BBQ Chicken Chopped Salad

Fried Tortilla Strips

Vegetable Oil for frying
6 corn tortillas, cut into 1/4" strips

Ranch Dressing
1/2 teaspoon dry mustard
1/2 teaspoon water
2 1/4 cups mayo
1 cup buttermilk
1/2 cup sour cream
2 1/2 Tablespoons apple cider vinegar
1 1/2 Tablespoons thinly sliced scallions (green and white)
2 Tablespoon minced garlic
2 Tablespoons freshly minced Italian parsley
1 1/2 Teaspoons Worcestershire sauce
1 Teaspoon minced fresh dill
1/2 Teaspoon minced fresh oregano
1/2 Teaspoon black pepper
1/4 Teaspoon minced fresh basil

Mix the dry mustard and water together & let sit for 10 minutes. Then mix in remaining ingredients & refrigerate.

Grilled Garlic BBQ Chicken
1 1/2 Tablespoon Olive Oil
1 1/2 Tablespoon Minced Garlic
2 Teaspoon Soy Sauce
2 Teaspoon Salt
4 - 5 oz chicken breasts
1/4 - /2 cup BBQ sauce

Marinate for 15-30 minutes before cooking chicken. Broil chicken 6-7 minutes on each side, until cooked through or grill the chicken. Cube chicken and toss with BBQ sauce. Refrigerate until thoroughly chilled. 

For the Salad
Iceberg lettuce, cored, rinsed and cut into strips
Romaine lettuce, rinsed and cut into strips
12 large basil leaves, rinsed and cut into thin strips
 1 lb. jimaca, peeled and cut into strips
1-2 cups shredded pepper jack cheese
1 can black beans, rinsed
1 can corn, drained and rinsed
1-2 avocado, peeled and sliced
3 tablespoons fresh cilantro, chopped
1-2 lbs fresh tomatoes, diced
1/4 cup thinly sliced scallions

Oriental Turkey Pasta Salad

1 pound spaghetti
2 T sesame oil
3-4 C cooked turkey cut into 1/2-in. cubes
1 bunch green onions with tops, sliced
1 med. cucumber, unpeeled and cut into thin strips
4 oz. sliced water chestnuts
1/3 C chopped fresh cilantro

Dressing
2 T sesame oil
2 T vegetable oil
1/3 C soy sauce
3 T Chinese rice vinegar
1/2  t hot chili oil
3 T minced fresh ginger
2 T sugar
1/3 C dry sherry
1 t salt

Bring a large pot of water to a boil.
Add the spaghetti and cook according to
pkg directions. Pour into a colander, drain,
and rinse with cold water, separating the strands
with your hands while rinsing. Drain the
spaghetti well, place in a large bowl, and toss
with 2 T sesame oil. Stir in the turkey, onions,
cucumber, water chestnuts and cilantro.

Whisk all the dressing ingredients in a small
bowl. Pour the drsg. over the pasta and toss
well. Cover and marinate several hours at
room temp, tossing occasionally.

*The salad may be refrigerated, covered,
up to 3 days. Bring to room temp before serving.
Makes 6 main-dish servings.

Shrimp Orzo Pasta Salad

1 lb. orzo pasta, cooked al dente
2 large cucumbers, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
3/4 lb. feta cheese, crumbled
1 lb. medium shrimp, grilled or sauteed in garlic

Dressing
1/4 cup fresh dill
1/3 cup white wine vinegar
1/2 cup olive oil
3 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
Combine all ingredients in the blender and blend until smooth.


Combine cooked orzo pasta, cucumbers, onions, tomatoes, feta, and shrimp. Pour dressing over the top and stir.

Steak Salad

Steak Salad

Cooked New York strip, flank or skirt steak, warm or room temperature, sliced thinly

Goat cheese or blue cheese

Cherry tomatoes

Salad greens - romaine, etc.

Balsamic Onions

1 tablespoon peanut oil
4 onions, peeled and thinly sliced (about 8 cups)
Kosher salt and freshly ground black pepper
1/3 cup sugar
2/3 cup balsamic vinegar

1. Heat the oil in large skillet over medium heat until it slides easily across the pan.  Add the onions, salt, and pepper, and cook, stirring occasionally, until the onions are soft, about 20 minutes.

2. Add the sugar and reduce the heat to medium low.  Cook, stirring frequently, until the onions appear dry, about ten minutes.  Add the vinegar.  Reduce the heat to low and cook, stirring occasionally, until the onions are soft and dry, about 1 hour.  Serve warm or at room temperature.  Store in the refrigerator.  It will keep for several weeks.

Dressing for Greens

1/2 C red wine vinegar
3 T lemon juice
2 t. honey
1 t. salt
1 C (or less) olive oil