Chutney Chicken Salad

2 cups diced cooked chicken 1/4 cup mango chutney 1 small golden delicious or gala apple, cored and finely diced 1/4 cup finely diced celery 1/4 cup finely diced red onion 1/4 − 1/3 cup low−fat mayonnaise Salt and pepper for seasoning Mix all ingredients together. Season to taste with salt and pepper. Use as a sandwich filling or serve on top of a bed of greens. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Healthy Salads: Cold Macaroni and Tuna Salad

3 eggs3 cups macaroni1/2 (10 ounce) package frozen green peas2 (6 ounce) cans tuna, drained1/4 cup mayonnaise1/4 teaspoon salt1/8 teaspoon black pepperPlace eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water. Put frozen peas into a colander and rinse with hot water; drain well. In a large bowl place the macaroni and peas. Peel eggs and dice them into the bowl. Put the tuna in the bowl, flaking it apart. Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least one hour or overnight. Amount Per Serving  Calories: 392 | Total Fat: 11.5g | Cholesterol: 126mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 392

Total Fat: 11.5gCholesterol: 126mgSodium: 240mgTotal Carbs: 44.3g    Dietary Fiber: 3.4gProtein: 26.4g VIEW DETAILED NUTRITION
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Quick Potato Salad

2 potatoes, peeled and diced 3 hard-cooked eggs, peeled and diced 1/2 cucumber, peeled and diced 1 tomato, diced 1 celery stalk, diced 1/4 onion, diced 1/4 cup chopped green onion 3/4 cup low-fat mayonnaise 1 tablespoon prepared yellow mustard salt and ground black pepper to taste Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water. Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper. Amount Per Serving  Calories: 160 | Total Fat: 4.8g | Cholesterol: 106mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 160

Total Fat: 4.8gCholesterol: 106mgSodium: 455mgTotal Carbs: 24.5g    Dietary Fiber: 2.9gProtein: 5.5g

Chicken Pasta Salad with Cashews and Dried Cranberries

3 cups bow tie (farfalle) pasta 1 (16 ounce) bottle bottled cole slaw dressing 1/2 cup mayonnaise 1/2 cup creamy salad dressing (such as Miracle Whip™)4 cups cubed cooked chicken 1 1/2 cups seedless green grapes, halved 1 1/2 cups seedless red grapes, halved 2 (5 ounce) cans water chestnuts, drained and quartered 2 cups thinly sliced celery 1/2 cup thinly sliced green onions 2 cups cashew halves 2 cups dried cranberries Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and set aside. In a medium bowl, whisk together coleslaw dressing, mayonnaise, and creamy salad dressing. In a large bowl, combine pasta, chicken, green grapes, red grapes, water chestnuts, celery, and green onions. Stir in dressing, and mix well. Place the salad in the refrigerator to marinate for 2 hours, or overnight. Mix in cashews and dried cranberries just before serving. Serve cold. Amount Per Serving  Calories: 929 | Total Fat: 50.3g | Cholesterol: 85mg Powered by ESHA Nutrient Database

Chicken Pasta Salad with Cashews and Dried Cranberries

Servings Per Recipe: 6

Amount Per Serving

Calories: 929

Total Fat: 50.3gCholesterol: 85mgSodium: 695mgTotal Carbs: 87.9g    Dietary Fiber: 6.8gProtein: 36.6g

Roasted Potato Salad with Balsamic-Bacon Vinaigrette

3 pounds baby red potatoes, cut in half 1/2 cup olive oil 1/2 cup minced garlic 1 tablespoon seafood seasoning 8 ounces bacon 1/4 cup balsamic vinegar 1/2 cup minced garlic salt and pepper to taste 1/2 cup olive oil 1 large red onion, cut into 1/2-inch dice 1 bunch parsley, minced 5 hard boiled eggs, roughly chopped Preheat oven to 350 degrees F (175 degrees C). Toss halved potatoes with 1/2 cup olive oil, 1/2 cup garlic, and seafood seasoning. Place in a single layer onto baking sheets and bake in preheated oven until tender and golden brown, 30 to 40 minutes, depending on the size of the potatoes. Once cooked, remove from the oven and allow to cool slightly. Meanwhile, place bacon in a large, deep skillet. Cook over medium heat until evenly browned and crispy. Pour off bacon grease and reserve. Allow the bacon slices to cool, then crumble and set aside. Whisk together balsamic vinegar, garlic, salt, and pepper in a large bowl. Pour in the oil in a slow, steady stream while whisking vigorously to make a vinaigrette. Toss the roasted potatoes together with the vinaigrette and reserved bacon grease. Fold in red onion, parsley, and eggs. Allow to stand at room temperature 20 minutes before serving. Amount Per Serving  Calories: 573 | Total Fat: 43.3g | Cholesterol: 151mg Powered by ESHA Nutrient Database

Roasted Potato Salad with Balsamic-Bacon Vinaigrette

Servings Per Recipe: 8

Amount Per Serving

Calories: 573

Total Fat: 43.3gCholesterol: 151mgSodium: 538mgTotal Carbs: 36.5g    Dietary Fiber: 3.8gProtein: 12g

Healthy Lunch Recipes: Mandarin Chicken Pasta Salad

1 teaspoon finely chopped, peeled fresh ginger1/3 cup rice vinegar1/4 cup orange juice1/4 cup vegetable oil1 teaspoon toasted sesame oil1 (1 ounce) package dry onion soup mix2 teaspoons white sugar1 clove garlic, pressed1 (8 ounce) package bow tie (farfalle) pasta1/2 cucumber - scored, halved lengthwise, seeded, and sliced1/2 cup diced red bell pepper1/2 cup coarsely chopped red onion2 diced Roma tomatoes1 carrot, shredded1 (6 ounce) bag fresh spinach1 (11 ounce) can mandarin orange segments, drained2 cups diced cooked chicken1/2 cup sliced almonds, toastedTo make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed. Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl. To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately. Amount Per Serving  Calories: 425 | Total Fat: 18.9g | Cholesterol: 35mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 425

Total Fat: 18.9gCholesterol: 35mgSodium: 358mgTotal Carbs: 44.7g    Dietary Fiber: 4.5gProtein: 21.8g VIEW DETAILED NUTRITION
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Healthy Salads: Gazpacho Pasta Salad

1/2 pound rotelle pasta4 green onions, chopped1 cup chopped green bell pepper1 jalapeno pepper, seeded and minced2 tomatoes, chopped1 cucumber1/4 cup olive oil1/4 teaspoon salt1 clove garlic, crushed1/4 cup fresh lime juice1/4 teaspoon ground black pepper6 fluid ounces tomato juiceBring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In large bowl combine pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving. Amount Per Serving  Calories: 244 | Total Fat: 10.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 244

Total Fat: 10.1gCholesterol: 0mgSodium: 107mgTotal Carbs: 34.4g    Dietary Fiber: 3gProtein: 6.3g VIEW DETAILED NUTRITION
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4th of July Recipes: Potato and Bacon Salad

5 eggs4 slices bacon2 tablespoons Dijon mustard, or to taste1 cup mayonnaise3 stalks celery, minced2 pounds small potatoes2 tablespoons chopped fresh parsleysalt and pepper to tastePlace the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool. Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool. Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside. Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish. Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top. Amount Per Serving  Calories: 361 | Total Fat: 27g | Cholesterol: 148mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 361

Total Fat: 27gCholesterol: 148mgSodium: 468mgTotal Carbs: 22.3g    Dietary Fiber: 2.7gProtein: 8.3g VIEW DETAILED NUTRITION
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Main Dish Salads: Salad Nicoise

1/2 pound new potatoes, quartered1/4 cup chopped fresh parsley1/4 cup pitted nicoise olives1/2 onion, thinly sliced1 (6 ounce) can tuna1/3 pound fresh green beans - rinsed, trimmed and blanched1/2 pound mixed salad greens1 cup lemon vinaigrette3 hard-cooked eggs, quartered3 roma (plum) tomatoes, thinly sliced1 tablespoon capers4 anchovy filetsBring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool. In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours. In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies. Amount Per Serving  Calories: 300 | Total Fat: 8.8g | Cholesterol: 175mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 300

Total Fat: 8.8gCholesterol: 175mgSodium: 1311mgTotal Carbs: 34.8g    Dietary Fiber: 4.4gProtein: 20.2g VIEW DETAILED NUTRITION
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Healthy BBQ & Grilling Recipes: Best Chicken Salad Ever II

1/4 cup honey1/4 cup Worcestershire sauce6 (4 ounce) skinless, boneless chicken breast halves3 tablespoons honey3 tablespoons prepared Dijon-style mustard2 tablespoons white wine vinegar2 teaspoons lemon zest1 1/2 teaspoons lemon pepper1/2 teaspoon poppy seeds1/2 teaspoon garlic powder1 cup halved seedless red grapes1/2 cup cashewsIn a large, self-sealing bag, combine honey and Worcestershire sauce. Add chicken and place bag in a shallow dish in the refrigerator. Chill 2 to 4 hours, turning bag occasionally. Remove chicken and discard marinade. Grill chicken over medium heat for 12 to 15 minutes, until juices run clear and chicken is no longer pink inside. Remove from grill, cool and chop. In a medium bowl, whisk together the remaining honey, mustard, vinegar, lemon zest, lemon pepper, poppy seeds and garlic powder. Add chicken, grapes and cashews and toss until evenly coated. Cover and chill until serving. Amount Per Serving  Calories: 304 | Total Fat: 7g | Cholesterol: 66mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 304

Total Fat: 7gCholesterol: 66mgSodium: 563mgTotal Carbs: 33g    Dietary Fiber: 0.8gProtein: 28.3g VIEW DETAILED NUTRITION
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Main Dish Salads: Thai Beef Salad

2 green onions, chopped1 lemon grass, cut into 1 inch pieces1 cup chopped fresh cilantro1 cup chopped fresh mint leaves1 cup lime juice1/3 cup fish sauce1 tablespoon sweet chili sauce1/2 cup white sugar1 1/2 pounds (1 inch thick) steak fillet1 head leaf lettuce - rinsed, dried and torn into bite-size pieces1/2 English cucumber, diced1 pint cherry tomatoesIn 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. Amount Per Serving  Calories: 211 | Total Fat: 5g | Cholesterol: 25mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 211

Total Fat: 5gCholesterol: 25mgSodium: 1051mgTotal Carbs: 27.4g    Dietary Fiber: 1.9gProtein: 16g VIEW DETAILED NUTRITION
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Healthy BBQ & Grilling Recipes: Grilled Tomato, Onion, and Bread Salad

2 red onions, sliced 1/2 inch thick8 plum (Roma) tomatoes, cored4 tablespoons olive oil, divided4 cups cubed Italian bread2 teaspoons dried thyme leavessalt and pepper to taste1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/2 inch slices1/2 cup shredded fresh basil3 tablespoons red wine vinegar2 tablespoons olive oilPreheat an outdoor grill for medium-high heat. Brush the onion slices and tomatoes with 2 tablespoons of olive oil, and set aside. Drizzle another 2 tablespoons of olive oil over the cubed bread in a large bowl. Sprinkle with thyme, salt, and pepper; toss well. Skewer the bread cubes with metal skewers. Grill bread on preheated grill until golden brown on all sides, about 3 minutes. Grill onions and tomatoes until soft, about 5 minutes. Chop the roasted onions and tomatoes into large pieces, and place into a large bowl along with the toasted bread, cucumber, and basil. Whisk the vinegar together with the remaining 2 tablespoons of oil to make a dressing. Pour over the salad, and toss to coat. Amount Per Serving  Calories: 168 | Total Fat: 11g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Grilled Tomato, Onion, and Bread Salad

Servings Per Recipe: 8

Amount Per Serving

Calories: 168

Total Fat: 11gCholesterol: 0mgSodium: 156mgTotal Carbs: 15.7g    Dietary Fiber: 2gProtein: 2.7g VIEW DETAILED NUTRITION
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Healthy Salads: Thai Tuna Salad

1/4 cup Asian fish sauce1/2 cup fresh lime juice2 tablespoons honey2 1/4 pounds fresh tuna steaks, cubed1/4 cup extra-virgin olive oil4 fresh tomatoes, chopped1 bunch green onion, finely chopped1 small fresh red chile pepper, seeded and chopped1/2 cup fresh cilantro leaves1/2 cup fresh basilIn a small bowl, mix together fish sauce, lime juice, and honey. Place tuna in a large, plastic, resealable bag, and pour fish sauce mixture over the tuna. Refrigerate for 1 hour. Heat 2 tablespoons olive oil in a wok over high heat. When the oil is very hot, almost smoking, place 1/2 tuna in pan; cook and stir for 1 minute, or until desired doneness. Transfer cooked fish to a large bowl. Repeat with remaining oil and tuna. Toss warm fish with tomatoes, green onion, red chile pepper, cilantro, and basil. Serve. Amount Per Serving  Calories: 246 | Total Fat: 8.4g | Cholesterol: 58mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 246

Total Fat: 8.4gCholesterol: 58mgSodium: 604mgTotal Carbs: 10.7g    Dietary Fiber: 1.7gProtein: 31.6g VIEW DETAILED NUTRITION
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Super Foods: Sauerkraut Salad

1 quart sauerkraut, drained1 onion, chopped2 stalks celery, chopped1 green bell pepper, chopped1 large carrots, chopped1 (4 ounce) jar diced pimento peppers, drained1 teaspoon mustard seed1 1/2 cups white sugar1 cup vegetable oil1/2 cup cider vinegarIn a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture. In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat. Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving. Amount Per Serving  Calories: 577 | Total Fat: 37.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 577

Total Fat: 37.2gCholesterol: 0mgSodium: 1057mgTotal Carbs: 62.2g    Dietary Fiber: 5.8gProtein: 2.4g VIEW DETAILED NUTRITION
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Egg-Free Recipes: Betsy's Mandarin Orange Salad | Submitted By: DOREENB

1/2 cup vegetable oil1/4 cup cider vinegar1/4 cup white sugar2 teaspoons dried parsley1 teaspoon salt1 pinch ground black pepper1/2 cup sliced almonds1/4 cup white sugar1 head red leaf lettuce - rinsed, dried and torn1 red onion, chopped1 cup chopped celery2 (11 ounce) cans mandarin orange segments, drainedIn a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use. In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad. In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated. Amount Per Serving  Calories: 397 | Total Fat: 26.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 397

Total Fat: 26.8gCholesterol: 0mgSodium: 509mgTotal Carbs: 38.2g    Dietary Fiber: 3.4gProtein: 4g VIEW DETAILED NUTRITION
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Healthy Lunch Recipes: New Year Three-Bean and Artichoke Salad | Submitted By: Sisterlulabell

1 (15.5 ounce) can Great Northern beans, drained1 (15.5 ounce) can garbanzo beans, drained1 (15.5 ounce) can black-eyed peas, drained1 (13.75 ounce) can marinated artichoke hearts, drained and chopped4 green onions, chopped2 large tomatoes, diced3 cloves garlic, minced3 tablespoons olive oil3 tablespoons balsamic vinegar1/4 cup chopped fresh parsley2 teaspoons crushed dried oregano1 teaspoon ground black pepperMix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving. Amount Per Serving  Calories: 184 | Total Fat: 6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

New Year Three-Bean and Artichoke Salad

Servings Per Recipe: 12

Amount Per Serving

Calories: 184

Total Fat: 6gCholesterol: 0mgSodium: 345mgTotal Carbs: 27.2g    Dietary Fiber: 6.5gProtein: 7.9g VIEW DETAILED NUTRITION
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Low-Sodium Recipes: Lydia's Cranberry Salad | Submitted By: Jan

1 pound cranberries1 1/2 cups white sugar2 cups seedless grapes1 (16 ounce) package miniature marshmallows2 cups chopped pecans1 (12 ounce) container frozen whipped topping, thawedGrind together the cranberries and sugar. Allow to sit for 12 hours. Add grapes, marshmallows and pecans; mix together. Fold in whipped topping and chill before serving. Amount Per Serving  Calories: 584 | Total Fat: 12.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 7

Amount Per Serving

Calories: 584

Total Fat: 12.6gCholesterol: 0mgSodium: 65mgTotal Carbs: 122g    Dietary Fiber: 3.5gProtein: 2.3g VIEW DETAILED NUTRITION
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Healthy Salads: Mango Pineapple Salad with Mint | Submitted By: Karen Burke-Johnson

2 cups peeled, diced ripe mango1 cup chopped fresh pineapple1/4 cup dried cranberries1/4 cup flaked coconut1/4 sprig chopped fresh mintIn a medium bowl, toss together mango, pineapple, cranberries, and coconut. Garnish with mint. Cover, and chill in the refrigerator until serving. Amount Per Serving  Calories: 50 | Total Fat: 1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Mango Pineapple Salad with Mint

Servings Per Recipe: 6

Amount Per Serving

Calories: 50

Total Fat: 1gCholesterol: 0mgSodium: 10mgTotal Carbs: 11g    Dietary Fiber: 1.3gProtein: 0.4g VIEW DETAILED NUTRITION
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