COPYCAT FUJI APPLE CHICKEN SALAD

Romain Lettuce  (or mixed Spring Greens)
Red Onion
Pecans
Tomatoes
Dried Apple Chips
Feta Cheese
Rotisserie Chicken (breast only, no skin)

Fake Fuji Apple Dressing:
3 TBS frozen apple juice concentrate
1 TBS white balsamic vinegar
1 TBS apple cider vinegar
1 TBS garlic powder
1 TBS onion powder
1 tsp Dijon mustard
1/3 cup olive oil

STRAWBERRY SPINACH SALAD

1 10 oz bag of baby spinach (or approx 6 cups)
2 cups of sliced strawberries
1/2 cup slivered almonds

DRESSING:
1/2 cup olive oil
1/4 cup white vinegar
1/4 cup Worcestershire sauce
1/4 cup sugar
2 TBS sesame seeds
1 TBS poppy seeds
1/4 cup minced white onion

Whisk all the dressing ingredients together. Place clean spinach in a bowl and top with sliced strawberries and almonds. Toss with dressing.

ROSEMARY LINE CHICKEN SALAD

4 boneless chicken breast halves
2 TBS vegetable oil
1/2 cup Chardonnay
1/3 cup lime juice
2 TBS fresh rosemary OR 2 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp pepper
spring salad mix from store - 1 large bag
cucumber finely chopped
roma tomato finely chopped

Flatten chicken to 1/2 in thickness. In a large storage bag, add vegetable oil, chardonnay, lime juice, rosemary, salt and pepper. Add chicken and marinate all day in fridge.

Heat grill and place chicken on non-stick foil over medium heat for 5 - 7 minutes on each side or until juices run clear.

Remove from heat and cut into bite size pieces. Create your salad with remaining ingredients and place chicken on top. Serves 4

BROCCOLI SALAD

1 head of broccoli
1 head of cauliflower
1 purple onion
1 cup shard grated cheddar cheese
1/2 cup golden raisins
bacon pieces  (I use about a pound and add before serving so it will stay crisp)

DRESSING:
1/2 cup mayo
2 TBS sugar
1 TBS red wine vinegar (I usually use a little more to taste)

Double dressing if necessary