Summer Chicken Salad

8 chicken breasts
2 cups bow tie pasta
2 cups seedless grapes
1/2 cup slivered almonds
1/2 cup shredded parmesan cheese

Dressing

1/2 cup miracle whip
1/4 cup vidalia onion vinaigrette
1/4 cup ranch dressing

Broil chicken breasts that have been seasoned with salt, pepper, garlic.
Cut into bite sized pieces

Cook pasta

Mix chicken, pasta, grapes, almonds, and cheese.

Mix together salad dressing ingredients and toss in chicken mixture.

Grilled Potato and Onion Salad with Maytag Blue Cheese

Yield: 8 servings
Prep: 20 mins
Grill: 45 mins
Chill: 2 hrs

Ingredients
2 1/2 pounds small red potatoes or fingerling potatoes cut into 1-inch pieces
1 large sweet onion, thinly sliced
2 tablespoons canola oil
1 teaspoon salt
1/2 teaspoon black pepper
2/3 cup reduced-fat mayonnaise
1/4 cup white wine vinegar
2 teaspoons spicy brown mustard
1 teaspoon sugar
1 teaspoon garlic powder
3 ribs celery, thinly sliced
3 tablespoons chopped parsley
4 ounces Maytag blue cheese

Directions
Heat a gas grill to medium-high or the coals in a charcoal grill to medium-hot.
Make a foil packet with potatoes and onion, drizzling with oil and seasoning with 1/2 tsp of the salt and 1/4 tsp of the black pepper before sealing. Grill, covered, 15 minutes. Turn packet over and grill an additional 15 minutes. Turn again and grill 15 minutes more or until potatoes are tender. Allow to cool.

In a large bowl, whisk mayonnaise, vinegar, mustard, sugar, garlic powder and remaining 1/2 tsp salt and 1/4 tsp pepper. Add potatoes, onions and celery. Toss to coat; stir in parsley and blue cheese.

Cover with plastic wrap and refrigerate 2 hours.

Nutrition Information for Grilled Potato and Onion Salad with Maytag Blue Cheese
PER SERVING: 212 cal., 10 g total fat (1 g sat. fat), 7 mg chol., 467 mg sodium, 27 g carb. (3 g fiber), 3 g pro.

From the Family Circle website

Asparagus and Baby Vidalia Onion Salad With Lemon-Tarragon Vinaigrette

Serves 4

1-1/2 pounds medium asparagus, trimmed
4 baby Vidalia onions, white and green parts, thinly sliced on the diagonal
Juice of 1/2 lemon
1 tablespoon sherry wine vinegar
2 tablespoons extra-virgin olive oil
1 English cucumber, partially peeled in strips, seeded and cubed
3 tablespoons chopped fresh herbs (such as flat-leaf parsley, tarragon, chives and mint)
Coarse kosher salt and freshly ground white pepper

Directions:

1. Prepare an ice-water bath by filling a large bowl with ice and water. Line a plate with paper towels.

2. Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook until bright green and just tender, about 3 minutes. Without draining, add the onions and cook until both vegetables are tender, an additional 30 or 45 seconds.

3. Meanwhile, in a small bowl, whisk together the lemon juice, vinegar and oil. Set aside. Drain the asparagus and onions well in a colander, then set the colander with the asparagus and onions in the ice-water bath (to set the color and stop the cooking), making sure the asparagus is submerged. Once chilled, remove the asparagus and onions to the prepared plate. Pat dry and transfer to a large bowl. Add the cucumbers and herbs. Add the reserved dressing and toss to coat and combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.

From Lighten Up, Y'all by Virginia Willis, published by Ten Speed Press, 2015.

From the Family Circle Website

Dark Cherry, Walnuts and Avocado Salad With Parsley and a Champagne Vinegar Dressing

Serves 4 as a salad

For the dressing:

2 tablespoons diced pitted dark cherries
3 tablespoons olive oil
2 tablespoons Champagne vinegar or red wine vinegar
2 teaspoons honey

For the salad:

5 ounces arugula, rinsed and dried
1/2 small red onion, peeled and thinly sliced
1 avocado, peeled and diced
1 cup cooled cooked whole grains (barley, wild rice, quinoa)*
2 tablespoons toasted sunflower seeds
3 tablespoons chopped toasted walnuts
1 cup pitted and halved dark cherries (preferably fresh but you can use frozen)
Garnish — finely chopped parsley

Directions:

For the dressing:
In a blender, combine all the ingredients along with a couple of tablespoons of water. Set aside.

For the salad:
1. Combine all the ingredients in a large bowl.
2. Pour the dressing over the salad. Toss to mix well.
3. Garnish with the parsley.
4. Serve immediately.

Recipe by Monica Bhide

From the Family Circle Website

Chicken Satay Salad

Chicken Satay Salad

Recipe courtesy Food Network Magazine
Prep Time:20 min
Inactive Prep Time:-- Cook Time:5 min
Level:EasyServes:4 servings.

Ingredients
2 skinless, boneless chicken breasts (about 1 pound)
7 tablespoons (about 1/2 cup) Thai peanut sauce
3 tablespoons vegetable oil
Kosher salt and freshly ground pepper
2 tablespoons fresh lime juice
1 head romaine lettuce, sliced
1/2 English cucumber or 2 Persian cucumbers, cut into matchsticks
1 medium carrot, halved lengthwise and thinly sliced
1 red bell pepper, thinly sliced
1/4 cup roughly chopped fresh cilantro, plus more for topping
3 tablespoons chopped roasted salted peanuts

Directions
Preheat a grill or grill pan to medium high. Slice the chicken breasts 1/2 inch thick and toss with 2 tablespoons peanut sauce, 1/2 tablespoon vegetable oil, 1/4 teaspoon salt, and pepper to taste in a bowl. Grill the chicken until just cooked through, about 2 minutes per side. Transfer to a plate.

Whisk the remaining 5 tablespoons peanut sauce and 2 1/2 tablespoons vegetable oil, the lime juice and 2 tablespoons water in a large bowl. Add the lettuce, cucumber, carrot, bell pepper and cilantro and toss. Season with salt and pepper and divide among bowls. Top with the chicken, peanuts and more cilantro.

Per serving: Calories: 363; Total Fat: 20 grams; Saturated Fat: 2 grams; Protein: 32 grams; Total carbohydrates: 15 grams; Sugar: 0 grams; Fiber: 5 grams; Cholesterol: 66 milligrams; Sodium: 208 milligrams