Tasty Recipes

INGREDIENTS

• 3 tbsp honey
• 1 1/2 tbsp rice wine vinegar
• 1/4 cup mayonnaise
• 1 tsp dijon mustard
• 1/8 tsp sesame oil

• 1 egg
• 1 cup milk
• 1 cup flour
• 1 cup panko
• 1 tsp salt
• 1/4 tsp pepper
• 2 chicken breast
• 3 cups vegetable oil for frying
• 3 cups romaine lettuce chopped
• 1/2 cup red cabbage chopped
• 1/2 cup napa cabbage chopped
• 1 carrot shredded
• 1/4 cup cucumber chopped
• 3 tbsp sliced almonds
• 1/4 cup dry chow mein

INSTRUCTIONS

1. Blend together all dressing ingredients and refrigerate until ready to serve.
2. In a large saucepan preheat oil over medium-high heat.
3. ...................................................
4. ...................................................

Ingredients

• 1 pound (500 g) boneless skinless chicken breasts, (2 large breasts)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup olive oil
• 2 tablespoons minced garlic
• 2 tablespoons red onion, finely chopped (about 1/3 of a red onion)
• 2 tablespoons balsamic vinegar, (adjust to your tastes)
• 8 roma tomatoes, diced
• 1/2 cup grated parmesan cheese, plus more to serve
• 2 tablespoons finely chopped fresh basil or parsley
• Salt and pepper, to taste
• Balsamic glaze to serve (optional) -- I use store bought

Instructions

1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl; set aside.
2. While the pasta is boiling, season chicken with the herbs, garlic powder, salt and pepper. Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
3. .........................................................
4. ..........................................................

Ingredients

• 9 cups roughly chopped green leaf or romaine lettuce divided
• 1 large red bell pepper seeded and diced
• 1 large poblano or green bell pepper seeded and diced
• 1 12 oz frozen corn steamed and cooled
• 6 medium tomatoes 5 chopped and 1 sliced into wedges for garnish
• 1 medium red onion thinly sliced
• 2 1/2 cup shredded sharp cheddar cheese
• 1 lb bacon cooked and crumbled
• 4 cup roasted chicken roughly chopped
• 3 green onion thinly sliced
• 2 large hard boiled eggs cut into wedges
• Dressing See Recipe Notes

Instructions

1. In a large trifle or glass bowl layer in this order: 1/3 lettuce, 1/2 red pepper, 1/2 poblano pepper, 1/3 corn, 1/2 tomatoes, 1/2 red onion, 1 cup cheese, 1/3 bacon and 1/2 chicken. Drizzle with 1/2 cup prepared dressing.
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3. ................................................................