2018-07-06 / Home & Garden

Star Chefs

Summer Salads

Tarragon-Dill Grilled Chicken Salad

1/2 cup lemon juice
1/4 cup olive oil
4 cloves garlic, minced
1 Tbsp. crushed red
pepper flakes, or
to taste
3 (6 ounce) skinless
boneless chicken
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup rice vinegar or
cider vinegar
1/4 cup fresh lemon juice
1 cup seedless red
grapes, halved
1 large Granny Smith
apple, cored and
1/2 cup celery, diced
1/2 onion, finely chopped
1/2 cup fresh tarragon,
finely chopped
2 tsp. finely chopped
fresh dill
Salt and pepper to taste

To make the marinade, mix 1/2 cup lemon juice, olive oil, garlic, and red pepper flakes together in a bowl.

Place the chicken breasts on a flat surface, and cut from one side through the middle of the breasts to within one half inch of the other side. Open the two sides and spread them out flat like an open book. Place in a shallow dish, and pour the olive oil mixture over the chicken, turning once to coat evenly with marinade. Refrigerate for at least 30 minutes.

To make the dressing, mix the sour cream, mayonnaise, vinegar, and 1/4 cup lemon juice together in a bowl, and blend thoroughly. Set aside.

Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.

Remove chicken from marinade, and discard marinade. Cook chicken on preheated grill, turning once, until meat is firm, and juices run clear, about 4 to 5 minutes per side. Remove chicken from grill, and cool. Finely chop chicken, and place in a large bowl.

Add the grapes, apples, celery, tarragon, and dill to the bowl with the chicken. Stir in the mayonnaise dressing, and toss until ingredients are evenly coated. Season to taste with salt and pepper. Serve immediately, or refrigerate overnight to let flavors blend further.

Mid-Summer Italian Bread Salad

1 clove garlic
1 (1 pound) loaf Italian
1 cup chopped tomatoes
1 cup cucumber—peeled,
seeded and chopped
1 cup chopped red onion
1 clove garlic, minced
2 cups chopped fresh

1/8 cup chopped fresh
1/4 cup olive oil
2 Tbsp. balsamic vinegar

Rub a peeled clove of garlic around a wooden salad bowl.

Pull apart or chop the bread into bite-size pieces.

In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.

BLT Pasta Salad

1 (16 ounce) package
medium seashell pasta
1 pound sliced bacon
1-1/2 cups light
Ranch-style salad
1 small onion, chopped
2 tomatoes, chopped

Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.

Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.

In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.

Watermelon Summer Salad

3/4 cup halved, thinly
sliced red onion
1 Tbsp. fresh lime juice
1-1/2 quarts seeded,
cubed watermelon
3/4 cup crumbled feta
1/2 cup pitted black olive

1 cup chopped fresh mint
2 Tbsp. olive oil

Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.

In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!

Cilantro, Avocado, Tomato, and Feta Salad

8 roma (plum) tomatoes,
3 jalapeno peppers,
seeded and diced
3 bunches green onion,
4 ounces crumbled garlic
and herb feta cheese
4 avocados—peeled,
pitted and diced

2 Tbsp. fresh lemon juice
3 bunches cilantro,
Salt and ground
black pepper to taste

Combine the tomatoes, jalapeno peppers, green onion, and feta cheese in a large bowl; toss together. Add the diced avocado; drizzle the lemon juice over the avocado to keep it from turning brown. Stir in the cilantro. Season with salt and pepper. Mix well and serve.

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