Asian Chicken Salad

Salad:                                                                     Dressing:
2 chicken breasts                                              1/8 c soy sauce
1 head leaf lettuce                                             1/8 c rice vinegar
1/2 bunch green onions                                 1/4 c oil
1 large can mandarin oranges in juice      1/8 c ginger ale
chow mein noodles

Poach chicken in enough water to cover. Meanwhile, wash and drain lettuce, drain mandarins (reserve a splash of juice for dressing), and thinly slice onions. Place soy sauce, vinegar, oil, and juice to a shaker. When chicken is cooked and cool enough to handle, shred. Tear lettuce into bite-size pieces and place in a large bowl. Add mandarins, onions and chicken. Just before serving, add ginger ale to dressing, shake to combine, and pour over salad. Toss to coat lettuce. Serve with chow mein noodles.

Makes 4 meal-size portions.

Ranch Chicken Salad

The inspiration recipe here came from the back of a Hidden Valley Ranch bottle.

2 chicken breasts                          1 can sliced olives
1 head leaf lettuce                         bottled ranch dressing
1-2 roma tomatoes                       Tabasco sauce
1 can kidney beans                       shredded cheddar cheese

Prep work:
Poach chicken in just enough water to cover. Cool and shred or chop. Wash lettuce and allow to drain. Drain and rinse beans in a colander, add olives to colander. Chop tomatoes and add to colander to drain juices.

Putting it together:
Place beans, olives, and tomatoes in a large salad bowl. Add enough dressing to coat and toss to combine. Add more dressing and a few drops of Tabasco (just enough to add a little Mexican flavor). Mix again, then add chicken. Tear lettuce into bite-size pieces and add to bowl. Toss to combine, adding dressing as needed to lightly coat lettuce. Fold in cheese. Serve with tortilla chips.

Serves 4 with leftovers. Also good for potlucks.