Summer/hot weather recipes

[MichelleandCraig 1]

Anyone have a recipe for a nicely seasoned cold chicken salad? (Like for sandwiches OR to mix in pasta...) M. I could look one up, and will if you don't have any tried and trues...just thought I'd ask here first.

[Jenn! 918]

Anyone have a recipe for a nicely seasoned cold chicken salad? (Like for sandwiches OR to mix in pasta...) M. I could look one up, and will if you don't have any tried and trues...just thought I'd ask here first.

I've made this recipe before and I like it a lot. I've never put the currants in though, and I admit that I do not use the low fat yogurt and mayonnaise (I use regular instead ), but I'm sure it's good low fat, and of course better for you! I've only used it for sandwiches, and don't think it would be very good mixed with pasta.

Ingredients

3 cups cooked chicken breasts, chopped

2 medium pears, unpeeled and chopped

1/3 cup celery, chopped

1/2 cup low fat plain yogurt

1 Tbsp. light mayonnaise

3/4 tsp. dry mustard

1/4 tsp. ginger

1 tsp. curry powder

1/4 cup currants

2 Tbsps. almonds

1/4 tsp. salt

Instructions

Combine yogurt, mayonnaise, mustard, ginger, curry powder and salt; set aside to let the flavors mingle. In a separate bowl, toss together chicken, pears, celery, currants and almonds. Pour yogurt dressing over chicken mixture; mix gently until ingredients are mixed well and moistened

ETA: I also peel the pears because I don't like the skin!

Edited May 12, 2007 by jenn3539

[Caladan 19]

Forget eating: let's get drunk.

White Sangria W/ Strawberries

1 bottle of inexpensive white wine. (I use pinot grigio, usually)

1/2 pint of strawberries, sliced.

1 shot rum.

1/4-1/2 cup sugar (to your taste)

1/4 cup lime juice (or thereabouts)

1 can (12 oz) gingerale

Add rum, strawberries, sugar, and lime juice to wine. Stir. Chill at least 24 hours.

Before serving, add one can ginger ale.

Serve ladled into glasses.

The amount of sugar you need depends on how much sweetness you like and the wine.

[sereia 0]

that sounds really good, caladan! i love white sangria (prefer it over red)

here's a really good salad.

Curried Couscous Salad serves 6

1 tbsp butter

1-1/2 cup couscous

1/4 cup plain yogurt (use low-fat)

1/4 cup olive oil (i would drastically cut this amount. it wasn't necessary and only adds a lot of fat to your dish)

1 tsp white wine vinegar

1 tsp curry powder

1/4 tsp tumeric

1-1/2 tsp kosher salt

1 tsp pepper

1/2 cup diced or grated carrot

1/2 cup minced parsley

1/2 cup currants

1/4 cup blanched, toasted, sliced almonds

2 scallions, sliced

1/4 cup red onion, diced

cook couscous according to directions on package.

let cool slightly.

mix wet ingredients together to combine.

add wet and all other ingredients to couscous.

season.

serve cold or room temp.

[Marilyn. 340]

This one sounds good... I have never tried it though but it does look good...

Chicken and Pasta Salad With Raw Vegetables

1/2 lb pasta, Rotini Pasta works good

8 ounces garlic & herb salad dressing mix (Good Seasons)

3 cups cooked chicken, diced

1/4 cup mayonnaise

1 pint cherry tomatoes, cut in half

1 cup scallions, sliced

1/4 lb fresh mushrooms, sliced

1 green pepper, sliced

1 1/2 cups cheese and garlic-flavored croûtons

1. Toss hot pasta with 3/4 cup of salad dressing, reserve remainder to serve on side with completed salad.

2. Cover and chill 12 hours.

3. Just before serving toss chicken with mayonnaise and pasta and place on a platter. Sprinkle tomatoes, scallions, mushrooms, green pepper and croûtons on top of chicken and pasta.

4. Serve with reserved dressing.

Edited May 12, 2007 by MarilynP

[Marilyn. 340]

mmm, this one looks good too.... not really a chicken salad though more of a pasta salad with chicken...

Quick and Easy Chicken Pasta Salad

1 head broccoli, chopped and steamed until crisp tender

salt

3 cups chopped cooked chicken

1/2 lb pasta shells, cooked and drained

2 large tomatoes, cubed

1/2 cup coarsely chopped red onions

2 cloves garlic, minced

salt and pepper

1 cup Italian dressing (more if needed)

1. Place well drained broccoli in a large mixing bowl.

2. Sprinkle with salt to season.

3. Add chicken, pasta, tomatoes, onion, garlic, salt and pepper to taste; stir to combine.

4. Pour dressing over the salad; stir gently to mix.

5. Cover and chill 1 hour before serving.

6. I serve the salad on a bed of lettuce.

Variations: substitute Zucchini for the broccoli, Celery for the red onion, Garlic powder for the garlic cloves, and you can also add Baby Carrots, and Lemon Juice

Edited May 12, 2007 by MarilynP

[sereia 0]

here's yet another salad but with quinoa. if you haven't tried quinoa, you better run to the market. you can usually find it everywhere now...but if not, an organic market carries it or in latin markets (its mostly grown in peru/bolivia/ecuador)

quinoa is amino-acid rich and full of vitamins and minerals. this is a good recipe i've tried but quinoa is a good base like rice, pasta, or couscous where you can cook it and then add all kinds of things to create your own salad.

served hot or cold its really good and wayyyyyyyy better for you than pretty much any other grain.

indian quinoa salad 6 servings

2 cups quinoa

4 cups water

2 teaspoons garam masala

1 teaspoon sea salt

1 cup currants

1 tablespoon toasted sesame oil

3 stalks celery, finely diced

1 red bell pepper, finely diced

5 green onions (white and green parts), thinly sliced diagonally

1/2 cup slivered almonds toasted

Rinse the quinoa well and drain. Heat a large, heavy skillet over medium heat. Add the quinoa and stir constantly for 10 minutes, or until the moisture evaporates and the quinoa is fragrant, dry, and golden.

Combine 3 cups of the water, 1 teaspoon of the garam masala, and the salt in a large, heavy saucepan. Bring to a boil over high heat. Add the toasted quinoa and return to a boil. Cover and decrease the heat to medium-low. Simmer gently without stirring for 15 minutes, or until the liquid evaporates and the grains are tender.

Meanwhile, bring the remaining 1 cup water to a simmer in a small saucepan. Remove from the heat, add the currants, and soak for 20 minutes, or until plump. Drain well.

Heat sesame oil in a large, heavy skillet over medium heat. Add the celery, bell pepper, and remaining 1 teaspoon garam masala. Sauté for 2 minutes, or until the vegetables are crisp-tender. Add the green onions and sauté 1 minute longer, or until just wilted.

Using a fork, gently toss the celery mixture, currants, and almonds into the quinoa. Serve at room temperature, or cover and refrigerate until cold.

Note: The salad will keep for 2 days, covered and chilled.

[Marilyn. 340]

this one looks good too... I am getting hungry now...

Chicken Pasta Salad

2 1/2 cups diced cooked chicken

1/2 package cooked small shell pasta

2 cups diced celery

2 cups seedless grapes (red or green)

5 hard-boiled eggs, diced

1 (20 ounce) can pineapple tidbits

Dressing:

2 cups mayonnaise

1/2 cup sour cream

1/2 cup Cool Whip

1 tablespoon sugar

1 tablespoon lemon juice

3/4 teaspoon salt

1 cup cashew pieces (optional)

1. In a large bowl combine all of the salad ingredients.

2. Combine the dressing ingredients except for the cashews and whisk until smooth.

3. Pour over salad and toss to coat.

4. Chill at least one hour.

5. Fold in cashews just before serving.

Variations: skip the pineapple and eggs and add 2 cans of mandarin oranges(well drained) and shredded cheddar cheese instead.

[Marilyn. 340]

yet another one... I might have to give some of these recipes a try, they look interesting...

Fiesta Chicken Pasta Salad

1 1/2 boneless skinless chicken breast halves

vegetable oil cooking spray

1/2 cup chicken broth

1/2 (1 1/8 ounce) package hidden valley fiesta ranch dip mix *

1/2 lb penne pasta

3 green onions, sliced

1/4 green bell pepper, diced

1/2 stalk celery, diced

4 ounces shredded cheese (like Sargento's Mexican 4 Cheese Blend)

1/2 cup mayonnaise

1/2 cup sour cream

1. Lightly brown chicken in pan sprayed with cooking spray. Add chicken broth and 1 teaspoon of Fiesta Dip mix. Bring to boil, cover, and simmer for 30 minutes.

2. Remove chicken and set aside to cool, reserving broth in pan.

3. Add broth to water for cooking pasta, and cook according to package directions. Drain and cool slightly.

4. Cut chicken into small chunks and mix with pasta and vegetables in large bowl.

5. Mix remaining Fiesta Dip mix with mayonnaise and sour cream and add to the pasta bowl, mixing to coat well.

6. Gently stir in shredded cheese, and refrigerate at least 4 hours before serving for flavors to blend.

*I am thinking that if you can't find that exact brand of Fiesta Ranch dip, just use plain ranch dip mix and maybe add a few spices....

Variations: You can use your favorite pasta, alter the amount of veggies, substitute red pepper for green, add black olives, or whatever. Or you can skip the vegetables listed but use 1/2 red onion and one zucchini instead ....

[sereia 0]

i swear you're trying to make her fat, marilyn! lol mayo, sour cream ,AND cheese? ahaha... (yum)

[Marilyn. 340]

Awhile back I had a chicken salad sandwich at Starbucks.. it had tarragon in it and I think some dried cranberries, it was really good....

Whole Foods' Tarragon Chicken Salad

4 chicken breasts

1/2 cup sour cream

1/2 cup mayonnaise

2 celery ribs

1/4 cup walnuts or almonds (optional)

1 tablespoon dried tarragon (might want to cut this back to 1/2 tablespoon)

salt and pepper

1. Bake (~25min) or boil chicken breasts (~45min) until tender and cooked through.

2. Cut breasts into bite-sized pieces.

3. Disgard skin and bones if you did not use boneless, skinless breasts.

4. Whisk sour cream and mayonnaise together and pour over chicken.

5. Add celery, walnuts, tarragon, salt and pepper to taste and toss well.

6. Refrigerate and enjoy!

Variation: substitute walnuts for 1 cup halved grapes.....

i swear you're trying to make her fat, marilyn! lol mayo, sour cream ,AND cheese? ahaha... (yum)

she asked for chicken salad recipes she can always use light mayo and sour cream

i won't give her anymore recipes then ....

Edited May 12, 2007 by MarilynP

[sereia 0]

she asked for chicken salad recipes she can always use light mayo and sour cream

i won't give her anymore recipes then ....

noooooooooo... your recipes do sound good ! don't stop. i'm just playing with you. i'm sure everyone here is taking notes, dieting or not.

Edited May 12, 2007 by abdounjen

[Marilyn. 340]

she asked for chicken salad recipes she can always use light mayo and sour cream

i won't give her anymore recipes then ....

noooooooooo... your recipes do sound good ! don't stop. i'm just playing with you. i'm sure everyone here is taking notes, dieting or not.

ok....

they aren't really my recipes I found them at this site called recipezaar (I love that site, almost every recipe I have tried from there has been fantastic) ....

http://www.recipezaar.com/recipes/

[Amby 490]

I have this super quick recipe that Neil loves (he is picky!!!!)

Beef & Cabbage Wraps

1lb beef cut into thin strips

1ea yellow onion sliced thin

2c shredded coleslaw mix (you know the stuff in the bag)

1/3c BBQ Sauce (you can use more if you like)

4-6 flour tortillas

Cook the beef and onion in a nonstick pan until the beef is done (obviously haha)

Add in the 2c coleslaw mix and cook for 1-2 mins

Add in the BBQ Sauce and cooked covered for 2-3 mins

Put into flour tortillas and eat

I like to put wraps into the george foreman grill for a few mins so that the outside is a little crispy but this doesn't have to be done.