Grilled Chicken Salad with Green Onion and Tomato Salsa

This recipe is a special treat! Ever go on a cruise? I have and the food is scrumptious!! Princess has been my favorite line, so far. This comes from the Captain's Circle Newsletter! Thought I'd share. The link will take you to the newsletter it came from. I highly recommend Princess! We enjoy the food, entertainment, and service tremendously!!  ;D

A Taste of Princess^® — Recipe of the Month July

When you travel with Princess you enjoy a variety of freshly prepared cuisine perfectly suited to the time of year.  And this summer, our chef's have created a fresh off the grill twist on the classic chicken salad — as innovative as it is delicious. Perfect for entertaining, this meal will delight your friends with its bright colors and crisp, summertime flavors.

Ingredients:
4 boneless, skinless breast halves
Extra virgin olive oil
A touch of cider vinegar
Salt and pepper
Sugar
½ cup mayonnaise
1 tblsp. plus ½ tblsp. chives, divided
½ cup plus 1 ½ cups corn kernels, divided
1 medium red tomato,  peeled, seeded and chopped
2 medium tomatoes of a different color; green, yellow or orange
½ green bell pepper, seeded and chopped
½ red bell pepper, seeded and chopped
2 green onions, trimmed and chopped
2 shallots, chopped
6 oz. mixed salad greens

Method of Preparation: Preheat grill. Brush the chicken breast halves with olive oil. Season with salt, pepper and a pinch of sugar. Grill about 6 minutes on each side until chicken is cooked throughout. Remove from heat and cool 5–10 minutes. Chop coarsely and set aside to cool to room temperature, about 15 minutes.

In a medium bowl, mix chopped chicken, mayonnaise, 1 tablespoon chives and ½ cup corn kernels. Add additional mayonnaise if mixture seems too dry. Chicken salad can be refrigerated for several hours at this point if not ready to serve.

In a separate bowl, combine tomatoes, green pepper, red pepper, green onions, ½ tablespoon chives, remaining 1 ½ cups corn kernels and shallots. Drizzle with olive oil and a touch of cider vinegar and season with salt and pepper to taste. To serve, place a bed of mixed salad greens on each plate. Top with chicken salad. Spoon tomato-corn salsa on the side. 

Serves 8

Easy Asian Cabbage Salad

Prep Time: 20 min
Total Time: 20 min
Makes: 8

1	package (3 oz) oriental-flavor ramen noodle soup mix
4	cups coleslaw mix (from 16 oz bag)
1	cup shredded carrots (1 1/2 medium)
1/3	cup chopped fresh cilantro
5	green onions, sliced (1/3 cup)
2/3	cup Asian sesame with ginger dressing
1/2	cup chopped peanuts 1. In large bowl, place noodles from soup mix; break into small pieces. Discard seasoning packet or reserve for another use. 2. Add coleslaw mix, carrots, cilantro, onions and dressing; toss to mix. Sprinkle with peanuts. High Altitude (3500-6500 ft): No change. Nutrition Information: 1 Serving: Calories 170 (Calories from Fat 110); Total Fat 12g (Saturated Fat 2g, Trans Fat 0g);Cholesterol 0mg; Sodium 320mg; Total Carbohydrate 13g (Dietary Fiber 2g, Sugars 7g); Protein4g Percent Daily Value*: Vitamin A 50%; Vitamin C 25%; Calcium 4%; Iron 4% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet. This recipe comes from BettyCrocker.com ****************************************************** I made this as one of the dishes I prepared for the 32 members of our family. I quadrupled the batch and have half left for tomorrow's barbecue.  ;D   Just when I personally decided the cilantro was overpowering and I would cut it down next time, I had 3 people tell that's what they loved about it so much. Life is STRANGE! LOL! I also used slivered almonds instead of chopped peanuts.

ORIENTAL ALMOND SALAD

1 bag shredded cabbage OR
1 head cabbage, shredded fine
2 pkg. Ramen soup noodles, chicken flavor
1/4 c. sunflower seeds
1/2 c. roasted slivered almonds

Combine cabbage, dry noodles, almonds, and sunflower seeds in large bowl.


~DRESSING:

1/4 c. vegetable oil
3 tbsp. vinegar
1 tbsp. sugar
Seasoning packet from noodle package

Mix all ingredients together and shake. Refrigerate at least 1 hour.Just before serving pour dressing on salad and toss. Do not add dressing until salad is to be served; it will wilt.
Variations: Add diced chicken for a heartier meal; add mandarin orange for sweetness; use Ramen oriental seasoning instead of chicken.

• This recipe comes from Cooks.com

Basic Coleslaw

Here's a basic coleslaw with a tangy mayonnaise 

dressing and it's a great choice for summer meals. 

Serve this coleslaw with barbecue or sandwiches.

Ingredients:

• 6 cups shredded cabbage
• 1 carrot, shredded
• 2/3 cup mayonnaise
• 2 tablespoons vinegar
• 2 tablespoons vegetable oil
• 2 1/2 tablespoons sugar, or to taste
• 1/2 teaspoon celery salt
• 1/4 teaspoon salt, or to taste

Preparation:

Toss cabbage in a large bowl with the carrots. 

In a bowl, whisk together the remaining ingredients. 

Pour the mixture over the cabbage and carrots and 

toss to coat thoroughly. Refrigerate until serving time.

Serves 6

This recipe is from About.com: Southern Food