Mandarin Orange Chicken Salad

1 small boneless skinless chicken breast (1/4 lb./125 g)
1/8 tsp. salt
2 cups torn mixed salad greens(also good with spinach)
1 can (284 mL) mandarin orange segments, drained
1/2 cup diagonally cut snow peas
1 Tbsp. slivered almonds, toasted
1 small carrot, cut into matchlike sticks
Sesame Dressing of your preference

HEAT nonstick skillet on medium-high heat. Meanwhile, season chicken with salt. Add chicken to skillet; cook 5 to 7 min. on each side or until chicken is cooked through (170ºF). Slice chicken.

ARRANGE greens on two serving plates; top with chicken, oranges, snow peas, almonds and carrots.

DRIZZLE with dressing just before serving.

Dilled new potato salad

Ingredients
•4 lbs ( 2 kg) small new potatoes
•3/4 cup ( 175 mL) plain low-fat or regular yogurt
•3/4 cup ( 175 mL) light mayonnaise
•1 tbsp ( 15 mL) Dijon mustard
•1-1/4 tsp ( 6 mL) salt
•1/4 tsp ( 1 mL) black pepper
•1/2 cup ( 125 mL) finely chopped red or sweet onion
•1/4 cup ( 50 mL) finely chopped fresh dill or 1 tsp (5 mL) dried dill weed
 
Directions
 
1.Without peeling, cut potatoes into bite-size pieces. Place in a large saucepan, cover with water and add 1/2 teaspoon (2 mL) salt. Bring to a boil over high heat. Reduce heat to medium-low and boil gently, partially covered, until potatoes are just tender when pierced with a skewer, from 20 to 25 minutes. Drain. Place warm potatoes in a large mixing bowl.


2.Meanwhile, whisk yogurt with mayonnaise, Dijon, salt and pepper until smooth. Stir in onion and dill. Pour over warm potatoes. Mix gently to keep from breaking potatoes. Salad can be served right away, but flavor does improve with overnight chilling. Covered and refrigerated, salad will keep for 2 days.

Raspberry Spinach Salad

Ingredients

3 tablespoons vegetable oil
2 tablespoons raspberry vinegar
2 tablespoons raspberry jam
1/8 teaspoon pepper
8 cups torn fresh spinach
2 cups fresh raspberries, divided
4 tablespoons slivered almonds, toasted and divided
1/2 cup thinly sliced onion
3 kiwifruit, peeled and sliced
1 cup seasoned salad croutons

Directions

In a jar with a tight-fitting lid, combine the oil, vinegar, jam and pepper; shake well. In a large salad bowl, gently combine spinach, 1 cup of raspberries, 2 tablespoons almonds and onion. Top with kiwi, croutons and remaining berries and almonds. Drizzle with dressing; serve immediately.

Greek Salad

Ingredients -

1 large Cucumber, chopped
2 Roma (plum) Tomatoes, chopped
1 (5 ounces) jar pitted Kalamata Olives
1 (4 ounces) package Feta Cheese, crumbled
1 Red Onion, halved and thinly sliced
1/2 (10 ounces) package Romaine Lettuce Leaves
1/2 (10 ounces) package Baby Greens

Vinaigrette Dressing:
6 tablespoons Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
1 teaspoon Dijon Mustard
1 teaspoon Fresh Lemon Juice
1 1/2 cups Red Wine Vinegar

Preparation:
Add chopped cucumber, chopped tomato, Kalamata olives, feta cheese, sliced red onion, romain lettuce, and baby greens to large serving bowl.

Vinaigrette Dressing:
In a small bowl, whisk olive oil, garlic powder, dried oregano, dried basil, Dijon mustard, fresh lemon juice, and red wine vinegar.

Curried Chicken Salad

Delicious chicken salad with curry powder, for sandwiches, rolls, or luncheon salad. Serve this flavorful salad on buns or bread, or mound it on lettuce leaves for a wonderful luncheon salad.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:
•2 chicken breast halves, cooked and chopped or shredded
•1/4 cup finely chopped celery
•4 green onions, thinly sliced
•2 tablespoons chopped walnuts
•2 tablespoons chopped dried cranberries
•1 Granny Smith apple, shredded
•5 to 7 tablespoons mayonnaise, or to taste
•1 teaspoon curry powder, or to taste
•1 tablespoon chopped fresh parsley, optional
•salt and pepper, to taste

Preparation:

In a bowl, combine the chopped chicken, chopped celery, green onion, walnuts, cranberries, and apple. Toss to blend. Stir in the mayonnaise, curry powder, and parsley, if using. Add more mayonnaise, as needed, and season to taste with salt and pepper.

Serves 3 to 4.

Southern Style Chicken Salad

Serve this delicious chicken salad in sandwiches with lettuce, pickle, and tomato slices, or pile it on lettuce for a delicious lunch.


Ingredients:
•8 to 12 ounces chopped cooked chicken
•3 tablespoons finely chopped red onion
•2 to 3 tablespoons finely chopped celery
•1 large egg, hard boiled, chopped
•1 tablespoon dill pickle relish
•1/3 to 1/2 cup mayonnaise, or as needed
•1/4 teaspoon salt, or to taste
•1/8 teaspoon freshly ground black pepper

Preparation:

In a bowl, combine the chicken, onion, celery, and egg; toss to blend. Add the relish, 1/3 cup of mayonnaise, salt, and pepper, blend well. Add more mayonnaise, if desired.

Serves 4.

Sweet n' Sour Coleslaw

3/4 cup of mayonnaise
1/4 cup white vinegar
1/2 tablespoon sugar (or less to taste)
1 tablespoon celery seed
1/2 small head of cabbage
1 carrot grated or chopped in mini processor
salt and pepper to taste
3/4 c. slivered almonds

1/4 c. sunflower seeds
1/4 c. chopped onion
 
This is best prepared by chopping the cabbage in the food processor.

Next, just put the remaining ingredients on top and mix together.
Place in fridge for about an hour before serving.

Tex Mex Sweet and Red Potato Salad

From Weight Watchers Turn Around Program Cookbook


1.lb each of Sweet and Red Potatoes
4 tsp olive oil
2 onions, chopped
6T fat free mayonnaise
3T chopped fresh cilantro
1tsp grated lemon zest
1/2tsp salt
1/2tsp cumin
1/4tsp ground coriander
1/8tsp cayenne

Cut potatoes into cubes. Toss with 2tsp olive oil and roast at 425 for 35-40 minutes. Meanwhile, cook onions in oil in skillet. Combine mayo, cilantro, lemon zest, and seasonings in small bowl. Combine potatoes, onions and sauce, mix well. Serve warm or at room temp. 2 points for 1/2 cup.