Chicken & Grape Pasta Salad

Make ahead main dish salads are easy along with being cool and refreshing. Perfect for a springtime lunch, or a light supper. This one is full of interesting flavors and textures— tender bowtie pasta, chunks of chicken of chicken, sweet grapes, crisp and crunchy celery and almonds, all coated with a creamy poppy seed dressing.

Chicken & Grape Pasta Salad     About 8 main dish servings

8 to 10 ounces bow tie pasta (about 3 to 4 cups cooked pasta)

2 cups cooked and cooled, diced or shredded chicken breasts 

12 oz. red grapes halved (about 2 cups)

3/4 to 1 cup diced celery

1/2 cup sliced almonds, toasted (put in 350° oven for about 4 to 5 minutes)

1/2 cup sliced green onions 

 

Dressing:

1/2 cup plain Greek Yogurt

1/2 cup mayonnaise

3 tablespoons white wine vinegar or apple cider vinegar

3 to 4 tablespoons honey

1 1/2 tablespoons poppy seeds

1/2 teaspoon salt, or to taste

1. Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.
2. In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, poppy seeds and salt.
   
3. Add drained pasta to a salad bowl along with chicken, grapes, celery, almonds, and green onions. 
   
4. Pour dressing over top and toss to evenly coat. Taste and adjust seasonings as needed. 
   
5. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.

Recipe without photos . . . Chicken & Grape Pasta Salad     About 8 main dish servings

8 to 10 ounces bow tie pasta (about 3 to 4 cups cooked pasta)

2 cups cooked and cooled, diced or shredded chicken breasts 

12 oz. red grapes halved (about 2 cups)

3/4 to 1 cup diced celery

1/2 cup sliced almonds, toasted (put in 350° oven for about 4 to 5 minutes)

1/2 cup sliced green onions 

 

Dressing:

1/2 cup plain Greek Yogurt

1/2 cup mayonnaise

3 tablespoons white wine vinegar or apple cider vinegar

3 to 4 tablespoons honey

1 1/2 tablespoons poppy seeds

1/2 teaspoon salt, or to taste

1. Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.
2. In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, poppy seeds and salt.
3. Add drained pasta to a salad bowl along with chicken, grapes, celery, almonds, and green onions 
4. Pour dressing over top and toss to evenly coat. Taste and adjust seasonings as needed. 
5. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.

 

7-Layer Iceberg & Pea Salad

In need of a salad for a holiday luncheon, I ran across this one on Pinterest. Haven’t made this (what is now termed a classic) dish in years. It's always a hit . . . and has the colors of Christmas and looks so pretty, especially in a trifle dish.

7-Layer Iceberg & Pea Salad

1/2 to 1 head iceberg lettuce, no core

10 oz grape tomatoes, sliced

10 oz frozen green peas, defrosted (NOT cooked)

6 green onions, sliced

8 oz cheddar cheese, grated

6 slices cut bacon, rough chopped

Dressing

1 cup mayonnaise

1/2 cup sour cream

1 teaspoons apple cider vinegar

1 teaspoon granulated sugar

1 1/2 teaspoons creole seasoning 

1. Get frozen peas out of freezer and allow to defrost while preparing bacon and salad dressing.

2. Cook bacon in a skillet stovetop or in the oven. Drain on a paper towel. Rough chop and set aside.

3. In a medium bowl, whisk together ingredients for salad dressing and set aside.

   
4. In a glass bowl or 9×13 dish, layer: lettuce, tomatoes, defrosted green peas, green onions & grated cheddar. Top layers with dressing. Spread to evenly cover top of the salad. Top with chopped bacon. Garnish with extra shredded cheese.
   

Recipe without photos . . .

7-Layer Iceberg & Pea Salad

1/2 to 1 head iceberg lettuce, no core

10 oz grape tomatoes, sliced

10 oz frozen green peas, defrosted (NOT cooked)

6 green onions, sliced

8 oz cheddar cheese, grated

6 slices cut bacon, rough chopped

Dressing

1 cup mayonnaise

1/2 cup sour cream

1 teaspoons apple cider vinegar

1 teaspoon granulated sugar

1 1/2 teaspoons creole seasoning 

1. Get frozen peas out of freezer and allow to defrost while preparing bacon and salad dressing.

2. Cook bacon in a skillet stovetop or in the oven. Drain on a paper towel. Rough chop and set aside.

3. In a medium bowl, whisk together ingredients for salad dressing and set aside.

4. In a glass bowl or 9×13 dish, layer: lettuce, tomatoes, defrosted green peas, green onions & grated cheddar. Top layers with dressing. Spread to evenly cover top of the salad. Top with chopped bacon. Garnish with extra peas or shredded cheese if desired. 

Marla's Chinese Chicken Salad

Minced garlic and ginger combine with sesame oil, soy sauce, rice vinegar and sweet chili sauce to create a distinctive and flavorful dressing for this Asian-style salad that is full of fresh vegetables and crispy toppings. 

My sister, Marla Payne, provided this recipe along with rave reviews for the salad.  It's become one of her favorites and now I understand why. We also give it RAVE REVIEWS.

For a casual "supper" I set out all the ingredients and let guests assembly their own salads, but generally I'd just follow the salad assembly in the directions included bellow.

Note: The mandarin oranges and craisins seemed like rather strange additions to me. But we all agreed that they added to the overall flavor profile. Try them, I think you'll like them!

Marla's Chinese Chicken Salad    Servings: 6 to 8

Dressing

1/3 cup rice vinegar 

1/4 cup low sodium soy sauce 

2 tablespoons Asian sweet chili sauce 

1 1/2 tablespoons sesame oil 

2 tablespoons granulated sugar

1/2-1 teaspoon sriracha, optional

1 1/2 teaspoons minced garlic

1 1/2 teaspoons freshly grated ginger

1/2 teaspoon salt 

1/2 teaspoon  pepper

3 tablespoons peanut oil or canola oil

 

Salad

3 cups shredded cooked chicken

1 small head Napa cabbage thinly shredded (about 6 cups, approx. 1 pound)

1/2 small red cabbage thinly shredded (approx. 3 cups)

1 cup matchstick. thinly julienned, or finely shredded carrots

3 oz. snow peas, ends trimmed and julienned (approx. 1 cup)

1 red bell pepper julienned then halved

1-2 11 oz. can(s) mandarin oranges in water drained

1/3 cup loosely packed cilantro, chopped

1/3 cup chopped green onions

1/2 cup craisins optional but recommended

2/3 cup sliced almonds or chopped peanuts more or less to taste 

1 1/2 cups fried wonton strips* or chow Mein noodles more or less to taste 

2 tablespoons sesame seeds or sunflower seeds more or less to taste 

1. Dressing: Add all of the dressing ingredients to a mason jar with a tight fitting lid or a small bowl. Shake jar or whisk dressing vigorously. Remove 3 tablespoons dressing to a bowl with the chicken. Stir until evenly coated. Let chicken marinate while you prep the vegetables. Refrigerate the remaining dressing.
2. Salad Assembly: Add all salad ingredients to a large bowl except for wonton strips IF you are expecting leftovers. Whisk/shake salad dressing and drizzle desired amount of dressing over salad and toss until well combined. Add wontons strips to individual servings if expecting leftovers.

*Fried Wonton Strips

1 package egg roll or wonton wrappers you will probably only use half

Canola, or peanut oil

1. Cut wrappers into strips about 3/4-inch by 3 inches long. You can stack them to do this quickly. If using egg roll wrappers, you will want to cut them in half first and then into strips.
2. Heat about 1 inch of oil in a large pan or Dutch oven. You want the oil to be around 360 degrees. Fry in batches, spreading them out so they don't stick. Remove with a slotted spoon when they turn golden brown. Drain on paper towel-lined plate. Note: Fried Wonton Strips should stay crispy in an airtight container for at least several days.

Creamy Broccoli Pasta Salad

Springlike weather prompted a dinner salad that allowed me to incorporate more fresh veggies into tonight's main dish and to utilize leftovers such as the cooked chicken used as the protein source in this recipe.

Obviously this is a versatile salad — add peppers, olives, cheese or use beans instead of chicken for a vegetarian entree. 

Note: double the sour cream, mayo and milk + Ranch dressing mix if you like lots of dressing or want dressing to drizzle over the plated salad. 

Creamy Broccoli & Chicken Pasta Salad      About 4 servings

3 ounces uncooked pasta (such as rotini, fusilli, etc. that will cook up to about 1 1/4 cups)

1/4 cup sour cream

1 tablespoon mayonnaise

1 tablespoon milk

2 teaspoons dry Ranch dressing mix

2 tablespoons grated Parmesan cheese

1 cloves garlic, minced

Kosher salt & pepper to taste

3/4 cup fresh broccoli florets, cut up into bite-size pieces

1/2 to 3/4 cup tomatoes – could be cherry or grape tomatoes cut in half, regular tomatoes or canned diced tomatoes, drained

1 medium carrot, shredded (about 1/2 cup)

4 or 5 green onions sliced 

About 1 cup cooked chicken, diced or shredded

1. Cook pasta al dente according to package directions. Drain and cool.
2. In a bowl, combine sour cream, mayonnaise, milk, Ranch dressing mix, Parmesan cheese and minced garlic; blend well. Taste and season with salt and pepper as needed. 
3. In a large bowl, combine broccoli tomatoes, carrots, onions and chicken.
4. Add cooked pasta and mix with veggies.
   
5. Add sour cream mixture; toss gently to mix thoroughly. Add more sour cream, mayo or milk if mixture seems taste. Taste and adjust seasoning as needed.
   
6. Serve immediately or refrigerate until serving time.
7. We served ours on a bed of fresh spinach and garnished with extra sliced green onions, cherry tomatoes and Parmesan cheese + added a few other veggies & an avocado on the side.

Recipe without photos . . .Creamy Broccoli & Chicken Pasta Salad      About 4 servings

3 ounces uncooked pasta (such as rotini, fusilli, etc. that will cook up to about 1 1/4 cups)

1/4 cup sour cream

1 tablespoon mayonnaise

1 tablespoon milk

2 teaspoons dry Ranch dressing mix

2 tablespoons grated Parmesan cheese

1 cloves garlic, minced

Kosher salt & pepper to taste

3/4 cup fresh broccoli florets, cut up into bite-size pieces

1/2 to 3/4 cup tomatoes – could be cherry or grape tomatoes cut in half, regular tomatoes or canned diced tomatoes, drained

1 medium carrot, shredded (about 1/2 cup)

4 or 5 green onions sliced 

About 1 cup cooked chicken, diced or shredded

1. Cook pasta al dente according to package directions. Drain and cool.
2. In a bowl, combine sour cream, mayonnaise, milk, Ranch dressing mix, Parmesan cheese and minced garlic; blend well. Taste and season with salt and pepper as needed. 
3. In a large bowl, combine broccoli tomatoes, carrots, onions and chicken.
4. Add cooked pasta and mix with veggies.
5. Add sour cream mixture; toss gently to mix thoroughly. Add more sour cream, mayo or milk if mixture seems taste. Taste and adjust seasoning as needed.
6. Serve immediately or refrigerate until serving time.
7. We served ours on a bed of fresh spinach and garnished with extra sliced green onions, cherry tomatoes and Parmesan cheese + added a few other veggies & an avocado on the side.

Mexican Eggplant

A friend (Deanna Whitehair) gave us the eggplant. Another friend (Gwyn Johnson) recommended the recipe. Mexican Eggplant appears on p. 267 of the Colorado Cache Cookbook that was compiled by The Junior League of Denver. I own a copy of third edition that was published in 1988. I made a few changes in the recipe so I'm including my version of Mexican Eggplant followed by the original recipe in Colorado Cache Cookbook. Since there are only two of us, I made 2 small casseroles—one went into the oven, the other into the freezer to be baked and enjoyed later. We served our Mexican Eggplant with chips and a side of Cucumber Salsa/Salad. 

A layer of baked eggplant serves as the base for this Mexican flavored casserole that we will definitely make again . . .

Mexican Eggplant, Meta's Version     Makes 2 small casserole, about 3 servings each

1 large eggplant

1/4 cup olive oil

About 1/2 lb. ground sausage (we recommend fresh ground pork sausage from Zey’s Market)

About 1/2 on a yellow onion, diced

4 or 5 sliced button mushrooms

1 pint tomato sauce w/ peppers, onions & garlic (click on homemade tomato sauce for our version)

1 (4 oz.) can chopped, mild green chiles

1/2 teaspoon ground cumin

1/2 teaspoon garlic salt 

1 cup (4 oz.) Cheddar cheese

Sour cream and parsley or cilantro for garnishing

1.  Peel and slice eggplant—about 1/4" thick slices. Brush both sides of each slice with oil. Place in a single layer on a greased baking sheet and bake at 450° for 20 minutes. 
   
2. Meanwhile, in a small Dutch oven, partially brown sausage  add then add onion and mushrooms and cook until vegetables are tender.
3. Add tomato sauce, chiles, cumin and garlic salt to browned sausage. Simmer uncovered for 10 minutes.
4. Grease, oil or spray 2 small casserole dishes and layer half of the ingredients in each dish in the following order: baked egg plant slices, meat and tomato sauce, cheese. 
   
   
   

   

   
   

   
5. Bake uncovered at 350° for 20 minutes. Let stand for 5 to 10 minutes to set.
6. Serve with dollop of sour cream and parsley or cilantro.
   

Mexican Eggplant, Original Recipe from Colorado Cache Cookbook

Makes a 9”x13” casserole; 6 servings

1 large eggplant

1/4 cup vegetable oil

1 (15 oz.) can tomato sauce 

1 (4 oz.) can chopped, mild green chiles

1/2 teaspoon ground cumin

1/2 teaspoon garlic salt 

1 cup (4 oz.) Cheddar cheese

1 cup (8 oz.) sour cream

8 ripe olives, sliced

1. Peel and slice eggplant.Brush both sides of each slice with oil. Place in a single layer on a greased baking sheet and bake at 450° for 20 minutes. 
2. Combine tomato sauce, chiles, green onions, cumin and garlic salt to browned sausage. Simmer uncovered for 10 minutes.
3. In a greased 9”x13” casserole, layer eggplant, sauce and cheese. 
4. Top with sour cream and olives.
5. Bake uncovered at 350° for 20 minutes. 

Meta's version without photos . . . Mexican Eggplant, Meta's Version     Makes 2 small casserole, about 3 servings each

1 large eggplant

1/4 cup olive oil

About 1/2 lb. ground sausage (we recommend fresh ground pork sausage from Zey’s Market)

About 1/2 on a yellow onion, diced

4 or 5 sliced button mushrooms

1 pint tomato sauce w/ peppers, onions & garlic (click on homemade tomato sauce for our version)

1 (4 oz.) can chopped, mild green chiles

1/2 teaspoon ground cumin

1/2 teaspoon garlic salt 

1 cup (4 oz.) Cheddar cheese

Sour cream and parsley or cilantro for garnishing

1.  Peel and slice eggplant—about 1/4" thick slices. Brush both sides of each slice with oil. Place in a single layer on a greased baking sheet and bake at 450° for 20 minutes. 
2. Meanwhile, in a small Dutch oven, partially brown sausage  add then add onion and mushrooms and cook until vegetables are tender.
3. Add tomato sauce, chiles, cumin and garlic salt to browned sausage. Simmer uncovered for 10 minutes.
4. Grease, oil or spray 2 small casserole dishes and layer half of the ingredients in each dish in the following order: baked egg plant slices, meat and tomato sauce, cheese. 
5. Bake uncovered at 350° for 20 minutes. Let stand for 5 to 10 minutes to set.
6. Serve with dollop of sour cream and parsley or cilantro.

Zoodles— Zucchini Noodles

Oodles of Zoodles . . . aka Zucchini Noodles—a great way to use our extra garden bounty! So many possibilities -- match the broth with other items on the menu. Season with your choice of herbs and spices such as hot pepper flakes or Italian seasoning. Add Parmesan or other favorite choice of cheese.

Zoodles   4 servings

4  small to medium zucchini squash with any seeds and fibrous center sections removed

1 or 2 minced garlic cloves, optional

1 tablespoon sesame or olive oil 

About 1/2 cup broth or combination broth and low sodium soy sauce

Spring/green onions, chopped -- use both white and green parts

Kosher salt and pepper to taste

1. Use a  spiralizer to create zucchini noodles. 
2. In a large, heavy-bottom pan over medium-high heat, warm the sesame or olive oil.
3. Add the zoodles; cook and toss for a minute or two until they begin to soften. 
4. Add broth, green onions and cook zoodles until tender but not limp; season with salt and pepper.
   
   
   
   
5. Dish up noodles and serve as a side dish. Note—we dished up noodles + some of the liquid and topped it with baked fish fillets.
   

Recipe without photos . . .

Zoodles   4 servings

4  small to medium zucchini squash with any seeds and fibrous center sections removed

1 or 2 minced garlic cloves, optional

1 tablespoon sesame or olive oil 

About 1/2 cup broth or combination broth and low sodium soy sauce

Spring/green onions, chopped -- use both white and green parts

Kosher salt and pepper

1. Use a spiralizer to create zucchini noodles. 
2. In a large, heavy-bottom pan over medium-high heat, warm the sesame or olive oil.
3. Add the zoodles; cook and toss for a minute or two until they begin to soften. 
4. Add broth, green onions and cook zoodles until tender but not limp; season with salt and pepper.
5. Dish up noodles and serve as a side dish. Note—we dished up noodles + some of the liquid and topped it with baked fish fillets.

Wilted Lettuce Salad with Hot Bacon Dressing

Garden greens prepared in an old-fashioned way . . . 

Wilted Lettuce Salad with Hot Bacon Dressing   Serves about 6

Hot Bacon Dressing     Makes  2-1/2 cups

1/4 cup granulated sugar

2 tablespoons cornstarch

1 cup milk

1 tablespoon grainy mustard

1 teaspoon celery seed

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup bacon drippings left from bacon used in salad  (see salad ingredients below)

1/2 cup apple cider vinegar

1/2 cup water

1. In a saucepan, whisk together sugar, and cornstarch; add the milk, mustard, celery seed, salt, black pepper,
   
2. Add the bacon drippings, vinegar and water and stir until it reaches a boil.
   
3. Chill until needed, heating before use.
   

Wilted Lettuce Salad 

6 large handfuls of lettuce—curly, romaine, spinach, etc.

6  green onions, chopped (both white & green parts)

2 hard cooked eggs, sliced

6 slices bacon, cooked crisp and crumbled — save bacon drippings for dressing

3/4 cup hot bacon dressing (see recipe above)

1. Toss lettuce with scallions, hand cooked eggs and bacon.
2. Heat dressing to a boil.
3. Add dressing and toss, serve at once. Or, place dressing in a pitcher and let guests add their own dressing and toss.  

Recipe without photos . . .

Wilted Lettuce Salad with Hot Bacon Dressing   Serves about 6

Hot Bacon Dressing     Makes  2-1/2 cups

1/4 cup granulated sugar

2 tablespoons cornstarch

1 cup milk

1 tablespoon grainy mustard

1 teaspoon celery seed

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup bacon drippings left from bacon used in salad  (see salad ingredients below)

1/2 cup apple cider vinegar

1/2 cup water

1. In a saucepan, whisk together sugar, and cornstarch; add the milk, mustard, celery seed, salt, black pepper,
2. Add the bacon drippings, vinegar and water and stir until it reaches a boil.
3. Chill until needed, heating before use.

Wilted Lettuce Salad 

6 large handfuls of lettuce—curly, romaine, spinach, etc.

6  green onions, chopped (both white & green parts)

2 hard cooked eggs, sliced

6 slices bacon, cooked crisp and crumbled — save bacon drippings for dressing

3/4 cup hot bacon dressing (see recipe above)

1. Toss lettuce with scallions, hand cooked eggs and bacon.
   
2. Heat dressing to a boil.
3. Add dressing and toss, serve at once. Or, place dressing in a pitcher and let guests add their own dressing and toss.  

Mushroom Croustades

This is a cocktail party favorite that I used to make for Kirby House catering. These mushroom morsels are packed with flavor and can be made ahead, too. Recently made them for an engagement party that we helped host.

Croustades in wooden bowl below the "tree" stand. 

Mushroom Croustades     About 40 croustades

4 tablespoons butter

3 tablespoons green onions, finely chopped

1/2 pound button mushrooms, finely chopped

2 Tablespoon flour

1 cup heavy cream

1 tablespoon parsley, chopped

1/2 teaspoon lemon juice

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

2 tablespoons Parmesan cheese, grated
Croustade Shells - recipe follows

1. In heavy skillet (moderate heat) melt butter, add onions and cook for 4 minutes, stirring constantly.  
   
2. Add mushrooms and cook for 10 to 15 minutes.  
   
   
   
   
3. Remove from heat and sprinkle flour over mixture, stirring to blend.   
4. Return to heat.  Pour in heavy cream; stir and heat to boiling.  
5. When thickened, simmer and cook 1 minute.
   
    
6. Remove from heat and add parsley, lemon juice, salt, cayene pepper & Parmesan cheese. 
7. Fill croustades shells. 
8. Bake at 350° for 10 minutes or until heated.  Let cool for 5 minutes before serving.
   

MAKE AHEAD options: Mixture may be refrigerated and then prepared shells can be filled just before baking. Or fill shells with mixture and frees; bake frozen shells for 20 minutes.

.

Croustades Shells

40 slices sandwich style thin bread

1. Spray mini muffin tins lightly with pan spray
2. Using a rolling pin, flatten bread slices.
   
3. Using a  2 1/2” round cutter, cut a round from each slice of bread. 
   
4. Ease bread round into muffin tin holes, shaping so bread conforms to sides of the tin.
5. Bake in preheated 400° until lightly browned, 8 to 10 minutes (watch closely as they burn easily). 
6. Store in refrigerator or freeze. 

Recipe without photos . . .

Mushroom Croustades     About 40 croustades

4 tablespoons butter

3 tablespoons green onions, finely chopped

1/2 pound button mushrooms, finely chopped

2 Tablespoon flour

1 cup heavy cream

1 tablespoon parsley, chopped

1/2 teaspoon lemon juice

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

2 tablespoons Parmesan cheese, grated
Croustade Shells - recipe follows

1. In heavy skillet (moderate heat) melt butter, add onions and cook for 4 minutes, stirring constantly.  
2. Add mushrooms and cook for 10 to 15 minutes.  
3. Remove from heat and sprinkle flour over mixture, stirring to blend.   
4. Return to heat.  Pour in heavy cream; stir and heat to boiling.  
5. When thickened, simmer and cook 1 minute. 
6. Remove from heat and add parsley, lemon juice, salt, cayene pepper & Parmesan cheese. 
7. Fill croustades shells. 
8. Bake at 350° for 10 minutes or until heated.  Let cool for 5 minutes before serving.

MAKE AHEAD options: Mixture may be refrigerated and then prepared shells can be filled just before baking. Or fill shells with mixture and frees; bake frozen shells for 20 minutes.

.

Croustades Shells

40 slices sandwich style thin bread

1. Spray mini muffin tins lightly with pan spray
2. Using a rolling pin, flatten bread slices.
3. Using a  2 1/2” round cutter, cut a round from each slice of bread. 
4. Ease bread round into muffin tin holes, shaping so bread conforms to sides of the tin.
5. Bake in preheated 400° until lightly browned, 8 to 10 minutes (watch closely as they burn easily). 
6. Store in refrigerator or freeze.