When the work day is over and dinner time has arrived these time saving recipes can make meal planning fast and easy. Chicken is such a versatile ingredient and these simple recipes will have flavorful meals ready quickly and easily.

Chicken is such a versatile ingredient in recipes and a perfect choice for a fast dinner meal anytime. Using store bought prepared chicken will make these recipes even faster and easier for the busy family or individual. With the addition of just a few ingredients, these quick recipes will have a meal on the table in no time.

Each recipe makes 2 to 3 servings.

Cold Chicken Salad: You will need, 2 cups cooked chicken (cubed), 1/2 cup red bell pepper (diced), 1/2 cup yellow bell pepper (diced), 1/2 cup marinated artichoke hearts (roughly chopped – reserve the liquid), 1/2 cup low-fat mayonnaise or low-fat plain Greek yogurt, and 1 tbsp (or to taste) of the reserved liquid from the artichokes. In a bowl, combine cubed cooked chicken, red bell pepper, yellow bell pepper, and marinated artichoke hearts. In a separate bowl, combine mayonnaise or yogurt and reserved liquid from the artichokes. Add dressing to salad ingredients and toss well. Season with salt and pepper to taste. Serving Idea: Serve this simple salad scooped into Bibb lettuce leaves along with a side dish of warm couscous drizzled with a little olive oil and a squeeze of lemon juice.

Chicken with Okra and Tomatoes: You will need, 2 cups cooked chicken (cubed), 1 (14.5 oz) can stewed tomatoes (Italian style), 1 cup frozen sliced okra, 1 cup zucchini (half-moon slices), 1/4 cup red onion (medium dice), and lemon juice ( to taste). Cook chicken as desired and cube. Place the stewed tomatoes with the juice in a medium saucepan. Break up the tomato pieces a little so they are more bite-sized. Add the okra, zucchini and onion to the pan and enough water or vegetable broth to bring the liquid level up to the level of all the ingredients. Simmer over medium-low heat for about 15 minutes or until the zucchini is tender and the okra is warmed through. Stir occasionally. Add the cubed chicken and allow to cook a few more minutes to warm the chicken. Turn off the heat and add the lemon juice and salt and pepper to taste. Serving Idea: Serve over a bed of warm, cooked rice, pasta, or noodles with a small side salad of mixed salad greens tossed in a red wine vinaigrette.

Chicken Salad with Ranch Dressing: You will need, 2 cups shredded, cooked chicken, 1 cup thinly sliced celery, 1/4 cup dried cranberries, 2 tbsp walnut pieces, 1/2 cup bottled low-fat ranch dressing, and 4 cups mixed salad greens. In a bowl, combine the chicken, celery, cranberries and dressing. Serve salad over the greens and top each serving with some of the walnut pieces. Serving Idea: Serve this easy salad with stir-fried broccoli and mushrooms.

Find more low-cost meal recipes, like these easy dinner ideas, by visiting Quick Salad Recipes.com. Laura Cokherell, a food lover, shares easy solutions for daily meal planning with a large selection of quick recipes that use short ingredient lists, fresh and natural food, and simple preparation, for everything from breakfast through dessert, for busy people everywhere.

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Start With the Right Greens. Though you may love that pale, crunchy stuff – the dark, leafy greens are where it’s at. Two cups of romaine lettuce is packed with enough beta-carotene and vitamin C to actually prevent the oxidation of unhealthy cholesterol. Butterhead is loaded with depression-fighting folate. Spinach contains 13 different flavonoid compounds proven to lower the risk of ovarian and prostate cancers. Combine all three for an instant boost of protection.

Don’t be Afraid to Add the Avocado. Once perceived as a forbidden fruit, heavy on fat-laden calories, scientists and nutritionists have determined that buttery, rich avocados actually have a small amount of the ‘bad’ saturated fat and are extremely rich in ‘good’ monosaturated fat, proven to be very beneficial in lowering cholesterol and maintaining a healthy lipid balance. Avocados are also packed with over 20 vitamins and minerals including vitamin E (for healthy skin) and potassium (for proper muscle function).

Toss in the Red Bell Peppers. Red bell peppers add a sweet, crunchy taste to any salad. They’re also loaded with antioxidants A, C and lycopene – a carotenoid beneficial in warding off cancers of the cervix, pancreas and bladder. Red bells are rich in B6 and folic acid, which play a significant role in reducing blood vessel damage and heart attack risk. They’re also high in lutein, a powerful antioxidant that protects against age-related eye diseases such as cataracts and macular degeneration.

A Little Bit of Onion Goes a Long Way. Whether you like them strong or sweet – green, yellow or red – a little bit of onion can offer your body a powerful shield against infection and disease, red onion is full of antioxidants. Onions contain bacteria fighting sulfur compounds which help fight colds, coughs, E.coli and salmonella infections. They help suppress tumor growth in the colon and protect against certain types of stomach cancer. Regular consumption protects the heart by lowering cholesterol levels and blood clot risk.

Dress for Success. If you’ve been hooked on bottled dressing you’re packing unnecessary calories and sugar when you could be soaking up good nutrients. A simple olive oil and vinegar, or what I prefer lemon dressing offers great health benefits and a serious reduction in high-cal no nos. Olive oil, with its distinctive, fruity flavor, has proven beneficial in reducing bad (LDL) cholesterol, and recent studies point to its ability to boost the body’s production of adiponectin – a hormone that revs up the metabolism and suppresses the appetite. A tangy spoonful of vinegar appears to boost weight loss, by helping the body break down fat before it settles in those unattractive places. Once you’ve packed in the basics, time to get creative! Make your own whole grain croutons, toss in some calcium-rich almond slivers, or sprinkle a bit of low-fat, shredded cheese. Just remember to keep your salad light, crisp and loaded with a powerhouse of healthy ingredients.

Learn more:

1. Grapefruit and Avocado salad
2. Seven Layer Salad Recipe
3. Vegan Caesar Salad Dressing with Meyer Lemon
4. Salad “Happy New Year”
5. Salad “Monomah Cap”

Components on salad “Turtle”:

* Eggs – 4 piece
* Meat chicken (smoked) – 150 g.
* the Leek – 1 piece
* Apples – 2 pieces
* Cheese – 100 g.
* the Walnut – 150 g.
* Salad
The recipe of preparation of salad “Turtle”:

Dish we will lay out salad leaves, and on them layers we will lay out components.
1 layer – fibers of eggs grated.
2 layer – small cut smoked meat.
3 layer – mayonnaise.
4 layer – a leek cut by rings.
5 layer – the grated apples (it is better sour).
6 layer – mayonnaise.
7 layer – grated cheese.
8 layer – yolks.
9 layer – mayonnaise.
10 layer – the crushed walnut.
Of egg we do a head for a turtle. Legs – from walnut halves. By mayonnaise it is drawn net and we decorate ringlets from onions.

Salad “Turtle” is ready.

Bon appetit

Learn more:

1. Seven Layer Salad Recipe
2. Salad “Monomah Cap”
3. Salad “Happy New Year”
4. Vegan Caesar Salad Dressing with Meyer Lemon
5. Grapefruit and Avocado salad

Components for salad “New Year’s”

* the Chicken fillet – 300 g.
* Eggs – 5 pieces
* Prunes – 150 g.
* Nuts  – 100 g.
* Cheese – 100 g.
* Mayonnaise, salt (to taste)

Way of preparation of salad “New Year’s”

Fillet we will boil to readiness, we will cool, we will small cut, we will separate fibers from yolks. Yolks and fibers we will rub on a small grater. Nuts we will crush in a blender, or we will small crumble. Prunes we will small cut. Cheese we will rub on a small grater. On a plate bottom we will lay out a fillet, we will salt, we will grease with mayonnaise. On a fillet we will lay out yolks, we will grease with a thin layer of mayonnaise. On yolks we will lay out prunes, we will a little grease with mayonnaise. On prunes we will lay out cheese, we will a little grease with mayonnaise. On cheese we will lay out nuts, we will a little grease with mayonnaise. On nuts we will lay out fibers. We will decorate salad to taste. The dial is done of the cut carrot.

Bon appetit

Learn more:

1. Salad “Monomah Cap”
2. Seven Layer Salad Recipe
3. Desserts to Impress Your Valentine (perfect Year-round, Too)
4. Vegan Caesar Salad Dressing with Meyer Lemon
5. Deviled Eggs with Curried Crab

Components:
*      Beet – 1 piece
*      Potato – 3 pieces
*      Cheese firm – 100-150 g.
*      Eggs – 3-4 pieces
*      Carrots (big) – 1 piece
*      Pork – 300 g.
*      Green peas
*      Pomegranate – 1 piece
*      Walnuts – 50 g.
*      Mayonnaise
*      Garlic – 1 tooth.
*      Salt
Preparation:
Let’s boil a beet and a potato, we will cool, we will clear and we will rub on a large grater in different plates.
Crude carrots we will wash up, we will clear and we will rub on a small grater.
Eggs we will boil, we will clear and we will rub fibers on large, and yolks on a small grater in different plates.
Meat we will boil and we will cut with cubes or straws.
Cheese we will rub on a large grater.
Walnuts we will small chop. Garlic we will squeeze out , and to mix with mayonnaise.
Now we will lay out salad layers, greasing everyone with the mayonnaise mixed with garlic:

1st layer: a potato (half)
2nd layer: a beet
3rd layer: carrots (half)
4th layer: walnuts (half)
5th layer: meat (half)
6th layer: a potato (remained)
7th layer: egg yolks
8th layer: cheese (half)
9th layer: meat (remained)
10th layer: carrots (remained)

From above it is good to miss the mark salad with mayonnaise and to decorate under «a Monomah Cap».

Bon appetit

Learn more:

1. Salad “Happy New Year”
2. Seven Layer Salad Recipe
3. Grating Cheese Like A Pro!
4. Mashed Potatoes Easy And Delicious Side Dish For Generations
5. White soup – okroshka !!!

WILD RICE TUNA SALAD

1 pkg (6-oz) long-grain and wild rice mix
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup finely chopped celery
2 tbsps finely chopped onion
1 (12-oz) can solid white tuna in spring water; drained and flaked
1 cup salted cashews
Lettuce leaves

Cook the rice mix according to the package directions. Add the mayonnaise, sour cream, celery, onion, tuna, and cashews. Stir to mix well. Chill. Serve on lettuce leaves.

CASHEW CHICKEN & PEA SALAD IN 15 MINUTES

1 cup leftover (or deli) chicken, diced
1 pkg (16-oz) frozen peas, thawed
1 can (8-oz) sliced water chestnuts, drained
3/4 to 1 cup unsalted whole cashews
6 green onions, chopped
1/2 cup mayonnaise
1 tsp soy sauce
1/2 tsp ground ginger
Dash of garlic powder

In a large salad bowl, place all of the ingredients and toss well to coat. Serve immediately.

Note: If you are an oddball like me and don’t eat chicken, you can substitute chopped cooked ham.

FRUITY HAM AND PASTA SALAD

1 can (11-oz) mandarin orange sections
1 (8 1/4-oz)can pineapple chunks
1 (6 3/4-oz) can chunk-style ham
1 cup corkscrew macaroni, uncooked
1/3 cup salad dressing OR mayonnaise
1 tbsp honey
2 tsp vinegar
1/4 tsp celery seed
2 cups torn salad greens
1 stalk celery, sliced
2 tbsp sunflower seeds, optional

Chill unopened cans of oranges, pineapple, and ham in the freezer for 10 minutes. Meanwhile, cook macaroni according to package directions; drain. Turn macaroni into a bowl of ice water. Let stand for 5 minutes. Drain well.

To make dressing: In a small mixing bowl, stir together salad dressing or mayonnaise, honey, vinegar, and celery seed. Stir to blend well.

Drain fruits and ham. Flake the ham into chunks. In a large bowl, toss together macaroni, orange sections, pineapple, ham, salad greens, and celery. Pour dressing atop the salad. Toss well to coat. Sprinkle with sunflower seeds, if desired.

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

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Calories: 134, Saturated Fat: 1g, Sodium: 60mg, Dietary Fiber: 4g, Total Fat: 9g, Carbs: 14g, Sugars: 7g, Cholesterol: 0mg, Protein: 2g

Exchanges: Vegetable: 1, Fruit: 0.5, Fat: 2

Carb Choices: 1

Ingredients

• 8 cup(s) lettuce, mixed greens, torn
• 2 grapefruit, peeled and sectioned
• 1 avocado, pitted, peeled, and sliced
• 2 tablespoon vinegar, raspberry
• 2 tablespoon avocado oil, or olive oil
• 1 tablespoon water
• 1 teaspoon sugar
• 1/8 teaspoon salt

Preparation

1. On a large serving platter or 6 individual salad plates, arrange the mixed salad greens and/or spinach, grapefruit sections, and avocado slices.
2. For dressing, in a small bowl, whisk together raspberry vinegar, avocado or olive oil, the water, sugar, and salt. Drizzle over the salad mixture

Learn more:

1. How to Make a Nutritional Powerhouse Salad
2. Vegan Caesar Salad Dressing with Meyer Lemon
3. Seven Layer Salad Recipe
4. Favorite Sunday Dinner Ideas: Crock Pot Roast Recipes
5. Chicken Food and Salad of Papaya Fruit

Place 3 cups of lettuce in the bottom of a large bowl and sprinkle with salt and pepper. Layer hard boiled egg slices over the lettuce and sprinkle some more salt and pepper on top. Layer the rest of the ingredients in the following order:
* Peas
* remaining lettuce
* crumbled bacon
* shredded cheese
Remember to sprinkle more salt and pepper in between layers. Next, combine mayonnaise and suger. Spread this mixture over top, making sure to cover the entire salad. Cover the bowl with alluminum foil and chill 24 hours or overnight. Garnish with green onions and a little paprika. Toss before serving.

This salad serves about 12 to 15 people.

Learn more:

1. Salad “Monomah Cap”
2. Vegan Caesar Salad Dressing with Meyer Lemon
3. Salad “Happy New Year”
4. How to Make a Nutritional Powerhouse Salad
5. Delicious Bar Cookies – Triple Layer Chocolate Bars And Cranberry Coconut Bars

Earlier this year I got myself a dwarf Meyer lemon tree. I have wanted one for a few years. It was only two feet tall, but already covered in green baby lemons. Now, six months later, I have about eight juicy yellow Meyer lemons to cook with.

It looked beautiful on my deck, and the white flowers were very fragrant. Unfortunately, I had to cut off the branch that was blooming to get rid of an unidentified icky pest that was trying attack it. I’m not sure if I’ll be harvesting much next year, so I want to make the best of what I have now.

In a warm climate, you could plant it outside, but I’m keeping mine in a pot. This way I can enjoy the green foliage inside during the winter and bring it outside for the summer.

If you haven’t used Meyer lemons before, you are in for a treat. They are sweeter, more of a cross between a mandarin orange and a lemon. Also the skin is much thinner. In fact, so thin that when I hit it on the counter to get it ready to juice, it busted open and went all over me and the floor. Let that be a lesson you don’t have to learn first hand!

I used the juice of my first lemon to make this dressing:

Eggless Caesar Salad Dressing with Meyer Lemon
(Serves 2 – 4)

* 1 tablespoon eggless Mayo
* 1 clove garlic, minced
* 1/2 teaspoon Dijon Mustard
* 1/2 Meyer lemon, juiced
* 1/2 vegan Worcestershire sauce
* Pinch of salt
* 1/4 cup olive oil
* Pepper to taste

Combine all the ingredients in a wooden salad bowl. Mix thoroughly.

Wash and dry a small head of romaine and tear into small pieces. Add lettuce to salad bowl. Toss until the dressing is clinging equally on all the leaves.

Serve with fresh ground pepper and freshly shredded Parmesan.
Source
Permanent link to this post: http://blog.food-drink-recipes-free.com/2008/12/vegan-caesar-salad-dressing-with-meyer-lemon/

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3. How to Make a Nutritional Powerhouse Salad
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