Mandarin Orange Chicken Salad

Preparation Time: 10 minutes
Microwave Time: 5 to 6 minutes

2 chicken breasts, cooked in the microwave
1/2 cup white granulated sugar
1/2 cup rice vinegar
1/4 cup olive oil
3 cups salad greens (recommend mix of romaine, spinach and arugula)
2 3 oz packages of ramen noodles
1 can mandarin oranges, drained and rinsed
1/2 cup slivered almonds, toasted
1/2 cup green onions, diced
1 tablespoon sesame seeds

Microwave the chicken breasts, as directed (about 2 to 2 1/2 min per breast).  Remove from microwave when fully cooked, and dice into bite-sized pieces.  Set aside. 

Next, combine the rice vinegar, olive oil, and sugar in a microwave-safe bowl.  Microwave on high for 60 seconds.  Remove, and stir well until sugar is dissolved.  Set aside.

Meanwhile, toast the almond slivers in the oven for 2 to 3 minutes until browned.  Set aside.

Wash your salad greens and arrange in a large salad bowl.  Crunch up the ramen noodles and toss with the dressing.  Toss the dressing and noodles in with the salad greens.  Then top the salad with the green onions, rinsed mandarin oranges, cooked chicken breasts, toasted almonds, and sesame seeds.

Taco Salad

Preparation time: 5 to 10 minutes
Microwave time: 6 to 9 minutes

8 ounces ground beef or ground turkey
1 packet taco seasoning
3/4 cup water
8 ounces canned red kidney beans
8 ounces taco sauce
2 small tomatoes
4 cups mixed salad greens, torn into pieces
2 ounces shredded monterrey jack or cheddar cheese
Tortilla chips or corn chips

Crumble the ground beef or turkey and mix in a microwave safe dish with the taco seasoning and water.  Cook on high heat for 3 to 5 minutes until browned and cooked all the way through. Open and drain the can of beans.  Add the beans and the taco sauce to the meat and mix well.  Place in microwave on high for 3 to 4 minutes until it is heated thoroughly.

Dice the tomatoes.  Place the tomatoes and the salad greens onto plates.  Top with warm meat mixture and sprinkle with shredded cheese.  Arrange the chips around the outer edge of the plate or crush up and put on top of the salad.  Serve with sour cream, salsa and guacamole!