recipes

Guacamole Salad

Guacamole Salad

Portions:4
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Ingredients

  • ¼ c. extra-virgin olive oil
  • Juice of 1 lime
  • ¼ tsp. cumin
  • kosher salt
  • Freshly ground black pepper
  • 1 pint cherry tomatoes halved
  • ½ c. black beans drained and rinsed
  • ½ c. corn
  • ½ medium red onion finely chopped
  • 1 jalapeno minced
  • 2 ripe avocados cubed
  • 2 tbsp. cilantro chopped

Instructions

  • In a small bowl, make dressing: Whisk together olive oil, lime juice, and cumin.
  • Season with salt and pepper.
  • Set aside.
  • In a large bowl, combine remaining ingredients.
  • Toss with dressing until well combined.
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Course Salad / Vegetables
Diets Vegetarian

Asian Chicken Salad

Asian Chicken Salad

Portions:4
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Ingredients

  • ⅓ c. rice vinegar
  • ⅓ c. vegetable oil
  • kosher salt
  • 1 piece ginger peeled and cut into slices against the grain
  • 2 green onions chopped, plus more for garnish
  • 1 ½ lb. boneless skinless chicken breast cut into 1/2″ cubes
  • 1 c. matchstick carrots
  • 1 seedless cucumber cut into ribbons with peeler
  • 1 yellow bell pepper cut into matchsticks
  • 2 romaine heads shredded

Instructions

  • Make dressing: Add rice vinegar, vegetable oil, salt, and ginger to a blender.
  • Start on low and increase speed until well blended.
  • Add green onions and stir with a spoon.
  • Pour half of the dressing into a medium mixing bowl and the balance into a small jar.
  • Set aside.
  • Add chicken to the mixing bowl and let marinate in dressing for 2.
  • In a large skillet over medium heat, add chicken and marinade.
  • Stir occasionally until chicken is cooked through, 5 to 7.
  • In a large serving bowl, toss carrots, cucumber, bell pepper, and romaine.
  • Top with warm chicken and sauce, then garnish with green onions and serve with remaining dressing (from the jar).
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Course Chicken / Salad
Cuisine Asian

Blt Wedge Salad

Blt Wedge Salad

Portions:4
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Ingredients

  • 8 oz. bacon cut into 1/4″ pieces
  • ½ c. sour cream
  • ¼ c. mayonnaise
  • ½ c. buttermilk
  • 1 tbsp. Ranch seasoning
  • 1 tbsp. minced chives plus more for garnish
  • kosher salt
  • Freshly ground black pepper
  • 1 large head iceberg lettuce cored and cut into 4 wedges
  • 4 plum tomatoes diced

Instructions

  • In a large skillet over medium-high heat, cook bacon until crispy, 8.
  • Transfer bacon to a paper towel-lined plate and set aside.
  • Meanwhile, make dressing: In a medium jar, add sour cream, mayonnaise, buttermilk, ranch seasoning, and chives, and season with salt and pepper.
  • Shake well, then move to fridge until ready to serve.
  • Serve iceberg wedge with drizzle of ranch dressing, tomatoes, and bacon, and garnish with chives.
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Course Pork / Salad

Pesto Caprese Noodle Salad

Pesto Caprese Noodle Salad

Portions:4
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Ingredients

  • 12 oz. No Yolks Extra Broad Noodles
  • ¼ c. walnuts
  • 2 c. fresh basil leaves packed
  • ¼ c. extra-virgin olive oil
  • 2 cloves garlic
  • ¼ c. freshly grated Parmesan
  • Juice of 1/2 lemon
  • kosher salt
  • Freshly ground black pepper
  • 1 pt. cherry tomatoes halved
  • 8 oz. Ciliegine small mozzarella balls, halved

Instructions

  • Cook “No Yolks Extra Broad Noodles” according to package directions, then drain.
  • Make pesto: In a dry skillet over medium heat, toast walnuts until golden, 3 to 4, swirling pan constantly.
  • In a blender, combine basil and olive oil.
  • Blend until combined, then add walnuts, garlic, Parmesan, and lemon juice and season with salt and pepper.
  • Pulse until completely incorporated.
  • In a large bowl, toss together noodles, pesto, tomatoes, and Ciliegine until well coated.
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Course Nuts / Pasta / Salad

Greek Salad Skewers

Greek Salad Skewers

Portions:12
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Ingredients

  • 1 big block of feta about 12-oz., cut into cubes
  • ¼ c. extra-virgin olive oil
  • 1 tbsp. lemon juice
  • 1 clove garlic smashed
  • 1 tbsp. Chopped fresh dill
  • 1 tbsp. chopped fresh parsley
  • Flaky sea salt
  • Freshly ground black pepper
  • 12 pitted kalamata olives
  • 12 cherry tomatoes
  • 1 cucumber cut into 12 large cubes

Instructions

  • Marinate feta: In a small bowl, combine feta, olive oil, lemon juice, garlic, dill and parsley.
  • Season with salt and pepper, then toss until cheese is fully coated in the marinade.
  • Let sit for 15.
  • Assemble skewers by layering feta, olives, cherry tomatoes and cucumber onto medium skewers
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Course Cheese / Salad
Cuisine European / Greece

Chicken Caprese Salad

Chicken Caprese Salad

Portions:4
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Ingredients

  • 2 cloves garlic
  • 2 c. basil leaves plus more for garnish
  • 2 tbsp. white wine vinegar
  • ⅓ c. plus 4 tablespoons extra-virgin olive oil divided
  • kosher salt
  • Freshly ground black pepper
  • 2 8- oz. chicken breasts
  • 3 c. shredded romaine
  • 8 oz. fresh small mozzarella balls drained
  • 12 oz. cherry tomatoes halved
  • Freshly grated Parmesan for garnish

Instructions

  • Make vinaigrette: Place garlic, basil, and vinegar in a blender.
  • With the motor running, slowing drizzle in 1/3 cup plus 2 tablespoons oil until fully incorporated.
  • Season with salt and pepper and set aside.
  • Brush 1 tablespoon oil over each chicken breast and season with salt and pepper.
  • Place a grill pan over medium-high heat and brush with remaining tablespoon oil.
  • Sear each breast 2 on each side.
  • Lower heat to medium, cover, and continue to cook until chicken has cooked through, 8 to 10.
  • Transfer chicken to a cutting board and let rest, 5, then slice chicken on a bias into thin, long strips.
  • Add romaine into a bowl and top with mozzarella balls, halved cherry tomatoes, and chicken strips.
  • Drizzle with vinaigrette and garnish with fresh basil and Parmesan.
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Course Chicken / Salad

Pickle Pasta Salad

Pickle Pasta Salad

Portions:8
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Ingredients

  • kosher salt
  • 1 lb. bowties
  • 1 c. mayonnaise
  • ½ c. sour cream
  • 3 tbsp. pickle juice
  • 1 tbsp. Dijon mustard
  • 1 tsp. garlic powder
  • Freshly ground black pepper
  • 8 slices bacon cooked and crumbled
  • 1 c. shredded Cheddar
  • 1 ½ c. sliced mini dill pickles plus whole mini dill pickles for garnish
  • 3 tbsp. fresh dill

Instructions

  • In a large pot of salted boiling water, cook bowties until al dente.
  • Drain and return to pot.
  • Make dressing: In a small bowl, whisk together mayo, sour cream, pickle juice, Dijon, and garlic powder and season with salt and pepper.
  • Assemble pasta: In a large bowl, combine cooked bowties, cooked bacon, cheddar, dill pickles, and dill and toss with dressing.
  • Garnish with pickles and serve.
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Course Pasta / Pork / Salad

Grilled Honey Mustard Chicken Salad

Grilled Honey Mustard Chicken Salad

Portions:2
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Ingredients

  • ½ c. mayonnaise
  • 3 tbsp. yellow mustard
  • 2 tbsp. honey
  • 1 tbsp. vinegar
  • 1 ½ tsp. freshly ground black pepper divided
  • 3 c. “Tyson Grilled & Ready Chicken Breast Strips”
  • ¼ tsp. kosher salt
  • 5 c. salad greens
  • 4 slices cooked bacon chopped
  • ½ c. cherry tomatoes halved
  • ¼ c. red onion slivered
  • 2 boiled eggs sliced

Instructions

  • In a small bowl, add mayonnaise, mustard, honey, vinegar, and 1 teaspoon pepper and whisk until smooth and combined.
  • Prepare “Tyson Grilled & Ready Chicken Breast Strips” according to instructions.
  • Divide salad greens between two large bowls and top each with half the bacon, tomatoes, onion, eggs, and chicken.
  • Serve with honey mustard dressing.
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Course Chicken / Salad

Cilantro-Lime Shrimp Salad

Cilantro-Lime Shrimp Salad

Portions:4
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Ingredients

FOR THE SALAD

  • 1 large or 2 medium heads fresh romaine chopped
  • 2 lb. boiled or steamed shrimp peeled and deveined
  • 2 avocados cut into large pieces
  • 2 c. sliced grape tomatoes
  • 2 tbsp. diced red onion

FOR THE CILANTRO-LIME VINAIGRETTE

  • ¼ c. extra-virgin olive oil
  • ¼ c. lime juice
  • 1 clove garlic minced (or ½ teaspoon garlic powder)
  • 1 tbsp. chopped fresh cilantro
  • 1 tsp. Dijon mustard
  • kosher salt
  • Freshly ground black pepper

Instructions

  • In a large bowl, add chopped romaine.
  • Top with shrimp, avocado, tomatoes, and red onion.
  • Whisk together olive oil, lime juice, garlic, cilantro, Dijon, salt, and pepper.
  • Pour dressing over salad and toss.
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Course Fish / Seafood / Fruit / Salad

Classic Potato Salad

Classic Potato Salad

Portions:6
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Ingredients

  • 3 lb. yukon gold potatoes chopped into 1” pieces
  • kosher salt
  • 1 ½ c. mayonnaise
  • 1 small red onion finely chopped
  • 1 tbsp. Dijon mustard
  • 1 tbsp. lemon juice
  • ¼ c. chopped pickles
  • ½ tsp. paprika
  • 4 hard boiled eggs chopped
  • ¼ c. finely chopped chives
  • Freshly ground black pepper
  • Butterhead lettuce for serving

Instructions

  • In a large pot, cover potatoes with water and season generously with salt.
  • Bring water to a boil and cook until potatoes are easily pierced with a knife,12 to 15.
  • Drain and let cool slightly.
  • In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika.
  • Stir until well combined.
  • Fold in the cooked potatoes, eggs, and chives, then season with salt and pepper.
  • Refrigerate until ready to serve.
  • Serve cold or at room temperature over butterhead lettuce in a large serving bowl.
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Course Eggs / Salad / Vegetables
Diets Vegetarian