SESAME CHICKEN PASTA SALAD WITH GINGER DRESSING

INGREDIENTS:

• 6-ounces farfalle pasta
• 12-14 ounces (~1 3/4 cup) cooked diced chicken*
• 4 cups romaine salad mix
• 1 (15-ounce) can mandarin oranges
• 1/3 cup toasted sliced almonds
• 1 cup chopped cilantro
• 1/2 cup chopped scallions
• wonton strips or chow mein noodles*

• 1-2 small cloves garlic
• 1 1/2 tablespoon ginger paste
• 1/4 cup rice vinegar
• 2-3 tablespoons low sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon toasted sesame seeds
• 1/4 cup granulated sugar
• 1/2 cup clear flavorless oil

DIRECTIONS:

1. PASTA: Boil the pasta according to package directions.
2. SALAD: Add the romaine mix, cooked pasta, chicken, mandarin oranges, sliced almonds, chopped cilantro, and scallions to a large bowl. Dress the salad with the desired amount of dressing.
3. complete instruction HERE

Loaded Baked Potato Salad

Ingredients

• 4-5 large Russet potatoes
• 1/2 cup sour cream or Greek yogurt
• 1/4 cup mayonnaise
• 1/2 cup shredded cheddar cheese
• 1/2 cup green onions thinly sliced
• 6 strips of bacon cooked and crumbled
• salt & pepper to taste

Instructions

1. In a small bowl, stir together the mayonnaise and sour cream until evenly combined.
2. Stir in 1/2 of the green onions (1/4 cup), the cheese, salt, and pepper.
3. Let this sit in the fridge to chill while you prepare the potatoes.
4. Wash, peel, and then cut potatoes into bite-sized pieces.
5. Put cut potatoes into a large pot, cover with water, and boil until just fork tender, about 15-20 minutes. Don't over boil, or potatoes with mush and become loaded mashed potatoes.
6. full recipe click HERE

BROCCOLI SALAD

INGREDIENTS

• 1 broccoli head approx 5 cups of florets
• 8 slices bacon
• 1/3 cup red onion diced
• 1/2 cup dried cranberries
• 1/2 cup sunflower seeds
• 1/4 cup goat cheese crumbled

• 1/2 cup mayonnaise
• 1/4 cup plain yogurt

INSTRUCTIONS

1. Preheat the oven to 400 degrees fahrenheit. Add the bacon slices to a parchment lined baking tray and cook for 15 minutes or until crispy. Remove the bacon from the oven and transfer to a paper towel to dry and cool.
2. full instruction HERE

ASIAN PASTA SALAD

INGREDIENTS

• 1/4 cup vegetable oil
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 2 teaspoons low sodium soy sauce
• 2 tablespoons toasted sesame seeds

• 12 ounces bow tie pasta (about 4 cups)
• 2 cups chopped cooked chicken breast meat (to save time use a store bought rotisserie chicken)
• 1 cup shredded carrot
• 3/4 cup roughly chopped cilantro
• 1/2 cup thinly sliced green onion
• 1/2 cup diced red bell pepper
• 1/2 cup slivered almonds or peanut pieces

INSTRUCTIONS

TUNA PASTA SALAD

Ingredients

• 8 ounces small shells pasta , or your favorite bite-size pasta
• 7 ounces canned albacore white tuna, packed in water , drained
• 2 ribs celery , chopped
• 1/4 cup red onion , chopped
• 1 cup frozen peas
• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt
• dried dill weed , to taste, optional
• salt and freshly ground black pepper , to taste

Instructions

1. Cook noodles according to package instructions, until al dente. Drain.
2. In a large bowl add chopped onion and celery, peas, cooked pasta, and drained tuna.
3. In a separate bowl, mix the mayo and Greek yogurt. 
4. next instruction click HERE

TOMATO QUINOA SALAD

Ingredients

• 1/2 cup dry quinoa
• 3/4 cup water
• 2-3 cups chopped/sliced tomato
• 15 oz can chickpeas, drained and rinsed
• 1/4 cup chopped green onion
• 1/4 cup fresh lime juice (from 2 limes)
• 2 TBSP avocado oil
• 1 clove garlic (smashed and minced)
• 1 TBSP fresh chopped parsley
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1/8 tsp pepper
• additional fresh chopped parsley to taste

Instructions

1. First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
2. While the quinoa cooks, chop, slice and prep the remaining ingredients.
3. To make the dressing, combine avocado oil (or healthy oil of your choosing) with fresh lime juice, minced garlic, parsley, cumin, salty and pepper. 
4. complete instruction HERE

MEDITERRANEAN LOW CARB BROCCOLI SALAD

Ingredients

• 5 Cups Broccoli, cut into small florets (380g)
• 1/2 Cup Artichoke hearts marinated in olive oil, sliced
• 1/2 Cup Sun-dried tomatoes in olive oil, roughly chopped (75g) (oil squeezed out)
• 1/2 Cup Pitted Kalamata olives, halved
• 1/3 Cup Red onion, diced
• 1/4 Cup Roasted salted sunflower seeds

• 2 Cups Plain, non-fat Greek yogurt
• Zest and juice of 1 large lemon
• 4 1/2 tsp Monkfruit (or granulated sweetener of choice)
• 1 3/4 tsp Dried oregano
• 1 1/2 tsp Fresh garlic, minced
• 1 1/2 tsp Dried ground basil
• 1 1/2 tsp Dried ground thyme
• 1 tsp Sea salt
• Pepper
• 2 Tbsp Oil from the jar of sun-dried tomatoes

Instructions

1. In a large bowl, mix together ALL of the salad ingredients.
2. In a medium bowl, stir together all of the dressing ingredients,
3. complete instruction HERE

CRISPY CHICKEN COBB SALAD

Ingredients

• 6 cups romaine lettuce (chopped )
• 2 cups sliced Tyson® crispy chicken strips (about 2-3 strips)
• 1/2 cup chopped boiled eggs (about 2 )
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced roma tomatoes (about 1-2 tomatoes)
• 1/2 cup crumbled bacon (about 4-5 bacon strips)
• choice of salad dressing

Instructions

1. Bake your chicken strips according to package directions.
2. Meanwhile, boil some eggs, shred some cheese, chop your lettuce, dice your tomatoes and cook your bacon.
3. Peel and cut your boiled eggs and crumble your bacon.
4. next instruction click HERE

Chicken Caesar Pasta Salad

Ingredients

• 1 cup dry pasta cooked according to package directions
• 6 slices thick cut bacon; cooked crisp and crumbled
• 1 tbsp bacon grease*
• 1 cup cooked rotisserie chicken roughly chopped
• 1/4 cup red onion thinly sliced
• 1/2 cup shredded Parmesan cheese
• 2 cups chopped romaine or green leaf, lettuce
• salt & pepper to taste
• 1/2 cup Caesar dressing or more to taste
• 1 cup croutons optional

Instructions

• Cook pasta according to package directions. Drain, run under cold water to stop cooking, and set aside.
• Cook bacon, reserving 1 tbsp of the grease/drippings.
• Transfer cooled pasta to a bowl and toss with the bacon drippings* until evenly combined.
• instruction please click here 

chicken avocado caprese salad

Ingredients

• 1/4 cup (60 mL) balsamic vinegar
• 2 tablespoons (30 mL) olive oil
• 2 teaspoons brown sugar
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 teaspoon salt

• 4 chicken thigh fillets, skin removed (no bone)*
• 5 cups Romaine, (or cos) lettuce leaves, washed and dried
• 1 avocado, sliced
• 1 cup cherry or grape tomatoes, sliced
• 1/2 cup mini mozzarella / bocconcini cheese balls
• 1/4 cup basil leaves, thinly sliced
• Salt and pepper, to season

Instructions

1. Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
2. Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
3. instruction here 

salmon and avocado caesar salad

Ingredients

• 1/2 cup cubed ciabatta or sourdough
• 2 x 140g | 5oz fresh salmon fillets , skin off
• 1 teaspoon garlic powder
• Pinch of salt
• Juice of half a lemon
• 1/4 cup diced bacon
• 2 eggs , poached or boiled
• 2 cos lettuce , washed and dried
• 1 avocado , sliced
• ½ cup shaved parmesan cheese

• 2 tablespoons whole egg mayo (full fat or reduced fat)
• 3 tablespoons Greek yogurt or sour cream (full fat or reduced fat)
• 1 tablespoon olive oil
• 1 clove garlic , crushed
• 1 anchovy fillet , finely chopped
• 1 tablespoon lemon juice a lemon
• 1 tablespoon freshly grated parmesan cheese
• Salt and pepper for seasoning

Instructions

1. Preheat the oven to grill/broil settings on medium - high heat. Place the cubed bread onto an oven tray; drizzle with olive oil (or spray with cooking oil spray) and bake in the oven (on middle shelf) until crispy.
2. Rub the salmon fillets with garlic powder and salt. Heat a non stick pan/skillet with a drizzle of olive oil and fry salmon until golden on both sides and cooked to your liking. Remove the salmon; squeeze the lemon juice over each fillet and set aside onto a warm plate. Add the bacon to the same pan and fry until golden and crispy. While the bacon is frying, boil or poach your eggs to your liking (and don't forget to check your bread in the oven)! If poaching, bring a small pot of water and 2 teaspoons of white vinegar to a gentle boil over medium heat. Create a fast whirlpool in the centre of the water with a spoon, and while that water is swirling, crack your egg (one at a time) into the middle. Once the whites begin to set, spoon some water over the yolk until it begins to change in colour with a cloudy white top, and remove the egg immediately with a slotted spoon.
3. take the complete recipe here : cafedelites.com

SKINNY BROCCOLI SALAD

Ingredients

• 1 medium head of broccoli, chopped into small pieces
• 1/4 cup red onion, diced
• 1/4 cup sunflower kernels
• 1/4 cup raisins, or 1 (1 oz) box
• 1/2 cup plain Greek yogurt
• 1 TB sugar
• 1 1/2 TB white vinegar
• 3-4 slices bacon, cooked crisp and crumbled

Instructions

1. Combine broccoli, sunflower kernels, raisins, and bacon in a large bowl. Set aside.
2. Stir together Greek yogurt, sugar, and vinegar in a small bowl. Pour over the top of broccoli mixture and stir evenly to coat.
3. take the complete recipe here : belleofthekitchen.com

Ingredients

• 2-1/2 cups uncooked bow tie pasta
• 6 cups torn romaine lettuce
• 1 medium tomato, diced
• 4 bacon strips, cooked and crumbled
• ½ cup ranch dressing
• 1 Tablespoon barbecue sauce
• ¼ teaspoon pepper

Instructions

1. Cook pasta according to package directions. Drain. Then rinse pasta under cold water.
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