Salad Change Up

We all love those restaurant recipe salads, they are a big go to. We think we are getting a healthy salad, but in most cases we are not. Here are a few of those favorites, but they are lightened up a bit.

Oriental Chicken Salad feeds 4
1 (16 oz) bag of coleslaw mix
2 cups romaine chopped
2 cooked chicken breasts- grilled or baked with 
                 1 tsp tamari, 1/2 tsp coconut oil/oil pepper and onion powder
1/2 cup chopped bell pepper (I used red)
1/2 cup cooked edamame (If you're watching soy, replace with a green onion or celery)
1/4 cup chopped fresh cilantro 
11 ounce can mandarin oranges
sliced almonds, toasted
2 tbsp crunchy chow mein noodles*
sesame seeds
Dressing:
1/2 cup rice vinegar
3 tablespoons granulated sugar, splenda or honey
2 tablespoons canola oil
salt and pepper pinch

*I have yet to find a gluten free chow mein noodle, sorry 



Lemon Chicken Caesar 

3 romaine lettuce heads, chopped (or torn)
12 oz grilled chicken breast, boneless, skinless, sliced
3/4 cup Lemon Caesar dressing
1/4 cup whole wheat or GF croutons
1/4 cup shaved Parmesan cheese 

Dressing:
8 oz nonfat plain yogurt
1/4 cup mayonnaise
3 Tbsp. fresh lemon juice
2 cloves garlic, finely chopped
1 to 2 tsp. anchovy paste in a tube (This is a better method than opening a small can)
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
Sea salt and ground black pepper

Buffalo Chicken Salad makes 4 salads
2 chicken breasts
       marinate your chicken in franks red hots with a squeeze of lemon and 1/2 tsp oil. Bake chicken on foil lined sheet until thoroughly cooked about 15 minutes at 400o. Remove and let cool. Do not slice until your salad is assembled

2 tbsp crumbled blue cheese 
1 tbsp ranch dressing (I used lighthouse brand)
1 tsp franks red hots sauce
2 carrots peeled and sliced into rounds
2 stalks celery cut on the bias
4 cups mixed romaine and iceberg lettuces

Mix greens, celery and carrots with ranch. It doesn't seem like very much ranch dressing, but it will be. Portion out your salad, top with chicken and blue cheese crumbles and drizzle the buffalo sauce on top of chicken. 





This next salad is my very favorite. I swapped out the sour cream in the dressing for low fat plain yogurt and an extra pinch of cumin and a squeeze of lime. It made it even better. Trust me on this one, it's better than the original. The object of the game is to bump up all the veg, mix the salad with as little as 1 1/2 tsp dressing and mixing your own bean salsa instead of buying homemade. I do recommend the black bean salad at The Store. It's all natural and full of really yummy seasonings that are all gluten free and fresh. If I use that salsa mix, I use 1 tbsp total for my salad.

 
Chipotle Chicken Salad makes 4 servings
1/3 cup chopped fresh cilantro1/2 cup plain lowfat yogurt
1 tablespoon minced chipotle chile, canned in adobo sauce*
1 teaspoon ground cumin
1/2 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

*If you don't like your dressing with heat, try adding 1 small can of green chilies instead of the chipotle in adobo.  

2 chicken breasts, seasoned with cumin, salt and pepper and cooked in a skillet or baked in oven
4 cups romaine or mixed blend
1 avocado cubed
1/4 cup black bean salsa
                 1 can black beans, drained and rinsed
                 1 large tomato diced, seeds removed
                 1/2 can sweet corn
                 1/2 bell pepper diced (I used red)
                 1 shallot sliced in rings or minced
                 1 small jalapeno minced
                 1/2 tsp cumin
                 1 tsp oregano
                 1/2 tsp salt
                  2-3 dashes pepper
                  2 limes juiced
                 1/2 tsp cider vinegar 

Toss your greens with dressing, then top with all veg and chicken. Drizzle a little more dressing if needed. Enjoy!