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


  • 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


  • 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!



Just Like Applebee’s 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

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



  • 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


  • 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.


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


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


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
2 drops of doTERRA lime oil (or 2 T. lime juice if you don’t have your oils yet) 🙂
Splash of milk until dressing consistency
salt & pepper, to taste

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


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:


  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!




  • 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! 


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!


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


  • 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. 


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.

Kansas Cornbread Salad

Thank you for all your sweet birthday messages!  I was so blessed to log into my email at the end of the day to find 190-some birthday messages awaiting me. Made my day!  30 doesn’t feel a bit different from 29, guess I was already feeling old and tired?  🙂  Like Dale always says, the number 30 doesn’t make you old, it’s the 4 young children that take care of that!!!!!

On to food, one of my favorite topics, you are going to love this one! 

This salad is so colorful and unique! Plus, it tastes amazing!




  • 8-½ ounces, weight Package Corn Muffin Mix
  • 10 slices Bacon, crisply cooked and crumbled
  • 8 ounces, weight Sour Cream
  • 1 cup Miracle Whip
  • 1 ounce, weight Packet Ranch Salad Dressing Mix
  • 3 whole Large Tomatoes, Chopped
  • 15 ounces, weight Can Pinto Beans, Drained
  • 15 ounces, weight Can Black Beans, Drained
  • 2 cans Corn, Drained (15 Ounce Cans)
  • 1 cup Chopped Red Pepper
  • ½ cups Chopped Green Onion
  • ⅓ bunches Cilantro, Snipped
  • 2 cups Shredded Colby-jack Cheese

Prepare muffin mix, according to package directions. (I do 1 pan rather than 001messy muffin tins)

When it’s done, cool and crumble. Set aside.

Cook and crumble bacon, set aside.

Combine sour cream, Miracle Whip and dressing mix, set aside.

Combine tomatoes, beans, corn, peppers, onions and snipped cilantro; set aside.


In a 9×13 glass dish, layer half of the crumbled corn bread, half of the bean mixture, half the bacon and 1 cup of cheese.  Spread with half of the dressing mixture.  Next, spread remaining bean mixture, bacon, dressing, cheese and end with remaining Cornbread crumbles.  Cover and chill.  




This post linked to:

Made It On Monday

Tasty Tuesday

Everyday Sisters

Back for Seconds

Southwest Rice and Bean Salad with Sweet & Spicy Dressing

  We tried a new recipe tonight, one I had printed off ages ago and put in my “to try” drawer with the 200+ other recipes in there.  Anyhow, it looked pretty basic, nothing to get excited about, but I had everything on hand to make it, so I went with it.  The end result was delicious. The bean & rice ingredients are paired with the tangy, sweet dressing that takes this dish over the top!

  It’s a keeper & will be added to the summer meal rotation for sure!! The whole family LOVED it!  Dale’s work-out buddy stopped in for a bowl, and he loved it too, even taking a copy of the recipe.  (Such a good little bachelor!)

  The guys of course, added the infamous Sriracha sauce to it, to bring the heat level up to their taste buds.  I added a few drops to mine as well, and it made this salad taste even better!!!! (Shh, don’t tell Dale I admitted that!!!) 

  At this point you should already own Sriracha sauce, because you made those amazing Korean-style Chicken Noodles bowls I told you about!  hee-hee 🙂 

  BTW, although this recipe contains jalapenos, because they are pickled, it is not an overly spicy dish. The kids ate it fine, with no sriracha obviously, and it had no burn at all!

   Never in a million years would I have expected the flavors of the dressing to be so perfect with the basic bean & rice base.   Try it, you won’t be sorry.  Besides, beans & rice are cheap!!! Especially if you soak & cook your own beans.  I think they have a better flavor/texture than canned, but canned will do in a pinch!

 This is one of those meals that can be waiting for you after a fun afternoon at the pool this summer, since it’s great room temperature or cold from the fridge!

Southwest Rice and Bean Salad

with Sweet & Spicy Dressing

{click title to print}


4 cups cooked brown Basamati rice, warm or at room temperature

1 – 6 oz box Uncle Ben’s Wild Rice, prepared according to directions

1 (15-oz.) can black beans, drained and rinsed

1 (15-oz.) can pinto beans, drained and rinsed

2 cups cooked, seasoned, cubed chicken

1 (12-oz.) can corn, drained

4 green onions, chopped

2 t. salt

2 T. Garlic powder

1/4 cup fresh lime juice
2 T. red wine vinegar
2 T. packed brown sugar
2/3 cup olive oil
4 pickled jalapeno pepper rounds, finely chopped
2 teaspoons chili powder
1 teaspoon cumin

Combine all of the salad ingredients together in a large bowl. Combine dressing ingredients and whisk well. Toss with salad. Serve warm or at room temperature.  Serves 8-10.

For a fun baking project, we decided to make these:

Oatmeal Butterscotch Chocolate Chip M&M Cookies from Picky Palate’s Website.  YUMMY! They were so soft and chewy, I woulda sworn they were baked in a convection oven.  The trick is they have Butterscotch Ice cream topping in them, who’da thunk it?! 

We didn’t have a fun pan like she did, so we just blooped giant balls of dough on a stone and started decorating with M & M’s.  It was like arts and crafts time!


   No matter how they look, the kids don’t care a bit.  They are just excited that I let them eat sugar!!!!!!



And just like that…..the Sugar Daze & Sugar Crazy’s are already kicking in!


Gotta love it!  🙂

Happy Cooking & Baking!


Shared with the Ultimate Beans and Rice Linky Party over at Meet Penny!

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.




This post linked to:

Made it On Monday

Tasty Tuesday

Everyday Sisters

Pillow Wars & Mexican Chicken Salad w/Chili Lime Dressing

  Dale and the kids were having pillow fights the other night before bed.  Isn’t it just like a daddy to come up with a totally wild, loud game right before bed?  Oh well, they were having fun!  I was watching them play around and I totally flashed back to when Chad and I were kids, and we played this great game called “Stick Your Head and Arms in Your Pillow And Crash Into Each Other”. 

Ok, maybe that wasn’t the name of it, but that’s what we used to do.

  So, I shared my ingenious idea with my children who responded with “YEAH!” And “Cool!”  

  These photos aren’t great, but you’ll get the general idea of what occurred.


A Couple of Notes: 

1)  Avery’s pillow covers her entire body. hee hee Smile 

2)  Destiny’s pillow is NOT far enough down, she kept cheating and using her arms.  NO ARMS ALLOWED!

3)  Obviously the fluffy side of the pillow should be in front of the face, not behind, before you crash into your sibling. Ouch.  And obviously, be careful so that your children can breathe. 

Thank you, this has been a service announcement……

Let the games begin!

Destiny cheating again…..


She takes down Avery in a single swipe. Poor Avery crumples to the floor in shock and horror at such a game and declares she is NOT playing anymore!


Ok, restart…..NO ARMS!  Line up, and…..GO!



Giggling ensues…..



Dale decides they need some “assistance”…..012

Sometimes Daddy’s forgot their own strength……

“Let me help you, Destiny!”  {SHOVE}


CRASH!!!!!!!  (This is the sound of Tylan falling backwards on his head.)



“Sorry, buddy!”  Daddy makes it all better with an ice pack.  It’s BEDTIME!


  Ok, on to the salad portion of this post:

This is a FANTASTIC Mexican salad with a killer homemade Chili Lime dressing and colorful pico de gallo that will make you say “Mmmmm” with each and EVERY bite. 

Oh my stinkin’ word, #1 best salad EVERRRRRR!!!!!

  Now, it looks like a lot of ingredients, but don’t be alarmed, it comes together easily and you can do everything in advance if that helps!  Trust me, it is WORTH it!  Did I already say, MMMMMMMMMMM?


Mexican Chicken Salad with Chili Lime Dressing

  • 2 Tablespoons Fresh Lime Juice (about 2 Small Limes)
  • 1 teaspoon Grated Lime Zest
  • 1 teaspoon Chopped Garlic
  • ½ teaspoons Chili Powder
  • ½ teaspoons Salt
  • ¼ teaspoons Ground Pepper
  • ¼ teaspoons Cumin
  • ⅓ cups Olive Oil
  • _____
  • 1 whole Red Pepper, Diced
  • 1 whole Yellow Pepper, Diced
  • ½ whole Red Onion, Diced
  • ⅓ cups Fresh Cilantro, Snipped
  • 1 can Corn, Drained (15 Ounce Can)
  • 1 can Black Beans, Drained And Rinsed (15 Ounce Can)
  • 1 whole Large Tomato, Diced
  • _____
  • 8 cups Mixed Greens Of Your Choice
  • 4 whole Grilled Seasoned Chicken Breasts, Cubed
  • 1 whole Hass Avocado, Mashed
  • 1 Tablespoon Lime Juice
  • Mexican Cheese To Taste
  • Your Favorite Ranch Dressing
  • Crunchy Tortilla Strips (found Them By The Croutons)

Preparation Instructions

Combine all of the dressing ingredients and mix well.

048Combine all of the pico de gallo ingredients and mix well.

To assemble salad: place mixed greens on each plate, add a generous helping of pico, some grilled chicken cubes and cheese. Add a dollop of mashed avocado (mix the avocado with the lime juice and some salt, to taste) to the top of each salad.

Drizzle with mostly ranch dressing and a small amount of the lime dressing. Top with tortilla strips.

Enjoy! Its SO delicious I betcha you’ll say MMMMM with every bite too!


Ole’!  And Happy Monday!

~T  🙂

This post linked to Lark’s Country Heart.

And Angie’s Big Love of Food.


Tasty Tuesday.

This Chick Cooks

Miz Helen’s Country Cottage