Category: Salads

Buffalo Chicken Salad

A few days of warm weather has me longing for days that we can be outside. I know some work outside, no matter the weather, my husband included. On the other hand, I choose to stay indoors except when necessary during the bitter cold days.

However, getting my grandson out and letting him play for hours last week was lovely. He is never happier than when he is mowing grass and plowing fields!

The warm weather inspired me to have a picnic. I made Bentley’s favorite, peanut butter and jelly, and some homemade chicken salad for myself.

On this particular day, I was out of several grocery items, so my plain chicken salad became Buffalo Chicken Salad out of necessity. With no mayonnaise, I went for some homemade Ranch dressing instead, which led me to the buffalo sauce and celery, and one thing led to another.

I am a plain chicken salad person. I do not want pickles, eggs, or fruit! I usually like it the way I like it, and that’s it. However, it turned out amazing. Because I ran out of buffalo sauce while preparing it, the salad wasn’t very hot and spicy, making it perfect for Bently.

When making chicken salad of any kind, I prefer to cook my chicken in a slow cooker. It’s fall-off-the-bone tender! Then, place your warm chicken in the bowl of your mixer and mix briefly with your paddle attachment. The chicken will be perfect for chicken salad, or a casserole for that matter!

Now to my newspaper readers, writing articles and sharing my love of cooking with you has been a pleasure! You have graciously allowed me to share my life with you, including graduations, kids moving away from home, marriages, births, deaths, and many other moments. Seasons change, and so do we. Now, my life is leading me down a different path that I must pursue. I will forever be grateful that you welcomed my fumbling words and recipes into your homes. Hopefully, my recipes and stories have brought a few smiles and happy memories as you shared meals with your friends and family. Happy Cooking!

For those of you that access my recipes via the blog.  Please keep coming back.  I will continue to post new recipes and want to thank you for visiting Not Just Sunday Dinner.    

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Buffalo Chicken Salad

Course Salad
Author Amye Melton

Ingredients

  • 4 cups cooked, shredded chicken
  • 1/2 cup Ranch dressing
  • 1/3 cup buffalo sauce or to taste
  • 1/2 cup thinly sliced celery
  • 1/3 cup sliced green onions

Instructions

  • In a large bowl, add chicken, dressing, buffalo sauce, celery and onions. Stir to combine. Refrigerate.

Corn Salad

I have a knack for remembering insignificant facts. If only I could remember important stuff like where I put things, life would be easier. Instead, I remember my cousin’s Christmas card from ten years ago, lines from Friends, or the Foreigner album one of my best friends gave me in high school.

But I also remember food. Great tasting meals or a particular dish that was delicious. When I recently texted my friend, Sherri, to ask for the salad recipe she made for her Halloween party in 1994, she was stumped. I described it to her as having Fritos, lettuce, beans, and Catalina dressing. That description may not sound so good, but if I remember it from 29 years ago, it was good.

While searching for the vintage recipe, she came across this corn salad recipe instead. I decided to try it, and I am thrilled that I did. For such a simple recipe, the flavors were right on. Sherri serves it as a side salad, but she said it could be served as a corn dip with the Fritos to dip rather than adding Fritos to the mixture.

I served this with hotdogs and hamburgers, and everyone loved it.

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Corn Salad

Course Salad
Author Amye Melton

Ingredients

  • 2 (15.25-oz.) can whole kernel sweet corn drained
  • 1 bell pepper or jalapeno chopped
  • 1 small red onion chopped
  • 1 cup mayonnaise
  • 1 lime juiced
  • 1 1/2 cups shredded cheddar cheese
  • salt and black pepper to taste
  • 1 cup crushed Chili Cheese Fritos
  • 1-2 tablespoons freshly chopped cilantro

Instructions

  • In a large bowl, add the corn, pepper, onion, mayonnaise,lime, cheese, salt and pepper. Stir to combine. Cover and refrigerate for a few hours before serving.
  • Just before serving, add the crushed Fritos and cilantro and stir. Serve immediately.

Balsamic Blue Cheese Salad Dressing

 

I have mentioned in the past my appreciation for blue cheese. It is simply the best. I recently tried blue cheese stuffed olives, and OH MY WORD, I’m obsessed!

Blue cheese is a love-it-or-hate thing, and many claim an acquired taste. However, it has been a favorite of mine since childhood. So, while all the other kids were eating Ranch dressing, I was the solo kid enjoying my blue cheese.

I also love a good salad, especially when the weather starts to warm. We recently tried a new restaurant in Alpharetta. The weather was perfect, so we took advantage of their outdoor seating. I had a wonderful mixed green salad with a delicious balsamic dressing.

Trying to duplicate the dressing at home, I made this fantastic balsamic blue cheese dressing. This version was even better than the restaurant. It was awesome on this spinach salad with fresh mushrooms, strawberries, red onions, and grilled chicken. It is a recipe I know I will be making over and over.

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Balsamic Blue Cheese Salad Dressing

Course Salad
Author Amye Melton

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1/2 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 to 1 teaspoon sugar or sugar substitute
  • 1 (4.4-oz.) pkg. blue cheese crumbled

Instructions

  • In a bowl or jar, whisk together oil, vinegar, mustard, lemon juice, salt, pepper and sugar. Stir in blue cheese, crumbles. Refrigerate.

Tomatillo Lime Ranch Dressing

I have lived in Georgia most of my life and should never be shocked by the weather. However, I was not prepared for cold weather again. This winter has come with some challenges. However, I realize that winter is necessary for spring to be grand; and without hard times, our good times would not be as special.

I mentioned that Greg and I are living the camper life right now, and I had already taken cold-weather clothing out and replaced it with warm-weather wear. I was even ready to buy a few plants the other day, and Greg would not let me do it. I hate it when he’s right! Greg is the practical one in our relationship, and that’s good. That is unless you are the one that makes your mind up and dives into things and wants to be the correct one.

I have certain dishes that I only prepare in cold weather. It’s the same for warm weather. And, just like my clothing, I get ready for a change.

If you dream of warmer weather like me, here’s a fantastic dressing to try. Our daughter has made this dressing for years and eats in on just about anything; salads, bowls, tacos, fish, and with chicken fingers. You will yield a little over a cup, which will last for about one week, covered and refrigerated.

When buying tomatillos, small ones are best. Look for a husk that is bright green and completely covers the fruit. If a small section at the bottom pokes out, it should be okay as long there are no signs of tearing. The husk should be relatively tight and the fruit firm but not rock hard. The husk will be slightly tacky when you touch it. If the husk has turned yellow, it is most likely past its prime. Store on your kitchen counter with the husks on until ready to use. When you are ready to use, peel the husks off, dispose of them, and wash the tomatillos.

 

 

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Tomatillo Lime Ranch Dressing

Course Salad
Author Amye Melton

Ingredients

  • 1 cup mayonnaise
  • 3/4 cup fresh cilantro
  • 2 fresh tomatillos husk removed and chopped
  • 1/2 to 1 fresh jalapeno diced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon dried dill
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • To a blender, add mayonnaise, cilantro, chopped tomatillos, diced jalapeno, lime juice, dill, onion powder, garlic powder, salt and pepper.
  • Puree until smooth.
  • Store in airtight container in refrigerator up to one week.

Notes

Make at least one hour before serving for best flavor.  

 

Fall Brussels Sprouts Salad

I am all about tradition. Those little things passed down for generations mean so much to me—even something as small as a favorite recipe. Traditions bring me comfort by reminding me of years gone by, and they make me feel just a little bit closer to loved ones that are no longer with us.

Fall is the beginning of many traditions. Starting with apples at the apple house, leading into Thanksgiving, and then into the winter season with Christmas. I have instilled so much of this in my daughter, Savannah, that she expects certain things. I would be called out in a heartbeat if I ever wanted to change things up.

When it comes to my holiday table, it is always very traditional. However, I enjoy throwing in something new here and there. This year it will be this fantastic Brussels Sprouts Salad.

I discovered Brussels Sprouts salads a couple of years ago at a restaurant in Atlanta. I recreated it as soon as I returned home. I will shake it up a bit this year by adding fall flavors. This salad will add a new element to the table that everyone will enjoy!

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Fall Brussels Sprouts Salad

Course Salad
Author Amye Melton

Ingredients

  • 1 small Butternut Squash peeled and cut into even pieces, about 1-inch
  • 1 tablespoon extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • 1 pound Brussels Sprouts
  • 6 strips bacon cut into small pieces, fried and drained
  • 1 Honeycrisp or Granny Smith apple chopped
  • lemon juice
  • 2 tablespoons chopped red onion
  • 1/2 cup pomegranate arils
  • 1/4 cup sliced almonds toasted
  • 1/3 cup crumbled goat cheese
  • Dressing:
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons honey
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • kosher salt and freshly ground black pepper to taste

Instructions

  • Add all dressing ingredients to a small jar and shake well, set aside.
  • Preheat oven to 400℉. Toss peeled and cubed Butternut squash with olive oil and place on a baking pan. Sprinkle with salt and pepper. Roast 25-30 minutes, flipping occasionally, until tender and lightly browned.
  • Meanwhile, shred the Brussels sprouts, using a food processor or by hand with a knife. Add to a serving bowl. (This can be done up to a week ahead of time and stored in a tiptop bag in the refrigerator.)
  • Toss chopped apples in a little lemon juice.
  • Add bacon, apple, onion, pomegranate and almonds and toss.
  • Toss salad with enough dressing to coat. Add crumbled goat cheese to the top. Serve with extra dressing.