Recipes

Grilled Honey Mustard Chicken Salad

Grilled Honey Mustard Chicken Salad

Couverts2
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a small bowl, add mayonnaise, mustard, honey, vinegar, and 1 teaspoon pepper and whisk until smooth and combined.
  • Prepare “Tyson Grilled & Ready Chicken Breast Strips” according to instructions.
  • Divide salad greens between two large bowls and top each with half the bacon, tomatoes, onion, eggs, and chicken.
  • Serve with honey mustard dressing.
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Course; Chicken / Salad

Cilantro-Lime Shrimp Salad

Cilantro-Lime Shrimp Salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

FOR THE SALAD

FOR THE CILANTRO-LIME VINAIGRETTE

Instructions

  • In a large bowl, add chopped romaine.
  • Top with shrimp, avocado, tomatoes, and red onion.
  • Whisk together olive oil, lime juice, garlic, cilantro, Dijon, salt, and pepper.
  • Pour dressing over salad and toss.
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Course; Fish / Fruit / Salad

Classic Potato Salad

Classic Potato Salad

Couverts6
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Ingredients

Instructions

  • In a large pot, cover potatoes with water and season generously with salt.
  • Bring water to a boil and cook until potatoes are easily pierced with a knife,12 to 15.
  • Drain and let cool slightly.
  • In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika.
  • Stir until well combined.
  • Fold in the cooked potatoes, eggs, and chives, then season with salt and pepper.
  • Refrigerate until ready to serve.
  • Serve cold or at room temperature over butterhead lettuce in a large serving bowl.
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Course; Eggs / Salad / Vegetables
Diets; Vegetarian

Strawberry Cheesecake Salad

Strawberry Cheesecake Salad

Couverts10
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a large bowl using a hand mixer, beat together cream cheese, powdered sugar, and vanilla until light and fluffy.
  • Beat in Cool Whip until combined.
  • Fold in strawberries, bananas, and raspberries.
  • Transfer to serving bowl and sprinkle top with graham cracker crumbs.
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Course; Fruit / Salad

Strawberry Cobb Salad

Strawberry Cobb Salad

Couverts4
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Ingredients

FOR THE GREEN GODDESS DRESSING

FOR THE SALAD

Instructions

  • Make the dressing: Place all ingredients in a blender and blend until smooth.
  • Set aside.
  • Preheat oven to 350˚.
  • In a skillet over medium-high heat, heat oil.
  • Season each chicken breast with salt and pepper and place in the skillet.
  • Sear chicken, 3 to 4 per side.
  • Transfer skillet to oven and continue to cook, 8.
  • Remove from heat and transfer chicken to a cutting board.
  • Cool 7 to 10 before slicing.
  • To assemble: Pour half the dressing into a large mixing bowl and toss together with shredded romaine.
  • Transfer coated romaine to a serving bowl and top with sliced chicken breasts, strawberries, avocado, onion, goat cheese, prosciutto, and egg.
  • Season entire salad with salt and pepper.
  • Serve entire salad, family style, alongside remaining dressing.
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Course; Chicken / Fruit / Salad

Classic Macaroni Salad

Classic Macaroni Salad

Couverts8
Deel op Facebook Print Recipe

Ingredients

FOR THE PASTA SALAD

FOR THE DRESSING

Instructions

  • In a large bowl, combine elbows, celery, bell pepper and olives.
  • Make dressing: In a medium bowl, combine mayonnaise, vinegar, and sugar.
  • Season with salt and pepper and stir until combined.
  • Pour dressing over pasta mixture and toss.
  • Garnish with parsley and serve.
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Course; Pasta / Salad

Zesty Mediterranean Quinoa Salad

Zesty Mediterranean Quinoa Salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

FOR THE SALAD

FOR THE DRESSING

Instructions

  • In a large bowl combine quinoa, cucumber, tomatoes, onion, avocado, feta and parsley.
  • Make dressing: In a medium bowl, combine olive oil, vinegar, honey and garlic.
  • Season with salt, red pepper flakes and oregano and whisk until combined.
  • Pour dressing over salad mixture and toss until salad is coated in dressing.
  • Garnish with more parsley and serve.
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Course; Salad
Cuisine; Mediterranean

Tuna Salad Pickle Boats

Tuna Salad Pickle Boats

Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a large bowl, combine tuna, mayo, Dijon, celery, lemon juice, and dill.
  • Mix until combined and season with salt and pepper.
  • Slice pickles in half lengthwise.
  • Using a spoon, scoop out the seeds to create boats.
  • Fill boats with tuna salad and garnish with paprika and more dill.
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Course; Fish / Salad

Vegan Kale Caesar Salad

Vegan Kale Caesar Salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

FOR THE DRESSING

FOR THE SALAD

Instructions

  • Make the dressing: In a small bowl, mix mustard, nutritional yeast, hummus and garlic, forming a paste.
  • Whisk in the water, lemon juice, soy sauce, olive oil and cayenne until thoroughly combined.
  • Set aside.
  • Make the salad: Combine kale, romaine and quinoa in a large bowl.
  • Toss with dressing.
  • Place into bowls and serve with sliced avocado.
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Course; Salad
Diets; Vegan

Santa Fe Corn Salad

Santa Fe Corn Salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a large bowl, combine all ingredients.
  • Stir until ingredients are completely mixed and coated in dressing.
  • Garnish with herbs, if desired, and serve.
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Course; Salad
Diets; Vegetarian