BBQ Chicken Salad – This healthy, flavorful salad comes together so quickly, and it is

guaranteed to be a hit with your entire family.

Ingredients:

 1 tablespoon olive oil

 2 boneless, skinless thin-
sliced chicken breasts
 Kosher salt and freshly
ground black pepper, to
taste
 6 cups chopped romaine
lettuce
 1 Roma tomato, diced
 3/4 cup canned corn
kernels, drained
 3/4 cup canned black
beans, drained and rinsed
 1/4 cup diced red onion
 1/4 cup shredded Monterey
Jack cheese
 1/2 cup shredded cheddar
cheese
 1/4 cup Ranch dressing
 1/4 cup BBQ sauce
 1/4 cup tortilla strips

Directions:

1. Heat olive oil in a medium skillet over medium high heat.

2. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping
once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-
size pieces.
3. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato,
corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad
and gently toss to combine.
4. Serve immediately, topped with tortilla strips.
Harvest Cobb Salad – The perfect fall salad with the creamiest poppyseed salad dressing. So
good, you’ll want to make this all year long.

Ingredients:

 4 slices bacon, diced

 2 large eggs
 6 cups chopped romaine lettuce
 1 apple, diced
 1 pear, diced
 1/2 cup Fisher Nuts Pecan Halves
 1/3 cup dried cranberries
 1/3 cup crumbled goat cheese

For the poppy seed dressing

 1/3 cup mayonnaise

 1/4 cup milk
 2 tablespoons sugar
 1 tablespoon apple cider vinegar
 1 tablespoon poppy seeds

Directions:

1. To make the poppy seed

dressing, whisk together
mayonnaise, milk, sugar, apple
cider vinegar and poppy seeds in
a small bowl; set aside.
2. Heat a large skillet over medium
high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a
paper towel-lined plate; set aside.
3. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and
cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for
8-10 minutes. Drain well and let cool before peeling and dicing.
4. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of
bacon, eggs, apple, pear, pecans, cranberries and goat cheese.
5. Serve immediately with poppy seed dressing.
Bacon and Avocado Macaroni Salad – Loaded with fresh avocado and applewood smoked
bacon tossed in a lemon-thyme dressing.

Ingredients:

 12 ounces elbows pasta

 5 slices bacon, diced
 2 avocados, halved, seeded,
peeled and diced
 Kosher salt and freshly ground
black pepper, to taste
 2 teaspoons fresh thyme leaves,
for garnish

For the lemon thyme dressing

 3/4 cup mayonnaise

 1/4 cup freshly squeezed lemon
juice
 1 1/2 tablespoons lemon zest
 1 tablespoon sugar
 1 teaspoon fresh thyme leaves
 Kosher salt and freshly ground
black pepper, to taste
 1/3 cup olive oil

Directions:

1. To make the dressing, combine

mayonnaise, lemon juice, lemon
zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to
taste. With the motor running, add the olive oil in a slow stream until emulsified; set
aside.
2. In a large pot of boiling salted water, cook pasta according to package instructions; drain
well.
3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy,
about 6-8 minutes. Transfer to a paper towel-lined plate.
4. In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to
taste.
5. Serve immediately, garnished with thyme.
Whole Food’s California Quinoa Salad – A healthy, nutritious copycat recipe that tastes 1000x
better than the store-bought version.

Ingredients:

 1 cup quinoa
 1/4 cup balsamic vinegar
 Zest of 2 limes
 1 mango, peeled and diced
 1 red bell pepper, diced
 1/2 cup shelled edamame
 1/3 cup chopped red onion
 1/4 cup unsweetened coconut
flakes
 1/4 cup sliced almonds
 1/4 cup raisins
 2 tablespoons chopped fresh
cilantro leaves

Directions:

1. In a large saucepan of 2 cups

water, cook quinoa according to
package instructions; set aside.
2. In a small bowl, whisk together
balsamic vinegar and lime zest;
set aside.
3. In a large bowl, combine quinoa, mango, bell pepper, edamame, red onion, coconut
flakes, almonds, raisins and cilantro. Pour the balsamic vinegar mixture on top of the
salad and gently toss to combine.
4. Serve immediately.
Asian-Style Cobb Salad – This salad serves as the perfect light meal, full of protein and veggies
with a simple sesame vinaigrette.

Ingredients:

 5 cups chopped romaine

lettuce
 1 (11-ounce) can mandarin
oranges in light syrup,
drained
 1/3 cup shredded chicken
 1/3 cup grated carrots
 1 avocado, halved, seeded,
peeled and diced
 2 hard-boiled eggs, diced
 1/4 cup sliced green onions

For the sesame vinaigrette

 1/4 cup plus 2 tablespoons

rice wine vinegar
 1 clove garlic, pressed
 1 tablespoon sesame oil
 1 tablespoon sugar
 1 teaspoon freshly grated
ginger
 1 teaspoon soy sauce

Directions:

1. To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar,
ginger and soy sauce in a small bowl; set aside.
2. To assemble the salad, place baby greens in a large bowl; top with arranged rows of
mandarin oranges, chicken, carrots, avocado, eggs and green onions.
3. Serve immediately with sesame vinaigrette.