Jambalaya Salad

Simple and yummy!

1 1/3 cups water
2/3 cup uncooked long-grain white rice
6 slices bacon
1 (6 ounce) can tiny shrimp, drained
1/2 cup cubed ham
1/2 cup chopped green bell pepper
1/2 cup sliced celery
1/4 cup chopped onion
1 cup chopped fresh tomato

3/4 cup Italian-style salad dressing
1 teaspoon dried thyme
1/4 teaspoon chili powder
1 clove garlic, minced
1/4 teaspoon salt

In a medium saucepan, bring water to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes.
While the rice is cooking, place bacon in a large, deep skillet over medium-high heat. Cook until evenly brown. Drain, cool, and crumble.
In a large bowl, mix the cooked rice, crumbled bacon, shrimp, ham, bell pepper, celery, onion, and tomatoes.

Prepare the dressing by whisking together the salad dressing, thyme, chili powder, garlic, and salt. Pour over rice mixture, and toss to coat. Cover, and chill in the refrigerator until serving.

Stir-fried chicken salad....

Ingredients

1/4 cup fat-free, less-sodium chicken broth
2 tablespoons rice wine vinegar
1 tablespoon Thai fish sauce
1 tablespoon low-sodium soy sauce
1 tablespoon bottled chopped garlic
2 teaspoons sugar

1 pound skinless, boneless chicken breast tenders
1 tablespoon peanut oil
4 cups mixed salad greens
1/4 cup chopped fresh basil
1/2 cup thinly sliced red onion
2 tablespoons finely chopped unsalted, dry-roasted peanuts

Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat.
Let stand 3 minutes.

Heat oil in a large nonstick skillet over medium-high heat.
Drain chicken, reserving marinade.
Add chicken to the pan; cook 4 minutes or until done, stirring frequently.
Stir in the reserved marinade.
Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.

Combine greens and basil in a large bowl. Add chicken mixture, tossing to coat.

Chinese Shrimp Salad

This is quite sweet as contains fruit - but it is a nice light refreshing summer dinner - or a quick and easy potluck dish!
Serve with lettuce and usual green salad ingredients.
Instead of using apples - you can also used pre-cooked new potatoes.

1 (11 ounce) can lychee fruit, drained with juice reserved
1 pound cooked shrimp - peeled and de-veined
3 Fuji apples - peeled, cored and cubed
1 tablespoon lemon juice
1/4 cup mayonnaise

Combine lychees, shrimp and apples. Add lemon juice and 1/4 cup of reserved lychee juice - chill for 15 mins.

After chilling - drain liquid (reserving it!!) - combine drained liquid with mayonnaise and toss together with other ingredients. Chill till needed.