San Juan Summer Salad Food

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SAN JUAN SUMMER SALAD



San Juan Summer Salad image

This is a quick, easy recipe for those hot summer evenings when you don't feel like cooking. I cook the chicken breasts early in the morning and just chop up the rest and throw it all together when we're ready to eat.

Provided by Susan Dillard

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

3 cups cooked chicken breasts, cut into 1/2 inch pieces
3 cups cantaloupe, cut into 1/2 inch pieces
1 cup celery, thinly sliced
1/2 cup green onion, chopped
1/3 cup roasted salted cashews
chow mein noodles, for crunch (optional)
3/4 cup oil
1/2 cup mango chutney
1/4 cup white wine vinegar
3 cloves garlic
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 tablespoon sesame oil
3/4 teaspoon Tabasco sauce (or to taste)

Steps:

  • Dressing: Blend all ingredients until smooth in blender.
  • (Can prepare 1 day ahead.) Salad: Combine all ingredients and toss with enough dressing to coat.
  • Serve immediately.

Nutrition Facts : Calories 720.7, Fat 58.2, SaturatedFat 9.2, Cholesterol 88.2, Sodium 488.3, Carbohydrate 16.5, Fiber 2.4, Sugar 11, Protein 35.2

MEXICAN SUMMER SALAD



Mexican Summer Salad image

Provided by Marcela Valladolid

Categories     appetizer

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 11

2 teaspoons whole cumin seeds
2 teaspoons whole coriander seeds
1 chile de arbol (with seeds) torn into very small pieces or 1/2 teaspoon chili flakes* see Cook's Note
1/4 cup pine nuts
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
3/4 cup pitted and halved black kalamata olives
3/4 cup pitted and halved green olives
3/4 cup halved assorted colored cherry or grape tomatoes
1/4 cup chopped fresh cilantro leaves
8 ounces Mexican Cotija or feta cheese, cubed

Steps:

  • In a small, dry skillet, toast the cumin seeds, coriander seeds, chile, and pine nuts over medium-high heat, stirring constantly, until fragrant, about 3 minutes. Transfer the dressing to a serving bowl and whisk in the olive oil. Season with salt and pepper, to taste.
  • Add the olives, tomatoes, cilantro and cheese. Toss gently to combine and serve.
  • *Cooks Note: The dried chile can also be cut into small rings using scissors.

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