Main Course Salads
Prepare a bed of lettuce, chop up some fresh vegetables, top with grilled chicken or fish, drizzle with dressing and – voila! You have just created a main course salad. Check out the menu of most any local restaurant and you will see several items as described above, especially as summer approaches. To cool things down even more, try one of the following “dressed” chopped salads – that is, salads from chopped ingredients, made ahead, and chilled.
Chicken Salad with Almonds
2 chicken breasts, cooked and chopped
1/2 medium apple, peeled, cored, and chopped
1 cluster of grapes, washed and sliced
1/2 cup sliced almonds
2-3 Tablespoons purchased honey mustard dressing
2-3 Tablespoons mayonnaise
Combine ingredients in a medium bowl. Stir well. Add salt and pepper to taste. Chill at least half an hour to allow flavors to blend. Serve over lettuce and garnish with sliced almonds, whole grapes, and apple slices.
Tuna Salad with Raisins and Walnuts
2 cans white albacore tuna, drained
2 stalks celery, finely chopped
1/2 cup raisins
1/2 cup walnuts, coarsely chopped
2 Tablespoons honey
1/4 cup mayonnaise
1/2 teaspoon curry
1/2 teaspoon cinnamon
1/4 teaspoon cumin
Combine ingredients in a medium bowl. Stir well. Add salt and pepper to taste. Chill at least half an hour to allow flavors to blend. Serve over lettuce and garnish with raisins and whole walnuts.
