BBQ CHICKEN SALAD
PROCEDURE
1. Heat olive oil in a medium skillet over medium high heat.
2. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once,
until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
3. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans,
onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to
combine.
4. Serve immediately, topped with tortilla strips.
INGREDIENTS
1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chopped romaine lettuce
1 Roma tomato, diced
3/4 cup canned corn kernels, drained
3/4 cup canned black beans, drained and rinsed
1/4 cup diced red onion
1/4 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/4 cup Ranch dressing
1/4 cup BBQ sauce
1/4 cup tortilla strips
Harvest Cobb Salad
PROCEDURE
1. To make the poppy seed dressing, whisk together mayonnaise, milk, sugar, apple cider vinegar and
poppy seeds in a small bowl set aside.
2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8
minutes. Transfer to a paper towel-lined plate; set aside.
3. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1
minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain
well and let cool before peeling and dicing.
4. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, eggs,
apple, pear, pecans, cranberries and goat cheese.
5. Serve immediately with poppy seed dressing.
INGREDIENTS
4 slices bacon, diced
2 large eggs
6 cups chopped romaine lettuce
1 apple, diced
1 pear, diced
1/2 cup Fisher Nuts Pecan Halves
1/3 cup dried cranberries
1/3 cup crumbled goat cheese
Bacon and Avocado Macaroni Salad
PROCEDURE
1. To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of
a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a
slow stream until emulsified; set aside.
2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8
minutes. Transfer to a paper towel-lined plate.
4. In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.
5. Serve immediately, garnished with thyme
INGREDIENTS
12 ounces elbows pasta
5 slices bacon, diced
2 avocados, halved, seeded, peeled and diced
Kosher salt and freshly ground black pepper, to taste
2 teaspoons fresh thyme leaves, for garnish
Whole Food’s California Quinoa Salad
PROCEDURE
1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
2. In a small bowl, whisk together balsamic vinegar and lime zest; set aside.
3. In a large bowl, combine quinoa, mango, bell pepper, edamame, red onion, coconut flakes, almonds,
raisins and cilantro. Pour the balsamic vinegar mixture on top of the salad and gently toss to
combine.
4. Serve immediately.
INGREDIENTS
1 cup quinoa
1/4 cup balsamic vinegar
Zest of 2 limes
1 mango, peeled and diced
1 red bell pepper, diced
1/2 cup shelled edamame
1/3 cup chopped red onion
1/4 cup unsweetened coconut flakes
1/4 cup sliced almonds
1/4 cup raisins
2 tablespoons chopped fresh cilantro leaves
Asian-Style Cobb Salad
PROCEDURE
1. To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy
sauce in a small bowl; set aside.
2. To assemble the salad, place baby greens in a large bowl; top with arranged rows of mandarin
oranges, chicken, carrots, avocado, eggs and green onions.
3. Serve immediately with sesame vinaigrette.
INGREDIENTS
5 cups chopped romaine lettuce
1 (11-ounce) can mandarin oranges in light syrup, drained
1/3 cup shredded chicken
1/3 cup grated carrots
1 avocado, halved, seeded, peeled and diced
2 hard-boiled eggs, diced
1/4 cup sliced green onions
Greek Salad
PROCEDURE
1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice and sugar
in a small bowl; set aside.
2. To assemble the salad, place romaine lettuce in a large bowl; top with red onion, cucumber,
tomatoes, olives, goat cheese and pepper, to taste. Pour dressing on top of the salad and gently toss
to combine.
3. Serve immediately.
INGREDIENTS
5 cups chopped romaine lettuce
1 small red onion, thinly sliced
1 English cucumber, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup sliced Kalamata olives
1/4 cup crumbled goat cheese
Freshly ground black pepper, to taste
Quinoa Fruit Salad
PROCEDURE
1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice, and sugar
in a small bowl; set aside.
2. In a large bowl, combine quinoa, mango, strawberries, blueberries and pine nuts. Stir in lemon
vinaigrette.
3. Serve immediately, garnished with mint leaves.
INGREDIENTS
2 cups cooked quinoa
1 mango, peeled and diced
1 cup strawberries, quartered
1/2 cup blueberries
2 tablespoons pine nuts
Chopped mint leaves, for garnish
Taco Salad
PROCEDURE
1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar
in a small bowl; set aside.
2. Heat olive oil in a large skillet over medium high heat. Add chorizo and cook until dry and crisp,
about 2 minutes, making sure to crumble the chorizo as it cooks; let cool.
3. To assemble the salad, place romaine lettuce in a large bowl; top with chorizo, corn, black beans,
tomato and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in
avocado.
4. Serve immediately, garnished with cheese and tortilla strips, if desired.
INGREDIENTS
1 tablespoon olive oil
4 ounces Mexican chorizo, casing removed
5 cups chopped romaine lettuce
1/2 cup Del Monte® Whole Kernel Sweet Gold and White
Corn, drained
1/2 cup canned black beans, drained and rinsed
1 roma tomato, diced
2 tablespoons chopped fresh cilantro leaves
1 avocado, halved, seeded, peeled and diced
1/4 cup shredded cheddar cheese, for garnish
1/4 cup tortilla strips, for garnish
Chinese Chicken Salad
PROCEDURE
1. To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy
sauce in a small bowl; set aside.
2. In a gallon size Ziploc bag or large bowl, combine chicken, soy sauce, sesame oil and white pepper;
marinate for at least 30 minutes, turning the bag occasionally.
3. Add chicken and marinade to a baking dish. Place into oven and bake until cooked through and
juices run clear, about 13-15 minutes. Let cool before dicing into bite-size pieces.
4. To assemble the salad, place romaine lettuce in a large bowl; top with red cabbage, carrots,
edamame, green onion and chicken. Pour sesame vinaigrette on top of the salad and gently toss to
combine.
5. Serve immediately, topped with chow mein noodles and almonds, if desired.
INGREDIENTS
2 boneless, skinless chicken breasts
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon white pepper
4 cups chopped romaine lettuce
1 cup shredded red cabbage
1/3 cup grated carrots
1/4 cup shelled edamame
1 green onion, thinly sliced
1/4 cup chow mein noodles, for serving
1/4 cup sliced almonds, for serving
Kale Salad with Meyer Lemon Vinaigrette
PROCEDURE
1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and
sugar in a small bowl; set aside.
2. To assemble the salad, place kale in a large bowl; top with avocado, quinoa, pomegranate arils,
pecans and goat cheese. Pour the dressing on top of the salad and gently toss to combine.
3. Serve immediately.
INGREDIENTS
4 cups chopped kale
1 avocado, diced
1/2 cup cooked quinoa
1/2 cup pomegranate arils
1/2 cup chopped pecans
1/4 cup crumbled goat chees
Asian Quinoa Salad
PROCEDURE
1. To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy
sauce in a small bowl; set aside.
2. In a medium saucepan, cook quinoa according to package instructions.
3. In a large bowl, combine quinoa, cabbage, bell pepper, carrots, corn, green onion and avocado. Stir in
sesame vinaigrette.
4. Serve immediately, topped with chow main noodles, if desired.
INGREDIENTS
1/2 cup quinoa
1/4 cup shredded red cabbage
1/4 cup diced red bell pepper
1/4 cup grated carrots
1/4 cup corn kernels
1 green onion, thinly sliced
1 avocado, halved, seeded, peeled and diced
1/4 cup chow mein noodles, for serving
Caprese Avocado Salad
PROCEDURE
1. To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over
medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
2. Heat olive oil in a medium skillet over medium high heat.
3. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until
cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
4. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, mozzarella, tomatoes,
avocado and basil. Pour balsamic reduction on top of the salad and gently toss to combine.
5. Serve immediately.
INGREDIENTS
1/2 cup balsamic vinegar
2 tablespoons brown sugar, packed
1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chopped romaine lettuce
6 ounces ovaline fresh mozzarella
1 cup cherry tomatoes, halved
1 avocado, halved, seeded, peeled and diced
1/4 cup basil leaves, chiffonade
BLT Chopped Salad
PROCEDURE
1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in
a small bowl; set aside.
2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8
minutes. Transfer to a paper towel-lined plate.
3. In a large bowl, combine romaine lettuce, avocado, tomatoes, corn, goat cheese and bacon. Stir in
lime vinaigrette.
4. Serve immediately.
INGREDIENTS
4 slices bacon, diced
4 cups chopped romaine lettuce
1 avocado, halved, seeded, peeled and diced
1 cup cherry tomatoes, halved
1/2 cup corn kernels
1/4 cup crumbled goat cheese
Southwestern Chopped Salad with Cilantro Lime Dressing
PROCEDURE
1. To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the
bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until
emulsified; set aside.
2. To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans
and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
3. Serve immediately, garnished with tortillas trips, if desired.
INGREDIENTS
5 cups chopped romaine lettuce
1/2 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1 avocado, halved, seeded, peeled and diced
1/4 cup tortilla strips, for garnish
