roast turkey olive oil

Salad Recipes Appetizers hot summer days

The dog days of summer are definitely here. It's time to fast food, easy lite, cool! Here are a couple of recipes that are perfect for summer main dish salad. Whether for lunch, dinner by the pool, or just something quick and easy on a hot summer day, give these recipes a try.

This curried turkey salad is a good mix of poultry with vegetables - celery and apple a fruit - mixed in a creamy dressing low fat. It not only tastes good but is very well served in a dish on a bed of lettuce leaves. You can pick up the turkey at the deli and save in heating up the kitchen.

CURRIED TURKEY SALAD

1 tablespoon oil olive

1 tablespoon curry powder

1 / 4 cup chopped onion

2 tablespoons lemon juice

2 tablespoons Splenda granular

1 / 2 cup mayonnaise

2 celery stalks, thinly sliced

1 pound roasted turkey breast, cubed

1 medium apple, chopped

Green salad to cover 4 salad plates

Heat oil in a small saucepan over medium-high heat. Add curry and onion. Cook, stirring 1-2 minutes until onion is tender. Add the lemon juice and Splenda. Simmer until the sauce begins to thicken, about a minute. Remove from heat and let cool. Mix the mayonnaise with the cooled sauce, mix well. In a large bowl, mix, celery, apple and turkey. Add dressing and mix gently until evenly coated. Place turkey mixture over lettuce on plates.

Chinese chicken salad requires a little preparation but you can cook chicken in advance and refrigerate or pick up grilled chicken in the deli, if you have little time or do not want to heat the kitchen.

CHINESE CHICKEN SALAD

4 boneless chicken breasts, skinned

1 1 / 2 tablespoons soy sauce

half head of cabbage, shredded

6 onions chopped green

2 pkgs chicken flavored Ramen noodles

1 / 2 cup raw almonds, sliced

1 / 4 cup sesame seeds

3 / 4 cup extra virgin olive oil

1 / 4 cup sesame oil

1 / 4 cup of rice or white vinegar

1 seasoning packet from Ramen noodles

1 tablespoon Splenda

Preheat oven to 350 degrees. Place chicken breasts in aluminum foil and pour soy sauce evenly over chicken. Wrap in aluminum foil to make a package. Bake for 35 minutes or until chicken is done. Remove from oven, cool enough to handle, chop into pieces the size of a mouthful. Toast noodles and almonds in a nonstick skillet, stirring to prevent burning. Add the sesame seeds in the last minute and brown lightly. Package Mix oil, vinegar, spices and Splenda. Place the cabbage, onion and chicken pieces in a large bowl. Pour oil mixture over top of ingredients in a bowl and mix well. Add toasted noodles, almonds and sesame seeds. Mix again. Ready to serve.

Enjoy!

About the Author

A grandmother with diabetes along with other autoimmune diseases, I like to share what I've learned with others thru writing. I also write novels. For more of my recipes and writings, please check out my web site at http://diabeticenjoyingfood.squarespace.com

Turkey - BBQ

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