How To Make Chicken Salad Sandwiches

To make the BEST chicken salad sandwiches you need fresh chicken, the right mix of flavors, a little bit of crunch, and the absolute perfect bread that is soft, yet sturdy enough to hold a big scoop of chicken salad.

My absolute favorite chicken salad sandwich recipe is all that! Let me show how to make chicken salad sandwiches at home using fresh, poached chicken. It's just a little extra effort than opening a can, but I promise, you'll never buy chicken in a can again!

Gyros Salad with Chicken

A deconstructed gyros sandwich makes the BEST Greek salad, y'all! I was dreaming of a quick and healthy salad loaded with Greek inspired flavors, so I threw together this Gyros Salad with Chicken and we can't get enough of it!

Celery Salad with Gorgonzola

Crisp, refreshing Celery Salad with Gorgonzola (Italian Blue Cheese) is a light and crunchy salad recipe that is super easy to prepare. It's a delicious, low carb salad to start a meal or pair as a side dish with your favorite buffalo chicken recipe. You can't go wrong with celery, blue cheese, and buffalo chicken. It's a classic!

Shredded Brussels Sprouts with Bacon Dressing

Shredded Brussels Sprouts with Bacon Dressing will make even the pickiest eaters fall in love with Brussels sprouts! Shredded Brussels sprouts are tossed with a deliciously savory bacon dressing for a simple salad everyone will love!

Strawberry Caprese Pasta Salad

This post is sponsored by the Florida Strawberry Growers Association in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Strawberry Caprese Pasta Salad is a twist on the traditional Caprese Salad. Instead of tomatoes, I used sweet Florida strawberries for a refreshing change to this classic flavor combo!

Corn and Black Bean Salsa

Corn and Black Bean Salsa is a sweet and spicy combination of corn, black beans, spicy tomatoes, onions, cilantro and lime to create an addictive salsa recipe perfect for any occasion or just because... Because you have to have this combo of flavors!!

Homemade Russian Salad Dressing

Homemade Russian Salad Dressing has a pleasantly sharp flavor that livens up a salad, but is most delicious on a sandwich or hamburger too.

Pickled Vegetable Slaw

Pickled Vegetable Slaw is the good stuff that can turn an ordinary sandwich into sandwich nirvana! The crunchy, vinegary goodness of this vegetable slaw is good on just about anything, but I made it in an attempt to recreate a delicious sandwich I had at the Food and Wine Conference this past July!

Mango Berry Fruit Salad

Mango Berry Fruit Salad is a refreshing salad full of sweet, sweet fruit! You can throw this salad together in no time, and enjoy a delicious lunch or light dinner that packs a healthy punch too! So refreshing on a hot summer day!

Grilled Steak with Arugula Salad

I made this delicious Grilled Steak with Arugula Salad, photographed it, edited the photos, and I still had time to sit down and enjoy a leisurely lunch all while vacuuming my floors at the same time!! No, I don't have a twin, a clone, or 10 arms either! Wanna know my secret??

Mango Avocado Shrimp Salad Recipe

Mango Avocado Shrimp Salad is Buffalo Shrimp, sweet mangoes, and creamy avocado atop mixed greens to create a satisfying summer salad. Top it off with a Sweet and Spicy dressing and you have an easy-to-make, healthy meal you can enjoy without a lot of guilt! This is perfect for summer when it's too hot to really cook!

Tzatziki Pasta Salad

Tzatziki Pasta Salad is a greek inspired salad filled with lots of healthy and fresh ingredients. The Tzatziki sauce is made with Greek yogurt and it is my absolute fave. I have used this same sauce for my Greek Style Pork Chops and these Mediterranean Meatball Gyro Sandwiches. Ooh just thinking about those sandwiches has me craving them again! I need to add those to the menu soon!

This salad is very pretty with all the beautiful colors. It's also very refreshing with the cucumbers and dill, so it would be something nice and different to take to a pot luck. 

I like how versatile it is too! You can make it with the chicken for a complete meal, or leave the chicken out and use it as a side salad. You can't go wrong either way!

Greek Style Pork Chops

Greek Style Pork Chops with a Cucumber and Tomato Salad is a low carb, healthy meal full of flavor!

DIY Salad Bag

It's hot here in FL, so we've been eating a LOT of salad! I've given up on making side dishes and just throw a salad on the plate with the protein. It's good for you, right? and I spend less time slaving over the hot stove - and THAT is good for all in this house when it's hot out!
...and when I say ALL I mean Don, of course, because it is just the 2 of us :)

I was spending big dollars on those chintzy bags of salad, and decided enough was enough! I started making my own bagged salad and it is working out perfectly! I'm saving money and I don't have to worry about contamination such as Cyclospora that recently made nearly 400 people very sick. It was traced back to prepackaged salads. You can read the story here

I got some nice Romaine Lettuce (you can mix your greens, but I tend to be lazy and stick with my fave - good ole romaine), a plastic knife, a cutting board, a colander, a large resealable bag, and a paper towel and went to work. If you have a salad spinner - even better! I need to get one and have been trying to decide between these two:

           

I am taking recommendations though, so please let me know if you have one you really like :)

Back to making my salad bag (without a salad spinner)...I got my Romaine and my plastic knife and went to work

First I cut off the end... the white hard parts are not good - blech

be sure to use a plastic knife - it helps keep the lettuce from turning brown. You can pick up a plastic knife for under $5! Check this one out

Zyliss Lettuce Knife, Green

Next I cut the whole thing in half lengthwise because I like smaller pieces of lettuce in my salad - this is a personal preference, so skip this step if you prefer longer lettuce :)

I separated it just so you could see what I mean. I hold the two pieces together and slice thin strips until the whole thing is cut up - like so...

Then it all goes into the colander to get washed - Sprinkle some white vinegar on the lettuce and toss then rinse with water. The vinegar cleans the lettuce and also keeps it fresh longer

My sink is dark so it's not a great spot to take a picture, but I think you get the idea

I let it drip dry a while if I have time and then I make my own salad spinner (sort of) - it's pretty sad really, but I will share it with you because it works (sort of)

I get a large plastic bowl and fit it on top of the colander and shake...over the sink! Be sure you hold it over the sink or you will splash water all over the kitchen and that's no fun! It's not important how I know that....

I know it's so ridiculous looking, go ahead and laugh - I do!

Once your salad is as dry as it's going to get, then you can start bagging it up. Get a large resealable bag and place a paper towel on the inside. I fold it in half like you see in the picture....

Now bag up the lettuce...

As you are sealing it up, try to squeeze out as much air as you can...

That's it! It's super easy and doesn't take long to do at all!

Store in the fridge and this should last you at least a week. We eat up this amount of salad in just a couple of days, so I haven't needed to replace the toweling, but if your salad sticks around more than a couple days you might want to swap out the towel once or twice with a fresh, dry one.

Enjoy with some homemade salad dressing such as

 Creamy Italian Dressing

Honey Mustard (Just like Outback's)

Cilantro Lime Dressing

Roasted Pork Tenderloin

Pork Tenderloin is a lean cut that is high in protein, potassium, and selenium. When cooked properly it is very tender and delicious.  This is an easy recipe that roasts up quickly and pairs nicely with the Black Bean and Sweet Potato Salad. For this recipe you can use a center cut pork loin, but I found the tenderloin on sale, so I snatched it up! It is my favorite protein, after all!

Ingredients
2 lb Whole Pork Tenderloin
1 teaspoon olive oil
1-2 teaspoons ground cumin
salt and pepper

Directions
Preheat oven to 450 degrees F. Coat tenderloins with the olive oil and season with cumin, salt, and pepper. Sear tenderloins in a skillet over mid-high heat about a minute or two on both sides until nicely browned. Place heat proof skillet in oven and roast for 15-20 minutes. Remove pork from oven and check temp with instant read thermometer. Temp should register at least 140 degrees F. If pork is up to temp, let rest for 10 minutes then slice and enjoy (slice on the thin side to use leftovers for sandwiches). Be careful not to overcook.

Use the leftover pork to make delicious sandwiches - Roasted Pork Club with Scallion Mayo for lunch or dinner the next day!

If you are making this with the Black Bean and Sweet Potato Salad, put the sweet potatoes on the oven rack in the bottom third of the oven right before you sear tenderloins. When tenderloins are nicely seared, put them on the rack in the top third of the oven. Roast pork and potatoes at the same time until pork is up to temp and potatoes tender (about 15 minutes). When the tenderloin is done, if the potatoes need more time, put them back in the oven and finish roasting while the pork is resting.

recipe from marthastewart.com

Black Bean and Sweet Potato Salad

If you think this sounds like a strange combo, you are not alone, but strangely enough it works! The sweet potato and lime juice are the perfect mix of sweet and tangy that combines beautifully with the earthy flavor of the black beans. Packed full of healthy stuff, this salad is not only delicious, but it is good for you too! Who doesn't like that?

This beautiful dish is easy to make and pairs wonderfully with Roast Pork. You can serve this hot or cold - either way it will disappear quickly!

Ingredients
2 medium sweet potatoes, peeled and chopped into small cubes
4 tablespoons olive oil, divided
2 tablespoons lime juice
1/8 to 1/4 teaspoon red pepper flakes
salt and pepper
2 tablespoons fresh lime juice
1 (14.5 oz) can black beans, drained and rinsed
1/2 medium red onion, finely chopped
1/2 cup chopped fresh cilantro

Directions
Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and spray lightly with cooking spray. Place chopped sweet potatoes on foil lined tray and drizzle with 2 tablespoons olive oil. Season with 1/8-1/4 teaspoon red-pepper flakes, salt and pepper. Toss to coat potatoes and spread in single layer on baking sheet. Roast in the oven for 25-30 minutes until tender. The roasting time will vary depending on the size of your potato cubes.

While the potatoes are roasting, whisk together 2 tablespoons olive oil and 2 tablespoons lime juice. Add 1/2 medium finely chopped red onion and black beans and mix well. When potatoes are tender add them to the black bean mixture and combine. Give it a taste and salt and pepper as needed. Top with 1/2 cup chopped fresh cilantro and enjoy!

Recipe from MarthaStewart.com

Honey Mustard Dressing just like Outback Steakhouse

My secret is out! I am addicted to Outback Steakhouse's Honey Mustard Dressing!!

I would sometimes go to Outback just for salad so I could get my Honey Mustard Dressing fix! I would get extra bread for dipping in this stuff! I LOVE IT!!

If you are like me you may as well just start stocking up on the mayo, honey, and grey poupon, because once you make this you'll always want to have it on hand! No more going to Outback just to get my fix!! All I have to do is mix up the right amounts of mayo, honey, and grey poupon! I don't know where I found this recipe, and I don't know if this is how Outback actually makes this dressing, but I can tell you (as a Honey Mustard Dressing Expert) that THIS tastes just like it!

yummmmmmmmmmmmmmmmm

WARNING: If you make this you might have to eat more salad and chicken fingers!

Ingredients

3/4 cup mayonnaise (use the real stuff for best results - I use Kraft Real Mayo)

1/4 cup honey (I use orange blossom honey)

1/8 cup Grey Poupon Dijon(you have to use the real stuff for best results)

Directions

Mix all that together in a medium sized bowl really well and then chill for a couple hours. ENJOY!!  Be sure to measure the ingredients. I tried eyeballing it once and could not get the flavor correct to save my life! My eyeballs are clearly flawed, so I always measure this out precisely! 

Salad Stuffed Shells

By Life Tastes Good
Published 12/16/2012

At a recent gathering where I served all Italian appetizers, these salad stuffed shells made for a healthy vege choice among all of the unhealthy cheese laden food. I was a little hesitant to make this recipe, but I am so glad I did! It is a fun and delicious way to serve salad. It is so versatile too! You can put anything in there you like. The hubs already suggested other ideas - he especially wants a tuna salad stuffed shell. I served these on Deviled Egg Trays for a nice presentation and to keep them from rolling around ;o)

Ingredients

• 1 box jumbo pasta shells
• 1/2 pound sliced Genoa salami
• 1 bag chopped romaine lettuce
• 1 cup chopped Roma (plum) tomatoes
• 3/4 cup chopped cucumber
• 1/3 cup Roasted Garlic Vinaigrette Dressing

Instructions

1. I made the shells the day before as directed on the package. Drain and rinse with cold water. Separate shells and refrigerate until ready to use.
2. Combine 1/2 pound sliced salami, 1 bag chopped romaine lettuce, 1 cup chopped roma tomatoes, and 3/4 cup chopped cucumber in a large bowl. Pour 1/3 cup Roasted Garlic Vinaigrette Dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and serve. You can also make these up and refrigerate up to 2 hours. I wouldn't refrigerate much longer than that as the lettuce will wilt. If you put on some gloves and use your hands to stuff these, it is much easier and quicker than trying to spoon the salad into the shell.

Yield: Serves 8
Prep Time: 20 mins.

Cook time: 10 mins.
Total time: 30 mins.

Recipe inspired by allrecipes.com Salad Stuffed Shells

For another delicious salad try this Antipasti Chopped Salad by The Kitchen Chopper

An Italian Feast

The Myers' family gathered at my house over the weekend to celebrate the matriarch's birthday. We were originally going to eat out at an Italian restaurant, but decided to stay home. I stayed with the Italian theme and it turned out to be an easy feast to make for a group

I was too busy cooking to get pictures of the food, but it was delish! I promise!

First things first! This dinner party was a last minute decision we made the night before, so I didn't really have the time or the energy to make homemade bread. I went with the next best thing - Bridgford Frozen Ready Dough. I took 2 loaves out of the freezer very early in the day and let it thaw a bit. These are very easy to make in a loaf pan. Just spray the pan and plop the frozen loaf into it. It will thaw and rise and will be ready to go in the oven when you are! I didn't want the mess of slicing the bread (I'm lazy like that), so I decided to make these into rolls. I sprayed 2 pie plates and pulled the dough into 8 pieces each. I rolled the pieces into balls (sort of - they look kind of rough but that is okay) and placed them into the pie plates. 8 dough balls in each one. Then I left them alone to rise until I was ready to bake them

I started the Red Sauce early in the day. I chose to make it in a slow cooker to save room on the cook top. This ended up being a wonderful idea. It is the first time I made this sauce in a slow cooker - it turned out really delicious. This is a wonderful sauce that I normally cook low and slow, but for some reason the flavors were intensified making it in the slow cooker - I will only make it this way from now on!

After the red sauce was simmering nicely, I mixed up the Meatball ingredients. I love these meatballs - the fresh basil really adds a nice flavor! I could eat these all day long! I popped these in the oven about 45 minutes before dinner was to be ready. I let them rest and kept them warm until ready to serve. At this time, you could put them in with the sauce if you desire, but I was concerned they would make the sauce greasy, so I decided against that idea

After I took the meatballs out of the oven, I let it cool down a bit to about 375 degrees. Now I was ready to cook the bread. I wanted to leave one set of rolls plain and one I dressed with a delicious parsley herb butter. We had steaks the previous night, and I made this butter to go with the steaks - it was so good! I knew it would be great on the rolls...

1 stick butter, softened

1/2 tablespoon finely chopped parsley

1/2 tablespoon chopped fresh chives

1 good sized garlic clove, minced

1 teaspoon dry white wine

salt and pepper to taste

Mix everything together. Give it a taste and make any necessary adjustments and then chill until ready to use

I melted about 1 tablespoon of this and then brushed it all over the rolls. I put both pans of rolls in the oven and cooked at 375 degrees for 20 minutes. I let them cool a few minutes, pulled them apart and served. Delicious!

While the bread was baking, I started heating the water for the noodles, and while the water was coming to a boil I started the Alfredo sauce.

 I absolutely love this Alfredo sauce recipe from Kittencal on food.com  I found this several years ago and have been making it this way ever since. I found the flour measurement to make this too thick, so I recommend using only 1/2 the amount of flour called for in the recipe. Other than that, make it just as stated and go on the heavy side for the thyme (I use fresh thyme)- it is a nice addition! Don't skimp on the garlic either! and don't try making it low-fat. It is Alfredo sauce and has lots of fat and calories - that is just the way it is. Beware! You won't ever eat Alfredo out again!

By this time my water was boiling and I was ready to make the noodles. I purchased the refrigerated noodles because they cook in boiling water about 2-3 minutes and they taste so much better than the dried - in my opinion (and I don't have the KitchenAid pasta roller/cutter set yet to make my own - hint hint to the hubs). I also picked up some cheese ravioli for something different

Everyone had arrived by this time and helped me get everything into serving dishes and set out on the table. Served with a salad and Italian dressing - It was an easy and delicious meal to enjoy with the family!

My brother-in-law and his wife Amanda brought a yummy key lime pie for dessert to round out our meal - it was so nice to have everyone together...well almost everyone...Madison is in GA and was missed!

Grilled Shrimp Tacos

Allrecipes.com Grilled Shrimp Tacos

I really liked this recipe. It is easy, quick, and delish! This makes for a great combo after a busy day! Don wasn't gaga over it - he liked it, but he would have preferred to have some rice with it.  Honestly, he could eat rice 24/7! Unlucky for him I am not as big a fan of rice as he is... Don't get me wrong I like rice, but it kinda ruins a recipe I classify as easy and quick. It takes too much time to cook and it means another pan to clean - no thank you! There was no pan to clean with this meal and I wanted to keep it that way!

I pretty much made this recipe as stated except I didn't grill the shrimp for several reasons, but the most important one was TS Debby! The weather has truly been gloomy for DAYS! The wind was whipping so much today - I thought the rockers on the porch were going to take flight!

So how did I make the shrimp you ask??  I broiled them - easy peasy! I lined a baking sheet with foil (double line for an even easier clean-up) and put all the shrimp on there. Then I brushed them with the marinade and broiled them for 3 mins - moved them around a bit and broiled them for 3 mins more.  DONE! and no pan to clean because I just rolled up the foil and tossed it!  My kinda clean-up!  Remember when broiling to leave your oven door ajar or you will burn those little shrimps and that would be sad!

 Note: The Publix where I shop does not carry the Dole Salad Kits, but I did find it at Winn Dixie

Another great shrimp recipe to try is found on my friend's blog - The Life and Loves of Grumpy's Honeybunch: New Orleans BBQ Shrimp