Panera's Fuji Apple Chicken Salad

     A few weeks ago my husband and I stopped at Panera Bread for lunch.  I was shocked when my husband ordered a salad.  As we were sitting there eating, we started to talk about how much we like Panera, but we couldn't afford to eat there everyday for lunch, as it appeared that's what many of the people who were on their lunch hour were doing.  He mentioned how much he liked the salad, but that he wasn't willing to pay over $8 for it on a regular basis.  I wasn't sure if I heard him correctly, did he just say he liked the salad?!  It is near impossible to get him on board when I make only a salad for dinner, so my brain drifted from our conversation to me wondering how I could re-create the salad at home.  He mentioned that he really liked the white balsamic vinaigrette (OK, so those weren't the words he used!) dressing that was on the salad.  When I got home I of course searched for a recipe for the dressing, but what I found was one better.  You can actually buy the dressing for this and several other Panera salads at Super Target!  So I headed over to Super Target and picked up a bottle.  Since then we have had the salad several nights for dinner.  And, when I was at Super Target last week, the dressing was on sale, so it looks like we will be having this for dinner several more times!

1 head of romaine lettuce, chopped (or spring mix)
½ lb. chicken breasts, cooked and sliced thin
1/8 cup gorgonzola cheese crumbles
1 oz. pecans, chopped (about 20 halves)
apple chips or fresh sliced apples (my husband uses the chips, I like fresh apples)
¼ cup Panera Fuji Apple salad dressing (available at Super Target)
tomatoes and onions, chopped (optional)

     Combine all ingredients in a large bowl.  Toss with dressing.  Enjoy!

Nutritional information per serving: 400 calories, 25 grams of fat, 19 grams of carbohydrates, 29 grams of protein, 5 grams of fiber.

Pretty Simple Pasta Salad

     There are just some things that you don't need a recipe to make, but I never used to realize that.  I always needed a recipe the first few times, no matter how simple the recipe.  So I remember diligently writing down the things that would go into pasta salad while my friend Ashley was making it for us one day.  Now I have made it enough that I don't need a recipe!  I add things or leave things out depending on what sounds good or what is in the fridge. Additional items that you may want to consider would be chucnks of salami or sugar snap peas.  But in case you are like me and need a recipe to get you started, here is a pretty simple pasta salad!  It is great for a light dinner, to pack in lunches, or as a side dish to a summer barbecue.  

1 box bow tie pasta

1 bottle Ken's Lite Northern Italian dressing (you can use another kind, but I think this is the best)

½-1 bag of Kraft Crumbles Cheese (again, shredded cheese works but the crumbles are more noticeable)

¾ cup of carrots, shredded or diced

1 cucumber, sliced and quartered (sometimes I cut off the skin, but sometimes I leave it on)

1 small broccoli head, cut into small florets

     Boil water in a big pot and cook pasta according to the directions on the box.  When the pasta is done cooking, strain from the hot water and immediately rinse with cold water.  Continue rinsing with cold water until all pasta is cool.  Add in all vegetables and cheese.  Pour the dressing over top, a small amount at a time.  Stir until well coated.  I usually only put about ½ the bottle in at first.  Refrigerate for several hours.  Before serving, add more dressing, to taste.  I usually only use about ¾ of the bottle total, but feel free to add more or less to your liking.

Strawberry Spinach Salad

     Another teacher I work with brought this salad to lunch one day and the entire lunch period I was sitting there wishing I had what she was eating!  I never used to be a huge salad lover, especially with spinach, but more and more I actually enjoy them.  This dressing, although a bit high in fat, is what makes the salad so delicious!  It tastes so good on the fresh strawberries.  It makes a good lunch for work or a light dinner.

2 cups spinach leaves
6-8 strawberries, sliced into quarters
1 tbsp. roasted almond slices
2 tbsp. Brianna's blush wine vinaigrette dressing

Toss all ingredients together with the dressing.  Makes 1 serving.

BBQ Ranch Chicken Salad

     I had re-pinned this recipe on pinterest, originally from Jaime Cooks it Up, a few days ago and decided I was in a salad mood as I was sifting through recipes deciding what to make this week.  It worked out perfectly since I had left over crockpot barbecue chicken from two nights ago.  It is really simple and quick, especially if you are using leftover chicken!  All in all this recipe is a keeper.  My husband scarfed it down, only requesting that next time I don't use the "leafs" in the salad!  So needless to say, next time I will be using good old romaine!

Salad Ingredients:
1 bag of spring mix lettuce (or Romaine for picky eaters like my husband)
¼ bunch of cilantro, chopped
2 green onions, chopped
½ can of black beans, rinsed and drained
8.5 oz. can of corn, drained
1 cup shredded cheddar cheese
1 lime
½ bag of corn chips
4 chicken breasts
½ cup of barbecue sauce

Dressing Ingredients:
1/3 cup of barbecue sauce (I used Sweet Baby Ray's)
2/3 cup of ranch dressing

     Spray a 9x13 pan with cooking spray.  Place chicken breasts in pan and pour the barbecue sauce over the chicken.  Bake for 450º for 25-30 minutes.  (Note:  I skipped this step since I used the leftover breasts I had from the crockpot barbecue chicken I made a few nights ago.)  Once cooled, chop into salad size pieces.
     In a large bowl, mix together the lettuce, cilantro, green onions, black beans, corn, and cheddar cheese.  Sprinkle with the juice from the lime.  Dish salad onto plates or bowls.  Put chicken and crushed corn chips on top of each salad.

      Mix together the barbecue sauce and ranch for the dressing.  Pour dressing over each salad.

Taco Salad

     This is one of those things you don't need a recipe for, it is so simple to make!  And that is perfect because it is the only salad that my husband craves!  As a matter of fact, it is one of those items that I could say we were having seven days straight and he would be perfectly happy about it!  It is also a great way to use up leftover taco meat.

1 lb. ground beef

taco seasoning

lettuce, shredded (I usually use romaine, but you could use iceberg)

shredded Mexican blend cheese

doritos

catalina dressing (I use the Kraft brand)

     Brown the beef in a skillet.  Add the taco seasoning according to package directions.  Allow the meat to cool slightly.  In a bowl with a lid, add lettuce, meat, and cheese.  Pour dressing over top and toss until well coated.  Crush a handful of doritos and sprinkle over top of the salad.  Enjoy!

     If you are making the salad from leftover taco meat, it is just as good to put the cold ground beef into the salad.  As a matter of fact, if I am making taco salad when we haven't just made tacos, I usually make the beef the day beforehand and refrigerate.  Another tip: if you don't have a bowl with a lid, place tin foil over the bowl and shake!    

Asian Chicken Ramen Noodle Salad

This is a recipe my mom used to make quite a bit.  I didn't like it at first because it looked "weird," but now it is a must have at our house.  It is super easy, quick, and healthy!  And of course I love that it is easy to pack in my lunch the next few days!

2 cups of water
2 packages of chicken flavor ramen noodles
½ cup balsamic vinaigrette dressing (I always use the Maple Grove Farms brand, fat free)
2 tbsp. soy sauce
1 tsp. dark sesame oil (found in the oriental section of the grocery store)
About 2 cups cooked chicken, cubed (I used the Baked Chicken recipe, thawed from the freezer)
1 bag of broccoli coleslaw (rainbow slaw)
1 red bell pepper, chopped (optional)

     Boil the water in a saucepan.  Once water boils, break up the ramen noodles into the water.  Cover the saucepan, remove from heat and let sit for 10 minutes or until tender.  Drain water from noodles.
     In a large bowl, mix together the dressing, soy sauce, sesame oil, and 1 seasoning mix from the ream noodles.  Add the chicken, broccoli slaw, and bell pepper.  Toss to mix and coat all ingredients.  Next, stir in the ramen noodles.  Makes 4 servings.