Grilled Chicken Pasta Salad with Caramelized Onion, Fennel and Mango

*From Picky Palate

2 Tablespoons extra virgin olive oil

½ Cup onion, finely chopped

½ lb campanelle pasta noodles

¼ Cup finely chopped fennel (if you don’t have it, just use additional onion)

2 Cups grilled chicken breast, cubed

1 red or orange bell pepper, diced1

½ Cups quartered zucchini

3 Cups broccoli florets

2 mangos, peeled and cubed

½ bottle Kraft Tuscan House Italian Dressing or Zesty Italian, 16 fl oz size

Couple pinches kosher salt

Heat oil into a large skillet over medium heat.

Saute onions and fennel for 5 minutes, then reduce heat to low and cook until golden.

Let cool for 10 minutes.

Cook pasta according to package directions, drain and place into a large bowl with the onions/fennel.

Toss in rest of ingredients, gently stirring to coat.

Cover and refrigerate for at least 30 minutes before serving.

4 servings

Sirloin Caesar Salad

3/4 lb beef sirloin steak cut 1 inch thick
1 cup Caesar vinaigrette salad dressing, divided
8 cups torn romaine lettuce
1 1/2 cups halved baby carrots
1 cup halved cherry tomatoes
1/4 cup sliced green onions
1/2 cup croutons
1/4 cup coarsely shredded Parmesan cheese

Trim fat from steak, place in Ziploc baggie
Pour 1/2 cup of the dressing over steak and refrigerate for 4-24 hours, turning bag occasionally
Preheat grill to medium
Toss together lettuce, carrots, tomatoes and green onions
Arrange on four serving plates
Drain meat
Grill 14-18 mintues or until done
Slice thinly
Arrange on top of each salad
Sprinkle with croutons and Parmesan cheese

Pasta Salad

*From Janeen Davis

2 small packages shell macaroni
4 cups cooked diced chicken
2 water chestnuts
2 cups chopped celery
2 cups seedless grapes sliced in half
2 cups of unpeeled dicecd apples
2 Tbsp chopped green onions
1 1/2 slivered almonds
Mix
1 cup Kraft coleslaw dressing
1 cup mayonaise

BBQ Chicken Salad w/ Cilantro Ranch Dressing

*From Picky Palate

3 Cups thinly sliced Green Leaf Lettuce

¼ Cup corn

¼ Cup black beans

8 grape tomatoes, halved

1 cooked grilled chicken breast

¼ Cup favorite BBQ Sauce

¼ Cup shredded mozzarella cheese
¼ Cup prepared ranch dressing

1 heaping Tablespoon fresh chopped cilantro leaves

1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.

2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.

**This recipe is for 1 large serving, double accordingly**