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Thai Cucumber Salad
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons rice wine vinegar
1 tablespoon canola oil
1 clove garlic, minced
1 teaspoon brown sugar
1 teaspoon lime zest
1/2-1 small jalapenos, seeded and minced
1 seedless cucumber
1 small red bell pepper
1 medium carrot
1/2 small red onions
1-2 tablespoons chopped cilantro (optional)
1/4 cup dry roasted peanuts, chopped
salt and pepper

1.
Whisk the first 7 ingredients (lime juice through jalapeno) in a large 
bowl.

2.
Season with salt and pepper.

3.
Trim the ends from the cucumber.

4.
Split lengthwise in half.

5.
Slice very thinly.

6.
Toss into the dressing.

7.
Halve the red pepper vertically, core and remove seeds and white 
membranes.

8.
Slice the pepper, horizontally, into very thin strips.


9.
Add to the dressing and toss.
10.Peel the carrot and trim off ends.
11.Slice diagonally into very thin slices.
12.Add to the rest of the salad.
13.Peel the onion and cut in half horizontally
14.Then slice vertically into very thin strips.
15.Add these to the bowl and toss everything together until well



mixed.
16.Set aside for at least one hour, stirring occasionally (this can be 
marinated for up to 8 hours, but refrigerate if marinating for longer 
than 2 hours).
17.Transfer to a serving bowl.
18. Sprinkle cilantro (if used) and peanuts over top
Mexican Chicken Salad
Dressing:
1/4cup cider vinegar
3 tablespoons honey
1 1/2teaspoons cumin
1/4teaspoon salt and pepper

Chicken Mixture:
1 tablespoon olive oil
2 whole boneless chicken breasts, cut into 2 inch strips
1/2 teaspoon garlic salt
1 (16 ounces) package frozen corn
1 cup chopped plum tomatoes
1 (15ounces) can black beans, rinsed and drained
5 green onions, chopped
1 red bell pepper, chopped

Salad:
1 package mixed salad green
2 avocadoes, peeled and chopped
2 cups monterey jack cheese
3 cups slightly crushed blue corn chips
1 cup sour cream
1 jar thick & chunky salsa

1.
Mix dressing ingredients and set aside.

2.
Heat oil in skillet.

3.
Sprinkle chicken with garlic salt, then saut in pan until no longer 
pink, about 5 minutes.

4.
Combined cooked chicken, corn tomatoes, black beans, onions and red 
peppers in a large bowl.

5.
Stir in dressing.

6.
Chill at least 1 hour.

7.
When ready to eat, combine chicken mixture with lettuce.

8.
Serve along with avocados, cheese, tortilla chips, sour cream and salsa


Double Tomato Bruschetta
Prep