Exotic Chicken Salad

Makes 10 Servings

INGREDIENTS:

• 1 honeydew melon

• 6 cups cubed, cooked chicken meat

• 2 cups chopped celery

• 2 cups seedless grapes

• 1 (8 ounce) can sliced water chestnuts

• 1/2 cup sour cream

• 1/2 cup plain yogurt

• 1 1/2 teaspoons curry powder

• salt and pepper to taste

DIRECTIONS:

Cut melon in half, and remove seeds. Cut into bite-size pieces.

Add chicken, celery, grapes and water chestnuts.

Wisk together sour cream, yogurt, and curry powder in a small bowl. Gently stir into salad.

Season with salt and pepper to taste. Serve.

The following article was contributed by Beaches and Bikinis, where you’ll find all the latest trends in swimwear and information on the hottest beach destinations. As temperatures begin the climb, the very last thing anyone wants to do is slave over a hot stove in a kitchen! While I prefer salads all year long, this is especially true during the summer months! Summer salads are light, tasty, and of course – healthy. This is also the time of year when you’ll find the freshest ingredients! Make it a point to stop by your local farmers market or roadside veggie stand, get all the herbs, vegetables and fruits you’ll need to make your summer salad! We’ve found just a few tempting recipes for you to try!

Summer Greek Salad

• 1 head romaine lettuce- rinsed, dried and chopped
• 1 red onion, thinly sliced
• 1 (6 ounce) can pitted black olives
• 1 green bell pepper, chopped 1 red bell pepper, chopped
• 2 large tomatoes, chopped 1 cucumber, sliced
• 1 cup crumbled feta cheese
• 6 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 lemon, juiced
• ground black pepper to taste

DIRECTIONS In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese. Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve. To make this a more filling, dinner salad – top it with grilled chicken slices!

B.L.T. Salad with Basil Mayo

INGREDIENTS:

• 1/2 pound bacon
• 1/2 cup mayonnaise
• 2 tablespoons red wine vinegar
• 1/4 cup finely chopped fresh basil
• 4 slices French bread, cut into 1/2 inch pieces
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon canola oil
• 1 pound romaine lettuce – rinsed, dried, and torn into bite-size pieces
• 1 pint cherry tomatoes, quartered

DIRECTIONS

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
2. In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
3. In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
4. In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.

Thai Beef Salad

INGREDIENTS

• 2 green onions, chopped
• 1 lemon grass, cut into
• 1 inch pieces
• 1 cup chopped fresh cilantro
• 1 cup chopped fresh mint leaves
• 1 cup lime juice
• 1/3 cup fish sauce
• 1 tablespoon sweet chili sauce
• 1/2 cup white sugar
• 1 1/2 pounds (1 inch thick) steak fillet
• 1 head leaf lettuce – rinsed, dried and torn into bite-size pieces
• 1/2 English cucumber, diced
• 1 pint cherry tomatoes

DIRECTIONS In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside. Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours. Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.

Recipes Courtesy of AllRecipes.com Guest Blogger: Please visit Belle’s site Beaches and Bikini’s - where she discusses all the latest trends in women’s swimwear and the hottest beach destinations

Chicken salads taste great over a few crackers or in between two slices of bread. However, chicken salad has quite a few calories and if you are watching your weight, chicken salad is a silent sabotage to your weight loss. Try these tips to make a low fat chicken salad and have it still taste great!

- Use low fat vinaigrette instead of mayonnaise.

- Add fruits, nuts or other vegetables to your chicken salad. You will be adding essential nutrients to your delicious salad.

- Use one part mayonnaise and one part low fat yogurt to cut down the calories.

- Add some spice to your chicken salad. Try rosemary, cayenne pepper or even a bay leaf to give your chicken salad a distinct but delicious flavor.