This salad looks and tastes great and can be varied with the seasons. In summer use your favorite type of berry along with the grilled chicken, and in winter use orange segments (or try dried apricots or cranberries. The dressing is a sweet vinaigrette, and complements both the fruit and the poultry.
I experimented with some ingredients I had in my cupboard and was pleasantly surprised with these results. Also, can be served cold, so it's a great make-ahead lunch food!
This is a super easy but wonderfully tasty salad recipe I picked up years ago which has become a summer tradition with my family! The ingredients and proportions are adjustable to personal preference.
Flavorful Caesar style sauce with chunks of chicken breast and penne pasta.
A tart lemon-buttermilk dressing heavy with dill coats chicken, celery and lemon penne pasta. This dish serves a capacity crowd, making it perfect for the church picnic.
Sweet Vidalia onions, lots of avocado, and grilled chicken breasts marinated in steak sauce seem to do the trick. This pasta salad is indeed the best. Add in a huge dollop of Ranch dressing, an hour or so of chilling, and the best just got better.
This chicken salad has a creamy dressing and is best served over crisp lettuce leaves.
Seasoned chicken strips highlight this pasta salad tossed with tomatoes, chopped lettuce, mozzarella, and onion. Feel free to add your favorite garnishes.
This unusual and refreshing chicken salad is perked up by the addition of toasted almonds, tangy pineapple, crunchy water chestnuts and sweet grapes.
The musky sweetness of red grapes pairs beautifully with the thyme cream sauce enveloping this chicken and mushroom dish.
