Tuesday, June 26, 2012

Cranberry Cashew Chicken Salad

This has become my signature chicken salad and it's always a big hit! This recipe feeds a crowd, but you can divide it for a smaller recipe.

3 lb. boneless skinless chicken breasts
3 chicken leg quarters
4 stalks celery - finely diced
8 oz. cashews
6 oz. dried cranberries
salt, pepper, garlic & basil to taste

- Poach, roast or boil chicken just until cooked through.
- Cool.
- Clean leg quarters off the bone. Cut chicken into 1/2" cubes.
- Add in cranberries, celery and cashews.
- Add in seasonings and enough mayo to moisten, but not to overwhelm.
- Mix thoroughly and chill.
- Serve on your choice of bread, crackers, salad greens or on it's own.

I think it's even better the second day. We eat this year round, but it's great on a hot summer day.

Tuesday, June 19, 2012

Rainbow Salad

You always hear that you should "eat the rainbow" to get a full range of nutrition and I love to try to get the whole rainbow in one meal. Lately we have been loving Rainbow Salad. I just chop up veggies and place them in a rainbow over a bed of mixed greens. Sometimes I even add feta clouds. In this salad I had:

Red - Peppers
Orange - Carrots
Yellow - Squash
Green - Spinach, Romaine
Blue - Blueberries
Indigo/Violet - Grapes, Dried Cranberries

Delicious tossed with a homemade Balsamic Vinaigrette!