Healthy And Tasty Summer Salads - WLOX.com - The News for South Mississippi

Healthy And Tasty Summer Salads

Lemon Grilled Chicken And Pasta Salad

This tangy pasta salad is great for picnics. Chill the salad thoroughly, then pack it on ice and tote it along to your favorite park.

  • ½ c. Dijon mustard
  • 1/3 c. olive oil
  • ½ c. lemon juice
  • 10 oz. bow-tie pasta (about 4½ cups), cooked and drained
  • 1 lb. boneless, skinless chicken breast halves, grilled and sliced
  • 2 c. broccoli flowerettes, cooked tender-crisp and drained
  • 1 medium red bell pepper, coarsely chopped

For dressing, in small bowl, whisk together mustard, oil and lemon juice. In large bowl, combine cooked pasta, chicken, broccoli and bell pepper.

Pour dressing over pasta mixture; toss gently to coat. Cover; refrigerate for at least 1 hour or overnight before serving.

Serves six.

Nutrition information per serving:

  • 395 calories
  • 17 g total fat (3 g saturated fat)
  • 80 mg cholesterol
  • 561 mg sodium
  • 36 g carbohydrate
  • 2 g dietary fiber
  • 23 g protein

 

Best Chicken Salad Ever

  • 1 (8 oz) can pineapple chunks
  • ⅔ c. mayonnaise – low fat or fat free
  • 1 Tbsp. Dijon mustard
  • ¾ tsp. curry powder
  • ⅛ tsp. salt
  • 4 c. cooked chicken, chopped
  • ¼ c. celery, thinly sliced
  • 2 Tbsp. green onion, thinly sliced
  • ⅓ c. slivered almonds, toasted
  • ⅓ c. raisins

Combine 2 Tbsp. juice from pineapple with mayonnaise, mustard, curry powder, and salt. Combine chicken and remaining ingredients with mayonnaise mixture, blend well. Refrigerate 1 hour. Serve with lettuce, pineapple and green grapes if desired.

 

Summer Salad

  • 1 (7 oz.) pkg. Elbow macaroni, cooked, drained & cooled
  • 1 (12½ oz) can tuna, drained and flaked
  • 1 (8 oz) pkg. Cheese, diced (fat free/lowfat)
  • 1 c. fresh mushrooms, sliced thin
  • 1 large tomato, diced
  • 1 c. cooked frozen or canned peas
  • ⅓ c. sliced green onions
  • ⅓ c. diced celery
  • ½ c. Italian salad dressing (fat free)

Salt and pepper to taste Mix first 8 ingredients. Salt and pepper to taste. Add salad dressing and mix well; chill. Serve on lettuce with sweet pickles, if desired. Diced chicken or ham may be substituted for tuna.

 

Louisiana Shrimp Salad

  • ½ lb. medium shrimp, cooked, peeled, and deveined
  • 1 hard-cooked egg, chopped
  • ½ c. finely chopped celery
  • ¼ c. finely chopped onion
  • 1 Tbsp. chopped dill pickle
  • ¼ c. mayonnaise (lowfat or fat free)
  • 2 tsp. catsup
  • ¼ tsp. Worcestershire sauce
  • Salt and pepper to taste
  • Lettuce leaves

Combine all ingredients except lettuce; mix well. Serve on lettuce bed. Yield: 2 servings

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