, optional

In a medium bowl mix broccoli, pineapple, mango and red onion.

Stir yogurt and vinegar together and pour over the salad. Stir to coat.

Season with salt and pepper and sprinkle with toasted coconut if desired.
OliviaW.
by on Jul. 19, 2011 at 9:45 AM

Bistro Chicken Pasta Salad

2 boneless skinless chicken breasts, grilled or broiled & diced
2 cups cooked penne or rotini pasta
1 cup cherry tomatoes, quartered
1 cup parmesan cheese, shredded
½ cup italian dressing, or use Caesar dressing
1/3 cup lightly packed fresh basil leaves, cut into strips
¼ cup bermuda red onion, chopped
¼ cup sun-dried tomato, drained & chopped

Grill or broil the chicken until is cooked all the way through. Dice into bite size pieces.

Cook pasta per the directions on the package. 

Combine the chicken, pasta, tomatoes and dressing together. Let the ingredients marinate for 30 minutes before serving.

Garnish with basil and chopped red onion before serving.
OliviaW.
by on Jul. 19, 2011 at 9:45 AM

Waldorf Salad

2 whole Fresh medium apples, cored and diced
2 stalks celery, chopped
1/2 cup chopped walnuts
1/2 cup mayonnaise or salad dressing
6 whole Lettuce leaves

Toss apples, celery and walnuts with mayonnaise. Spoon unto lettuce leaves. 
OliviaW.
by on Aug. 4, 2011 at 9:17 AM

Carrot Slaw

6 whole carrots
3/4 cup diced celery
1/4 cup diced onion
1/2 cup diced apple
1/3 cup raisins
1/2 cup mayonnaise
1 pinch of salt
1 pinch black pepper

Grate the carrots by hand or in a food processor. Toss with the celery, onion, raisins, and apple. Mix in the mayonnaise, season well with salt and pepper, and chill thoroughly before serving.
dntbgmeb4cofe
by on Sep. 14, 2011 at 11:45 PM

SweetLuci
Posted by 
 on Sep. 13, 2011 at 2:08 PM 
Group Mod Luci

I had some pears I wanted to use, so I made this for lunch today. The dressing is a little sweet, but not too much; just enough to compliment the fruit and nuts.  I think next time I'll add dried cranberries and maybe cheddar or bleu cheese. 

Turkey, Pear & Pecan Salad

1 (10 ounce) bag mixed field greens

6 oz. sliced turkey

1-2 green onions, thinly sliced

1 rib celery, thinly sliced

1 Bartlett pear, cored and thinly sliced

1/2 cup chopped toasted pecans

1/4 cup maple syrup

1/3 cup apple cider vinegar

1/2 cup mayonnaise

3/4 teaspoon salt

1/4 cup walnut or olive oil

Place the salad greens in a large bowl. Add the turkey, green onion, celery, pear, pecans, and toss to mix evenly.

To make the dressing, place the maple syrup, vinegar, mayonnaise, and salt in a bowl. Use a whisk to blend. While whisking, slowly pour in the oil, starting a drop at a time, then a thin stream. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

  

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