Amys Signature Salad Food

AMY'S FRUITED CHICKEN SALAD

Steps:

• In large bowl combine chicken, pineapple, celery, olives, onions and grapes.
• Blend mayonnaise and msutard.
• Toss gently with chicken mixture.
• Cove and chill at least on hour.
• Just before serving, gently fold in oranges and chow mein noodles.
• Place on lettuce leaves placed on a platter.

AMY'S SENSATIONAL SUMMER SALAD

Steps:

• Place the chicken breasts and Italian dressing onto a resealable plastic bag. Mix together to coat the chicken with the dressing, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken breasts until no longer pink in the center, or to an internal temperature of 165°F (74°C), about 3 minutes per side. Set aside to cool while preparing the ingredients for salad, then dice.
• Toss the diced apple with the lemon juice in a large mixing bowl until well coated; drain and discard any excess lemon juice. Place the lettuce into the mixing bowl, then sprinkle with the diced chicken, avocado, feta cheese, strawberries, and cranberries. Gently toss the salad with the balsamic vinaigrette, and serve immediately.