Chicken Salad With Crispy Tortillas
Hands-On Time: 20m
Total Time: 20m
3/4 cup olive oil
6 6-inch corn tortillas, cut into 1/2-inch strips
1 small head romaine lettuce, torn
3 cups shredded rotisserie chicken
1 carrot, shredded
4 radishes, sliced
1/4 cup store-bought vinaigrette
Heat the oil in a large skillet over medium-high heat. Fry the tortilla strips until crisp, 3 to 4 minutes; drain and season with ½ teaspoon salt.
In a large bowl, toss the lettuce, chicken, carrot, and radishes with the vinaigrette. Top with the crisped tortillas.
Southwestern Salad with Black Beans
Ingredients (for one serving)
1/2 ripe avocado
3/4 cup packed fresh cilantro
1/2 cup nonfat plain yogurt
2 scallions, chopped
1 clove garlic, quartered
1 tablespoon lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
3 cups mixed greens
1/2 cup black beans, canned (rinsed) or cooked
1/2 cup corn kernels, fresh or frozen (thawed)
1/2 cup grape tomatoes
Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth.
Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing.
(Refrigerate the remaining dressing.) Top the greens with black beans, corn and tomatoes.
I like to add Whale Tails Organic Tortilla Chips to mine.
Per serving: 235 calories; 4 g fat ( 1 g sat , 2 g mono ); 0 mg cholesterol; 43 g carbohydrates; 0 g added sugars; 13 g protein; 13 g fiber; 307 mg sodium; 1325 mg potassium.
Chicken Caesar Edamame Salad with Whale Tails Chips
I just threw this together for my daughter and I…
Edamame Salad from Cedar’s Foods
Natural Organic Tortilla Chips from Whale Tails Chips
Grill chicken (season if you want) until cooked and no longer pink in middle
Place Whale Tails Chips on plate (leave full or crumble)
Place Romaine lettuce over the tortilla chips
Top with the Edamame Salad and Chicken
Use dressing sparingly
Seaweed Salad Recipe
Before I tell you how you can quickly throw together this Seaweed Salad I just want to give you a few quick bits of information on seaweed.
This is a great tasting vegetarian dish, combining sweet and spicy.
It’s a good source of iron, calcium, Vitamin A, Vitamin C, Vitamin E and Vitamin K along with photonutrients.
There are different variations of the Seaweed Salad.
I’m posting two different recipes here for you to use.
1/2 cup dried arame seaweed –You’ll need to soak this in warm water for about 20 minutes and then rinse and chop into slices & pieces to make the salad.
one cup shredded red cabbage
one cup shredded carrots
1 TBSP grated ginger
2 TBSP soy sauce
1 TBSP toasted sesame oil
sesame seeds for garnishing
You simply mix all the ingredients except the sesame seeds (those are used for garnish) together in a big bowl, making sure to toss well to coat all the seaweed and ingredients.
Marinade the salad for at least an hour (preferably longer) to ensure the seaweed, carrots and cabbage soak up the ginger, sesame oil and soy sauce.
Garnish with the sesame seeds.
1 oz. dried seaweed (miyeok)
1 teaspoon of dried red chili flakes
1 teaspoon rice wine vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
Salt to taste
1 teaspoon honey or sugar
1/2 teaspoon white sesame seeds
Heat up a pot of water and bring it to boil.
Boil the dried seaweed for about 3 minutes or until they turn soft.
Drain the water and squeeze the excess water out of the seaweed.
Set aside and let cool.
Add all seasonings and ingredients into the seaweed and toss well.
Chill in the fridge and serve cold.
Posted in Salad, Vegetarian - Vegan
Tagged recipe of salad of seaweed, recipe seaweed salad, salad recipe, salad recipes, sea weed salad, seaweed, seaweed fresh salad preparation, seaweed salad, Seaweed Salad Recipe, vegetarian recipe, Wakame seaweed