Refreshing entree salad recipes

There are so many interesting salad recipes floating around right now that I want to try them all. I love entree salads, and the sky is the limit as to what combinations of vegetables and proteins can be put together to make a delicious, refreshing salad. I am sharing only a couple with you today, but maybe this will get you thinking and you can be creative to come up with your own favorite combination of ingredients.

Chicken Cobb Salad with Avocado-Lime Ranch Dressing

This is a recipe for a single-serving salad, but it can easily be adjusted for a larger salad for a family or a group.

• One big handful chopped romaine lettuce
• 1 ounce spring mix lettuce
• Shredded carrot and red cabbage
• 1 ounce Monterey Jack cheese blend
• 2 teaspoons frozen roasted corn, thawed
• 1 tablespoon chopped bacon
• 1 hard-boiled egg, chopped
• 4 grape tomatoes, 1 for each corner of the salad
• Approximately 3 ounces chicken, sliced, either grilled or leftover fried tenders

In a large bowl, add chopped romaine lettuce. Spread the spring mix evenly across the romaine lettuce. Add carrot and red cabbage blend, sprinkle Monterey Jack cheese over, then add bacon and chopped egg. Place 1 grape tomato in each corner of the salad and place chicken across the top of the salad. If desired, top with dried red peppers, croutons or sesame seeds. Serve with avocado-lime ranch dressing.

Avocado-Lime Ranch Dressing

• 1/2 to 1 avocado
• 1/2 cup mayonnaise
• 1/2 cup buttermilk or yogurt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon cumin powder
• 2 teaspoons lime juice
• Milk

Scoop avocado from the peel and mash well. Mix, in a bowl or pint jar, with mayonnaise and yogurt. Add spices and lime juice. Stir well. Add some milk to get the correct thickness. Store in the refrigerator for up to two weeks.

Loaded Chicken Taco Salad with Creamy Lime-Cilantro Dressing

This salad is loaded with favorite taco fixings, including juicy chicken cooked with taco seasoning, tomatoes and corn, chewy black beans, creamy avocado, salty cheese and crunchy tortilla chips. There is a lot of texture and flavor in every bite. Add or omit ingredients depending on what you have on hand or like, and the dressing can be made as mild, spicy or tart as desired.

• 2 tablespoons olive oil
• 1 1/4 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 packet (1.25 ounces) low-sodium taco seasoning, divided
• 4 cups romaine lettuce
• 1 or 2 medium tomatoes, diced
• 1/2 cup canned corn, drained (fresh or frozen may be substituted)
• 1/2 cup canned black beans, drained and well rinsed
• 1 medium Hass avocado, peeled and diced
• 1 cup shredded Monterey Jack or cheddar blend cheese
• 1 cup seasoned tortilla chips, crushed (nacho, ranch, lime or desired flavor)
• 1/2 cup light mayonnaise
• 1/4 cup light sour cream or plain Greek yogurt
• 3 to 4 tablespoons lime juice, or as necessary for flavor and consistency
• 1/4 cup cilantro leaves, minced
• 1/2 teaspoon granulated sugar, optional and to taste

To a large skillet, add the olive oil and chicken. Evenly sprinkle with 1 heaping tablespoon taco seasoning and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Allow chicken to rest in pan off the heat while you assemble the salad.

To a large platter, add the lettuce and evenly sprinkle with the tomatoes, corn, black beans, avocado, cheese, tortilla chips and chicken; set aside.

To a small bowl, add the mayo, sour cream, lime juice and 1 heaping tablespoon taco seasoning, and whisk to combine. Add the cilantro and stir to incorporate. Add additional lime juice to thin out dressing if desired. Taste dressing and, depending on how much lime juice was used, add sugar to taste. Evenly drizzle dressing over salad. Extra dressing will keep airtight for up to 5 days in the fridge and makes a great veggie dip.

Bowtie Chicken Caesar Salad

You don't have to use the Brianna's dressing, but it's my favorite and the flavor is so good you don't have to use very much.

• 2 bunches green leaf lettuce, chopped
• 1 bag garlic croutons
• 1 bag Almond Accents, roasted garlic Caesar flavor
• 2 chicken breasts, cooked with an onion, salt and pepper, chopped
• 2 cups bowtie pasta, cooked, drained and rinsed
• 4 to 6 ounces shredded Parmesan cheese
• Brianna's brand Asiago Caesar dressing

Toss all the above ingredients with Asiago Caesar dressing right before serving.

Grilled Chicken Salad with Apple Cider Vinaigrette

For the salad:

• 5 ounces romaine and iceberg salad mix
• 1/2 cup blueberries
• 1/2 cup sliced strawberries
• 1/2 cup diced golden delicious or Granny Smith apple
• Blue cheese crumbles
• Sliced almonds, roasted, or a nut blend of roasted almonds, pecans and walnuts
• 1 or 2 marinated grilled chicken breasts, sliced

Assemble the salad by layering the ingredients listed on a large platter.

For the Grilled Chicken Marinade:

• 2 teaspoons apple cider vinaigrette
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon coarse ground sea salt
• 1/2 teaspoon fresh cracked black pepper
• 1/4 teaspoon ground white pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon smoked paprika

Mix all ingredients in a bowl or plastic bag (make sure to increase measurements if doing more than one breast). Add the chicken. Marinate 30 minutes to 2 hours. Prep grill, getting a medium-high heat. Remove the chicken from the marinade and discard marinade. Place the marinated chicken breasts over direct heat, grilling for 3 to 5 minutes per side, until an internal thermometer registers 160 degrees. Remove from heat to a plate, covering it with foil. Allow the chicken to rest another 5 minutes or until an internal temperature of 165 is reached. Slice for a salad or serve as desired.

For the Apple Cider Vinaigrette:

• 5 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh squeezed lime juice
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon white pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon garlic powder
• Pinch of cayenne pepper

Briskly whisk all the ingredients together to emulsify/thicken the dressing. Serve immediately. To store: Seal in airtight container and store in the refrigerator. Bring to room temperature before serving.

Have a great week and, until next time, happy cooking.

Tomato Avocado Cucumber Chickpea Salad with Feta and Greek Lemon Dressing

• 2 containers (10.5 ounces each) red cherry tomatoes
• 1 container (10.5 ounces) yellow cherry tomatoes
• 1 can (14.5 ounces) chickpeas, drained and rinsed
• 1 1/2 cucumbers, peeled and sliced into quarters
• 2 Hass avocados, peeled, cored and diced (ripe but semi-firm)
• 1/4 cup chopped fresh parsley
• 3 ounces feta cheese, crumbled

Dressing:

• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh basil
• 3/4 teaspoon dried oregano

In a salad bowl, toss together tomatoes, chickpeas and cucumbers. Add avocado and parsley and gently toss. Add desired amount of dressing and the feta, and gently toss to evenly coat. Serve within an hour for best results.

For the dressing:

In a blender (or mixing bowl with a whisk), blend olive oil, lemon juice, mustard, garlic and salt until mixture is well emulsified. Stir in basil and oregano.