Recipe of GRILLED SZECHUAN CHICKEN SALAD
1 pound Chicken Breast -- boneless, skinned
1/4 teaspoon Seasoned Pepper -- to taste
1 can Pineapple, sliced -- drained
juice -- reserved
Lettuce leaves
Red onion -- sliced
Red Bell Pepper
-----SALAD DRESSING-----
3 tablespoons Oil -- vegetable
2 tablespoons Hot Soy Sauce -- CHUN KING
2 tablespoons Pineapple juice -- from reserv
1 tablespoon Whoite vinegar
1 tablespoon Honey
1/4 teaspoon Ginger -- ground
Lightly sprinkle both sides of boneless, skinned, chicken breasts with
seasoned pepper. Grill; slice into strips. Reserve 2 tablespoons juice from can of pineapple slices. Prepare Salad Dressing (directions
follows). Brush pineapple slices with some Salad Dressing, grill 2-3
minutes. Arrange chicken and pineapple over lettuce and vegetables. Top with Salad Dressing.
SALAD DRESSING: In a covered jar, combine oil, hot soy sauce, 2 tb
pineapple juice, white vinegar, honey and ground ginger. Shake well.
Guacamole Salad
5 each Large avocados
1 each Medium garlic clove -- minced
1 each Medium tomato -- chopped
4 ounces Can chopped green chili
2 1/2 tablespoons Lemon or lime juice
1 teaspoon Salt
Peel and chop avocados into a bowl. Mash with garlic and lemon juice.
Add remaining ingredients, mixture will be chunky. To prepare individual salads, spoon mixture on shredded or whole lettuce leaves.
Top with diced tomato for garnish and serve with tortilla chips. If made ahead of time, save pit and put in dip until time to serve to prevent darkening.
Gurkensalat (Cucumber Relish Salad)
2 each Cucumbers -- Medium
1 1/2 tablespoons Sugar
1 1/2 tablespoons Cider Vinegar
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/2 cup Sour Cream
1 tablespoon Parsley; Fresh -- Minced
Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley.
HAM AND BLACK BEAN SALAD
3 cups Cooked rice -- cooled to room temperature
2 cups Canned black beans -- - rinsed and drained
1 medium Red onion -- chopped
1 cup Cubed jicama -- - (cut into 1/8-inch
1/2 cup Sliced black olives
1/2 cup Diced red pepper
1/2 cup Diced green pepper
1/4 cup Olive oil -- divided
4 ounces Cubed cooked ham
3 tablespoons Red wine vinegar
1 Garlic clove -- minced
1/2 teaspoon Ground cumin
1/2 teaspoon Chili powder
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper
Combine rice, onion, jicama, olives, and peppers in large bowl; set aside. Heat 1 tablespoon oil in large skillet over medium heat. Add ham; cook 2 to 3 minutes stirring constantly. Add to rice mixture. Combine remaining oil, vinegar, garlic, cumin, chili powder, salt and pepper in small jar with lid. Shake to blend. Drizzle dressing over salad.
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