Shredded Thai Chicken Salad

Made this a couple of weeks ago. Everyone loved it. Very good peanut flavor. G has wanted green onions almost every day since I made this lol! The leftovers were good as well.

Ingredients:
Salad:
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 cup julienne (matchstick-cut) carrots (I didn't use quite a cup, but about 3/4, and then added an extra 1/4 cup of the broccoli slaw mix to make up the difference. Thought it would be a more even ratio, didn't want the carrot to be overpowering)
1 cup broccoli slaw mix
1 large green onion, chopped (I don't know why they thought 1 onion would be sufficient, but I used a few)

Dressing:
2 tablespoons creamy peanut butter
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 tablespoon honey
4 teaspoons soy sauce
1/8 teaspoon red pepper sauce
Fresh cilantro, if desired (you DO desire!! lol)

In large bowl, toss salad ingredients. In small bowl, beat dressing ingredients with wire whisk. Just before serving, drizzle dressing over salad; toss until evenly coated. Garnish with cilantro.

Buttermilk Herb Dressing/Salad

I made this last night to go with the salads that we had for dinner. A simple main course salad- I used part of a head of green leaf lettuce, cucumbers, on-the-vine tomatoes, avocado, shredded parmesan, smoked honey turkey, red onion, shredded carrots, and fat free herb croutons. It was soooooo good, and really hit the spot with this freakin heat we've been having!!!

Ingredients:
3/4 cup buttermilk (I used lowfat)
1/2 cup RF mayo
1/4 cup chopped fresh chives (I didn't have any, so I used 2 green onions instead)
2 tbsp chopped fresh flat leaf parsley (I ended up using more like 4 tbsp)
1 tbsp chopped fresh thyme (didn't have, so I used just a few shakes of dried)
2 tbsp white wine vinegar
1/4 tsp salt
1/8 tsp pepper (I used 1/4 tsp)
1 garlic clove, minced (I used about 1 tsp of garlic in a jar)

Directions:
Place in blender, blend about 30 seconds or til herbs are finely chopped.

Shredded Thai Chicken Salad

Had this for dinner the other night. Mmmmm mmmmm goooood!!

Salad:
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 cup julienne (matchstick-cut) carrots
1 cup broccoli slaw mix
1 large green onion, chopped

Dressing:
2 tablespoons creamy peanut butter
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 tablespoon honey
4 teaspoons soy sauce
1/8 teaspoon red pepper sauce
Fresh cilantro, if desired

1. In large bowl, toss salad ingredients. 2. In small bowl, beat dressing ingredients with wire whisk. Just before serving, drizzle dressing over salad; toss until evenly coated. Garnish with cilantro.

Greek/Vinaigrette salad dressing

I found this recipe online for a Greek dressing, but of course I had to tweak it a bit to fit what I had on hand and/or to suit my tastes. It's darn right tasty. As follows is how I make it. I put everything in one of those salad dressing cruets and shake it up. If you've got a Mason jar, that'll work too.

Ingredients:
1/2 olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon onion salt
1/2 teaspoon yellow mustard
1/2 cup red wine vinegar
1 tablespoon grated Parmesan
1 teaspoon lemon juice
1-2 teaspoons sugar (use one, then taste. If the acidity is still too high for your tastes/if it's too tart, add another teaspoon).