Tomato-Chicken Salad

This salad is perfect for late summer when all the vegetables and herbs are fresh from the garden. It was a big hit with my family--definitely a keeper. I found the recipe in Southern Living last year. You can print it here.

Tomato-Chicken Salad

Preheat grill to 400˚ to 450˚ (high) heat. Rub 6 (1-inch-thick) ciabatta or French bead baguette slices with a garlic clove; brush with extra virgin olive oil. Grill bread 1 to 2 minutes on each side or until toasted.

1 lemon
2 lb. assorted tomatoes, halved or chopped
3 cups chopped cooked chicken
1 large English cucumber, sliced
1/2 cup chopped fresh flat-leaf parsley
1/4 cup sliced green onion
1/4 cup loosely packed fresh basil leaves
2 Tbsp. olive oil
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 cup crumbled feta cheese

Grate zest from lemon to equal 2 tsp.; squeeze juice from lemon to equal 2 Tbsp. Combine lemon zest, juice, tomatoes, and next 8 ingredients in a large bowl. Let stand 10 minutes. Toss with crumbled feta just before serving.

Julie's Note: I toasted the ciabatta in the oven for a few minutes rather than on the grill.



  

Chicken Cashew Pasta Salad

This is a great summer main dish salad I found in my local paper.

Chicken Cashew Pasta Salad

8 ounces tri-color fusilli pasta, cooked, drained

Dressing:

1/2 cup olive oil

1/3 cup light soy sauce

1/3 cup seasoned rice wine vinegar

1 teaspoon sesame chili oil

3 tablespoons sugar

2 teaspoons fresh ginger root, grated

1/2 teaspoon fresh ground pepper

1/3 cup green onions, sliced

1/2 cup red bell pepper, diced

3 cups cooked, cubed chicken

1/2 cup salted cashews

1/4 cup toasted sesame seeds

6 cups fresh spinach, torn into small pieces (or baby spinach)

Prepare pasta, rinse in cold water; place in large bowl.

Whisk together the oils, soy sauce, vinegar, sugar, ginger root and pepper for dressing and pour over pasta. Add onions and bell peppers and marinate overnight or a couple days, depending on when you need it. Just before serving add chicken, cashews, sesame seeds and spinach.

Julie's Notes: I used a 13.25 ounce box of whole wheat rotini pasta instead of the tri-color fussili. I also added a whole red pepper and substituted sweet onion for the green onion since I had that in the house.

Marinated Noodles and Cabbage

Memories of my Grandma Carlson always accompany this salad for she was the one who first made it for me.

Marinated Noodles and Cabbage

1 (3-oz) package ramen noodles with chicken flavor
1/4 cup cooking oil
3 tablespoons rice vinegar or wine vinegar (I use red wine vinegar.)
1 tablespoon sugar
2 cups finely shredded cabbage
1 (6 3/4 -oz) can chunk-style chicken, drained (I used a 12.5 oz can--Kirkland brand from Costco.)
1/4 cup sliced green onion
3 tablespoons sesame seeds
3 tablespoons sliced almonds, toasted (I used slivered because I had them on hand.)
green pepper rings

Break up noodles in noodle mix. In mixing bowl combine oil, vinegar, sugar, 1/4 teaspoon salt, dash pepper, and seasoning packet from noodle mix; stir to dissolve seasonings. Stir in broken noodles, cabbage, chicken, onion, and sesame seeds. Cover. Chill several hours. Before serving, stir in almonds. Garnish with green pepper. Serves 6 to 8.

Julie's Notes: I added pimiento for a bit of color. Red pepper would work well too.