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Lemon Poppy Seed Chicken Pasta Salad
Salad American

Lemon Poppy Seed Chicken Pasta Salad

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, then rinse under cold water until pasta is cold; drain well.
  2. 2 Combine penne, chicken, celery, cranberries, and green onions in a large bowl; pour in salad dressing and lemon juice and stir until evenly mixed.

By Danyell

Kale, Cabbage, and Brussels Sprout Salad
Dinner American

Kale, Cabbage, and Brussels Sprout Salad

4.3

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
  2. 2 Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
  3. 3 Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
  4. 4 Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.

By Crystal S

Poppy Seed Chicken Pasta Salad
Lunch

Poppy Seed Chicken Pasta Salad

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, rinse in cold water, and drain again.
  2. 2 Toss pasta, chicken, onion, cranberries, celery, and almonds together in a salad bowl. Drizzle with poppy seed dressing and stir to coat.

By lee jean

Grilled Pineapple Salad
Dinner

Grilled Pineapple Salad

5.0

Prep
15 min
Cook
10 min
Total
205 min

Instructions

  1. 1 Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally.
  2. 2 Preheat outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge.
  4. 4 Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces.
  5. 5 Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.

By S-Zirl