Asian Noodle Salad

  This is the COOLEST salad ever!  I found it on PW’s site a couple of summers ago and it never fails to deliver. Its colorful, its unique and it’s delicious too!

Asian Noodle Salad

From Pioneer Woman

{click title to print}

Asian Noodle Salad collage

SALAD INGREDIENTS:

  • 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
  • ½ heads Sliced Napa Cabbage, Or More To Taste
  • ½ heads Sliced Purple Cabbage, Or More To Taste
  • ½ bags Baby Spinach, Or More To Taste
  • 1 whole Red Bell Pepper, Sliced Thin
  • 1 whole Yellow Bell Pepper, Sliced Thin
  • 1 whole Orange Bell Pepper, Thinly Sliced
  • 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
  • Chopped Cilantro, Up To 1 Bunch, To Taste
  • 3 whole Scallions, Sliced
  • 3 whole Cucumbers Peeled And Sliced
  • 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

FOR THE DRESSING:

  • 1 whole Lime, Juiced
  • 8 Tablespoons Olive Oil
  • 8 Tablespoons Soy Sauce
  • 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
  • ⅓ cups Brown Sugar
  • 3 Tablespoons Fresh Ginger Chopped
  • 2 cloves Garlic, Chopped
  • 2 whole Hot Peppers Or Jalapenos, Seeded and Chopped
  • Chopped Cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.

  Now be warned, this says it serves SIX.  I think it could serve SIXTEEN! It made 2 HUGE bowls full.  Either plan to serve a crowd or half this baby.  I do not care for it leftover as the spinach gets soggy.

Dig in!

~T

Southwest Rice & Bean Salad and Weekend Potluck #75

Hi and Welcome to Weekend Potluck! Where friends & foodies, meet and eat, allllll Weekend long!

Weekend Potluck Banner

First up, Flashback Friday, because some things are just WORTH repeating!

Flashback-Friday.jpg

  Today we are flashing back to a tasty Rice Salad.  This makes a nice big batch and is getting RAVE reviews on Tasty Kitchen!  I love that you can make it early in the day, and know supper is waiting for you in the fridge when you get home from the pool.

  Southwest Rice & Bean Salad with Sweet & Spicy Dressing

{click title to be taken to the recipe}

Rice salad
Now, let’s take a quick peek back at last week

The recipe with the most clicks was ~

Snickerdoodle Sheet Cake

Snickerdoodle Sheet Cake by Eat Cake for Dinner

Recipes that caught our attention ~

Coleslaw Chicken Wraps

Coleslaw Chicken Wraps by On the Home Front

Baked Sweet & Sour Chicken by Kathy’s Kitchen Table

And, a personal favorite ~

Mexican Street Corn Salad

Mexican Street Corn Salad by Kathy’s Kitchen Table

Your hostesses ~

Remember that when you link up, it shows on all FIVEblogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Crunchy Poppyseed Chicken Salad & Weekend Potluck #68

HI, and Welcome to Weekend Potluck! Where friends and foodies meet & eat ALLLL Weekend long!

Weekend Potluck Banner
First up, Flashback Friday, because some recipes are just WORTH repeating!

Flashback-Friday.jpg

It’s almost salad season, so I am going to start sharing our favs on Flashback Friday.  First up…

  Crunchy Poppyseed Chicken Salad.  

Beautiful, tasty and unlike your “typical” lettuce salad!  Click title or picture to go get this great recipe!

Crunchy Poppyseed Chicken Salad
Now, let’s take a quick peek back at last week

The recipe with the most clicks was ~

Classic Jello Salad

Classic Jello Salad by Yesterfood

Recipes that caught our attention ~

Copycat

Copycat Applebee’s Oriental Chicken Salad by Makin It Mo Betta

Rhubarb Steusel Shortbread Bars

Rhubarb Steusel Shortbread Bars by Grandma Loy’s Kitchen

And, a personal favorite:

Lindsay says, This dish may be colorless, yes, but it is very easy and packed with flavor!

  I agree, this would make a fantastic and simple side dish for next dinner. I am thinking with smothered chicken breasts and asparagus, yum! 

Barley and Brown Rice Pilaf

Barley and Brown Rice Pilaf by FunnyLove Blog

Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!


 

Have you been wondering how to help the victims of the devastating Oklahoma Tornado?  Plan a Family Night In, then donate the money you saved to your favorite disaster relief charity…..Every little bit counts!

954834_10151603113912182_714046760_n

Just Like Applebee’s Oriental Chicken Salad

Oriental Chicken Salad

  Applebee’s was one of the first “Cool” restaurants we got in our little town, that we deemed worthy of our hard-earned babysitting dollars, so in High school we went there A LOT.  Pretty sure I ordered this salad every … Continue reading

Steak Salad & Patriotic Potluck

Welcome to Flashback Friday & Weekend Potluck! 

First up, Flashback Friday.  Because some things, are just worth repeating!

This Steak Salad is a sure-fire hit!  And this time of year, when lettuce, green onions and tomatoes are at your fingertips, why not?!

Check it out here.

  Grilled Steak Salad with Homemade Dressing

Grilled Steak Salad with Homemade dressing

Now, on to Weekend Potluck, where Friends and Foodies meet and eat, allllll weekend long!

 

If you are looking for some sweets for your Independence Day celebration, you have many to choose from at last week’s party. As for this week, we would love to see what you are cooking for July 4th.

The recipe with the most clicks was ~

Banana Pudding Poke Cake

Banana Pudding Poke Cake by The Country Cook

Recipes that caught our attention ~

Patriotic Mini Cheesecakes

Patriotic Mini Cheesecakes by Flavors by Four

S'mores Popcorn Munch

S’mores Popcorn Munch by Inside BruCrew Life

Your hosts ~

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!



Florida Bound & BLT Chicken Salad with Homemade Dressing

  Guess what?! I get to go to Florida and meet my preemie miracle identical twin nephews, Colby and Brayden!  Brayden is home already, but please pray Colby can come home while I am there so I can be the most help to Chad and Lauren!  He is still having a bit of trouble and hasn’t been released yet.  God is so good to have blessed my brother and sis in law with such healthy baby boys. The NICU nurses said it was such a nice change to take care of healthy babies that just happened to be early.  (They were born at 32 weeks on Mother’s Day!)

  I  can’t wait to get my hands on the little Monkeys!  Pray I will be ok without my own little ones though, this will be the first time and the longest time I have ever been away from them.  Makes my heart hurt just THINKING about it!

 Oh and while you are praying anyhow, say a prayer for Dale.  He does such a great job managing the kids, the house and the cooking, but let’s all pray he has an extra great week with extra obedient kiddos! :)

  Anyhow, on to the food part of this post.  You how there are just some recipes that HAVE to be made year after year during a certain season?  We have a collection of salads we make each and every summer, despite my love of new recipes!  :)   This, is one of them……

BLT Chicken Salad with Homemade Dressing

click title for easy printable

IMG_3942

FOR THE SALAD:

  • 10 cups Torn Leaf Lettuce (more Or Less Per Your Taste And Crowd Size)
  • 10 ounces, weight Grape Tomatoes, Halved
  • 8 whole Hard-boiled Eggs, Sliced
  • 12 strips Of Bacon, cooked and crumbled
  • 4 whole Grilled Chicken Breasts, Sliced

FOR THE DRESSING:

  • 1 cup Miracle Whip Or Mayonnaise
  • 8 Tablespoons Of Your Favorite BBQ Sauce
  • 4 Tablespoons Very Finely Chopped Onion
  • 2 Tablespoons Lemon Juice
  • 1 teaspoon Black Pepper

Make dressing ahead of time and chill. Mix salad ingredients per the proportions you want, based on your crowd size, and top individual salads with dressing before serving.

Enjoy!

  I’ll tell you all about my trip when I get back home!!!!!!!!

~T

Southwest Chicken Chop Salad

  Have you ever paid Lauren, of Lauren’s Latest a visit? She has some reallyreally fantastic recipes, and she does NOT help my new recipe obsession. I am Oh-so glad my friend, Joy sent me the link.  I promptly printed off and knew I had to make it! 

Mmmm!  Voted the NEW number 1 best summer salad at our house.  That vote includes all of my 4 little Fergusons!

  I made a few changes, but you can go see her original here.

Southwest Chicken Chop Salad

adapted from Lauren’s Latest

IMG_6748

Ingredients:
4 cups diced chicken
1 red or yellow pepper, diced
1 can black beans, rinsed and drained
1 can sweet yellow corn drained
1 10 oz box cherry tomatoes, sliced in half
6 green onions, sliced
1 large romaine heart, washed and chopped
1 head of curly leaf lettuce, washed and chopped
1 bunch cilantro, snipped
3 just under ripe avocados, diced
1 cup Mexican cheese shreds

4 cups crushed “Hint Of Lime” Tortilla chips (don’t skip the lime ones, it MAKES it!)

For the dressing:
1 cup mayonnaise or miracle whip
1 cup sour cream
1 tablespoon ranch seasoning
1 tablespoon taco seasoning
1 tablespoon lime juice
Splash of milk until dressing consistency
salt & pepper, to taste

Directions:
Chop chop chop all the separate ingredients.

  In a medium bowl, mix diced pepper, beans, corn, tomato halves, green onions and snipped cilantro.

   Store washed lettuce separately, and only chop what you think you’ll need for one meal, otherwise, the knife causes the lettuce to brown quickly!

In a small bowl, stir all dressing ingredients together until smooth. Refrigerate until serving time. 

  Just before supper, in a large serving bowl, mix together enough salad ingredients: lettuce and that great pico you  made, along with some Mexican cheese, all per your taste.  Toss with dressing, crushed tortilla chips and cubed avocado. 

  IMG_6749 text

  We ate on this for a couple of suppers and I had it every day for lunch, I loved it THAT much! By keeping your ingredients separate until right before serving each time, you are able to keep it longer!

  I seriously could make this all over again and eat it every day for lunch, it is SO fresh and good! And that dressing?  To DIE for!

Thanks Lauren, for another great “Keeper”!

Hugs, T

 

Crunchy Poppyseed Chicken Salad & Weekend Potluck #18

Welcome to Weekend Potluck! Where friends & foodies meet and eat ALL weekend long!

First things first:
 Flashback Friday!

Where I flashback to one of my FAVORITES from the archives.  Salad season is fast approaching, and this one tops my list of favorites:

 

CRUNCHY POPPYSEED CHICKEN SALAD

This is so quick and easy and makes for a really colorful, fun salad….

2 bags Broccoli Slaw
2 large Red peppers, chopped
2 cups carrot shreds
1 16 oz can pineapple tidbits, drained
4 cooked, seasoned chicken breasts, cubed
2 packages Ramen Noodles, broken into small pieces (No Spices)
Cashews to taste
1 bottle Kraft Creamy Poppyseed Dressing

Combine all ingredients except dressing and cashews in a large bowl. Sprinkle with cashews. Serve with Dressing on the side.

Serves 6-8.

Delicious!

240

Now for Weekend Potluck!

 

Wow. Last week was a super-tremendous party and it was almost too difficult to pick favorites, but we tried…

The recipe with the most clicks was ~

Banana Pudding Cheese Cake recipe

Banana Pudding Cheese Cake by Recipes for Divine Living

Recipes that caught our attention ~

CHICKEN CRESCENT ROLL CASSEROLE recipe

Chicken Crescent Roll Casserole by Simply You & Me

Strawberry Cream Dessert recipe

Strawberry Cream Dessert by The Big Green Bowl

And, a personal favorite ~

Blueberry Fantasia Bars

Blueberry Fantasia Bars by Homestyle Cooking Around the World

If you were featured today, please feel free to grab the red “featured” button from my sidebar.

Your hosts ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested.

Linky Guidelines: If you wish for us to promote your recipe or want to be a featured recipe, you must follow these instructions. Please link up to your exact post and not the main page to your blog. Also, LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this.) You can use the button or a direct link within your post. If you have a recipe to share, please be sure that you are following ALL co-hosts (The Country Cook, 4 Little Fergusons, The Better Baker, Sunflower Supper Club, AND Meet Penny) by either RSS feed, Daily Email Digest, Facebook or Twitter. Thanks so much for participating!



Potato Stick Chicken Salad

  What does supper prep look like at your house?  Mine pretty much looks the same every night. 

This is what I see:

008001002004007009010

  No matter how hard I try to have supper ready at a decent time, my babies….every blessed one of them….have picked 4:30-5:30 pm as “Fussy Time”.  It doesn’t matter if I have done every lick of supper prep in the AM, or whether I’ve saved it all for 4:00. It doesn’t matter whether they’ve had a big snack or a little snack, no matter what……they cry and cling to my leg.  235

  Thank God they outgrow it soon after the year mark, but MAN, until then….AHHHHHH! I want to pull my hair out.

  Despite the crying urchin clinging to my leg, I was able to make this yummy supper for us last night. 

  My mom made this all the time when we were kids, and I LOVED it! Especially the crunchy potato sticks you get to put on top.  This is such an easy salad to throw together in the morning for a delicious supper on the fly.  We love to serve it with fresh corn on the cob!

POTATO STICK CHICKEN SALAD

025

Ingredients

  • 4 cups Cubed Cooked Seasoned Chicken
  • 1 bunch Celery, Finely Diced
  • 10 ounces, weight Package Carrot Shreds (I Take Out 1 Handful As I Feel The Whole Package Is Too Much Otherwise)
  • 6 Tablespoons Sweet Pickle Relish
  • 2 cups Frozen Peas, Thawed
  • Miracle Whip, Just Enough To Moisten
  • Garlic Powder, Salt And Pepper To Taste
  • Dill, To Taste, Optional
  • 7 ounces, weight Container Of French Fried Shoestring Potato Sticks

Mix together all of the listed ingredients except potato sticks, adding just enough Miracle Whip to moisten it to your taste. Refrigerate until serving time, this will keep great overnight as well.

Serve the salad topped with potato sticks in individual bowls.

Summer’s over, and fall foods are just around the corner, so you better make this quick! 

 ~T

Re-photographed 6-25-2013

Potato Stick Chicken Salad

Rosemary Walnut Chicken Salad

  I am growing Rosemary in my garden for the first time this year, so I was excited to get to try it out in this salad recipe.  It was so delicious!  Simple, fresh flavors, amazing creamy goat cheese, the crunch of the walnuts, and ooey gooey cheese covered chicken, YUMMY! 

  Check out the recipe below for an easy week night supper!!!!!

Have a great one!

~T

This recipe is adapted from a blogger friends foodie site, but I can’t remember which one. SORRY! If this is yours message me and I’d be glad to give credit where credit is due!  :)

Rosemary Walnut Chicken Salad

031

  • 1 cup Walnuts, coarsely chopped 002
  • 1 cup shredded Italian cheese blend
  • 2 tsp. Fresh Rosemary, chopped
  • Salt and Pepper (you know how much you like)
  • 4 Boneless, Skinless Chicken Breasts
  • 15 oz bottle Kraft Tangy Bacon Catalina dressing
  • 4 oz. Herb & Garlic Goat Cheese
  • Mixed greens or Butter lettuce

Preheat the oven to 400 degrees.  Combine the walnuts, cheese, rosemary and 001salt and pepper. 

Take a small scoop of mixture and place underneath each olive oil sprayed chicken breast.  Top with remaining mixture and pat down.  Spray again to coat. 

003

Bake for 30 minutes .  Scoop chicken off baking stone making sure to get the crispy cheesy goodness surrounding it, cool slightly, then slice the chicken carefully to keep cheese and nuts intact.005
Serve over a mixed green salad with crumbled goat cheese and a drizzle of Tomato Bacon dressing.  OR extra virgin olive oil and balsamic vinegar if you are the healthy sort.

  Enjoy your flavorful and salad!  It’s such a nice change from “the usual”!

This post linked to Wonka Wednesday.