Thursday, March 29, 2012

Special Luncheon

I planned a special luncheon meeting yesterday for the sisters at church. The food was delicious and the program very enjoyable.

Grilled Chicken Salad
Seasoned Roasted Potatoes
Fruit Platter
Mini Croissants and Garlic Bread Sticks

I prepared the chicken tenders the night before. Simply marinade tenders in Lawry's marinade for 1 hour. I made three different flavors, Hawaiian, Mesquite, Herb and Garlic. I chose to broil the tenders instead of grill. Broil for a total of 14 minutes, turning twice. They came out beautiful. Refrigerate until ready to serve.

To plate these salads start with about 1-1/2 cups of lettuce on each plate. Next place the four add-ons separately on four different sides of plate. Sprinkle with cheese. Slice two chicken tenders and lay on top. Finally sprinkle crunch item over everything. Serve dressing on the side.

Grilled Hawaiian Chicken Salad
Lettuce    Butterhead
Add        Red/Green Pepper Strips
        Sweet Onion Rings
        Pineapple Rings
        Dried Banana Chips
Cheese    Mozzarella
Crunch    Macadamia Nuts
Dressing    Hawaiian

Hawaiian Dressing
    1/2 cup Lawry's Hawaiian Marinade
    2 Tablespoon oil
    2 Tablespoon honey
Combine marinade, oil, and honey, mix well.
Makes about 3/4 cup

Grilled Mesquite Chicken Salad
Lettuce    Mix with Carrots and Cabbage
Add        Cherry Tomatoes
        Red/Green Pepper Strips
        Sweet Onion Rings
Cheese    Colby Jack
Crunch    Red, White, and Blue Tortilla Strips
Dressing    Ranch

Grilled Herb and Garlic Chicken Salad
Lettuce    Mix with Carrots and Cabbage
Add        Cherry Tomatoes
        Sweet Onion Rings
        Cucumber Slices
Cheese    Medium Cheddar
Crunch    Herb Seasoned Croutons
Dressing    Creamy Herb

Creamy Herb Dressing - very delicious, fresh taste, and light texture.
        2 tablespoon chopped fresh dill
        2 tablespoon chopped fresh chives
        2 tablespoon mayonnaise
        1/2 cup sour cream
        2 tablespoon milk
Stir together mayonnaise, sour cream, milk, dill, and chives in a small bowl.
makes about 1 cup.

I made an equal number of each salad, but the Hawaiian Salad was by far everyone's favorite. It was gone before any had even taken an Herb and Garlic Salad. It must have been the dressing. Everyone loved the Hawaiian Dressing and wanted the recipe. Lesson learned.... make more Grilled Hawaiian Chicken Salad!

Springtime Punch
        2 cups sugar
        2-1/2 cups water
        1 cup lemon juice
        1 cup orange juice
        6 ounce can pineapple juice concentrate
        2 liters ginger ale
In a saucepan, boil sugar and water lightly until sugar is dissolved. Remove from heat. Stir in juices. Refrigerate.
To serve, pour juice mixture into punch bowl, stir in ginger ale. Float lemon and orange slices.

I hope you try these salads for your next lunch or special luncheon. I received many compliments on them.


  1. Wow, this makes me hungry. I will have to try the salads, yum.

  2. What fun! and what delicious looking recipes!