Market Salad (like Chick-Fil-A)

• 2 chicken breasts
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon coarse ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 16 cups spring mix salad chopped
• 1 cup blueberries
• 1 cup strawberries cut in half
• 1 granny smith apple chopped
• 1/2 cup blue cheese crumbled
• 1 cup roasted walnuts
• 1 cup cup granola
• 1 cup Zesty Apple Cider Vinaigrette recipe below  or LIGHT Italian

1. Combine the chicken, olive oil, kosher salt, black pepper, cayenne and paprika.
2. Heat a large skillet on medium heat and cook the chicken for 5-8 minutes on each side until cooked through.
3. Let chicken cool while assembling salad.
4. Layer the romaine, iceberg, cabbage, carrots, blueberries, strawberries, apple, blue cheese, roasted walnuts and granola.
5. Slice the chicken as thinly as you possibly can (refrigerated cooked chicken is easiest) and top on salad with vinaigrette.
   
   4 servings 
   
   Chick-fil-A Zesty Apple Cider Vinaigrette 9 pts for 1 packet/2 oz
   

   • 2/3 cup extra virgin olive oil
   • 1/4 cup apple cider vinegar
   • 3 tablespoons lime juice
   • 1/4 cup honey
   • 1 teaspoon kosher salt
   • 1/2 teaspoon coarse ground black pepper
   • 1/2 teaspoon Garlic Powder

Asian peanut chicken salad

 Year-Round Fresh pg. 71 6 serv. 3 points STOVE

1 c frozen shelled edamame
¼ c smooth peanut butter
3 T hoisin sauce
3 T rice vinegar
2 T water
2 t reduced-sodium soy sauce
¾ t hot sauce
1 lg scallion, sliced
1 t chopped, peeled fresh ginger
¾ t salt
6 c loosely packed thinly sliced Napa cabbage
2 c shredded cooked skinless boneless chicken breast
2 lg. carrots, shredded

1 English (seedless) cucumber, halved lengthwise and thinly sliced
1 c lightly packed whole fresh cilantro leaves
1. Bring small saucepan of water to a boil over medium-high heat. Add edamame and cook 5 minutes. Drain, rinse under cold water and pat dry. Transfer to large bowl.
2. Meanwhile, combine peanut butter, hoisin sauce, vinegar, water, soy sauce, hot sauce, scallion, ginger, and salt in blender and puree.
3. Add cabbage, chicken, carrots, cucumber, and cilantro to bowl with edamame. Add PB mixture and toss to combine. Serve immediately.

Crispy Chicken Waldorf Salad

 4 servings  5 pts per serving Cook Up Comfort
CRISPY CHICKEN:
4 (3 oz) thin sliced chicken cutlets
½ t salt
¼ t black pepper
1 lg egg, beaten
1 ½ t Dijon mustard
½ c Panko bread crumbs
2 t canola oil
SALAD:
2 T reduced fat mayo
1 T plain fat-free yogurt
1 T red wine vinegar
1 ½ t Dijon mustard
¼ t salt
¼ t black pepper
1 Granny Smith or other tart apple, cored and thinly sliced/diced
1 c seedless red grapes, halved
1 celery stalk, thinly sliced
¼ small red onion, chopped
¼ c walnut halves, chopped
4 c baby spinach
1. To make crispy chicken , sprinkle cutlets with s & p. Whisk egg and mustard in shallow bowl until blended. Spread Panko on sheet of wax paper. Dip chicken cutlets, one at a time, into egg mixture. Coat cutlets with Panko,  pressing lightly so it adheres. Spray evenly with nonstick spray.
2. Heat oil in lg nonstick skillet over  medium heat. Add cutlets and cook until lightly browned and cooked through 3-4 minutes per side. Transfer to cutting board.
3. To make salad ,whisk together yogurt, mayo, vinegar, mustard, salt, & pepper in large bowl. Add apple, grapes, celery, onion, and walnuts to dressing and toss to combine. Cut chicken into thin strips. Place 1 c spinach onto each of 4 plates and top with salad and chicken strips.

South of the Border Salad

 Simply 5 Cookbook          0 points
1 poblano chile
4 c lightly packed chopped romaine
2 cups matchstick-cut jicama (1/2 lb)
½ c black bean corn salsa

1. Preheat broiler. Line small heavy rimmed baking sheet with foil.
2. Place poblano on prepared sheet and broil 5 “ from heat, turning occasionally, until charred, about 5 minutes. Transfer chile to small zip-close plastic bag ; seal and let steam about 10 minutes.
3. When cool enough to handle, remove charred peel and seeds from chile and discard. Coarsley chop chile and combine with romaine, jicama, tomatoes, and salsa in salad bowl. Toss until mixed well.
BROILER

Pink Ambrosia Salad

4 servings
8 ounce can pineapple chunks ( drained )
8.25 ounce can mandarin oranges ( drained )
10 ounce jar sliced maraschino cherries
1 cup mini marshmallows
1 cup whipped topping (such as Cool Whip), thawed
Stir together first 4 ingredients in a medium bowl. Gently fold in the whipped topping until all of the fruit is completely coated. Refrigerate until ready to serve.

Black Bean and Corn Salad

. Zero points and very filling.  This recipe serves 4,
• 1 Can of black beans, rinsed and drained
• 1 Can of corn, drained
• 1 Tomato, diced
• 1 Cucumber, diced
• 1 Handful of cilantro, chopped
• 1 Large clove of garlic, minced
• 1/4 Cup of balsamic vinegar
• 1/2 Teaspoon of olive oil (optional)
• 1 Large lime, juiced
• 1 Teaspoon of cumin
• 1/2 Teaspoon of salt and pepper
• Lettuce or Salad mix
• In a small bowl, mix the salt, pepper, cumin, and balsamic vinegar together
• In a large bowl, pour your beans, corn, tomato, cucumber, and cilantro and mix until combined
• Pour the lime juice, contents from the small bowl with vinegar, garlic, and olive oil
• Mix until combined
• Serve over a bed of lettuce leaves, such as Romaine, or pour over some pre-cut salad mix

Awesome Bacon Apple Chicken Salad

  Serves 2
1 ½ Cup chicken, shredded or cubed
1 slice bacon, chopped*
½ Cup apple, chopped
⅓ Cup red grapes, sliced
2 Tablespoons toasted sliced almonds
⅓ Cup mayo
¼ teaspoon salt
⅛ teaspoon onion powder
Dash of garlic powder

DIRECTIONS
1. Toast almonds. A few minutes in a warm skillet will do the trick. When you can smell the almonds and they get a bit brown, you’re good to go.
2. Combine your chopped chicken, bacon, and apples with the mayo, salt, onion powder, and garlic powder until it’s well coated.
3. Right before serving, add the almonds and the sliced grapes and give it a stir. I leave out the almonds so they don’t get soft, and the grapes so they don’t get to beat up.
4. Enjoy!