recipes

Tuna Salad Pickle Boats

Tuna Salad Pickle Boats

Portions:6
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Ingredients

  • 2 5- oz. cans tuna drained
  • ¼ c. mayonnaise
  • 1 tbsp. Dijon mustard
  • 2 stalks celery finely chopped
  • Juice of 1/2 a lemon
  • 1 tbsp. chopped dill plus more for garnish
  • kosher salt
  • Freshly ground black pepper
  • 6 dill pickles
  • Paprika for garnish

Instructions

  • In a large bowl, combine tuna, mayo, Dijon, celery, lemon juice, and dill.
  • Mix until combined and season with salt and pepper.
  • Slice pickles in half lengthwise.
  • Using a spoon, scoop out the seeds to create boats.
  • Fill boats with tuna salad and garnish with paprika and more dill.
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Course Fish / Seafood / Salad

Classic Chicken Salad

Classic Chicken Salad

Portions:8
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Ingredients

  • 3 chicken breasts
  • 1 green apple chopped
  • ½ red onion finely chopped
  • 2 celery stalks finely chopped
  • ⅔ c. mayonnaise
  • 2 tbsp. lemon juice
  • kosher salt
  • Freshly cracked black pepper
  • 1 tbsp. chopped dill for garnish
  • 6 slices lemon optional
  • 6 sprigs dill optional

Instructions

  • Poach chicken: In a large pot, arrange the chicken breasts in a single layer.
  • If using, place lemon slices and dill sprigs on chicken.
  • Pour water over the chicken breasts, covering by at least an inch.
  • Bring water to a boil, then reduce to simmer and cook for 10 or until the center of the chicken reaches 165° with an instant read thermometer.
  • If you don’t have a thermometer, check that the thickest part of the chicken is opaque.
  • Slice chicken into bite-sized pieces.
  • In a large bowl, combine chicken, apple, onion and celery.
  • In a medium bowl, combine mayonnaise and lemon juice and season with salt and pepper.
  • Whisk until combined.
  • Pour dressing over chicken mixture and toss.
  • Garnish with dill and serve.
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Course Chicken / Fruit / Salad

Vegan Kale Caesar Salad

Vegan Kale Caesar Salad

Portions:4
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Ingredients

FOR THE DRESSING

  • 1 ½ tbsp. Dijon mustard
  • 1 ½ tbsp. nutritional yeast
  • 1 tbsp. hummus
  • 3 cloves garlic minced
  • ¼ c. water
  • Juice of 1 lemon
  • 2 tsp. soy sauce
  • 1 tbsp. extra-virgin olive oil
  • ¼ tsp. cayenne pepper

FOR THE SALAD

  • 1 bunch kale stems removed and roughly torn
  • 1 head romaine cut into bite-sized strips
  • 1 c. cooked quinoa
  • 1 avocado sliced

Instructions

  • Make the dressing: In a small bowl, mix mustard, nutritional yeast, hummus and garlic, forming a paste.
  • Whisk in the water, lemon juice, soy sauce, olive oil and cayenne until thoroughly combined.
  • Set aside.
  • Make the salad: Combine kale, romaine and quinoa in a large bowl.
  • Toss with dressing.
  • Place into bowls and serve with sliced avocado.
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Course Salad
Diets Vegan

Santa Fe Corn Salad

Santa Fe Corn Salad

Portions:4
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Ingredients

  • 3 c. corn
  • 1 can black beans drained and rinsed
  • 2 red bell peppers chopped
  • 1 avocado chopped
  • ½ red onion finely chopped
  • 2 tbsp. extra-virgin olive oil
  • Juice of 2 limes
  • ½ tsp. cumin
  • 2 tbsp. Green onions sliced, for garnish

Instructions

  • In a large bowl, combine all ingredients.
  • Stir until ingredients are completely mixed and coated in dressing.
  • Garnish with herbs, if desired, and serve.
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Course Salad
Diets Vegetarian

Caprese Corn Salad

Caprese Corn Salad

Portions:4
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Ingredients

  • 3 c. corn
  • 1 ½ c. halved grape tomatoes
  • 1 c. small mozzarella balls quartered
  • ½ c. sliced basil
  • 3 tbsp. red wine vinegar
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. Italian seasoning
  • ½ tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper

Instructions

  • In a large bowl, combine all ingredients.
  • Stir until ingredients are completely mixed and coated in dressing.
  • Garnish with herbs, if desired, then serve.
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Course Salad
Diets Vegetarian

Bacon Jalapeño Corn Salad

Bacon Jalapeño Corn Salad

Portions:4
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Ingredients

  • 3 c. corn
  • 6 slices cooked bacon
  • 1 tbsp. cilantro
  • 1 jalapeño minced
  • ⅓ c. mayonnaise
  • Juice of 2 limes
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper

Instructions

  • In a large bowl, combine all ingredients.
  • Stir until ingredients are completely mixed and coated in dressing.
  • Garnish with herbs, if desired, then serve.
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Course Pork / Salad / Vegetables

Broccoli Bacon Salad

Broccoli Bacon Salad

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Ingredients

FOR THE SALAD

  • kosher salt
  • 3 heads broccoli cut into bite-size pieces
  • 2 carrots shredded
  • ½ red onion thinly sliced
  • ½ c. dried cranberries
  • ½ c. sliced almonds
  • 6 slices bacon cooked and crumbled

FOR THE DRESSING

  • ½ c. mayonnaise
  • 3 tbsp. apple cider vinegar
  • kosher salt
  • Freshly ground black pepper

Instructions

  • In a medium sauce pan, bring 4 cups of salted water to a boil.
  • While waiting for the water to boil, prepare a large bowl with ice water.
  • Add broccoli florets to the boiling water and cook until tender, 1 to 2.
  • Remove with a slotted spoon and place in the prepared bowl of ice water.
  • When cool, drain florets in a colander.
  • In a large bowl, combine broccoli, carrots, red onion, cranberries, nuts and bacon.
  • In a medium bowl, whisk together mayonnaise and vinegar and season with salt and pepper.
  • Pour dressing over broccoli mixture and stir to combine.
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Course Pork / Salad

Watermelon Caprese

Watermelon Caprese

Portions:4
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Ingredients

  • 1 small watermelon sliced
  • 1 mozzarella ball sliced
  • 2 tbsp. sliced fresh basil
  • Flaky sea salt
  • Freshly ground black pepper
  • extra-virgin olive oil
  • balsamic glaze

Instructions

  • Slice watermelon into 1/2” thick squares, about 3”-x- 3”.
  • Slice mozzarella into 1/2” slices.
  • On a serving dish, alternate slices of mozzarella and watermelon.
  • Sprinkle with basil, flaky sea salt and pepper.
  • Drizzle with olive oil and balsamic glaze and serve.
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Course Salad

Buffalo Chicken Potato Salad

Buffalo Chicken Potato Salad

Portions:6
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Ingredients

FOR THE POTATO SALAD

  • 1 9- oz. bag Perdue Short Cuts Carved Chicken Breast Original Roasted, cut into chunks
  • 2 lb. baby red potatoes cooked and quartered
  • ⅓ c. chopped red onion finely diced
  • ⅓ c. chopped celery finely diced

FOR THE DRESSING

  • ⅔ c. mayonnaise
  • ¼ c. buttermilk
  • ⅓ c. buffalo or hot sauce plus more for drizzling
  • 2 tsp. whole yellow mustard seed
  • 1 tbsp. fresh parsley chopped
  • kosher salt
  • Freshly ground black pepper
  • ⅓ c. blue cheese crumbled

Instructions

  • ake Perdue Short Cuts Carved Chicken Breast, Original Roasted from the bag and cut the carved chicken pieces into chunks.
  • In a large bowl, toss together potatoes, chicken chunks, onion, and celery.
  • Make the dressing: In a bowl, combine mayonnaise, buttermilk, hot sauce, mustard seeds and parsley and whisk together.
  • Pour the dressing over the salad and stir well to coat.
  • Add salt and pepper to taste (if desired).
  • Garnish with crumbled blue cheese, drizzle with more buffalo/hot sauce, and serve.
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Course Chicken / Salad

Mimosa Fruit Salad

Mimosa Fruit Salad

Portions:8
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Ingredients

  • 3 kiwis peeled and sliced
  • 1 c. blackberries
  • 1 c. blueberries
  • 1 c. strawberries quartered
  • 1 c. pineapple cut into small pieces
  • 1 c. Prosecco chilled
  • ½ c. freshly squeezed orange juice
  • 1 tbsp. honey
  • ½ c. fresh mint

Instructions

  • In a large bowl, combine all fruit.
  • Pour prosecco, orange juice and honey over fruit and toss carefully to combine.
  • Garnish with mint and serve.
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Course Fruit / Salad