Southwestern Chicken and Black Bean Salad with Citrus Vinaigrette

I saw this recipe and thought, hmph this out to be a fun one to try.  And it was!!!  Hubby even liked it to so it is a keeper.

This creative combination of seasoned chicken, fresh oranges, and black beans tossed with a refreshing citrus vinaigrette makes an irresistible salad.  
6 servings/serving size: 1 cup chicken mixture, 3 1/3 tablespoons dressing
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 pounds skinless, boneless chicken breasts, cut into ½-inch strips
2 cups fresh orange sections (about 2 oranges)
1/2 cup shredded reduced-fat Monterey Jack cheese
1/2 cup chopped red onion
1 (15-ounce) can black beans, drained and rinsed
1/3 cup chopped fresh cilantro, optional
1/3 cup lime juice
1/4 cup orange juice
1 tablespoon canola oil
1/2 teaspoon minced garlic
Salt and pepper to taste (optional)
6 cups mixed greens
1. Combine cumin and chili powder in large zippered plastic bag.  Add chicken, seal bag, shake to coat.
2. In large nonstick skillet coated with nonstick cooking spray, cook chicken over medium heat until done, 10 minutes; let cool.
3. Transfer chicken into large bowl, add orange sections, cheese, onions, black beans, and cilantro, mixing gently but thoroughly.
4. In small bowl, whisk together lime juice, orange juice, oil, garlic, salt and pepper.  Pour over chicken mixture, tossing gently to coat.  Serve over mixed greens.
Note:  Cilantro has a distinct flavor and may be omitted if desired.
 from Holly Clegg Trim &TERRIFIC Diabetic Cookbook

Chopped Farmstand Salad

Lilly says Creativity is the keynote of this salad.  A trip to the farmer's market will reveal what's in season.  Just use this recipe as inspiration and buy whatever looks and tastes good!

1 med head romaine lettuce chopped into 1/2 in pieces
3 large ripe tomatoes, preferably a combo of different colors and varieties, seeded and cut into 1/2 dice
1-1/2 cups fresh corn kernels
1 med zucchini, cut into 1/4 in dice
1 med yellow squash, cut into 1/4 in dice
2 celery ribs, cut into 1/4 in dice
1/2 cup thinly sliced radishes
1 garlic clove, crushed
1/2 cup packed basil leaves
3 tbls red wine vinegar
1 cup extra virgin olive oil
salt and freshly ground pepper to taste

Mix lettuce, tomatoes, corn, zucchini, squash, celery, and radishes in large bowl.

With food processor or blender running, drop garlic and basil through and pulse until finely chopped.  With machine running, add vinegar, then oil.  Season with salt and pepper.  Pour over vegetables and toss well.
from Essentially Lilly a Colorful Guide to Entertaining

Curried Chicken Salad on Endive

The endive leaves are just a pretty way to serve.  If you don't have any or can't get them,  just serve on whatever you like chicken salad on.  Croissant rolls would be a great choice too!

2 (14.5 oz) cans chicken broth
2 cups water
3 boneless chicken breast halves (about 1.25 lbs)
1 mango or 2 peaches, peeled, pitted, finely chopped (about 1 cup)
1/2 cup green onion, chopped
1/4 cup slivered toasted almonds
3/4 cup mayo
1 tbls fresh lime juice
1 tsp curry powder
30 endive leaves (from 5-6 large endives)

Bring chicken broth and 2 cups water to boil in large pot. Add chicken until completely cooked through, about 10 min.  Remove chicken from broth with slotted spoon, transfer to plate to cool.  Cool to room temp about 20 min. 
Chop chicken into 1/4 in pieces, transfer chicken to med bowl.  Add mango or peaches, green onions and 1/4 cup almonds. 
In small bowl, whisk mayo, lime juice, and curry powder to blend.  Pour dressing over chicken and other ingredients in med bowl.  Toss GENTLY to combine.  Cover bowl with plastic wrap and chill until cold (least 3 hrs).
Place whole endive leaves on work surface.  Top each with 1 tbls chicken salad.  Top with chopped slivered almonds and arrange on plater.
from Essentially Lilly a Guide to Colorful Entertaining

Bok Choy Salad

I have had this salad on 2 seperate occasions at church functions and loved it each time. Finally I just had to beg for it, cause I wanted to make it myself. Luckily Becky was more than happy to share. I'm so excited to finally have it in my possession :) It's the perfect light salad with a bite and so very colorful too.

2 pkg. Top Ramen noodles, crushed
1 c. sunflower seeds
1/4 c. melted butter/margarine
Toast at 350 degrees for about 10 minutes and cool.

1 head bok choy, chopped (using the whole thing - white and greens)
1 red onion, chopped (if it is a bigger onion, I would only use half) Refrigerate

Dressing:
1/2 c. sugar
1/2 c. oil
1/4 c. vinegar
1 T. soy sauce
Mix dressing ingredients together and refrigerate for at least one hour or it can be made the day before.Then mix the toasted noodles/sunflower seeds with the bok choy/onions, dressing and serve.
From Becky Bluth

Granny's Potato Salad

My granny makes the best potato salad. It's something I loved to eat at her house and even with her recipe I still can't make it just like her. She likes a lot of eggs in hers, but I don't ever have enough to do it her way

5 medium red potatoes
2 eggs per potato (hard boiled)
mayo (as much as needed)
2 tbsp oil
1 heaping spoon sweet relish

Cut potatoes in half and boil with peeling on until a fork can go in. Chop potatoes & eggs. (I'm pretty sure hers didn't have the skin on the potatoes, seems like I remember her saying when she gave me this recipe that the potatoes are easier to peel) Add the rest of the ingredients, mix well. Serve & Enjoy!