The hot days of summer are definitely here.  It's time for quick, easy, lite, cool foods!  Following are a couple of recipes that are perfect for summertime entree salads.  Whether for a luncheon, dinner by the pool, or simply something quick and easy on a hot summer day, give these recipes a try.

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This curried turkey salad is a good blend of poultry with a veggie - celery, and a fruit - apple, blended in a low-fat creamy dressing.  It not only tastes good but looks great served on a pretty plate atop a bed of lettuce leaf.  You can pick up the turkey at the deli and save heating up the kitchen.

CURRIED TURKEY SALAD

1 tbsp olive oil

1 tbsp curry powder

1/4 cup diced onion

2 tbsp lemon juice

2 tbsp Granular SPLENDA

1/2 cup low-fat mayonnaise

2 stalks celery, thinly sliced

1 lb roasted turkey breast, cubed

1 medium apple, diced

Salad greens to cover 4 salad plates

Heat oil in small saucepan over medium-high heat.  Add curry and onion.  Cook, stirring 1-2 minutes until onion is tender.  Add lemon juice and Splenda.  Simmer until sauce begins to thicken, about a minute.  Remove from the heat and cool.  Stir mayonnaise into cooled sauce, mix well.  In a large bowl, toss together, celery, apple and turkey.  Add dressing and gently toss until evenly coated.  Place turkey mixture atop salad greens on plates.


The Chinese Chicken Salad requires a bit more preparation but you can cook the chicken in advance and refrigerate or pick up roasted chicken at the deli if you are short on time or don't want to heat up the kitchen.

CHINESE CHICKEN SALAD

4 boneless, skinless chicken breasts

1 1/2 tbsp Soy sauce

1 medium head of cabbage, shredded

6 chopped green onions

2 pkgs chicken flavored Ramen noodles

1/2 cup plain almonds, sliced

1/4 cup sesame seeds

3/4 cup extra-virgin olive oil

1/4 cup sesame oil

1/4 cup rice or white vinegar

1 of the seasoning packets from the Ramen noodles

1 tbsp Splenda

Preheat oven to 350 degrees.  Place chicken breasts on foil and pour soy sauce evenly over chicken.  Wrap in foil to make a packet.  Bake for 35 minutes or until chicken is done.  Remove from oven, cool enough to handle and cut into bite-size pieces.  Toast noodles and almonds in a non-stick skillet, stirring so as not to burn.  Add sesame seeds at last minute and brown lightly.  Mix together oil, vinegar, seasoning packet and Splenda.  Put cabbage, onion and chicken pieces into a large bowl.  Pour oil mixture over top of ingredients in bowl and mix well.  Add toasted noodles, almonds and sesame seeds.  Mix again.  Ready to serve. 

Enjoy!