Sonoma Chicken Salad

 A while back I tasted the sample  at Costco of their Somoma chicken salad it was so good. I immediately bought the large package and went on my way home.  While it was at my house I looked at the ingredients and realized this would be easy enough to make myself.   I found a few  other variations online of others trying to replicate this great chicken salad.  It was a simple fast dinner.  It would be great though for a lunch or a baby shower or something like that.
  Traditionally I love chicken salad on croissants  I was trying to be healthier and I ate mine on a bed of spinach and served my husbands on Dave killer bread (my favorite bread, it is so nutritious and hearty)

• 100% Whole Grain
• 5g Fiber
• 6g Protein
• Certified organic
• 27oz loaf size
• Certified Kosher by Oregon Kosher

 Note I am not paid to say this (I wish), just my opinion these people have no idea who I am...

Ingredients

• 1 cup mayonnaise( I used light)
• 4 teaspoons apple cider vinegar
• 5 teaspoons honey
• 2 teaspoons poppy seeds
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• salt & freshly ground black pepper
• 3 large boneless skinless chicken breasts
• 3/4 cup pecan pieces, toasted
• 1 1/4 cups dried cranberries ( craisins)
• 3 stalks celery, chopped

Directions

1. In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,garlic powder,onion powder, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
2. Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
3. When the chicken is cold, dice into bite-size pieces or shred and transfer to a large bowl. Stir in pecans, Craisins, celery and dressing.

Sticky fingers chicken salad

  This is a quick weeknight meal that came together in no time.   I was craving Wingers the other night I wanted a sticky finger salad...mmmm... my favorite.  Instead of loading everyone in the car and heading there I whipped this up.  Because it is what I had on hand and it was easier for me that night I use already breaded frozen chicken bites (Not chicken nugget... I repeat not chicken nuggets)  I made the sauce soaked my chicken in that after baking and then threw it on a salad.  You can put whatever on your salad.  This was the end of my week a few days since I had been shopping so this was just what I had on hand.

For the sauce:
**Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a sauce-pot until all the sugar dissolves Family Favorite Recipes

Salad 
1 large head of Romaine
1 seedless cucumber, sliced
1 bunch green onions, chopped
1/2 cup cheese, diced
1 large avocado, diced
1 cup of chopped tomatoes

 dressing use your favorite ranch or blue cheese.
  I have to admit it was  bit spicy for my kids but they liked that we were having "chicken nuggets" for dinner.  All the flavors melded really nice together and it was so filling.

Pear Roqueford Salad

Another great thing about fall is all the fun stuff you can put into salad when other produce is out of season.  I brought this salad to a dinner party once and everyone commented it was the best salad they ever had,  all kinds of "goodies" on lettuce so it felt healthier.  It is truly a little harvest party on a plate. The combination of creaminess (cheese, avocado), sweetness (pear, nuts), crunchiness (nuts) and the tangy dressing really deliver.

 Printer friendly recipe

Ingredients

• 15 ounces mixed baby greens
• 3 pears - peeled, cored and chopped
• 5 ounces Roquefort cheese, crumbled ( a type of blue cheese)  any kind can be substituted
• 1 avocado - peeled, pitted, and diced
• 1/2 cup thinly sliced red onions or green
• 1/4 cup white sugar
• 1/2 cup pecans
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons prepared mustard ( I like Dijon)
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• fresh ground black pepper to taste

Directions

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. To help sugar coat add a tablespoon of water if needed. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and onions. Pour dressing over salad, sprinkle with pecans, and serve. 

•  A few helpful hints to cut down on time is to double or triple the amount of nuts you make and freeze the rest for another time. Yes you will make this salad again.  I have even in a pinch bought already caramelized nut from my bulk bin at the grocery store.
•    I love balsamic vinegar in almost any recipe, but here the red wine tastes best it does not overpower.  
• If traveling with this salad leave avocado off until serving so they do not brown.

 recipe adapted from Allrecipes.com  

Lentil Quinoa Salad

I am always on the search for another good quinoa recipe. The other day while watching the foodnetwork I saw Melissa D' Arabian (last years winner of The Next Food Network Star) use it in a recipe I was anxious to try it and I am happy I did it is totally different than how I had been using it. If you have not watched her show $10 dinners you should it is good and she gives great budget conscious tips.

Ingredients

1/2 cup quinoa
1 1/4 cups water, plus 2 cups
1/2 cup lentils
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic powder
1 lime, zested
Kosher salt and freshly ground black pepper
2 green onions, chopped
1 tablespoon chopped fresh cilantro leaves

Directions

Put the quinoa in a sieve and rinse in
cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover
and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to
eat, but with a little "pop" upon biting.
Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until
the lentils are tender, but not mushy, about 30 minutes. Drain and cool.

In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the
garlic powder, lime zest, and salt, and pepper, to taste.

To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro.
Top the salad with the dressing, toss to coat and serve.
I loved it the next day.
pic

Chicken Poppy Seed Salad

I found this recipe on the sisters cafe site
I had to share it is so good, the best salad I have had in a long time.
Chicken Poppy Seed Salad

Spinach leaves

Romaine leaves

Grilled chicken, sliced (grill with lots of lemon pepper seasoning)

Red onion, sliced thinly

Crispy bacon, crumbled

Shredded mozzarella cheese

Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

The best part... The Dressing:

1 1/3 cup sugar

2 tsp salt

2 tsp dry mustard

2/3 cup red wine vinegar

3 Tb Maui or Vidalia onion, chopped

2 cups canola oil

3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

*This makes a lot of dressing! If you need a really big salad for a party then start with a large bunch of spinach, large head of romaine, 4 chicken breasts, 1 lb bacon, etc. I rarely make a salad that big so that is why there are no "amounts". So have fun with it - you're going to love it!


note from Nicole: Since I have to change everything to make it a little more my own, I added craisins to it. I really liked the sweetness and texture. I also cut out some sugar in the dressing, it was a little much. I also did not candy my nuts, I figured it was sweet enough and that was just an extra step.

spinach pasta salad

I got this from Allie and it is so good. I have used all different kinds of pasta with it. anything will work. great the next day for lunch too.

Salad:
1 lb. Pasta, cooked al dente, drain, rinse in cold water
3 C cooked chopped chicken
5 C fresh spinach, shredded
1 C black olives, chopped in 1/4’s
4 oz. Feta cheese, crumbled
3 cups diced tomatoes (grape tomatoes, YUM!)
3/4 C Monterrey jack cheese, shredded
1/2 cup chopped green onion

Dressing:
2 tsp Dijon mustard
1/2 C olive oil
1/2 C vinegar ( I use balsamic)
1/2 tsp black pepper
2 tsp honey
1 clove garlic, minced

Blend dressing ingredients. Pour over mixed salad. Refrigerate 30-60 minutes before serving.