Lemon Basil Chicken Salad

Ingredients

2 Large Boneless, Skinless, Boneless Chicken Breasts
1/2 cup Mayonnaise
1/2 cup water chestnuts, chopped
1/2 cup Fresh Basil, chopped
Juice and Zest of 1 Lemon
Salt and Pepper to taste



Cook chicken by either boiling in water, baking or microwaving until cooked through. When cool enough to handle, chop or shred chicken into bite size pieces.

Zest and juice the lemon discarding seeds, reserve juice and zest.

Roughly chop fresh basil and water chestnuts.

In a bowl mix all ingredients together with mayonnaise. Salt and pepper to taste.

Cover and refrigerate for at least one hour before serving.

Split into four servings and serve on a lettuce leaf, a bed of fresh spinach leaves or on sandwich rolls or croissants.

Very yummy!

Asian Noodle Salad

I adapted this recipe from Pioneer Woman's Asian Noodle Salad

SALAD INGREDIENTS

• 1 package Linguine Noodles, cooked, cooled and cut into 2 inch pieces.
  
• 1 medium head Napa Cabbage, chopped
• ½ bag Baby Spinach
  
• 1 whole Red Bell Pepper, diced
• 1 bag Bean Sprouts
• 1/2 cup Chopped Cilantro
  
• 3 whole Green Onions Sliced
• 1 English Cucumber,diced
• 1/2 cup sliced almonds, roasted ever so slightly in a pan on the stove
  
• _____
• DRESSING:
• 1 whole Lime, juiced
• 1 medium orange, zested and juiced
  
• 2 teaspoons orange zest plus the juice of the orange
  
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 1/2 Tablespoons Sesame Oil
• ⅓ cup Brown Sugar
• 3 Tablespoons fresh ginger, grated
  
• 2 cloves Garlic, grated

Prepare

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix and serve

Blue Cheese Dressing

Ingredients

1 small tub sour cream (can be light or fat free)
1 tub blue cheese crumbles
1/4 cup lemon juice
2 tablespoons vinegar
1/2 cup milk (I use 1 %)
salt and pepper to taste

Mix all ingredients together and serve on salad or for dipping veggies