Southwest Chicken Lettuce Wraps

{recipe& pic from} the mother huddle

Southwest Chicken Salad Lettuce Wraps With an Avocado Lime Dressing

head of iceberg lettuce, with the full leafs pulled off, or tortillas

meat from 1 rotisserie chicken, or four chicken breasts, cubed and chilled

1 red bell pepper, finely chopped

a bunch of cilantro, chopped

6 green onions, or 1 white onion, finely chopped

1 can black beans, rinsed

1 teaspoon of cumin

salt and pepper

optional: 1-3 jalapenos finally chopped (if you like heat)

Combine all ingredients in a large bowl, except for the lettuce.

Dressing:

1 cup green chili sauce (I used canned)

2 avocados

4 ounces of fresh lime juice, or the juice of 4 limes

1/2 cup of sour cream

Blend in a blender until smooth.

Pour the dressing over the chicken mixture, you may not need the whole amount, just add until it is the consistency you like.

Then scoop up into a lettuce cup and enjoy!  I think this would also be so good with some of that green Tabasco sauce, I just haven’t tried it yet.

Let me know if you make them and what you would do different!

Bajio Chicken Chile Salad

Bajio Chicken Chile Salad {recipe from} your homebased mom

5 chicken breasts (I only used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
If you want it spicer rather than sweeter add a hotter salsa and more green chilies.

Fruit Salad

This is such a yummy salad. We had it this weekend and it reminded me how yummy it is!

Fruit Salad

1 Lg. cool whip

2 pkg. instant cheesecake pudding

1 bag frozen strawberries

2 lb. strawberry yogurt (5 small)

1 bag blackberries or raspberries

Add 5 bananas sliced last

SO YUMMY!

Thanks Aunt Phyllis!

Luau Fruit Salad

This sounds so delicious!

{Recipe from} Real Mom Kitchen

Luau Fruit Salad
1 small package coconut cream pudding mix
1 cup buttermilk
1 (8 oz) container cool whip
1 banana, sliced
1 diced apple
1 (15 oz) can pineapple tidbits, drained
1 (11 oz) can mandarin oranges
1/2 cup toasted coconut (I only do this if I am taking the salad somewhere)
Mix dry pudding mix and buttermilk together for 2 minutes. Fold in cool whip. Mix in fruit. Top with toasted coconut just before serving.

This is such a fun twist on the regular old pasta salad...I will definitely be trying it!

Fiesta Chicken Pasta Salad

{Recipe from} Real Mom Kitchen

1 pkg Hidden Valley Fiesta Ranch dip mix
½ c. oil (I used canola)
½ c. vinegar
1 lb cooked, shredded chicken (about 1 ½ to 2 breasts, but I left this out)
3/4 box garden rotini (I used an entire 12 oz box)
1 can black beans, rinsed and drained
1 can black olives, halved
2 -3 tomatoes, chopped
Frozen corn, thawed (I used 2/3 of a 16 oz. pkg)
Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, olives, and tomatoes in large bowl. Add dressing and frozen corn about 20 minutes before serving. Be sure to toss again just before serving, as the dressing will seep to the bottom.

Yummy Pasta Salad

I got this recipe from a lady in my Bunko group and it is delicious!

It is my GO-TO pasta salad!Yummy Pasta Salad

1 pkg. of Wacky Mac (or any noodle you want probably)

1/4 cup of sugar

1/2 cup mayo

1 bottle of Poppyseed Dressing ( I always use Kraft)

Brocolli

Tomatoes

Olives

Red onion

Cucumber

Any other veggies you like

Boil pasta and drain. Add all veggies chopped. Mix the sugar and mayo in a small bowl. Add mayo mixture and dressing to pasta and veggies. Mix well and chill. ENJOY!

{I always save a little poppy seed dressing to add right before serving!}

Cookie Salad

This weekend I was reminded how much I LOVE this salad. My MIL made it for my SIL's babys shower. It's a definite favorite around here so I thought I'd share it!COOKIE SALAD

2 small pkgs. instant vanilla pudding
2 c. buttermilk


Beat together in large bowl then fold in:
2 small pkgs. Cool whip or 1 Lg. Pkg.
2 cans mandarin oranges (drained)
1 (14-20 oz.) can pineapple tidbits (drained)


Before serving, add 1 package Keebler Fidge Striped Cookies, broken up

BBQ Chicken Salad

{recipe & pic from} Picky Palate

BBQ Chicken Salad with Cilantro Ranch Dressing

3 Cups thinly sliced Green Leaf Lettuce
¼ Cup corn
¼ Cup black beans
8 grape tomatoes, halved
1 cooked grilled chicken breast
¼ Cup favorite BBQ Sauce
¼ Cup shredded mozzarella cheese
¼ Cup prepared ranch dressing

1 heaping Tablespoon fresh chopped cilantro leaves
1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.
2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.
**This recipe is for 1 large serving, double accordingly**

Chicken & grape past salad

CHICKEN & GRAPE PASTA SALAD

{recipe & pic from} BECKY HIGGINS

3 chicken breasts, cooked & cut into bite-sized pieces

16 oz. pasta shells, cooked

3 stalks celery, chopped

2 c. grapes, halved

1/2 c. slivered almonds, toasted

1 c. mayonnaise (maybe a touch more)

1 Tbsp. dill

1/2 tsp. salt

1/8 tsp. pepper

Mix all ingredients and chill. This makes a big batch (it will fill a large bowl), so it's perfect to share at a BBQ.

chicken caesar pasta

CHICKEN CAESAR PASTA

{recipe &pic from} becky higgins

16 oz. box rotini

2 boneless chicken breasts

1 bottle Cardini’s original Caesar dressing

1 Tbsp. crushed garlic

1 Tbsp. olive oil

1 pint cherry tomatoes

2 Tbsp. Mrs. Dash seasoning

1/3 red onion, chopped

Cook pasta and drain. Cut chicken into bite-size pieces and stir-fry in garlic & oil. Mix chicken in with the pasta. Add dressing, onion, and Mrs. Dash. Garnish with cherry tomatoes (optional: cut them in half).

Asian Slaw

Asian Slaw
1 (16oz) package of slaw mix
2 (3 oz) packages beef flavored ramen noodle soup mix (I like more noodles so I add an extra package of noodles - I don't use the 3rd flavoring packet)
1 Cup Sliced almonds, toasted
1 Cup Sunflower kernels
1 bunch Green onions, chopped
½ Cup Sugar
¾ Cup Vegetable oil
1/3 Cup Vinegar
Remove flavor pockets from soup mix and set aside; Crush noodles. Place noodles in bottom of a large bowl. Top with slaw mix; sprinkle with almonds, sunflower kernels, green onions.Whisk together contents of flavor packets, sugar, oil & vinegar….. Pour over slaw mix.Cover and chill 24 hours. Stir before serving……Yields 8 - 10 servings……Enjoy

Mexicorn Salad

{MEXICORN SALAD}

--thanks to the micillece spot--

2 ripe avocados, peeled and diced

1/2 bunch fresh cilantro, chopped

3 tomatoes, diced

1 1/2 cup Jack/Cheddar cheese, shredded

1 can black beans, drained and rinsed

1 can mexicorn, drained and rinsed

Combine all above in a large bowl. Mix the juice of 2 limes, 1 Tbsp. olive oil, a pinch of salt, and garlic powder to taste and drizzle over salad. Serve with corn chips.