Almond, Berry, and Chicken Spinach Salad

Ingredients
1 large boneless skinless chicken breast
Olive oil
 4 cups baby spinach, remove stems if desired 
1/2 cup fresh blueberries 
1/2 cup fresh strawberries 
1/2 cup clementine or mandarin oranges 
2-3 tablespoons feta cheese 
2-3 tablespoons slivered almonds 
Salt and pepper to taste

Dressing
1/4 cup olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
Optional: squeeze of lemon, Mrs. Dash chicken grilling blends seasoning, salt

Directions

1. Prepare the fruits and lettuce by washing and completely drying. If the spinach is still wet it won't absorb the dressing very well.
2. Remove strawberry stems and slice them. Remove clementine skins and separate into sections. OR drain a can of mandarin oranges.
3. Remove fat from chicken. Sprinkle both sides of the chicken breast with salt, pepper, and Mrs. Dash chicken grilling blends to taste.
4. Lightly coat a large skillet with 2 to 3 teaspoons olive oil.
5. Preheat the skillet over medium-high heat until hot. Place the chicken in the skillet and then reduce the heat to medium and cook until the meat is no longer pink and the juices run clear, or about 8 to 12 minutes.
6. As the chicken cooks, turn it occasionally so it browns evenly. If it starts to brown too quickly, reduce the heat to medium-low.
7. Combine all of the dressing ingredients (olive oil, balsamic vinegar, Dijon mustard, and honey) into an airtight jar. Add some salt to taste. Shake until well combined. Toss the dressing with the spinach in a large bowl. Add in the fruit and feta cheese and toss again. If desired squeeze some fresh lemon over the salad.
8. Toast the almonds in a small skillet over medium heat for about 1-2 minutes stirring constantly. Add the almonds to the salad.
9. Once the chicken is finished, remove from heat and slice or chop it. Let it cool and then add it to the salad.
10. If not enjoying immediately do not toss with the dressing or feta cheese!
    Notes: I remember enjoying this fresh and tasty salad. 
    
    
    Source: Chelsea's Messy Apron

Charred Pepper Slaw

Ingredients

2 tablespoons apple cider vinegar
2 tablespoons mayonnaise (light is fine)
2 teaspoons sugar
2 teaspoons whole grain mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly coarse-ground black pepper
1 large red bell pepper
1 large orange bell pepper
1 large yellow bell pepper
1 16-ounce package coleslaw mix
4 green onions, chopped
Optional: Chopped fresh mango, pineapple, and/or 1 minced jalapeño pepper

Directions

1. Wash and dry the peppers. Set aside. Heat a large cast iron skillet over high heat.
2. While the skillet is heating, whisk together the vinegar, mayonnaise, sugar, mustard, salt, and pepper in a small bowl. Set aside.
3. When the pan is hot, place the peppers in the pan and char on all sides (about 5 minutes.)
4. While the peppers are charring, toss together the coleslaw mix and the chopped green onions. When the peppers are charred, very carefully remove them from the pan, remove the tops and seeds, and slice (they will be hot and will probably steam when you cut them open). Toss the charred peppers in with the coleslaw mixture, then toss with the dressing. Allow to stand for at least 10 minutes. Season with additional salt and pepper to taste and serve as a side dish or as an incredible topping for grilled sausages, hot dogs, burgers, or tacos.

Notes: I struggle with taking time to make nice side dishes, rather than steaming some veggies quick, but this was a nice summery side that came together fairly quickly. The peppers were a nice addition to a slaw!

Source: Our Best Bites

Oriental Chicken Salad

Ingredients:
Dressing:
1 c. canola oil
6 Tbsp. sugar
4 Tbsp. soy sauce
1/2 c. apple cider vinegar
1 1/2 tsp. ginger
3 dashes tabasco sauce
2 Tbsp. sesame seed

Salad:
3 cooked chicken breasts, shredded
2 small heads iceberg lettuce
4 green onions, chopped
2 stalks celery, cut diagonally
2 small cans mandarin oranges
1 pkg fried wonton strips

Directions:
Blend all dressing ingredients except for sesame seeds. (It works well to put them into a small jar with a tight lid and shake it up well.) Add sesame seeds. Mix all salad ingredients. Toss with dressing.

Notes: To make fried wonton strips--buy wonton skins in produce section. Cut squares into strips. In pan with enough oil to cover, cook on medium-high heat until strips are brown, then drain. This will only take a few seconds. We only did half of this recipe and it was enough for us to eat dinner, plus lunch the next day. We didn't use a whole package of wonton skins, so we have a lot in our freezer to use later. They were a fun addition to the salad. I found the recipe here.