Made with whipping cream and smoked almonds.
Frozen mixed vegetables, chicken, Cheddar cheese, and macaroni with a Ranch dressing. A simple summer salad.
Sunflower seeds and cheese tossed with grapes and celery in a basic mayonnaise dressing.
Salad of grilled chicken, corn, bell pepper, and onion, dressed with a mixture of barbeque sauce and mayonnaise.
This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor.
Wasabi powder adds the flavor boost for this refreshing, colorful salad created by Chef Paul Kahan of Blackbird in Chicago.
Marinated boneless chicken breast strips are placed on a bed of lettuce with mandarin oranges, walnuts, and golden raisins, then dressed in a tangy lime dressing.
Chicken and rice salad with plums, soy sauce, ginger, and green onions.
Sliced chicken is served on top of greens sprinkled with crushed pepper.
Served with a curry-chile vinaigrette.
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