1. Couscous and Chicken Salad
For the dressing, whisk together ¼ cup white wine vinegar, 2 tbsp olive oil, 1 tsp cumin, and 1 clove minced garlic. Season with salt and pepper. Bring 1¼ cups chicken broth to a boil and stir in 1 cup couscous. Remove from heat, cover, and let stand for 5 minutes or until it fluffs with a fork. Spoon into a large bowl. Add 2 cups cooked and chopped chicken, ½ cup sliced green onions, ½ cup diced radishes, ½ cup diced cucumber, ¼ cup chopped parsley, and 2 tbsp toasted pine nuts to couscous. Toss gently with dressing. Serves 4.
2. Grilled Shrimp Santa Fe Salad with Lime-Cumin Dressing
Dressing Make dressing by combining 4 tsp canola oil, ¼ cup fresh lime juice, ½ tsp cumin and 1 tbsp honey. Season with salt and pepper. Peel and devein shrimp. Drizzle with 1 tsp of canola oil and 1 tsp of chili powder. Wrap 2 ears of corn in foil. Place on grill over medium-high for about 16 minutes, turning occasionally. After 10 minutes, add shrimp to grill and cook for about 3 minutes per side. Remove shrimp and corn from grill. Cut kernels from corn. Combine 5 oz romaine lettuce, 2 chopped tomatoes, 1 chopped avocado, grilled corn, and shrimp. Toss with dressing and serve. Serves 4.
3. Tortellini Salad
Cook 16 oz tortellini according to package directions. Drain and rinse with cold water. Set aside in bowl and let cool. Shred 2 breasts of a rotisserie chicken. Place in bowl with tortellini, ½ cup black olives, ½ cup diced red bell pepper, 2 tbsp finely chopped sweet onion, and 1 cup halved grape tomatoes. Whisk tog ether 1 tbsp red wine vinegar, 2 tbsp mayonnaise, 1 tsp herbes de Provence, and ¼ cup olive oil or canola oil. Season with salt and pepper. Toss tortellini mixture with dressing. Chill in the fridge for at least 1 hour before serving. Serves 4.
4. Grilled Naan Salad for Two
For the dressing, whisk together 1 tbsp olive oil and 1 tbsp balsamic vinegar. Season with salt and pepper and toss with 3 oz arugula or mixed greens. Grill 2 slices of Naan bread (a type of Indian flat bread) and 4 slices of prosciutto on grill grates over medium for 2 minutes per side. Top grilled Naan bread with arugula, cantaloupe slices, crispy prosciutto, and shaved parmesan cheese. Serves 2.
5. Southwestern Grilled Chicken Salad
Combine 1 head of cut up romaine lettuce, 1 can drained corn, 1 can drained black beans, 1 sliced red bell pepper, 1 cup cubed cheddar cheese, and 1 peeled and chopped avocado. Mix ½ cup ranch dressing with ¼ cup barbecue sauce. Pour over salad and toss to coat. Top with grilled chicken slices. Serves 4.
