Meet the Cook: Since our family likes things spicy, I often add a fresh jalapeno pepper to this salad. It's a simple, savory way to use up leftover chicken. Plus, it's so eye-catching, it could double as the main dish and the table centerpiece!
-Krista Shumway, Billings, Montana
When I want to bust out of my salad rut, I roast a medley of veggies and mix them with fluffy quinoa, a super-nutritious grain. Make a double batch to have an encore salad waiting in the fridge.—Julie Piasecki, Franklin, Massachusetts
Dolores Brignac's family was skeptical the first time she served this unusual salad-but one taste convinced them it was a winner. "Now when I bring it out, everyone digs in and cleans their plates," she pens from Braithwaite, Louisiana.
As a change from mayonnaise-laden slaw, I created this refreshing alternative. It uses many of the garden vegetables I grow, so it’s also economical. I serve it at our family reunion each Fourth of July, and it’s always a big hit at church socials.
I rely on this refreshing chicken salad often for lunch or a light supper. It can be made ahead of time and popped in the refrigerator, which is perfect for my busy schedule.—Brenda Nickerson, Clymer, New York
“A big bowl of this salad accompanies me to potlucks and reunions. The dark greens and red strawberries look pretty together-plus, the sweet dressing and nuts make everyone spinach fans.” —Maxine Culp, Fitchburg, Wisconsin
Salads are the meal of choice when our Texas temperatures hover in the 90s. In this one, I use locally grown strawberries, fresh greens and chicken strips. It makes a light and colorful lunch on a hot summer day.
There are several variations to this Asian-style salad. But this is the one most folks prefer. Toasted almonds, chow mein noodles and sesame seeds contribute to this salad's "crunch".—Sue McLaughlin, Onawa, Iowa