Salads and Dressings

Salads and Dressings

Ingredients:
4 boneless, skinless, free-range, organic chicken breasts, cooked and shredded
1/2 cup dried cranberries
1 cup celery, chopped
3/4 cup green grapes, halved
1/2 cup walnuts, chopped
1 avocado, peeled, pitted and diced
1 apple, peeled, cored and chopped
1 cup mayonnaise
Juice of 1 lemon
Freshly ground black pepper, to taste

Directions:
Combine the chicken, cranberries, grapes, celery, walnuts, avocado and apple
in a large bowl and mix well.
Combine the mayonnaise with the lemon juice and whisk.
Empty the dressing into the large bowl with the chicken, vegetables and fruit
and add the rest of the ingredients, then mix until all are coated well in the
dressing. Season with freshly ground black pepper to taste. Serve chilled.
Conch Salad
Serves 2
Conch has a sweet, smoky flavor similar to clams. The conch is “cooked” ceviche
style in this dish by the acidity of the citrus. If you can’t find conch at the market,
scallops make a respectable stand-in. This is a great light lunch or dinner when you
don’t really feel like cooking a hot meal.