Chinese Chicken Salad

My sister-in-law, Becky, requested this salad for her birthday dinner last night. It's a favorite with both my family and Scott's family and is requested a lot.

Chinese Chicken Salad

Servings: 4 (We always share it with lots more people than that)
Categories: Chicken, Salads & Dressings, Vegetables

4 medium chicken breasts, no skin, no bone
Mr. Yoshida's Original Gourmet Sweet & Savory Sauce
1 bag cabbage coleslaw mix
1 bunch green onions -- chopped, to taste, optional
2 packages chicken ramen noodles, dry -- broken up

DRESSING
1/2 cup oil (I usually use safflower)
1/3 cup rice vinegar
1/4 cup sugar
1 seasoning packet from the ramen noodles

Marinate chicken in Yoshida Original Gourmet Sauce for at least 1 hour (24 hours is best). Bake the chicken in the sauce at 350 degreesF for 45-60 minutes.

Mix the dressing.

In a salad bowl, toss the coleslaw mix, green onions, and crushed ramen noodles. Cut up the chicken and toss with the salad. Pour the dressing to taste over the top and toss well.

Source: Jill (my sister)
Ratings: 7 - Very Good 7

JEN'S NOTES: Don't crush the chicken ramen noodles too small or else you will just have crumbs.
Make sure to get Mr. Yoshida's ORIGINAL Gourmet Sweet & Savory Sauce (the Teriyaki is NOT the same and is not good). If you cannot find the sauce in the store (I usually find it at Costco), try this copycat recipe.
I bet it would be good to add other things like mandarin oranges, green or red peppers, pea pods, and carrots. Also think this would make a good wrap.
Sometimes I use water and/or low-fat mayo in place of some of the oil to make it less fat. Low-fat mayo in place of some of the oil also makes it not separate, but the original recipe always tastes best the way it is.

Cranberry Pear Salad

This delicious Fall salad is what I'm bringing to Thanksgiving dinner.

Cranberry Pear Salad

Categories: Salads & Dressings, Vegetables

Dressing:
1/2 cup sugar
2 teaspoons onion (can use dehydrated) -- chopped
1/2 teaspoon salt
1 tablespoon poppy seeds
1/3 cup lemon juice
1 tablespoon Dijon mustard
1/2 cup oil

Salad:
2 large romaine lettuce (fresh or bagged)
1/2 cup Craisins
1 medium pear -- cubed
1 cup Swiss cheese -- shredded
1 cup cashews
1 medium apple -- cubed

Mix the dressing and chill. Mix the salad together and pour needed amount of dressing over the top.

Source: Good Things Utah
Ratings: 6 - Pretty Good 6

JEN'S NOTES : The original recipe calls for 2/3 cup olive oil, but I just didn't think it needed that much and I prefer safflower oil instead. You probably don't really need a whole cup of Swiss cheese and a whole cup of cashews, I just add things until it looks good.

Spinach Salad with Poppy Seed Dressing

Mary, my sister-in-law requested this recipe. She actually wanted the recipe for Poppy Seed Dressing, but the salad that goes with the dressing is so good I wanted to post it, too. I got this recipe years ago from our neighbor, Lynelle, and it is one of my favorite salads to make. We like to have this salad with grilled Teriyaki Chicken, also Lynelle's recipe

Spinach Salad with Poppy Seed Dressing

Servings: 4
Categories: Healthy & Light, Salads & Dressings

1 head red leaf lettuce -- torn
1 bunch spinach -- torn
1 pound bacon -- cooked and drained
OR 1/2 bottle real bacon bits
4 ounces swiss cheese -- grated
3 each mushrooms -- sliced
1/4 small purple onion -- chopped

DRESSING
1 1/2 cup canola oil
3/4 cup white vinegar
3/4 cup sugar
1 1/2 teaspoons grated onion
1 1/2 teaspoons salt
1 1/2 teaspoons poppy seeds
3/4 teaspoon dry mustard

Mix dressing and chill.

Toss lettuce and spinach in a bowl. Toss with remaining ingredients. Just before serving, top with dressing then toss the salad.

Source: Lynelle
Ratings: 7 - Very Good 7
Serving Ideas : Serve with Grilled Teriyaki Chicken.

JEN'S NOTES : I usually throw in some slivered almonds also for the crunch. This recipe makes A LOT of dressing. Usually 1/ 3 to 1/2 of the dressing is sufficient for the amount of salad in the recipe. I also add about 1-2 teaspoon mayonnaise and that keeps the dressing from separating immediately after you shake it up. Usually I dissolve the sugar in the vinegar and water before adding anything else. Also, I usually use dried onions - it's much faster. You can also use romaine or green leaf lettuce if you prefer. I've never used the regular cooked bacon before - I always use bacon bits. To me, a whole pound of regular cooked bacon seems like an awful lot.