Caribbean Chicken Salad
This one has a really unique combination of flavors--several basic things I like but would never think to put in a salad, let alone to put *together* in a salad! The result is wonderfully spicy-sweet. It's not Steve's favorite, but I could eat it a LOT.
chicken breasts
teriyaki marinade*
homemade pico de gallo (chopped tomatoes, diced onion, minced jalapeno pepper--seeded if you don't want it too hot--and chopped fresh cilantro)
pineapple chunks
crushed tortilla chips
mixed greens
honey mustard vinaigrette:
1/4 c. Dijon mustard
1/4 c. + 1 T. honey
1 T. oil
1 1/2 T. cider vinegar
1 1/2 t. lime juice
*The original directions say to marinate the chicken in teriyaki and grill it, then chop and serve on the salad. We honestly didn't notice the teriyaki flavor when we did it that way. Plus, I usually have plain grilled chicken in the freezer. So last time, I just poured some teriyaki over the grilled chicken when I reheated it in the microwave. You could probably skip it altogether--there's enough going on in the salad that it kind of gets lost anyway.
Bruschetta Salad
This one was a new recipe for dinner tonight. Aside from the fact that my homemade croutons were too garlicky (and that's saying a lot, coming from us!), it was a hit. We love bruschetta in all forms, though--by itself; grilled bruschetta chicken; bruschetta pizza...so I'm not surprised :)
chopped tomatoes
chopped fresh basil
Balsamic vinaigrette dressing*
croutons
cooked chicken
shredded mozzarella cheese
romaine lettuce
*The original directions say to combine the tomatoes and basil with pre-made dressing, then mix all the salad ingredients together. My store-bought Balsamic vinaigrette is pretty sweet and I didn't think it would taste right in this--so I threw together Balsamic vinegar, olive oil, fresh garlic, fresh thyme and kosher salt to make a homemade dressing. I still mixed it with the tomatoes and basil ahead of time.
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