This recipe is crafted for those who cherish the essence of homemade cooking, offering a blend of flavors that bottled dressings can hardly match. You can expect a dressing that is not only easy to make but also elevates any dish it accompanies.

Whether drizzled over a crisp salad, used as a zesty marinade, or added to your favorite grain bowl, this dressing promises to be a versatile and flavorful addition to your culinary repertoire. Its freshness, simplicity, and the joy of creating something from scratch is what makes this recipe a game-changer in home cooking.

Italian Dressing Recipe

Ingredients

• Extra-Virgin Olive Oil (¼ cup)
• White Wine Vinegar (2 tbsp)
• Balsamic Vinegar (1 tsp)
• Fresh Lemon Juice (2 tbsp)
• Dijon Mustard (½ tsp)
• Fresh Garlic (1 clove, grated)
• Honey (1 tsp)
• Fresh Parsley (1 tbsp, chopped)
• Dried Oregano (1 tsp) and thyme (½ tsp)
• Fresh Basil (1 tbsp, chopped)
• Sea Salt and Black Pepper to your liking
• Optional: Grated Parmesan (2 tbsp)

Instructions

1. Combining the Base: Start by pouring the extra-virgin olive oil into a medium-sized mixing bowl. 
2. Adding Acidity and Flavor: Whisk in the white wine vinegar, balsamic vinegar and lemon juice. 
3. Incorporating Seasonings: Add the finely grated fresh garlic, Dijon mustard, honey or maple syrup, chopped parsley, dried oregano, thyme, and basil. 
4. Seasoning: Sprinkle in sea salt and freshly ground black pepper. These should be added gradually and tasted along the way to ensure the right balance.
5. Emulsifying the Dressing: Whisk all the ingredients vigorously until the dressing becomes homogeneous. This process, known as emulsification, combines the oil and vinegar, which typically do not mix well, into a smooth, unified dressing.
6. Optional Enhancements: If you’re including Parmesan, gently stir it in last. The cheese adds a savory, umami depth, but can be omitted for a vegan or dairy-free version.
7. Taste Test: Finally, taste the dressing and adjust any ingredients as needed. Sometimes a little more salt, a squeeze of lemon, or an extra dash of herbs can make all the difference.

If this Italian salad dressing recipe added flavor to your kitchen, pin it on Pinterest to refer back to it easily for your next culinary creation!

Italian Dressing Recipe Variations

1. Sicilian Twist: Add a teaspoon of capers and a pinch of crushed red chili flakes. The capers will introduce a briny depth, while the chili adds a subtle heat, reminiscent of Sicilian flavors.
2. Tuscan Herbs: Incorporate a mix of fresh Italian herbs like rosemary, sage, and marjoram. These herbs are staples in Tuscan cuisine and will add a robust, earthy flavor to the dressing.
3. Lemon-Basil Infusion: Increase the amount of lemon juice and add extra fresh basil. This variation will have a more pronounced citrus and basil flavor, which is great for light, summer salads.
4. Creamy Parmesan Version: Blend in a tablespoon of mayonnaise or Greek yogurt along with finely grated Parmigiano-Reggiano. This creates a creamier texture and a rich, cheesy flavor.
5. Balsamic Reduction Boost: Instead of regular balsamic vinegar, use a balsamic reduction for a more intense, slightly sweet flavor. This works well with heartier salads or as a marinade.

Versatile Uses of Italian Dressing

1. Classic Salad Dressing: Drizzle it over a mix of fresh greens, cherry tomatoes, cucumbers, and olives for a classic Italian salad. The dressing’s acidity and herbs complement the freshness of the vegetables.

2. Marinade for Proteins: Italian dressing is excellent for marinating pork, chicken, fish, or tofu. The acids in the dressing help tenderize the protein, while the herbs and garlic infuse it with flavor.

3. Roasted Vegetables: Toss vegetables like zucchini, bell peppers, and eggplant in the dressing before roasting. It adds a delicious Italian twist to your roasted veggie dishes.

4. Pasta Salad Enhancer: Mix the dressing into cold pasta salads. It pairs beautifully with ingredients like mozzarella, sun-dried tomatoes, and fresh basil.

5. Sandwich Spread: Use it as a flavorful spread on Italian sandwiches or paninis, adding a zesty touch to your lunch.

Proper Storage and Shelf Life

Storing Your Dressing: Immediately store your homemade Italian dressing in an airtight container or a jar with a tight-fitting lid, preferably glass, and refrigerate.

Shelf Life: When stored in the refrigerator, the dressing remains fresh for up to one week.

After that, you add pecans for that additional crunch. Top it off with a creamy dressing, and that’s it! You’ve got yourself an out-of-this-world chicken salad. It’s perfect for lunch or even a light dinner. Trust me, once you try this, you’ll always make it, just like this mega-popular Chick-Fil-A chicken salad. And while we’re at mega-popular, you might want to check Arby’s Bronco berry sauce and Arby’s beef and cheddar sandwich!

Arby’s Chicken Salad Sandwich

Arby’s chicken salad is an amazing concoction of diced chicken, celery, apples, red grapes, and pecans, all combined in a creamy mayonnaise dressing. And the best part? It’s served on a bed of fresh green leaf lettuce and sandwiched between slices of toasted honey wheat bread. It’s like a summer picnic in a delicious sandwich!

Although it’s available on Arby’s menu, here’s the thing: Arby’s chicken salad sandwich is like a summer fling. It’s a seasonal item that’s only offered during the sunny months of the year. So, if you’re craving it in the middle of winter, you’re out of luck.

But don’t fret; I’ve got you covered. With this homemade recipe, you can whip up your copycat version of Arby’s chicken salad sandwich anytime you like. It’s like having summer on a plate all year round!

Arby’s Chicken Salad Ingredients

Cooked Chicken: This isn’t just any chicken; it’s the heart and soul of our chicken salad. It’s the protein-packed hero that makes this salad a satisfying meal. I go for poached chicken, but you can also use leftovers, freshly roasted, or store-bought rotisserie; it’s all great.

Pecans: These aren’t just nuts; they’re little crunch bombs that burst with flavor. They bring out a nutty delight to the salad that’s difficult to resist.

Mayonnaise: Mayo is the adhesive that keeps this salad together. It wraps everything in a creamy, tangy blanket that’s just so comforting.

Lemon Juice: It’s a zesty wake-up buzz for all the ingredients in the salad. It cuts through the richness and makes the ingredients taste fresher.

Salt + Pepper: They’re the magical dust that improves all the other flavors. A sprinkle of each, and the salad taste amazing.

Green Lettuce: It’s the fresh, crispy base that our chicken salad sits on. It provides a refreshing crunch and a contrast of color to this chicken sandwich.

Apple: Apple is a sweet and slightly tart addition to this salad. It’s a traditional ingredient that never dissatisfies.

Red Grapes: Grapes are sweet little gems that burst with juiciness. They also add a lovely sweetness that offsets the savory chicken and tangy mayo.

Celery: Celery is a crunch star. It also brings out an earthy counterbalance to the sweetness of the grapes and apples.

Bread: And last but not least, the bread. But not just any bread; it’s toasted honey wheat bread. It’s the golden, crunchy cover to our tasty story, adding a touch of sweetness and a whole lot of texture. It’s the ideal component for our chicken salad to shine.

The Best Chicken for Arby’s Chicken Salad Sandwich

When making this Arby’s-inspired sandwich, it’s worth noting that the authentic recipe champions poached chicken breasts. It’s a process that ensures tenderness and taste. Personally, I’m a fan of cubing the chicken for that even distribution in every bite. But shredding is a great way to go if you’re feeling adventurous: your kitchen and culinary rules.

Poached Chicken: Poaching is like a soft bath for your chicken. It’s a serene method that provides your meat with tenderness and juiciness. And if you’re scratching your head on how to do it, you can check in this Chicken Salad recipe.

Rotisserie Chicken: It’s fast, delicious, and ready to be cubed or shredded. A sizable rotisserie chicken will give you around 4 cups, more than you’re aiming for.

Grilled Chicken: Had a BBQ chicken or oven-roast this summer? Leftovers are out of this world here. Dice ’em, shred ’em, and it’s a premium flavor key if they’ve got that crispy golden skin.

Smoked Chicken: Ever tried smoked chicken? Sure you have. It adds a lovely, woody undertone to your chicken salad, offering a unique twist.

Air-Fried Chicken: If you’re into the air fryer craze, this crispy, more beneficial option will add a comforting crunch to your salad.

Slow-Cooked Chicken: Let your chicken simmer and soak up flavors over hours. The outcome? Chicken is so tender and juicy that it virtually melts in your mouth.

Leftover Chicken: That chicken from last night’s dinner? Whether from a previous BBQ, a family dinner, or a takeout chicken, it’s primed to be the star in this salad.

Arby’s Chicken Salad Sandwich Recipe

This recipe for Arby’s chicken salad sandwich combines juicy chicken, crunchy pecans, and fresh grapes in a delightful mix. It’s a homemade twist on a beloved classic, perfect for a snack or a simple dinner.

Ingredients

• 1 cup of diced red apple
• 1 Tbsp of lemon juice (or juice from one small lemon)
• 3 1/2 cups poached chicken breast, cubed
• 1 cup of grapes
• 1 cup of chopped celery
• 1 cup of chopped pecans
• 1 cup of mayonnaise
• salt and pepper to your liking
• lettuce leaves
• 16 pieces of thick-sliced honey wheat bread

Instructions

Prepping Your Chicken:

• Start with your cooked chicken. You can either slice it into neat 1/2-inch cubes or pull it apart using two forks if you’re feeling a bit adventurous.

Mixing the Main Ingredients:

• Toss your diced chicken, apple chunks, grapes, sliced celery, and crunchy pecans in a big salad bowl. Give it a gentle mix to combine nicely.

Dressing Time:

• In a separate bowl, make the dressing by combining the mayonnaise, a splash of lemon juice, and a pinch of salt and pepper. Once it’s smooth, pour it over your chicken and fruit mixture. Mix slowly, ensuring every component gets a taste of that creamy excellence.

Patience Pays (Optional):

• Sure, you can eat it now, but the flavors blend beautifully if you let it sit for a while. Seal your salad bowl with cling film and let it refrigerate. Give it 30 minutes to an hour, or if you can resist, let it marinate overnight.

Building Your Sandwich:

• Toast your honey wheat bread to a golden crisp. Lay down a fresh green leaf lettuce, pile it on your chicken salad, and top it with another slice of bread. Alternatively, this salad glows in lettuce cups, wrapped in a tortilla, or arranged over fresh greens.

Final Touch:

• Relish your Arby’s chicken salad sandwich right away. The salad mix can be prepped a day in advance if you’re making it ahead. Just a pro-tip: assemble those sandwiches before serving to keep that bread crispy and fresh. Enjoy!

Have you enjoyed this Arby’s chicken salad? Why not give that image below a whirl and smash it onto your Pinterest board? Because great food deserves a good share, right?

Here’s an easy guide on how to make a pineapple boat:

Instructions

Cut the Pineapple: To cut the pineapple, start by cutting it in half lengthwise. Use a sharp knife, and be cautious not to cut yourself.

Outline the Pineapple Edges: Cut into and around the edge of the pineapple with your knife, stopping about half an inch from the peel. Make sure you don’t cut all the way through the peel, as this will be your bowl.

Remove the Core: Cut out the core of the pineapple and toss it. The core is the hardest part of the heart of the pineapple.

Make Pineapple Cubes: Make horizontal cuts through the rest of the fruit to make rough cubes or wedges without cutting through the peel.

Scoop the Pineapple: Use a spoon to scoop out your pineapple pieces. You can save these pieces for the salsa in the Air-Fryer Salmon Bites in Pineapple Bowl recipe or eat them as a snack.

And that’s all there is to it! Your very own boat made of pineapples. This way is easy and quick and gives your food a tropical flavor.

Tips & Variations

Pick the Right Pineapple: When picking a pineapple, look for one that is heavy for its dimensions and has a sweet, fragrant smell at the base. The leaves should look green and fresh. This will ensure that the pineapple you use in your dish is sweet and ripe.

Serving drinks: You can also use pineapple boats to serve tropical drinks. Just make sure to clean the pineapple well on the inside and take out all the fruit.

Pin the image below to share this tropical secret with your followers. It’s not just a pineapple, though; it’s also a boat. 🙂

FAQs

Can I serve other foods in the pineapple boat?

Yes! Pineapple boats can be used to serve fruit salads, fried chicken and rice, and even ice cream for a fun dessert.

How can I prevent the pineapple boat from tipping over?

If your pineapple boat isn’t stable, you can cut a thin layer off the bottom to make a flat base. Be cautious; if you cut in too much, you might make a hole in the bottom of your boat.

Can I prepare the pineapple boats ahead?

Yes, you can prepare the pineapple boats a day in advance. Just keep them in an airtight container in the fridge to keep them fresh.

What can I do with the pineapple leftover?

Leftover pineapple can be used in many ways. You can add it to smoothies, use it in fruit salads, or even grill it for a sweet and smoky dessert.

But if you’re not anywhere near Chicken Salad Chick restaurants, no worries at all because this copycat of Carol’s delectable classic chicken salad will not lack in any way whatsoever.

Chicken Salad Chick classic Carol recipe is the coziest and most conventional recipe to prepare for a holiday feast. Despite being straightforward to prepare, this chicken salad dish is delicious.

A great meal to prepare for your family and recipe is a copycat from a famous restaurant, Chicken Salad Chick. It is quick and easy to prepare but also somewhat flavorful and sweet.

Chicken salad is ideal for Sunday brunches, potlucks, or even fast, lighter meals with a lovely cold glass of lemonade. Everybody cooks chicken salad slightly differently, but if you like Chicken Salad Chick, you’ll like this recipe for Chicken Salad Chick copycat that you can prepare at home.

You probably already have the essential ingredients for this dish, which is quite easy to make. It stands out because chicken tenders are poached in chicken broth or stock that adds to the dish’s rich taste. The dry Ranch salad dressing mix is the second component that adds flavor to this dish.

For this chicken salad dish, consistency is key. Before serving, ensure all ingredients are thoroughly combined and the celery is chopped extra fine. Sometimes I add chopped, hard-boiled egg pieces to my chicken salad for an added nutritional boost.

There are several ways to prepare and serve this Chicken Salad Chick. I love mine with tomatoes and lettuce on a sandwich, similar to my Chick-Fil-A Chicken Salad Recipe, or with a croissant, as shown in the photo above. It could also be served over a bowl of lettuce. Alternatively, you may serve it with some of your preferred crackers.

What is Chicken Salad Chick 

Based in Auburn, Alabama, Chicken Salad Chick is a fast-casual restaurant brand and chicken salad franchise.

The business has more than 200 franchisee restaurants and retail locations throughout around 20 different U.S. states as of July 2022.

In 2016, Chicken Salad Chick was listed as the 37th fastest-growing U.S. company on the Inc. 5000 list.

What Makes Chicken Salad Chick so Good

I believe this recipe is special due to a few different components.

Only chicken tenders are needed. After cooking, chicken tenders break apart beautifully to shred.

The celery is very finely diced, so there are no noticeable huge bits.

Dry Ranch salad dressing mix also imparts a distinct taste.

I decided to cook the chicken tenders using chicken stock for this recipe. I believe this gives the dish more taste levels. Onions, carrots, and celery are used to make high-quality chicken stock. Some of this taste is absorbed by the chicken tenders.

Salad Choices at Chicken Salad Chick Restaurant

Your best bet for a wide variety of delicious chicken salads is the Chicken Salad Chick restaurant. They provide a classic, sweet, nutty, savory, fruity, and hot chicken salad.

Are you seeking a fantastic chicken salad recipe? This salad is flavorful and just made. You’re going to start to love this recipe.

What Mayonnaise To Use For Chicken Salad Chick?

Chicken Salad Chick restaurant uses Duke’s mayo, so that’s the one we’re going to use with this recipe. If you want, you can also use Hellman’s mayo, but this is a copycat recipe after all, and to make it 100% authentic, we’re going to follow the recipe.

Is this Chicken Salad Chick Salad Recipe gluten-free?

Yes, if you follow the recipe, it is gluten-free. Hidden Valley Ranch Original Dressing Mix and Duke’s Mayonnaise are gluten-free products. The ingredients you use to make the salad will determine this.

To be certain, you must examine the label on each one. chicken stock from the grocery store has gluten in it.

Share the image below to your beautiful Pinterest board if you like this Chicken Salad Chick – Classic Carol Chicken Salad Copycat Recipe! 🙂

Ingredients

• 1 1/2 pounds of chicken tenders
• 32 oz of chicken stock, low sodium
• 1/2 cup of mayonnaise (Duke’s)
• 2 TBSP of finely minced celery
• 2 tsp of dry Ranch salad dressing mix
• 1/2 tsp of ground black pepper
• 1/2 tsp of salt

Instructions

• Poach the chicken in chicken stock to prepare it. Put the chicken in the boiling chicken stock, cover it, and remove it from the heat immediately. Remove the chicken from the pot after 20 minutes. 
• Next, shred the chicken. A stand mixer’s paddle attachment may be used to shred chicken. Alternatively, use two forks to shred the chicken tenders.
• Add Duke’s mayonnaise, celery, dry Ranch dressing mix, salt, and black pepper to a medium bowl and stir the mix well to combine.
• Stir in the chicken shreds after adding them. Chicken salad should be kept in an airtight container.
• If the chicken salad is made a few hours before serving, it tastes better. Serve Chicken Salad Chick on a lettuce bed or on a sandwich.

Notes

• This recipe calls for keeping it fresh in an airtight jar for 4 days after preparation.
• You could add 2 Tablespoons of bell peppers for variation.

Copycat Chick-fil-a Chicken Salad is a recipe I love to make. We love creating our own versions of restaurant favorites at home, such as Chick-Fil-a Chicken minis (one of the most downloaded recipes from our website to this date), Chick-Fil-A mac and cheese, Chick-Fil-A Cool Wrap, Chick-Fil-A sauce recipe, KFC Chicken littles, Popeyes Chicken Sandwich, McDonald’s Chicken McGriddles and many more. This Copycat Recipe is one you will want to make again and again!

Chick-Fil-A Chicken Salad Recipe

Since chicken salad isn’t on Chick-fil-A’s menu and bid farewell back in 2017, we’ve got you covered with the simplest and most delectable recipe to recreate this classic at home.

Ingredients

• 16 oz of grilled chicken breasts, cooked and chopped
• 2 hard-boiled eggs
• 5 TBSP of Celery, chopped
• 5 TBSP of sweet pickle relish
• 10 TBSP of mayonnaise
• ½ teaspoon of salt
• 1/3 teaspoon of black pepper
• Garlic powder, to your liking (this is optional)
• Green leaf lettuce

Instructions

• Add cooked chicken, salt, pepper, garlic powder, celery and relish to a food processor.
• Blend the ingredients several times until you get the desired texture. (Don’t overmix, give the salad quick pulses being careful not to puree it)
• Add eggs and mayonnaise, and mix until you get the desired outcome.

Toast

• Toast slices of bread. Serve Chick-Fil-A chicken salad on top.
• Top with lettuce and the second bread slice.
• Continue with the remaining bread slices, lettuce, and chicken salad.

Pin the image below if you like this Chicken Salad Recipe!

What you need for original Chick-Fil-A chicken salad

• Chicken breasts – The original Chick-fil-A recipe requires four chicken breasts. They can be grilled or fried. I chose the grilled chicken breast.
• Celery – adds great texture and amazing flavors to salads, especially cold ones. Celery is also used in tuna salad recipes and many more.
• Sweet Pickle Relish – This recipe is very similar to my grandma’s chicken salad recipe. It’s not good without sweet pickle relish. Many people love the sweet relish. It tastes just like the store-bought varieties. Because we like it, my simple chicken recipe uses dill relish cubes instead.
• Real Mayonnaise – I would guess that Chick-fil-A spread used Hellman’s mayonnaise or a restaurant mayonnaise. Because the recipe was not very specific, I didn’t know for certain so I used Duke’s mayonnaise. A mayonnaise with olive oil can be used to lighten things. You can also use half of the plain Greek yogurt with the mayonnaise to lighten it.
• Hardboiled Eggs – are another common ingredient in Southern-style chicken salads. They add really nice flavor and texture to the salad.
• Food Processor –  The original recipe required that you use a food processor. I used it here, but it was too processed and didn’t have the right texture. If you have a food processor, my suggestion is first to pulse the celery, then add in the chicken, and then pulse again. Alternatively, you can chop all the ingredients and mix them together.

Variations to Chick-Fil-A Chicken Salad

• Make it Sweeter You can add 1/3 – 1/2 tsp of granulated sugar if you like a sweeter version of chicken salad.
• Dill Some people don’t like sweet pickle relish so you can try dill relish instead.
• Low-carb – If you want to cut down on carbs and go gluten-free, grab some Bibb lettuce or Living lettuce and serve your chicken salad in lettuce cups.
• Onion is not in the Chick-Fil-A recipe. However, I love to add a little grated onion or finely minced yellow onions to my chicken salad. You don’t need to add much! You can also mince some green onions or chives and add them to the salad. Also, you could add some red onion slices to the chicken salad sandwiches.
• Toast-Bread Varieties I chose to use whole wheat bread because that’s what Chick-fil-A used.

How to store Chick-Fil-A Chicken Salad

The remaining chicken salad should not be consumed more than three to five days after being made and should be stored in a refrigerator using an airtight container.

Is Chick-fil-A chicken salad sandwich available at Chick-Fil-A restaurants?

No. Unfortunately, It was removed from the menu in September 2017. One of the managers of the company explained that it was not a light hearted decision but that it is necessary to occasionally offer menu items that guests enjoy. The company gets feedback from its customers to inform them of their plans for changing the menu. 

Chick-Fil-A published their famous chicken salad recipe around the same time that they stopped selling the sandwich. It was so good that I had to have it. It was delicious… heavenly.

Conclusion

If you like this chicken salad, be sure to check out this Classic Carol Chicken Salad. Chick Fil A’s copycat chicken salad tastes exactly like the real deal. It is the original. The original but “not-so-secret recipe” was picked straight from the restaurant. I hope you’ll enjoy it as much as I did. If you did, please share on Pinterest and other social media pages. Thank you!

Despite the popular notion, Kani Salad is not a conventional Japanese meal. Like a number of other dishes, it really first became popular in the United States. It was usually served at Japanese sushi restaurants that spread to other areas of the globe. The key element of this salad is, needless to say, the Kani.

What’s Kani?

Kani is widely known as a replica of crab meat, usually available in lots of Japanese dishes such as for example sushi. Kani really means “crab” in the Japanese language, and the imitation crab meat that people eat is named Kani Kamaboko or just Kanikami. Regardless of this, Kani is a widely accepted name for imitating crab meat.

These replica crab meats are produced from white fish, such as, for example Pollock, made to become a paste called surimi. They are created to taste near real crab. Each crab stick could be shredded easily and is colored in red, artificially and externally, to imitate the crab’s legs and appearance.

Kani is less expensive compared to crab meat, but needless to say, mimicking crab can’t compete with the actual crab’s nutrition. These crab sticks can be found at virtually all local food markets and can be purchased already cooked. It’s used as an element in a variety of Japanese dishes and street foods and is used all over the globe.

Making this Kani Salad really needs simple ingredients. An average Kani Salad contains an imitation of crab sticks, lettuce, iceberg, carrot, cucumber, and of course, Japanese mayo. But when you wish to take it to another level, listed below are a few of the things that you can include:

Ingredients you can use with Kani Salad

• Mango: it adds to the sweetness and excellent taste of your Kani Salad. For ultimate punch, work with a perfect, ripe mango sliced it into strips.
• Avocado: makes it even healthier. Avocado brings a rich, buttery, and creamy taste to your Kani Salad.
• Kelp Noodles: are produced from kelp (a sea vegetable) and water. Kelp noodles are tasty but light for your stomach.
• Corn kernels: are crunchy in texture and add juiciness to Kani Salad.

For Kani Salad Toppings

• Tobiko: Japanese fish roe that adds to the sea-food taste in your Kani Salad.
• Black Sesame Seeds: could make a good contrast while adding a crunchy and nutty texture to your Kani Salad
• Panko Breadcrumbs: Japanese form of breadcrumbs which are processed to be like flakes. Panko adds a crunchy and crispy texture to your Kani Salad.
• Gomashio: a seasoning from Japan produced from sesame seeds and salt. Gomashio will add to a crunchy texture and nutty flavor to this Kani Salad.

The recipe for this Kani Salad is straightforward. The only addition to it is ripe mango to provide it with a richer flavor that’s sweet and savory with a touch of tanginess.

Share the image below to your Pinterest below if you like this Kani Salad Recipe!

Ingredients

• 5 oz of Kani
• 1 carrot, medium size
• 2 cucumbers, medium size
• 1 ripe mango
• 1/2 cup of Japanese mayonnaise
• 1/2  lemon
• salt and pepper

How to Make Japanese Kani Salad

• Prepare the carrots by peeling and trimming off the ends. Cut into just around 3 inches long, into julienne (french cut).
• Do exactly the same with the cucumber, but exclude the core with seeds.
• Using your hand, shred the crab sticks manually by easily pressing a bit from one end to another end to loosen the strips and then split every strip from each other.
• Next, peel the mango. Slice the flesh into thin pieces till you reach the core. Do exactly the same to the other core side. Pack the ripe mango slices together and cut them into strips.
• Using a large bowl, add the carrots, cucumber, Kani, mango, and Japanese mayonnaise.
• Take a lemon and squeeze the juice from it, and toss. (use half of the lemon juice)
• Season the Kani Salad with pepper and salt according to your liking,  and give it another toss till all the ingredients blend nicely.
• Serve right away or place in the fridge for later. Serve together with iceberg salad or romaine lettuce, if you like.

Discuss Mexican Party Food! Tacos and enchiladas are never neglected. If you create it put together a make-it-your-own taco buffet, then they are inclined to function as the very first food to evaporate.

Top 10 Mexican Recipes

Slow Cooker Beef Brisket Tacos

Ingredients

1 1/2 tbsp olive oil
3 big onions, halved and sliced 1/2 inch thick
1 tablespoon light brown sugar
1/4 teaspoon + 1 teaspoon salt, divided
1 tbsp tomato paste
2 tbsp all-purpose flour
3 cloves of garlic, pressed through a garlic press (or minced)
1 3/4 cups chicken broth (low-sodium or homemade)
1+1 tablespoons red wine vinegar, divided
1 tbsp paprika
1 tablespoon chili powder
2 tsp onion powder
1 teaspoon garlic powder
pinch of cayenne pepper
1 5lbs. Flat-cut beef brisket, trimmed of excess fat
3 sprigs of fresh coriander
3 bay leaves

Instructions

• Heat the oil in a large pan at medium heat till It’s shimmering. Add the chopped onions, brown sugar and 1/4 tsp of salt. Cook, stirring frequently, until the onions are wilted, 10-12 minutes.

• Stir in the flour and tomato paste. Add the garlic and cook for 30 minutes.
• Stir in the chicken broth until it thickens, for 4-5 minutes. Take it off the heat and add a tbsp red wine vinegar. Let it cool for 10 minutes and set it in an airtight container. Keep it in the refrigerator overnight.

• Mix 1 tsp of the salt, paprika, chili powder, onion powder, garlic powder, and cayenne pepper in a bowl. Prick the either side of this beef brisket in many areas (40-50 hits) with a fork. Rub the spice mix all over the brisket. Cover it closely with stretch film (or plastic wrap), then let it sit in the refrigerator overnight.

• In the morning, take them from the refrigerator. Spread half the onion mixture from the bowl of your toaster. Insert from the thyme sprigs and bay leaves. Put the brisket (fat side up) on top. Distribute the remainder of the onion mix on top of the brisket. Place the toaster in reduced heat setting for 10-11 hours. It is also possible to put it to high heat setting for 6-7 hours.

• Transfer the brisket into a cutting board. Now, you may either slice it shred it with two forks (that is what I did). Set the meat on a serving dish and cover it with aluminum foil to keep warm. Bring it to a boil and let it simmer for 15 — 20 minutes until it’s thickened to your liking.

Flank Steak Grilled Tacos

Ingredients

For the Marinade

• 1 cup cherry tomatoes, sliced 1/2 red onion, sliced 2 cloves of garlic, minced 1/4 cup red onion, chopped 2 tbsp lime juice, freshly squeezed 3 tbsp fresh cilantro, chopped 1/2 tsp salt 1/4 tsp pepper

Guacamole:

• 1/2 red onion, sliced 2 ripe avocados, cut in cubes or mashed 1 teaspoon pepper, deseeded and sliced 4–5 cherry tomatoes, chopped (optional) 2 cloves of garlic, minced Juice of a lime 1/4 teaspoon cumin 1/2 tsp salt 1/4 tsp pepper

For Your Tacos:

• 12 little corn tortillas, store-bought or homemade corn tortillas 1 small lemon, thinly sliced 1/4 cup fresh cilantro, with leaves ripped as garnish

Instructions

• To make the marinade, mix together all of the components in a plastic bag using a resalable mouth or an airtight container. Put the meat from the marinade, seal and set it in the refrigerator for at least 4 hours or overnight.

• To generate the pico de gallo, put all of the ingredients in a bowl, season liberally with pepper and salt and set aside. Season with cumin, pepper and salt. Give it a lightly mix and place it aside.

• When you’re ready to serve, heat your barbecue till it’s quite hot, 10-15 minutes. Remove the meat in the plastic bag and discard the marinade. Put it to the grill grate and grill until well-seared and dark brown on one side for 4-5 minutes. Utilizing thongs, flip the beef and continue to grill until the inside meat is a little less done than you would like it to be if you consume it, 3-4 minutes for medium or 2-3 for medium-rare. Slice it on prejudice against grain.

• While the meat is resting, then warm the corn tortillas on the grill until they are softened, 1 second or so on every side.
• When ready to build your tacos, put a few slices of beef in the base of a corn tortilla and top it off with a couple of tbsp of guacamole and pico de gallo.
• Garnish it with chopped onions and cilantro leaves. Repeat the identical procedure with the remaining tacos.

Chicken Chili Recipe

Ingredients

For The Chili

• 1 tablespoon olive oil
• 1 tsp ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon chili powder
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 can (7 oz.) Green chili, drained
• 1 can (15 oz.) Diced tomatoes
• 2 cups cooked chicken, shredded
• 15 ounce cans white (like Cannelini) beans, drained and rinsed
• 15 ounce can black beans, drained and rinsed
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups low-sodium (or homemade) chicken stock
• 2 cups water
• 2 tbsp cornmeal
• Toppings (mix and match as you like)
• 1 ripe avocado, cut into cubes
• 1/4 cup cilantro, chopped (optional)
• 1/4 cup red onion, sliced
• 1 cup tortilla chips (optional)
• Wedges of lime (optional)

Instructions

• Heat olive oil in a heavy bottom pot over moderate heat. Add cumin, coriander, and chili powder and cook, constantly stirring, for 1 minute.
• Stir in the onion and cook until translucent, 3-4 minutes.
• Add in the garlic and cook, stirring constantly, for 30 seconds.
• Add the green chili, tomatoes, chicken, black and white beans, and pepper and salt. Give it a stir. Turn the heat up to medium-high, put the lid on and bring it to a boil.

• Turn down the heat down to low and let it simmer for 10-15 minutes.
• 5 minutes before you are prepared to serve, set the cornmeal in a small bowl and simmer in 1 cup of the liquid in the soup and blend. Return the mixture into the kettle and let it simmer for 5 minutes until it thickens to your liking.
• Serve together with all the toppings of your choice.

Bean Turkey Chili

Ingredients

• 2 tbsp olive oil
• 3 medium onions, sliced
• 1 red (or yellow) bell pepper, stemmed and cut into little pieces
• 1 jalapeno chile, seeded and sliced
• 5 cloves of garlic, minced

• 1 tbsp ground cumin
• 1/4 cup chili powder
• 1 tsp chipotle powder
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1/2 tsp dried peppermint
• 1 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 2 tsp ground turkey
• 15 ounce. Can red kidney beans drained and rinsed
• 15 ounce Can white beans, drained and rinsed
• 1 (28 ounce ) can diced tomatoes
• 1 cup of low-sodium chicken stock or water
• 1/2 cup fresh cilantro, chopped
• 1 (14.5 oz.) can pureed tomato
• 15 ounce Can black beans, drained and rinsed

Instructions

• Heat olive oil in a Dutch oven (or a big heavy bottom pan) over medium heat. Add the onions, chopped bell pepper and jalapenos. Cook, often stirring until they are softened, 4-5 minutes. Add the garlic, chili powder, chipotle powder, cumin, coriander, red pepper flakes, cayenne pepper, oregano, pepper and salt. Cook while often stirring until vegetables are softened, 5 minutes.
• Insert from the turkey. With a wooden spoon, then break it up into smaller bits and cook till it’s no longer pink, 8-10 minutes.
• Add from the black beans, red kidney beans, white beans, diced tomatoes, tomato puree, and chicken stock. Give it a stir. Place the lid on and bring it to a boil.
• When it boils, turn the heat to medium-low and set the lid .
• Taste for seasoning and add if needed. Before serving, stir in the fresh cilantro.

Best Vegan Chili Recipe

Ingredients

For Your Walnut Mixture:

• 1/2 cup walnuts
• 1/2 ounce dried shiitake mushrooms
• For The Vegan Chili:
• 2 tablespoons olive oil
• 2 large onions, chopped (about 2 cups)
• 3 stalks of celery, chopped
• 2 jalapeños, seeded and chopped
• 1 tbsp ground cumin
• 1/4 cup chili powder
• 3 tablespoons tomato paste
• 6 cloves of garlic, minced
• 1 28-oz can diced tomatoes (with juices)
• 15 ounce. Cannellini beans, drained and rinsed
• 6 cups of vegetable stock or water
• 3 tablespoons soy sauce
• 3/4 cup moderate coarse bulgur
• 1/2 cup cilantro, roughly chopped — plus more as garnish

Instructions

• Put walnuts and dried shiitake mushrooms in the bowl of a food processor and process until finely ground, 30-45 seconds. Transfer to a bowl and set aside.
• To make the Vegan Chili: Heat olive oil in a thick bottom pan (such as a toaster ) over medium-high heat. Add in onion, celery, and jalapenos. Cook, stirring often, until onions start to brown, 7-9 minutes.
• Reduce heat to medium and stir in cumin, chili powder, tomato paste, and garlic. Cook, stirring constantly, until fragrant, for approximately 1 minute.
• Add diced tomatoes, black beans, kidney beans, vegetable stock, soy sauce, bulgur, and the processed walnut-shiitake mushroom mixture.
• Set the lid , bring the mixture to a boil, then let it simmer till it thickens to your own liking, 25-30 minutes. The more it simmer the thicker it will become.
• Stir in the cilantro before serving.
• Ladle into bowls and top it off with all the garnishes.

Peach and Walnut Salsa

• To make the dressing: Whisk together the olive oil, lime juice, salt, chili powder, and black pepper. Put aside.
• Put the peaches, jalapeno pepper, bell pepper, red onion and walnuts in a bowl.
• Drizzle it with the dressing table. Sprinkle it with cilantro and pomegranate seeds, if using. Serve.

Ingredients

• 2 tbsp of lime juice, freshly squeezed
• 2 tbsp of extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp chili powder
• 1/4 teaspoon black pepper
• 4 medium peaches (you can also mix & match nectarines or white peaches), halved, pitted and diced into small cubes

• 1/2 red (or yellow) bell pepper, seeded and chopped into little pieces
• 1 small jalapeno, seeded and chopped
• 1/2 red onion, chopped
• 1/2 cup walnuts, roughly chopped
• 1/3 cup fresh cilantro, chopped finely
• Handful of pomegranate seeds

Corn and Black Bean Salad

• For the dressing Put all of the ingredients in a mason jar, then place the lid and give it a really great shake. Put aside. (You can make this salad a 2 days beforehand and keep it from the jar in the refrigerator )
• To make the salad: Place all salad ingredients in a bowl (such as I did at the photograph above), drizzle with the dressing table and give it a gentle toss.

Ingredients

For Your Garlicky Lime Dressing:

3 tbsp lime juice, freshly squeezed
1 teaspoon of garlic, minced
2 tbsp olive oil
1 or 2 tbsp jalapeno pickle juice (optional)
1/2 tsp kosher salt
1/4 tsp black pepper

For Your Salad:

2 Cans of 15 ounce black beans, drained and rinsed
2 tsp of corn, shucked (roughly 1 8.5 oz.

Best Chicken Nachos

• Pre-heat the oven to 350 degrees.
• Pat tender chicken thighs using paper towels. Rub both sides of the thighs together with olive oil. Rely on them with cumin, garlic powder, salt and pepper. Transfer on the parchment-lined baking sheet and roast for 25-30 minutes or until eyebrow hit 165 degrees when a thermometer is inserted in the middle of a thigh. Don’t turn off the oven. Distribute half of the chips on the sheet. Sprinkle half of the Monterey Jack cheese and half the beans within the chips. Put in the oven and bake till cheese melt8-10 minutes.
• Meanwhile, shred the chicken.
• Take the first layer of fries, cheese, and black beans from the oven and top them off with the remaining chips, black beans, half the shredded chicken, half the tomatoes, half the bell peppers and half the jalapeno peppers. Place it back into the oven for about 7-8 minutes.
• Top it off with the rest of the chicken, tomatoes, and peppers. Garnish it with cubed avocado, cilantro, and when utilizing, sliced radishes and crumbled queso fresco. Serve immediately with wedges of lime.

Ingredients

The Roasted Chicken:

1 pound boneless and skinless chicken thighs
2 tbsp olive oil
1/2 teaspoon ground cumin
1/2 tsp garlic powder (optional)
1/2 teaspoon kosher salt
1/4 tsp black pepper

Nachos

13 oz (8 cups) of your favorite tortilla chips,
12 ounces (two 1/2 cups) shredded Monterey Jack cheese
1 cup cooked black beansI utilized drained and rinsed canned black beans

Toppings:

1 cup berries, chopped, I used vibrant cherry tomatoes
1/2 cup fresh bell peppers, sliced thinly
1/2 cup pickled Jalapeños, roughly sliced
3/4 cup corn, I utilized drained and rinsed canned corn
1 ripe avocado, cut into small cubes
Handful of fresh cilantro leaves, as garnish
4 radishes, sliced thinly (discretionary )
3/4 cup fresh Mexican cheese such as queso fresco (optional), crumbled
1 lime, cut into wedges

Mexican (Texas) Caviar Recipe

• To make the dressing Whisk together the oil, lime juice, ground cumin, smoked paprika, salt, honey and garlic. Place it aside. For your Texas Caviar dip (or salad): Position, black beans, black eyed peas, corn kernels, scallions, red onion, bell peppers, jalapeno pepper, cherry tomatoes, avocado, and fresh cilantro in a bowl. Drizzle the dressing over the salad. Give it a gentle mix. Taste for seasoning and add in if needed. Insert in a couple of dashes of your favorite hot sauce (if using) and serve with tortilla chips.

Ingredients

For Your Dressing:

1/4 cup olive oil
1 tbsp lime zest
4 tablespoons lime juice, freshly squeezed
1 teaspoon ground cumin
1/2 teaspoon smoked paprika (hot or sweet )
3/4 tsp kosher salt
1/2 teaspoon honey
2 cloves of garlic, minced

The Caviar Dip:

15 ounces of Can  black beans, drained and rinsed*
One 15 oz. Can black eyed peas, drained and rinsed*
1/2 cup whole corn kernels ( I used canned corn, but emptied it )
3 scallions, both white and green parts are sliced
1/3 cup red onion, chopped finely or diced
3 small bell peppers, chopped (approx. 1/4 cup)
1 small jalapeno pepper, seeded and sliced
1/2 cup cherry tomatoes, sliced thinly
1/2 ripe avocado, cut into small cubes
1/2 cup fresh cilantro, rinsed and chopped

Strawberry Champagne Margarita Recipe

• Muddle strawberries in a big glass. Insert in the lime juice.
• Mix Salt with the zest in a shallow plate. Employing a lime wedge wet the borders Of your margarita glass. Rim the edges with salt-lime zest mixture.
• Add in 3/4 cup of crushed ice. Strain the strawberry margarita on the ice.
• Top it off with champagne. Garnish with mint and a whole strawberry.
•  

Ingredients

8–10 medium sized strawberries, hulled and chopped — and more as garnish
Two oz of lime juice, freshly squeezed —
2 ounces of tequila
2 ounces of triple sec
zest of a lime
2 tbsp kosher salt
crushed ice
3–4 oz of Champagne (or Prosecco)
2 leaves of fresh mint, as garnish

Hot Jalapeno Margarita

• Put the margarita mixture and cilantro leaves in a big mason jar (or a mixing jar ), cover and allow it to steep for two hours. Drain and discard the foliage leaves. Should you would rather, moisten the rim of your cocktail glasses with a few lime and dip them into a plate of salt. Set them apart. Set the today”infused” margarita mix in a cocktail shaker together with tequila and icehockey. Shake and strain over ice.

Ingredients

• 12 oz Powell & Mahoney Spicy Jalapeno Margarita Mix
• 1/2 cup fresh basil leaves, chopped — and more for garnishing salt, to get the advantage of the eyeglasses
• 6 oz tequila (like Jose Cuervo)
• 1 cup ice
• 1 lime, sliced for garnishing 1 teaspoon pepper, sliced thinly as garnish

This is one dish that calls me at delis, restaurants, and airport stands. However, all too often, it’s simply not quite right. Sometimes it’s way too creamy or full of mayonnaise. Or has too many add-ins—or not enough curry flavor.

Plus, I’m a control freak and like knowing what’s going into my food.

It’s the right level of creaminess and a balanced amount of curry and spice. Plus, this chicken salad got raisins for sweetness and slivered almonds for crunch. It’s additionally lightened up because I’m using half-light mayo and part fat-free Greek yogurt. They balance each other exceptionally well.

Notes on Chicken Curry Salad Recipe

• I boil and chop some boneless, skinless chicken breasts for this instruction. You could additionally use chicken thighs if you like dark meat. Otherwise, you may substitute some rotisserie chicken for use in this recipe. (Just go easy on the salt to begin and adjust as needed since rotisserie chicken is typically already salted.)
• I like golden raisins; however, regular raisins are fine here, too.
• The recipe requires slivered almonds; however, sliced or chopped cashews would also work.
• Finally, this can be a great recipe to make ahead. The flavors mix and deepen as it sits. However, i like to recommend you hold off on adding the nuts till you’re ready to serve so that they stay crunchy.

• 1 1/2 lbs. of boneless chicken breasts
• 1/2 cup celery, chopped
• 1/3 cup of golden raisins
• 3 tablespoons of sliced green onions
• 1/2 cup of plain nonfat Greek yogurt
• 1/3 cup of low-fat mayonnaise
• 1 tablespoon of lemon juice
• 1 tablespoon of curry powder
• 1/2 teaspoon of kosher salt
• 1/4 teaspoon of black pepper
• 1/4 cup of slivered almonds

How to make Chicken Curry Salad?

• Bring a large pot of water to a boiling point. Add chicken breasts and cook for 30-40 minutes, till they are cooked through.
• Take out the chicken breasts, let cool, then chop into 1/4-inch size pieces.
• Mix the cut chicken, celery, raisins and green onions in a big bowl.
• Add the Greek yogurt with 1/3 cup, mayonnaise, lemon juice, curry powder, salt and pepper. Stir nicely to mix.
• Add extra Greek yogurt, as needed, to get it to your required level of creaminess.
• Cover and refrigerate for a minimum of half-hour to let the flavors meld.
• Add the slivered almonds and stir to mix when ready to serve. Bon appetite!

With all of the classic ingredients that are inspired by Mediterranean flavors, so I’ve added some unexpected ones. Olives, sun-dried tomatoes and feta cheese is what everyone expects, but we’ve added some salami and baby kale and the flavor is just perfect.

One of the awesome things about this salad is that it can be made in advance because it stays fresh for a long period of time. Kale, feta, and cucumber maintain their texture as they don’t get soggy.

The dressing for Mediterranean salad is my favorite part. Because it’s made out of sun-dried tomatoes infused with olive oil. So all of that tomato deliciousness is mixed with olive oil. Also plenty of red wine vinegar and oregano make this salad just perfect.

Ingredients

• 16 ounces of pasta
• 1 cup of sliced olives, mixed
• 8 ounces of oil reserved sun dried tomatoes
• 6 ounces of sliced salami
• 4 ounces of feta cheese
• 1 diced cucumber
• 5 ounces of baby kale

For the Dressing

• Quarter cup of olive oil. For better flavor use the olive oil from sun dried tomatoes
• Quarter cup of red wine vinegar
• 1 tablespoon of oregano
• 1 lemon, squeezed for the juice
• 3 minced garlic cloves
• Half teaspoon of pepper, or according to your taste
• Half teaspoon of salt

Mediterranean Pasta Salad Recipe

• Whisk the dressing ingredients in a small bowl until they are combined well.
• Pour the dressing ingredients in a large bowl together with pasta salad ingredients and mix them together.

If you have any suggestions on this Mediterranean pasta salad recipe, please leave your comment below.

Greek Tzatziki Salad with Pasta

You don’t need many ingredients for this Tzatziki salad. Fresh and crisp cucumbers, kalamata olives, pasta, feta cheese, and cherry tomatoes. And they’re more than enough to bring out the most awesome flavors. Your friends and family will enjoy this Greek delicacy mixed with creamy tzatziki dressing.

Especially on hot summer days, and it goes perfectly with BBQ. We all love summer BBQs because we love spending time together outside. Also, I like to add a sweet taste to this salad by adding fresh dill.

Ingredients

• 16 ounces of pasta
• Fresh broccoli 
• Cup of kalamata olives, sliced
• 2 diced cucumbers
• Cup of sliced cherry tomatoes
• 12 ounces of feta cheese, crumbled
• 8 ounces of Greek yogurt, low fat
• 2 ounces of extra virgin olive oil
• 1 tablespoon of fresh dill, chopped
• 1 tablespoon of lemon juice
• Teaspoon of salt
• 1/2 teaspoon of ground pepper
• 1 minced garlic clove

Instructions

• First, prepare the pasta using the instruction provided on the package. It could differ depending on the manufacturer. Or you can use homemade pasta.
• Rinse and drain the pasta nicely in cold water. Take a large-sized bowl and place the pasta in.
• Add cherry tomatoes, cucumbers, kalamata olives, and feta cheese.
• Whisk the Greek yogurt, chopped dill, salt and pepper, garlic, extra virgin olive oil, and lemon juice in another smaller bowl.
• Take a large bowl and mix it all together—place it in the refrigerator for about one hour before it’s ready to be served.

You can combine this salad with any grilled meat. It is a perfect and healthy addition to all kinds of BBQs— also the ideal way to sneak some healthy veggies to your kids. Enjoy, and please leave a comment; I love getting feedback on my recipes!