Easy Chicken Tostada Salad

This is a very fast and very easy dinner to both prepare and clean up and who doesn't like that?!  ENJOY!

EASY CHICKEN TOSTADA SALAD

6-8 tostada shells

4 cups shredded lettuce

1 can (15 oz) black beans, drained, rinsed

2- 3chicken breasts, cooked, cut into 1/2-inch slices ( I use a Rotisserie chicken)

1 cup of your favorite salsa

1/4 cup sliced ripe olives

1/2 cup shredded taco-seasoned cheese

1/4 cup sour cream

1/4 cup chopped fresh cilantro

Place 2 tostada shells, slightly overlapping.

Top tostada shells with remaining ingredients. Serve with additional salsa or your favorite dressing if desired.

Eggplant, Tomato, and Mozzerella Salad

During the summer months, I LOVE fresh produce and herbs. I also LOVE going to the Farmers Market or local farms to find these fresh treasures! ( I would grow them myself, but Farmers Markets thrive because of people like me! I cannot grow a thing!) I really have never cooked with egglant until now, and I have to say..... I am IN LOVE! More Eggplant recipes to come!

6 tablespoons extra-virgin olive oil
1 medium eggplant, cut crosswise into 1/4-inch-thick slices
Coarse salt and ground pepper
1 pound fresh mozzarella, sliced
1 pound sliced tomatoes
1/4 cup loosely packed fresh basil leaves, torn
2 tablespoons balsamic vinegar

Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon extra-virgin olive oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar. (Recipe and picture found at Marthastewart.com)

Summer Salad with Strawberries and Candied Pecans

Perfect for entertaining and 4th of July BBQ's. ENJOY!

SALAD:
Spring Lettuce mix- 1 bag
1-2 cup strawberries- cut up
1 tub tomato/ basil feta cheese (use as desired)
sugared pecans

DRESSING:
1/3 cup sugar
1 TBS. poppy seeds
1 1/2 tsp. minced onion
1/4 tsp. Worcestershire sauce
1/4 tsp. paprika
1/3 cup vegetable oil
1/4 cup cider vinegar
Mix together until sugar is dissolved. Refrigerate. It will thicken as it cools.

Put lettuce in a bowl, sprinkle with feta cheese and sugared pecans. Add cut up strawberries to salad and then gently pour dressing on. Gently toss salad so that the strawberries do not fall to the bottom of the bowl. (recipe from the Ivory Family Cookbook and Picture from closetcooking.blogspot.com)

Smoky BBQ Chicken Salad- PERFECT FOR MEMORIAL DAY BBQ

1 box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1/2 cup frozen corn
1/4 cup mayonnaise
1/4 cup barbecue sauce
2 cups shredded rotisserie chicken
1 cup cherry or grape tomatoes, halved
12 butter lettuce leaves, or your favorite salad
4 medium green onions, chopped (1/4 cup)

Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, adding corn during last 2 minutes of cooking. Drain pasta and corn; rinse with cold water. Shake to drain well.

In large bowl, stir together Seasoning mix, mayonnaise and barbecue sauce. Stir in pasta, corn, chicken and tomatoes. Line serving plate with lettuce leaves. Top with salad mixture; sprinkle with green onions. Serve immediately, or cover and refrigerate 1 hour to chill.

MK's Chinese Chicken Salad

SALAD
8 boneless, skinless chicken breasts
2 heads lettuce (your favorite greens, iceberg is best for this recipe)
1/2 cup almonds, sliced
1 small can mandrain oranges
1/2 cup, won ton skins
1 cup soy sauce
1 cup sugar
Boil chicken and dice. Combine soy sauce and sugar and stir until sugar is dissolved. Place chicken in 9x13 pan (or 2) and pour soy sauce mixture over. Allow to marinate overnight or as long as possible, stir once or twice durint this time. Prepare lettuce and place in large salad bowl. In a small frying pan toast almonds until lightly brown. Slice won-ton skins into strips and sry until golden brown and set aside.

DRESSING
2 TBS. sugar
1/2 tsp. pepper
1/4 cup oil
1 tsp. sesame seed oil
3-4 TBS. rice vinegar
Mix all dressing ingredients together and blend well. Salt and pepper to taste. Place chicken, almonds, oranges and won-tons in with salad greens and toss. Allow people to add their own dressing and the salad will last longer.

Citrus Steak Salad- Great for parties too!

4 strip steaks (4 to 6 ounces each)
Coarse salt and ground pepper
2 navel oranges, peel and pith removed
2 tablespoons vegetable oil, such as safflower
2 tablespoons honey
1 teaspoon finely grated peeled fresh ginger
1 head romaine lettuce, cored and cut into bite-size pieces
1 small red onion, halved and thinly sliced
4 carrots, cut into matchsticks

Heat a large skillet over medium. Season steaks with salt and pepper; add to skillet. Cook, turning once, until medium-rare, about 8 minutes. Transfer to a cutting board; let rest 5 minutes, then thinly slice crosswise. Set aside.

Cut oranges to release segments; set aside. Over a medium bowl, squeeze remaining membranes to release 2 tablespoons juice; whisk in oil, honey, and ginger. Season with salt and pepper. Add lettuce, onion, carrots, and orange segments; toss to combine. Top salad with steak.

Cafe Rio Salad

Rice
4 cups water
4 cubes chicken bouilllon
1 tsp. cumin
2 cloves garlic
green onions
1 TBS. butter
6 springs of cilantro, crushed and shredded
2 cups rice
Combine in a pan and cook over medium high heat for 20- 25 minutes.

Dressing
1 cup mayonnaise
1 pkg. hidden valley ranch buttermilk dressing
1/2 cup buttermilk
1/4 tsp. cayenne pepper
1 cup cilantro, chopped
1 clove garlic
3 tomatillos, quartered
Blend all ingredients in a blender until smooth. Chill.

Spicy chicken
4-6 chicken breasts
2 can of rotel diced tomatoes and green chilies
1 tsp. salt
1 tsp. pepper
1 tsp. chili powder
1 tsp. garlic salt
1 tsp. cayenne pepper
1 dash tabasco sauce
Combine all ingredients and cook in crockpot on low for 7-8 hours. When done shred chicken and pour lime juice to taste. Serve with whatever your heart desires!