Broccoli Grape and Bowtie Salad

Ingredients

8 oz bow-tie pasta , cooked to al dente according to directions listed on package

• 1 1/2 lbs broccoli , crowns chopped into small pieces and majority of stems discarded or reserved for another use (about 4 cups)
• 2/3 cup low-fat or non-fat plain Greek yogurt (I used Chobani non-fat)
• 1/3 cup mayonnaise (full fat)
• 1/3 cup red wine vinegar
• 3/4 tsp salt
• 3 tsp sugar
• 1/3 cup chopped red onion
• 2 cups grapes , chopped into halves
• 1 cup toasted pecans , chopped
• 8 slices bacon , cooked and chopped

Hawaiian BBQ Chicken Wraps

Ingredients

• 1 Tablespoon olive oil
• 1 pound boneless skinless chicken breasts (about 2 breasts), cut into bite-size pieces
• salt and freshly ground black pepper
• 1/2 cup barbecue sauce
• 1/2 cup shredded mozzarella cheese
• 2/3 cup pineapple , chopped (fresh or canned)
• 1/4 red onion , chopped
• 1 romaine heart , chopped
• 1/4 cup fresh cilantro , chopped
• 4 large flour tortillas (wheat or white)

Instructions

1. Heat oil in a large skillet over medium high heat. 
2. Add chicken pieces to the pan and season with salt and pepper. Cook, flipping once until chicken is cooked through and golden brown. 
3. Remove pan from heat. Add barbecue sauce to the pan and toss chicken to coat. 
4. Place tortilla on a plate. Layer with a spoonful of barbecue chicken, cheese, pineapple, onion, chopped romaine and cilantro. 
5. Roll, burrito style and secure with a toothpick. Serve immediately.
6. Consider serving these with a BBQ side dish.

Avacado Mango Salsa

Avocado-Mango Salsa

• 1 large mango, peeled and diced
• 3/4 cup chopped red bell pepper (1/2 large)
• 1/4 cup chopped fresh cilantro
• 1/3 cup chopped red onion, rinsed under water and drained
• 1 large avocado, peeled and diced
• 1 Tbsp fresh lime juice
• 1 Tbsp olive oil
• Splash of red wine vinigar
• Salt and pepper, to taste

Applebee's Copy Cat Chinese Chicken Sald

• Oriental Dressing

• 3 tablespoons honey
• 1 ¹⁄₂ tablespoons rice wine vinegar
• ¹⁄₄ cup mayonnaise
• 1 teaspoon Grey Poupon Dijon Mustard
• ¹⁄₈ teaspoon sesame oil

• Salad

• 1 egg
• ¹⁄₂ cup milk
• ¹⁄₂ cup flour
• ¹⁄₂ cup corn flake crumbs
• 1 teaspoon salt
• ¹⁄₄ teaspoon pepper
• 1 skinless chicken breast half
• 2 cups vegetable oil (for frying)
• 3 cups chopped romaine lettuce
• 1 cup red cabbage
• 1 cup napa cabbage
• ¹⁄₂ carrot, julienned or shredded
• 1 green onion, chopped
• 1 tablespoon sliced almonds
• ¹⁄₃ cup chow mein noodles

Directions

1. Preheat oil in deep fryer or deep pan over medium heat.
2. You want the temperature of the oil to be around 350 degrees.
3. Blend together all ingredients for dressing in a small bowl with an electric mixer.
4. Put dressing in refrigerator to chill while you prepare the salad.
5. In a small, shallow bowl beat egg, add milk, and mix well.
6. In another bowl, combine flour with corn flake crumbs, salt and pepper.
7. Cut chicken breast into 4 or 5 long strips.
8. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
9. Fry each chicken finger for 5 minutes or until coating has darkened to brown.
10. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
11. Sprinkle sliced green onion on top of the lettuce.
12. Sprinkle almonds over the salad, then the chow mein noodles.
13. Cut the chicken into small bite-size chunks.
14. Place the chicken onto the salad forming a pile in the middle.
15. Serve with salad dressing drizzled over it or on the side.

 Notes:
- I didn't bread my chicken I simply pan fried it in a little chicken broth. Cut it into chunks and served with the salad.
- The dressing seemed to be lacking something. Not enough flavor. Perhaps more sesame seed oil or add soy sauce??
-All in all, very yummy, quick and a do again with some tweaking.

Olive Garden Lemon Cream Cake

Ingredients:

• 1 (18 ounce) box white cake mix
• 1 1/4 cups water
• 1/3 cup oil
• 3 egg whites
• 2 teaspoons fresh lemon juice
• 1 tablespoon lemon zest
• 12 ounces cream cheese
• 3 cups powdered sugar
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 cups heavy whipping cream
• 1/2 cup flour
• 1/2 cup powdered sugar
• 1/4 cup butter (cold)
• 1/2 teaspoon vanilla
• 1 teaspoon fresh lemon juice

Directions:

1. 1
   Combine cake mix, water, oil, egg whites, lemon juice and lemon zest. Follow directions on box. Pour into greased and floured spring-form pan. Bake at 350 for 40-45 minutes. Cool.
2. 2
   For filling, mix softened cream cheese, powdered sugar and lemon juice until smooth. Whip cream until stiff peaks form. Combine by hand with cream cheese mixture.
3. 3
   For crumb topping, combine flour and powdered sugar, cut in butter, vanilla, and lemon juice (pastry blender or food processor).
4. 4
   Slice cooled cake in half. Drizzle lemon juice on each cut side. Spread half of the cream mixture on bottom half of cake, put cake top on and spread the remaining cream on top and sides. Sprinkle crumb topping on top and pat on the sides.

Chicken Salad

Ingredients:
- 6-8 chicken breasts
- 1 tsp salt
- 1- 1 1/2 tbsp dehydrated onion
- 2 cups quartered grapes
- 2 cups diced celery
- 1 small can crushed/ diced pineapple
- package of sliced almonds

Sauce:
- 1 cup mayo
- 2 tbsp sugar
- 1 tbsp red wine or apple cider vinegar
- sweeten with pineapple juice
(optional add ins/ substitutes) 
- 3/4 cup mayo
- 1/4 cup plain yogurt
- 1/4 c sugar
- 1/4 cup red wine vinegar

Directions:
1. Boil chicken in salted water. When done cut into pieces.
2. In a bowl combine dehydrated onion, salt, grapes, celery, pineapple, and almonds.
3. Mix with chicken when chicken is cooked and leave overnight or at least 4 hours. (too chill chicken)
4. Combine sauce ingredients in separate bowl.
5. Combine chicken and sauce. Enjoy!!!!! :)

Apple Gorgonzola Salad

Ingredients:
- 8 oz of Romaine Lettuce, Chopped
- 1 Granny Smith Apple, Chopped
- 2 tbsp Gorgonzola Cheese, Crumbles (I put it on the side since I don't like cheese)
- 2 oz Walnuts, Chopped
- 1/4 cup dried cranberries
- 1/2 c Italian Vinaigrette

Vinaigrette:
- 1/3 cup white wine vinegar
- 3/4 cup olive oil
- 1 tsp sal
- 3/4 tsp oregano
- 1/2 tsp dry mustard
- 1/8 cup red onion finely chopped
- 1 1/2 tsp garlic, chopped
- a pinch of black pepper
(Place in blender to mix)

Directions:
Toss well. Garnish with slices of apples. SO GOOD!

Thai Chicken Salad Wrap

Ingriedients:
 2 boneless skinless chicken breasts
1 c chicken broth
1 c thinly sliced cabbage
2 green onions (cut into slivers)
1 small carrot (shredded)
2 tbsp chopped peanuts
4 large flour tortilla

Peanut Dressing:
2 tbsp peanut butter
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp brown sugar
1 tbsp sesame oil (I use less)
1 small garlic clove (or less)

Directions:
1. In a small sauce pann simmer the chicken breasts in the brother over low heat. Cook through. Remove from broth and let cool completely.
2. When chicken is cool shred it completely.
3. Add, cabbage, green onions, carrots, and toss to mix.
4. In a blender combine ingredients for peanut dressing until smooth and creamy.
5. Combine with chicken salad and toss to coat.
6. Place on tortilla and sprinkle with peanuts. Wrap tightly.

Cranberry Chicken Salad

  Ingredients:

2 cooked chicken breast halves, chopped

1/2 cup mayonnaise, or to taste 

2 green onions, chopped or 1/4 white onion

1/2 cup sweetened dried cranberries (such as Ocean Spray® Craisins®) 

1/4 green apple

1/4 cup chopped pecans

1 tablespoon lime juice

1 pinch salt and black pepper to taste

1 drop of mustard

sliced grapes (optional)

Directions

1. Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).
2. Place on lettuce leaf or tortilla shell to make a wrap. 

Notes: 

Perfect lunch time meal! Fresh