Ramen Noodle Salad

Ingredients:

1/2 head green cabbage, chopped
1/2 carrot, shredded
4 green onions, chopped
1 package ramen noodles (Oriental flavor)
2 Tablespoons slivered almonds, sunflower seeds, or sesame seeds

Dressing (whisk or shake together):

1/2 cup salad oil
3 Tablespoons balsamic vinegar
3 Tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
Flavor packet from ramen noodles

Directions:

1. Toast the nuts or seeds in a warm oven for 6-8 minutes, watching carefully to prevent over-toasting. Cool.

2. Combine cabbage, carrots and onions.

3. Break up noodles and add to vegetables.

4. Shortly before serving, add nuts or seeds and the mixed dressing; toss well.

Curry Chicken Salad

Ingredients:

Chicken:

• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon thyme
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne (red) pepper
• ¼ teaspoon black pepper
• 1 onion

1 large chicken

The Whole Recipe:

• 3 cups cooked, shredded chicken
• ½ cup plain yogurt
• 1 teaspoon yellow curry powder
• ½ teaspoon salt
• ⅓ cup loosely packed cilantro leaves
• 3 tablespoons toasted slivered or sliced almonds (optional)

Directions:

Chicken:

1. Combine the dried spices in a small bowl.
2. Loosely chop the onion and place it in the bottom of the slow cooker.
3. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
4. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
5. Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. 

Salad:

1. Mix all ingredients together thoroughly. Serve on crackers or bread and store leftovers in the fridge.

Chicken Tortellini Salad

This is one of my go-to summer meals! It is fast, easy, and really yummy! (Please, no jokes...okay- maybe a few, but only in your head.) It is especially delicious if you make it in the morning and let it sit in the fridge all day, marinating it its own yumminess. And the leftovers are great too (which is saying something, because I am NOT a leftovers kind of person.) So if you have a fun summer day planned with activities to fill the day, then whip this up quickly and don't worry about it until it's time to eat!
1 package Cheese Tortellini, cooked and drained1 package Grape Tomatoes, halvedabout 5 oz. fresh Spinach, chopped2 Chicken Breasts, cooked and cut into bite-size pieces3/4 cup Creamy Caesar Dressing1/2 cup Parmesan Cheese, freshly grated
Combine all ingredients into a large serving bowl. Mix to combine. Refrigerate for at least 4 hours. When you are ready to serve, splash a little more dressing on, and stir. Garnish with more Parmesan Cheese.

Chicken Salad Sandwiches

This is one of my favorite recipes to make. Just look at that flaky croissant. Sandwiches are always better on croissants. Always. These sandwiches follow my 3 magic rules: Fast & Easy. Cheap. Delicious. And they make great left-overs. If you are not a left-over person, like myself, then you will love these.

4 chicken breasts1 cup sour cream3/4 cup mayo2-3 Tbsp. white vinegarsalt, pepper, and garlic salt to taste3 green onions, chopped3 ribs of celery, chopped1 cup grapes (red or green), halved12 croissants
Place chicken breasts in crock pot and cover with 1/2 cup of water. Cook on low 8 hours. Place chicken in large bowl and shred. In separate bowl, combine sour cream, mayo, vinegar and seasonings. Add to chicken. Next, mix in green onions, celery, and grapes. You may want to add more sour cream/mayo mixture depending on how moist or dry you want your sandwiches. Refrigerate. Serve on croissants.

Indian fast bean salad

-1 canned white beans
-1 canned beans
-1 canned of sweetcorn
-2-3 tomatoes
-1 red onion
-3 tbsp olive oil
-1 to 2 teaspoons hot Madras curry indian spices
-1/2 teaspoon ground cloves
-1-2 tsp garlic chili sauce
-2 tablespoons of natur tomato sauce
-1 bunch of parsley

How to prepare:

-Pour the  canned contents into a heatproof bowl .
-Finely Cut the red onion, tomato and parsley.
-Mix the curry spices into the oil, chilli and tomato sauce.
-Carefully stir in the ingredientsEmail ThisBlogThis!Share to TwitterShare to Facebook

Mushroom salad with mayonnaise

     -500 g button mushrooms
     -2 tablespoons lemon juice
     -2-3 branches of tarragon
     -6 tablespoons mayonnaise
     -3-4  tablespoon sour cream
     -1 tablespoon tarragon vinegar
     -salt
     -pepper

How to prepare:

    - Clean the mushrooms, thinly sliced ​​and put lightly salt ,and lemon juice in boiling water and
       cook for 2-3 minutes ,then filtered and allowed to cool.
    - Wash the tarragon, removes leaves and chopped.
    -Mix the mayonnaise with the vinegar and the sour cream and the tarragon and season with salt, pepper, and put it in the mushrooms
    -In a refrigerator for several hours to set-asideEmail ThisBlogThis!Share to TwitterShare to Facebook