Grilled Caribbean Chicken Salad

4 boneless, skinless chicken breast halves

1/2 cup teriyaki marinade (store bought)

4 cups chopped iceberg lettuce

4 cups chopped green leaf lettuce

1 cup chopped red cabbage

5.5 oz. can pineapple chunks in juice, drained

tortilla chips

PICO DE GALLO:

2 medium tomatoes, diced

1/2 cup diced spanish onion

2 tsps. chopped fresh jalapeno pepper, seeded and de−ribbed

2 tsps. finely minced fresh cilantro

pinch of salt

Combine all ingredients in a small bowl. Cover and chill.

HONEY LIME DRESSING:

1/4 cup Grey Poupon dijon mustard

1/4 cup honey

1−1/2 Tbsps. sugar

1 Tbsp. sesame oil

1−1/2 Tbsp. apple cider vinegar

1−1/2 tsps. lime juice

Blend all the ingredients in a small bowl with an electric mixer,

Cover and chill.

Marinate the chicken in the teriyaki for at least two hours. Use a

resealable plastic bag. Put in fridge. Preheat outdoor or indoor

grill. Grill the chicken for 4−5 mins. per side or until done. Toss

the lettuces and cabbage together and divide into 2 large serving

size salad bowls. Divide the pico de gallo and pour in equal portions

over the two bowls of greens. Divide the pineapple and sprinkle on

salads. Break tortilla chips into large chunks and sprinkle on salads.

Slice the grilled chicken into thin strips and divide among bowls.

Pour the dressing into two small bowls and serve with the salads.

Mushroom Antipasto Pasta Salad

4 cups pasta, cold, cooked

2 cups white mushrooms, sliced

1 cup roasted red peppers, chopped

1 cup salami, cut into bite−size pieces

1 cup provolone cheese, cut into bite−size pieces

1 jar (6 ounces) marinated artichoke hearts, (with liquid)

1/4 cup Italian dressing

salt and pepper, to taste

1/2 cup chopped fresh basil

To the pasta, add the mushrooms, peppers, salami, cheese, and

artichoke hearts with liquid. Mix in Italian dressing; season with

salt and ground black pepper to taste. Top with chopped basil.

Allow flavors to blend for at least 30 minutes before serving.

Fruit Salad with Champagne Sauce

1 cup kiwi, peeled and cut into 1/4 inch cubes

1 cup figs, peeled and cut into 1/4 inch cubes

1 cup grapes, sliced in half

1 cup fresh strawberries, sliced in half

1 cup fresh raspberries

2 egg yolks

1/3 cup granulated sugar

1 cup Champagne

Heat broiler to its highest setting.

Divide the cut fruits into 4 soup plates, arranging them

decoratively. Make sauce by combining egg yolks and sugar in

a mixing bowl. Whisk briskly until the yolks begin to turn a

light lemony color. Add the Champagne a little bit at a time,

whisking constantly until well blended.

Place the mixing bowl in a pot or pan and pour about 1 inch

of water around it. Bring the water to a simmer and continue

to whisk vigorously until the mixture becomes light and foamy.

Once the mixture starts to thicken, remove the bowl from the

heat. Do not overcook. Continue to whisk for 10 seconds.

Pour equal amounts of sauce over each fruit salad. Place the

plates under the broiler about 3 inches from the source of

heat and allow them to cook just until they are lightly

browned on the surface, rotating as needed.

Serve immediately with remaining Champagne to accompany.

Sugar Snap Salad

4 cups bibb (or butter) lettuce

4 cups sugar snap peas, string removed

3 tablespoons minced shallots

4 teaspoons sherry vinegar

salt and black pepper, to taste

7 teaspoons extra−virgin olive oil

1/2 cup roughly chopped fresh basil

3 tablespoons chopped italian flat leaf parsley

Wash and dry the lettuce and tear into bite−sized pieces.

Make the vinaigrette by combining the shallots, vinegar, salt,

pepper and olive oil and set aside.

Make an ice bath by filling a large bowl with ice and cold

water and set that aside.

In a large pot, blanch peas in boiling water for about 3 minutes,

until peas are bright green and cooked but still crunchy.

Immediately, drain the peas and plunge into the ice bath.

Once the peas have cooled and stopped cooking remove them from

the ice bath. Remove excess water from peas by blotting with a

paper towel. Up to this point, the salad can be made a day in

advance, refrigerated as separate components. Use the lettuce

to line the bottom of a serving dish and add peas, basil, and

parsley to another bowl. Add vinaigrette and toss. Put this

mixture on top of the lettuce and serve immediately.

Poached Chicken and Walnut Salad

2 whole chicken breasts (with skin on and bone in)

1 celery stalk

1 onion, sliced

6 peppercorns

chicken broth

3 tbsp. extra virgin olive oil

3 tbsp. balsamic vinegar

1/4 cup walnuts

mixed greens: watercress, arugula, red leaf lettuce, radicchio

Place chicken breasts in pan or skillet. Add celery, onion and

peppercorns. Add enough broth to cover chicken. Bring to a boil,

then reduce heat to medium−low. Cook until just tender, about

20 minutes. Cool chicken and remove skin. Pull chicken off bone

in strips.

In a saucepan, combine olive oil, vinegar and walnuts. Cook

until somewhat thickened and liquid is reduced.

Wash greens and tear into pieces. Place greens on four salad

dishes, then arrange chicken on each plate of greens.

Pour oil−vinegar mixture on top.

Zucchini Slaw

6 medium zucchini, grated (1 1/2 lbs)

2 teaspoons salt

1 large carrot, grated

1 sweet red pepper, julienned

1 red onion, thinly sliced

1 stalk celery, julienned

2 tablespoons each chopped fresh dill and parsley

Dressing:

3/4 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons red wine vinegar

1 tablespoon olive oil

1 tablespoon honey

1 teaspoon horseradish

1/4 teaspoon pepper

Combine zucchini and salt; toss well. Place in colander;

let stand for 30 minutes. Rinse under cold water; drain and

squeeze out excess moisture. Place zucchini in bowl and add

carrot, red pepper, onion and celery; toss well. Sprinkle

with parsley and dill. Combine mayonnaise, mustard, vinegar,

oil, honey, horseradish and pepper; stir into zucchini mixture.

Taste and adjust seasoning if necessary.

Rice Salad

3 cups cold cooked rice

1/2 cup cooked peas

1/2 cup cooked corn

1/2 cup raisins

1/2 cup red and green pepper, chopped

1/3 cup olive oil

6 slices bacon, cooked crisp and crumbled

salt and fresh ground pepper to taste

Combine all ingredients in a bowl. Toss with olive oil and chill

overnight in refrigerator before serving. Garnish with orange

sections.

Spicy Pecan Salad

1 heart of romaine lettuce

red onion

1/8 cup crumbles blue cheese

2 oz. spicy pepper pecans (chopped)

4 teaspoons raspberry vinaigrette (per serving)

Toss romaine lettuce with raspberry vinaigrette and divide evenly on

salad plates. Slice red onion paper−thin and layer to taste on top of

the greens. Sprinkle with blue cheese crumbles and spicy pepper

pecans to taste.

Spicy Pepper Pecans:

2 oz. or 1/2 cup of chopped pecans

3 teaspoons dark brown sugar

1/2 teaspoon cayenne pepper

Rinse pecan pieces to dampen. Combine brown sugar and cayenne

pepper in a small bowl. Mix in damp pecan pieces and toss until

thoroughly coated. Spread evenly on cookie sheet then place in

preheated 400F oven and cook 5 to 10 minutes or until brown sugar

is thoroughly melted on pecans. Remove and let cool.

Mediterranean Salad

1 medium head romaine lettuce, torn

3 small tomatoes, diced

1 medium cucumber, sliced

1 small green bell pepper, sliced

1 small onion, cut into rings

6 radishes, thinly sliced

1/2 cup flat leaf parsley, chopped

1/3 cup olive oil

3 tablespoons lemon juice

1 garlic clove, minced

Salt & pepper

1 teaspoon fresh mint, minced

Pita bread halves

Combine lettuce, tomatoes, cucumber, pepper, onion, radishes

& parsley in a salad bowl. Whisk together olive oil, lemon juice,

garlic, salt, pepper & mint. Pour over salad & toss to coat.

Serve immediately with warm pita halves.

Strawberry Spinach Salad

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1/2 cup sugar

1/2 cup olive oil

1/4 cup white vinegar

1/4 teaspoon paprika

1/4 teaspoon Worcestershire sauce

1 tablespoon dried minced onion

1 (10 ounce) bag fresh spinach − chopped, washed and dried

1 quart strawberries, sliced

1/4 cup toasted slivered almonds

Whisk together the sesame seeds, poppy seeds, sugar, olive oil,

vinegar, paprika, Worcestershire sauce, and onion.

Refrigerate until chilled.

In a large bowl, combine the spinach, strawberries and almonds.

Pour dressing over salad; toss and refrigerate 10−15 minutes

before serving.