Chick-fil-A Chicken Salad - Restaurant Recipes

2 cups cooked chicken breasts

⅓ cup celery, finely chopped 

1 hard boiled egg, minced 

¼ teaspoon salt

½ teaspoon sugar 

¼ teaspoon freshly ground pepper

⅓ cup sweet pickle relish

⅔-1 cup mayonnaise, depending on how you like the texture

8 slices Texas toast thick bread (or thick cut sandwich bread)

Boil chicken until completely cooked. Remove from water and cool. 

After the chicken is cooled, cut into small pieces. 

Place chicken in a mixing bowl with all other ingredients and mix well. Butter one side of sandwich bread and grill. Place salad between grilled bread slices. Chicken salad will be kept in an airtight container in the refrigerator for 1 week.

Watermelon Strawberry Caprese Salad - Seasonal Fruits

3 cup watermelon, cubed

2 cup strawberries, sliced

1/2 cup Feta cheese, crumbled

1/4 cup extra-virgin olive oil

1/4 cup fresh basil, torn

In a large bowl, combine watermelon, strawberries, feta and olive oil. Season with salt and pepper, if desired and toss to coat. Garnish with basil and serve.

Cooking Tips: The juices from the watermelon turned the Feta a nice shade of pink, so I think that I would mix the fruits and oil together and add the Feta when serving. Also, I think the oil could be cut down a bit to the cook's liking.

Jalapeno-Bacon Deviled Eggs - BBQ Picnic

8 hard boiled eggs, shelled, halved and yolks separated in a separate bowl and smashed finely. 

¼ cup mayonnaise or miracle whip 

1 teaspoon yellow mustard 

1 Tablespoon pickle relish or additional to taste

1 Tablespoon jalapenos, fresh picked and finely chopped

1-2 bacon strips, cooked until crisp and crumbled 

Mix miracle whip and mustard and taste. Neither ingredient should be stronger than the other. Add pickle relish and then jalapenos. Mix into yolks a quarter at a time. Spoon or pipe eggs. Garnish with bacon pieces and jalapeno slices. 

Egg Salad - Eggs & Peeps

2 hard boiled eggs, sliced in both directions 

1 small container Coconut yogurt

Sour cream, to taste 

Sliced sweet onion

Carrot, sliced 

Celery, sliced 

Red bell pepper, sliced 

Capers 

Seasoning of your choice 

Mix all ingredients together and chill. Enjoy!

Turkey Salad - Salads in a Jar

1 pound turkey meat  (you can use roast beef, pork or ham)

2 cups Miracle Whip

4 TBSP sweet pickle relish

Dice meat into very small pieces or use a food processor and pulse the meat until finely cut up.  Mix with the Miracle Whip and pickle relish. Refrigerate in a covered container.  

Serve on bread as a sandwich or on crackers like a pate.

To put in a jar, put in a small jar and pair with preset bags of crackers.

Spring Roll Salad in a Jar - Salads in a Jar

Salad

1 cucumber, peeled and julienned 

1 small carrot, peeled and julienned 

1 red bell pepper, cut into strips 

1 green bell pepper, cut into strips 

1 yellow bell pepper, cut into strips

¼ cup Beijing cabbage, shredded

2 Tablespoons purple cabbage, shredded

10 mint leaves, finely chopped 

2 Tablespoons coriander leaves, finely chopped

⅓ cup uncooked rice noodles 

Dressing

1 Tablespoon peanut butter

1 Tablespoon sriracha sauce 

1 teaspoon soy sauce 

2 teaspoons lemon juice 

Cook rice noodles according to package directions. When done, drain noodles completely. For  dressing, mix peanut butter, sriracha, soy sauce and lemon juice until smooth. To assemble, begin with carrots at the bottom, then layer vegetables, herbs and noodles. Pour dressing over the jar and chill for at least an hour.

Rainbow Fruit Salad in a Jar with Citrus Yogurt Dressing - Salads in a Jar

3 kiwi, peeled and diced 

3 cups fresh pineapple, diced 

2 cups orange, diced 

2 cups fresh strawberries, hulled and sliced 

1 cup fresh blueberries

Dressing

½ cup plain yogurt

¼ cup mayonnaise 

¼ cup orange juice 

¼ cup sugar 

2 teaspoons vanilla extract

Divide  fruit and layer between 4 mason jars (or 6 mason jars, depending on size).

In a small bowl, whisk all dressing ingredients together until smooth. 

Pour dressing over layered fruit, screw lids on jars and refrigerate until ready to serve. (Best served within 30 minutes of pouring dressing on top)

Panzanella Salad with Red Wine Vinaigrette - Salads in a Jar

For salad

1 small loaf french bread, cut into 1 inch cubes 

3 Tablespoons olive oil 

1 teaspoon salt 

1 cucumber, seeded and cut into 1 inch cubes 

1 large tomatoes, cut in 1 inch cubes 

1 yellow bell pepper, cut into cubes 

1 red bell pepper, cut into cubes 

½ red onion, thinly sliced 

20 fresh basil leaves, chopped.

For Vinaigrette

1 teaspoon minced garlic 

½ Tablespoon Dijon mustard

3 Tablespoons red wine vinegar

½ cup olive oil 

½ teaspoon salt

¼ teaspoon crushed black pepper 

Coat bread pieces in olive oil, then salt and pepper. Brown in skillet until crisp. Mix all ingredients of vinaigrette and either layer on the bottom of the jar or store separately in an airtight container. 

Layer cucumber, bell pepper, tomatoes then onion and basil leaves on top of the jar. When ready to eat, pour ingredients of salad into bowl, shake vinaigrette to mix and then pour dressing over salad.

New Orleans Cajun Salad Chutney - Salads in a Jar

1 clove garlic

2 teaspoons salt

1 cup olive oil 

½ cup red wine vinegar 

2 Tablespoons lemon juice 

1 teaspoon Worcestershire sauce 

1 Tablespoon hot sauce 

½ cup capers 

½ cup dill pickles, minced

½ cup pimento, minced 

½ cup black olives, minced 

½ cup fresh parsley, chopped

1 hard boiled egg, minced 

Grind salt into garlic clove. Add remaining ingredients and mix thoroughly. If putting in a jar, fill the jar ⅓ full of chutney and fill the jar with the remaining ⅔ with lettuce. When ready to eat, pour jar contents into a bowl and enjoy.  Store remaining chutney in an airtight container for 3-5 days.

Mason Jar Salad Recipe with Chicken - Salads in a Jar

3 Tablespoons extra virgin olive oil 

1 Tablespoon balsamic vinegar 

½ teaspoon sea salt 

¼ teaspoon black pepper 

⅔ cup grape tomatoes, halved 

⅔ cup cucumbers, chopped

2 Tablespoons red onions, diced or sliced 

3 ounces cooked chicken breast, cubed

¼ cup Feta cheese, crumbled 

1 cup Romaine lettuce, chopped

Whisk together olive oil, vinegar, sea salt, and black pepper until it forms a balsamic vinaigrette dressing. Pour dressing into the bottom of a large glass jar. 

Layer remaining ingredients in order listed - tomatoes, cucumbers, red onions, chicken, feta cheese and romaine lettuce. Do not mix together. Cover jar with a lid and refrigerate until ready to eat; saves up to 3-5 days. 

When ready to eat, shake thoroughly, pour in bowl and eat.

Chopped Antipasto Salad - Salads in a Jar

 Salad

6 cups chopped romaine lettuce 

14 ounces artichoke hearts, diced 

15 ounces roasted red peppers, drained and diced 

½ cup Greek Kalamata olives, halved 

¼ cup pepperoncini peppers or banana peppers, chopped

½ red onion, diced 

½ cup mozzarella pearls or shaved mozzarella

⅓ cup diced ham 

⅓ cup diced salami 

1 cup balsamic salad dressing OR recipe shown below 

Dressing

¼ cup red onion, diced 

¼ cup balsamic vinegar

½ cup oil 

1 teaspoon garlic, minced 

1 teaspoon apple cider vinegar

1 teaspoon Italian seasoning

1 teaspoon sugar 

Salt and pepper to taste

Toss together romaine lettuce and next 8 ingredients. If making dressing, pulse all dressing ingredients until smooth. Chill until ready to serve. If putting in jars, put dressing on bottom, followed by mixed salad. When ready to eat, empty into a bowl and mix. Garnish with basil, if desired.

3 Ingredient Coleslaw - Salads in a Jar

16 ounce bag of raw coleslaw

½ cup raw whole pine nuts

½ cup poppy seed dressing

Mix all ingredients and refrigerate for at least 2-3 hours. Pour into bowl and enjoy. This salad is sweet, easy and delicious.

Caprese Pasta Salad - Intimate Recipes

6 Roma tomatoes, sliced 

½ sweet onion, quartered into slivers

1 pound mozzarella cheese, sliced into bite sized chunks 

8 fresh basil leaves, rolled and sliced 

Vinegar and oil to taste

½ bottle Italian dressing

Lettuce of your choosing

4 cups pasta, cooked 

Mix vinegar, oil and Italian dressing. Let sit in the refrigerator for at least 2 hours. Layer lettuce, mix pasta, tomatoes, onions, mozzarella and basil together. Layer the pasta mixture over lettuce. Serve with additional dressing on top or on the side to taste.

Cucumber Coleslaw - Southern Comfort Food

4 cups shredded cabbage 

4 cups diced cucumber 

1 teaspoon sugar 

½ teaspoon salt 

½ teaspoon celery seed 

1 Tablespoon vinegar 

½ cup mayonnaise 

Toss together the cabbage and cucumber. Sprinkle the mixture with sugar, salt and celery seed. Add the vinegar and mayonnaise. Mix well and refrigerate at least two hours. Serves 6. 

Mexican Salad - Recipes in a Pinch

1 pound ground beef 

½ cup French dressing

1 Tablespoon chili powder 

½ cup water 

1 can kidney beans 

1 bag Doritos 

For serving
Lettuce 
Shredded cheese 
Diced tomatoes 
Chopped onions

Brown ground beef. Add dressing, water and chili powder. Add kidney beans, if desired. Simmer 5 minutes. On a plate, crush a handful of Doritos. Top with a few spoonfuls of ground beef mixture. Top with lettuce, onions, cheese, tomatoes or other topping of choice. 

TOTAL TIME: 20 MINUTES

Stone Fruit Waldorf Salad - Magazine Recipes

½ cup Greek yogurt 

1 Tablespoon minced lime zest 

2 Tablespoons fresh lime juice 

1 Tablespoon honey

2 cups pitted and sliced fresh plums 

2 cups pitted and sliced fresh peaches 

2 cups fresh cherries, pitted and halved 

1 cup sliced celery

½ cup slivered almonds, toasted 

½ cup fresh mint

Combine fresh fruit, celery, almonds and mint. Toss yogurt sauce with other ingredients and serve cold. If desired, make up to one day in advance and store in an airtight container. 

Lettuce & Tomato Salad - Veg Out

1-2 heads lettuce, cut into wedges
2 slices bacon, cooked & crumbled
1-2 tomatoes, finely chopped
shredded cheddar cheese

Mix all ingredients in shallow pan and serve with Blue Cheese dressing.

Parsnip Salad - Try a New Ingredient

Scrape 4 uncooked parsnips. Shred on coarse garter.

Add 1/2 c. mayonnaise & 2 T lemon juice at once to prevent discoloration and mix well.

Add 1 c. thinly sliced celery, some grated onion and salt to taste.

Serve in lettuce cups and garnish with slices of hard boiled eggs (hard cooked), paprika and olives.

Fresh Spinach Salad - Try a New Ingredient

fresh Spinach

cup cottage small curd cottage cheese

red bell pepper, cut in small pieces

fried onions

sliced nuts (of your choice)

Dressing

1 Tablespoon cranberry Mustard

6 Tablespoons blueberry balsamic dressing

Toss spinach, cottage cheese, bell peppers and nuts. Mix together mustard and balsamic dressing. Dress salad as desired and top with sliced nuts.

Red Cabbage and Carrot Slaw - Fresh from the Garden

For the salad...

1 small head red cabbage, shredded

4 large carrots, shredded

4 green onions, thinly sliced

For the Apple Cider Vinaigrette...

1  Tablespoon Dijon mustard

1 garlic clove, minced

⅓ cup extra virgin olive oil

¼ cup organic apple cider vinegar

2 Tablespoons fresh lemon juice

1 Tablespoon honey

¼ teaspoon pure vanilla extract

¼ teaspoon chili powder

Salt and pepper to taste

Chopped fresh parsley, for garnish

Place shredded cabbage, carrots and green onions in a large salad bowl. Set aside.

In a mixing bowl, whisk together the dijon mustard, garlic, oil, apple cider vinegar, lemon juice, honey, vanilla, chili powder, and salt and pepper until well combined.

Pour dressing over the cabbage mixture and toss to combine. Taste for seasonings and adjust accordingly. Place in refrigerator for 15 minutes, then add parsley and serve.