Chop Salad

For Dressing:
1/4 C Fresh Lime Juice
2 Tbsp Honey
1 Tbsp Sherry Vinegar or Red Wine Vinegar
1 tsp Garlic, minced
1/4 C Olive Oil

Whisk together Juice, honey, vinegar, and garlic.  Add oil in a slow stream.  Whisk until emulsified.  Season with salt and pepper.

2 C Jicama, peeled and chopped
2 Mangos, pitted, peeled, and coarsely chopped
1/2 lb Napa Cabbage, sliced crosswise (about 3 cups)
1 1/2 lbs Romaine, torn into bite size pieces

Toss together ingredients above with the dressing.  Great with streak recipes by Chef Scot Rice or for any other BBQ meal.

Watermelon Salad

2 lbs Watermelon (preferably seedless)
1 Lime
1 Tbsp Fresh Cilantro Leaves, chopped
1 1/2 Tbsp Light Rum or 1 Tbsp Molasses
Pinch each of Cayenne and Salt

Remove any seeds in watermelon (hopefully not in the rind either) and cut fruit into 1/2 in pieces.  Into a bowl finely grate zest from lime and squeeze the juice from the lime.  Stir in Cilantro and rum/molasses.  Add Watermelon and toss to combine.  Season to taste with the cayenne and salt.  Chill watermelon salad until ready to eat.
Get to go with the steaks by Chef Scot Rice.

Applebee’s Chicken Salad

Dressing:
3 Tbsp honey                1/8 tsp sesame oil
1 tsp Dijon mustard        ¼ c mayonnaise
1 ½ Tbsp rice vinegar

Chicken Fingers:
1 egg                             ½ c flour
1 tsp salt                       1 boneless chicken breast
½ c milk                        ½ c corn flakes
½ tsp pepper

Beat egg and milk. Mix flour, corn flakes, salt, and pepper. Dip chicken in milk mix, then into corn flakes.

Salad:
3 c romaine lettuce       1 c Napa cabbage
1 green onion               ⅓ c rice noodles
1 c red cabbage           ½ c carrot, shredded
1 Tbsp sliced almonds
Serves 1.

Make more if you want anyone else to eat with you.
 

Delicious Chicken Salad

4 c small shell pasta
2 c apples
4 c cubed chicken, cooked
2 Tbsp green onion
2 c sliced, drained water chestnuts
1 ½ c slivered almonds
¾ c mayonnaise
2 c celery
¾ c cole slaw dressing
2 c seedless red grapes

Combine in large bowl and keep refrigerated until serving.