Category Archives: Salads

Grandma’s Potato Salad

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Grandma's Potato Salad

Course Salads
Cuisine American
Author Karen

Ingredients

  • 4-5 fairly large potatoes
  • 4 eggs
  • ¾ cup finely chopped onion
  • 1 8 oz jar chopped green olives

Instructions

  • Cook potatoes; then cut into smaller pieces.
  • Boil eggs for 7-8 minutes, then chop into smaller pieces.
  • In a bowl mix together potatoes, eggs, onions and olives.
  • Add mayonnaise until everything is coated a little with the dressing. Add 1 tablespoon of sugar.
  • Mix well and refrigerate overnight, enjoy the next day!

 

Ginger-Peanut Chicken Salad Wraps

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Ginger-Peanut Chicken Salad Wraps

Course Salads
Cuisine American
Servings 8
Author Karen

Ingredients

  • 1 teaspoon olive oil
  • 6 4 oz boneless chicken breast halves
  • 1 cup chopped cucumber
  • ¾ cup chopped red pepper
  • 1 ½ tablespoons sugar
  • 1 tablespoon minced peeled fresh ginger
  • 3 tablespoons lime juice
  • 1 tablespoon low-sodium soy sauce
  • ¼ teaspoon salt if desired
  • 1 clove minced garlic
  • ¼ teaspoon ground red pepper
  • ¼ cup creamy peanut butter
  • 2 tablespoons water
  • 3 tablespoons chopped fresh cilantro
  • 8 8- inch tortillas
  • 4 cups chopped romaine lettuce

Instructions

  • Heat olive oil in a large nonstick skillet over medium-high heat.
  • Add chicken; cook 5 minutes on each side or until done.
  • Remove the chicken from the pan; cool. Shred the chicken into bite-sized pieces.
  • Place chicken, cucumber and bell pepper in a large bowl; set aside.
  • Place sugar and the next 6 ingredients (sugar through ground red pepper) in a blender and process till smooth.
  • Add peanut butter and water; process till smooth, scraping the sides.
  • Add peanut butter mixture to chicken mixture; stir well.
  • Add cilantro and toss well. Warm tortillas according to package directions.
  • Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce and roll up.