Quick Chicken Salad

Prep work:
- cook chicken breasts with fresh squeezed lemon juice, salt and pepper until done; cut into cubes (this is great to make extra for the chicken pasta salad).
- wash romaine lettuce (can place in ziploc bag with cold damp paper towel on bottom; squeeze air out; store in fridge)
- wash and cut up carrots in small slices
- crush croûtons in bag
- prepare dressing and store in container in fridge

Prepare:
tear lettuce up and place on plate. Add chicken, carrots, croûtons, and any other toppings you desire. Pour dressing over generously! The more the better!

Dressing: (shake or stir before pouring, store leftovers in fridge)
For whatever size you make do:
2/3 part fresh lemon juice
1/3 part olive oil
sea salt
fresh ground pepper

Fresh Salads

Here are two of my favorite spring/summer salads. Very easy and super tasty!

Chicken Pasta Salad
1 bottle Kraft coleslaw dressing
1/2 c. mayonnaise
1/2 pkg. craisins
1/2 pkg. bowtie pasta (cooked and drained)
1/2 pkg. tri-colored spiral pasta (cooked and drained)
cooked and cubed chicken breasts
1 large and 1 small can mandarin oranges
1 medium can pineapple tidbits, drained
1 c. chooped celery
1 1/2 c. seedless grapes (I cut in half)
few slices green onions

Mix together and chill. Add 1 cup cashews before serving.


Broccoli Salad
3 stalks broccoli flowers, chopped
8 slices bacon, cooked and chopped
1 red onion, chopped
1 c. grated cheddar cheese
2 c. red grapes, cut in 1/2

Dressing:
1 c. mayo
1/2 c. sugar
2 T. red wine vinegar

Mix well and toss with broccoli mix. Chill and serve.