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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 (41-43):
DianaL7
by on Nov. 24, 2011 at 1:07 AM

All of these salads sound so yummy!  Can't wait to try them.  I'm a big fan of salads.  Here is a favorite of mine.

Taco Salad

  • 1 lb lean ground beef
  • 1 packet of taco seasoning
  • 1 (14 ounce) can of red kidney beans, drained and rinsed
  • 1 large head of iceberg lettuce, washed and torn into bite size pieces, dry well.
  • 5 Roma tomatoes, chopped fine
  • 1 cup of finely chopped red onion
  • 3 cups of shredded sharp cheddar cheese
  • 1 (16 ounce) bottle of Thousand Island dressing
  • 1 large bag of Nacho Cheese Flavored Doritos, crushed. 
  • Your favorite bottle of salsa, if desired

Brown the ground beef in a large frying pan.  Add the taco seasoning with 3/4 cup of water.  Stir well.  Add the kidney beans.  Simmer for 5 minutes.  Remove from heat and cool completely.  Meat mixture should not be warm at all.

In a very large bowl, combine the lettuce, tomatoes and onion.  Stir in the completely cooled meat mixture.  Next, stir in the Thousand Island dressing.  Add the cheese and crushed Doritos.  Serve with your favorite salsa if desired.  This really makes a lot.  I got the recipe from one of the ladies at church.  You can cut it in half if you'd like.  Enjoy!

SweetLuci
by Luci on Jun. 4, 2012 at 10:07 PM

 This is a different tuna salad-jazzed up and delicious.

Mamaw’s Tuna Salad

2 cans (6oz each) tuna
4 large eggs, hard-boiled and finely chopped
1 jar (4oz) pimientos
1/2 cup mayonnaise
1 cup chopped celery
1 teaspoon lemon pepper seasoning
1/2 teaspoon black pepper
1 can (14.75oz) corn, drained
1/2c chopped red or green bell pepper
1/2 teaspoon McCormick Salad Supreme seasoning

Rinse and drain the tuna and flake into a medium bowl.

Add the eggs, pimientos and liquid, mayonnaise, celery, lemon pepper seasoning, black pepper, corn, bell pepper, and Salad Supreme seasoning. Cover and refrigerate for 2 hours before serving. If desired, serve on lettuce with crackers or cucumber or bell pepper strips.

SweetLuci
by Luci on Jun. 9, 2013 at 6:34 PM

 

GREEN BEAN PENNE SALAD

1-1/2 lbs. green beans, stems trimmed and cut into 1-1/2 in. lengths

16 oz. penne, rotini, rotelle, or fusilli pasta

1/2 cup mayonnaise

About 1/3 cup bleu cheese

2 tbsp. red wine vinegar

3 tbsp each finely chopped flat leaf parsley and finely chopped chives

5 crisply cooked slices of bacon, crumbled

1/2 tsp. freshly ground black pepper

salt

Bring two large pots of salted water to a boil. Prepare a large bowl of ice and cold water.

In one pot, boil green beans for 3 minutes. Drain and plunge in ice water to stop cooking.

In the other, cook pasta until tender to bite, 9 to 12 minutes or according to directions.

Drain and rinse thoroughly under cold water until completely cool.

In a food processor, pulse mayo, blue cheese, and vinegar until well combined but slightly chunky. In a large bowl toss the pasta, green beans, Blue cheese dressing, parsley, chives, bacon and pepper until pasta is well coated. Season with salt to taste.


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