Grilled chicken and Beet Salad

To prepare the chicken, place 3 or 4 boneless skinless breasts in a frying pan with about 2 Tbsp olive oil. Brown on each side, then continue to flip the chicken every five minutes or so over medium heat until no longer pink. Meanwhile, prepare your salad:

Beet Salad

• 2 cups cooked diced beets
• 1 chopped onion
• 1 tsp basil
• 2 Tbsp cider vinegar (more or less to taste)
• 1-2 Tbsp olive oil

Combine all ingredients.  Add more vinegar and oil to taste.

Tuesday breakfast and lunch

Quick breakfast today – it’s Tuesday and that means homeschool co-op.  So I’m having a Banana-Walnut Shake.  And here’s lunch:

Antipasto Salad

• 3 slices deli ham
• 1/2 red pepper, sliced
• 1 tomato, sliced
• 1 cucumber, sliced
• 1 can garbanzo beans
• 1/4 cup mozzarella cheese, shredded
• salad greens

Arrange ingredients on top of lettuce.  Drizzle with olive oil and sprinkle with Parmesan cheese.

BLT Salad

BLT Salad

• 4 slices turkey bacon, chopped
• salad greens
• 1 tomato, diced
• 1 sliced whole grain bread
• low-fat mayo

Fry the turkey bacon pieces until nice and crisp.  Meanwhile, cover a plate with salad greens.  Sprinkle bacon and diced tomato over the salad.  Toast the slice of bread, then thinly spread mayo on one side.  Cut the toast into bite-size bits and sprinkle over the salad.  Enjoy!

Friday lunch

We’re going to have a Spinach Salad for lunch today. Enjoy!

Crab Salad

This is a nice, simple lunch, but really yummy.

Crab Salad

• 1/3 cup crab meat or imitation crab meat
• lettuce or salad greens
• raw almonds

Spread salad greens on a plate and sprinkle with crab meat.  Spread the almonds over the salad and enjoy!  You may use a salad dressing if you like, but I think it’s better plain.

Greek Salad

This is one of my favorite salads, and I used to think I didn’t like onions or olives on a salad!

Greek Salad

• Romaine lettuce
• 1 cucumber, chopped (and peeled if you prefer)
• 1 tomato, chopped
• 1/2 cup sliced red onion
• 1/2 cup black olives, halved
• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 tsp oregano
• 1/2 cup feta cheese

Combine the lettuce, cucumber, tomato, onion and olives and toss. Mix the oil, lemon juice and oregano and pour over the lettuce mixture. Sprinkle with cheese and serve immediately.

Curry Chicken Salad

This is great served on lettuce, and fantastic on a whole wheat tortilla.

Curry Chicken Salad

• 1 can chicken, shredded with fork
• 1 tsp soy sauce
• 1/2 cup low-fat mayo
• 1 stalk chopped celery
• 1 tsp lemon juice
• 1 tsp curry powder
• 1 can sliced water chestnuts

Combine all ingredients and mix thoroughly. Serve cold.

Spinach Salad

Lunch today:

Spinach Salad

• 1 bunch fresh spinach
• 1 cup sliced mushrooms
• 1/2 sliced red onion
• 1 sliced hard-boiled egg
• 1 orange, cut into halved wedges (optional)
• olive oil
• red wine vinegar

Mix all ingredients and make a dressing with 2 parts olive oil to one part vinegar.  Add chicken chunks to salad if you wish.

Asian Chicken Salad

This is my own creation, based on those wonderful chicken salads they sell at fine establishments like McDonald’s and Wendy’s.  I love them, but I ‘m sure the dressing isn’t good for me.  So, how to get the same taste at home?  I hope you enjoy my version of this yummy salad.  And if you have some leftover spinach from last week you can toss it in with your greens.

Asian Chicken Salad

• salad greens (romaine, lettuce, or spinach)
• 1 can mandarin oranges
• 1 can chicken
• 2 Tbsp sesame oil
• 1 Tbsp rice wine vinegar
• sunflower seeds

Cover a plate with salad greens.  Drain the oranges and sprinkle them over the salad.  Drain the chicken, shred with a fork, and distribute over the salad.  Mix the sesame oil and rice wine vinegar in a separate container and pour over the salad.  Finally sprinkle the salad with sunflower seeds.  Makes one good-sized salad.

Chicken salad

Chicken Salad

• 1 can of chicken (or 1-2 cups cooked and cubed chicken breast)
• 2 Tbsp low-fat mayo
• 1 diced celery stalk
• 3 green onions, chopped
• Small handful of walnuts or other nuts, chopped

Combine all ingredients and serve over salad greens.