Apricot Salsa Grilled Chicken Salad

Ingredients

Salsa

2/3

cup orange juice

1/2

cup chopped dried apricots

2

tablespoons apricot preserves

1

tablespoon olive or vegetable oil

3/4

cup chopped red bell pepper

2

tablespoons chopped fresh cilantro

2

tablespoons sliced green onions

1

teaspoon grated orange peel

Salad

4

boneless skinless chicken breasts (about 1 1/4 lb)

1

tablespoon olive or vegetable oil

1/2

teaspoon garlic salt

6

cups bite-size pieces mixed salad greens

Preparation

1. Reserve 2 tablespoons of the orange juice; set aside. In 1-quart saucepan, heat apricots and remaining orange juice to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until most of the orange juice is absorbed. Cool 15 minutes. In small bowl, mix reserved 2 tablespoons orange juice, the preserves and oil. Stir in apricot mixture and remaining salsa ingredients.
2. Heat gas or charcoal grill. Brush chicken with oil; sprinkle with garlic salt. Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken into 1/2-inch slices.
3. Divide salad greens among 4 plates. Top with chicken and salsa. Serves 4.

Caribbean Chicken Salad

Ingredients

2

pounds boneless skinless chicken breast halves, cut into 1/2-inch strips

1/4

cup blackened seasoning blend

2

tablespoons vegetable oil

8

cups bite-size pieces mixed salad greens

3

cups peeled and diced fresh peaches

1

cup sliced red onion

1

medium red bell pepper, chopped

1 1/3

cups fruit-flavored vinaigrette

Preparation

1. Place chicken in heavy-duty resealable plastic food-storage bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
2. Heat oil in large skillet over medium-high heat. Cook chicken in oil 10 to 12 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
3. Toss salad greens, peaches, onion and bell pepper in large bowl; divide evenly among 8 plates. Top with chicken. Drizzle with vinaigrette. Serves 8.

In this next recipe, the bright greens and red strawberries come together in a whirlwind of color and flavor to create a main-dish salad.

Sound delicious my Friend. Although I'm afraid that my Sugar count couldn't handle it, I'll have to try making it anyway because the kids will love it.

It Friday, so instead of plain Fish, how about a little "Tipsy" Shrimp today. This shrimp can be marinated up to 3 hours before grilling and the amount of red pepper used can be adjusted according to how hot you like it. The marinade is also great on chicken. Just pair this Shrimp with a little Rice and a Green side dish for a complete meal.

Margarita Grilled Shrimp

Ingredients

• 2 pounds shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 cup fresh lime juice
• 1/4 cup and 2 tablespoons olive oil
• 1 tablespoon and 1 teaspoon tequila
• 1/4 cup and 2 tablespoons fresh chopped cilantro
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon salt
• 8 bamboo skewers, soaked in water for 20 minutes

Directions

1. Combine the shrimp, garlic, lime juice, olive oil, tequila, cilantro, red pepper, and salt in a bowl; toss to combine; refrigerate 30 minutes.
2. Preheat an outdoor grill for high heat and lightly oil grate. Drain the marinade from the shrimp and discard; thread the shrimp on the skewers.
3. Cook on preheated grill until the shrimp turn pink, 2 to 3 minutes per side. Serves 8.

This Rice dish is easy to prepare and delicious! In addition to the Shrimp, it's also great with salmon, chicken, or turkey tacos.

Lime Cilantro Rice

Ingredients

• 4 cups water
• 2 tablespoons butter
• 2 cups long-grain white rice
• 2 teaspoons lime zest
• 1/4 cup fresh lime juice
• 1 cup chopped cilantro

Directions

1. Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
2. Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving. Serves 8.

My family and I eat this quick veggie side dish at least once a week. We enjoy it with just about any main course. It's a light and easy way to get extra vegetables into your diet.

Baby Carrots 'n' Broccoli

Ingredients

• 3 cups fresh baby carrots
• 8 cups fresh broccoli florets
• 1/4 cup olive oil
• 2 teaspoons Nature's Seasoning Blend*
• 2 teaspoons garlic powder
• 1 teaspoon pepper

Directions

1. In a saucepan, bring 4 cups water to a boil; add carrots. Cover and simmer for 5 minutes; drain and pat dry.
2. In an ungreased 15-in. x 10-in. x 1-in. baking pan, combine the carrots with remaining ingredients. Bake, uncovered, at 425 degrees F for 7-9 minutes or until vegetables are crisp-tender, stirring once. Serves 8.

Have A Great Weekend My Friends,

Phil