Chicken Caesar Salad.

Ingredients:
• 4 Chicken breast halves, skinless, boneless
• 1/2 Cup creamy Caesar-style salad dressing
• 1/2 Head lettuce, torn into small pieces
• 1 Large tomato, cut into wedges
• 1/2 Cup mesquite-lime marinade
• 1 Green bell pepper, seeded and thinly sliced
• 2 tbsp Parmesan cheese, grated
• 1/2 Sweet onion, sliced
• 1 Cup cheese and garlic croutons
• Salt to taste
Method to make Chicken Caesar Salad:
• In a baking pan, place the chicken and pour mesquite-lime marinade over all.
• Cover and put it into the refrigerator to marinate for about 1/2 hour before grilling.
• Now preheat the charcoal or gas grill to the medium high heat.
• Grill the chicken breasts for about 15 minutes on each side till the meat is cooked through and is no longer pink inside.
• Remove it from the flame and slice it into strips, when cool.
• In a big bowl, toss together the lettuce, chicken, onion, pepper, salt, tomato, cheese, dressing and croutons, till evenly coated.

Chicken Pasta Salad.

Ingredients:
• 1 cup Red Bell Pepper (chopped)
• 1/2 tsp Ginger (ground)
• 3 Garlic Cloves (minced)
• 1/4 cup Green Onion (sliced)
• 2 tbsp Sesame Seeds (toasted)
• 3 cups small Broccoli Florets
• 1-3/4 cups Snow Peas (fresh and trimmed)
• 3-1/2 cups small Seashell Macaroni (cooked)
• 1-2/3 cups Chicken (chopped and cooked)
• 3 tbsp Vegetable Oil
• 1 tsp Hot Sauce
• 5 tbsp Red Wine Vinegar
• 2 tbsp Honey
• 1/2 tsp Salt
Method to make Chicken Pasta Salad:
• Mix chicken, onion, pepper, macaroni, broccoli and snow peas together in a large bowl and toss it well.
• Combine vinegar, garlic, ginger, hot sauce, oil, salt, honey and sesame seeds together and stir it well.
• Pour the dressing over the pasta mixture.
• Cover and chill for 2 hrs.
• Serve chilled.

Beans Salad.

Ingredients:
• ½ cup Celery, chopped
• ½ cup Onion, chopped
• ½ cup Green Pepper, chopped
• ½ cup Vinegar
• ½ cup Salad Oil
• 3/4 cup White Sugar
• 1 (15.5 oz) can Garbanzo Beans, drained
• 1 (14.5 oz) can Black Beans, drained
• 1 (14.5 oz) can Green Beans, drained
• 1 (14.5 oz) can Wax Beans, drained
• 1 (14.5 oz) can Kidney Beans, drained
• ½ tsp Salt
• ½ tsp Ground Black Pepper
Method to make Beans Salad:
• Mix the celery, onion, pepper, green beans, garbanzo beans, wax beans, and kidney beans in a large mixing bowl.
• Toss the bowl to mix well.
• In a separate bowl, mix vinegar, salt, pepper, oil and sugar, until all the ingredients are mixed well.
• Once the sugar dissolves, pour the solution over the mixed beans.
• Before serving, refrigerate for 8 hours or keep it chilled overnight.

Apple and cucumber salad.

Ingredients:
• 2 medium Apples (thinly sliced)
• 2 tbsp Lemon juice (cut into one inch long pieces)
• 2 medium Cucumbers
• 1 medium Orange (peeled, deseeded and segmented into two)
• 8-10 Button Mushrooms (sliced)
• 8 leaves Lettuce (trimmed)
• 1 tbsp Salad Oil
• 1/4 tsp Red Chilli Flakes
• 6-8 leaves Fresh Mint Leaves (torn)
• 2 tbsp Fresh Coriander Leaves (chopped)
• Salt
• 1 medium Carrot (cut into thin strips)
• 2 medium Tomatoes (quartered & sliced)
• 2 Spring Onions (sliced)
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Method to make Apple And Cucumber Salad:
• Take the sliced apples and sprinkle some lemon juice on it and mix well to prevent apples from turning black.
• Take mushrooms in another bowl and treat it to lemon juice to avoid discoloration.
• Dunk the lettuce leaves in ice cold water to keep it fresh and crisp and then tear it roughly into pieces.
• In a bowl, take juice, salad oil, red chilli flakes, chopped coriander, mint leaves and salt and mix well.
• In a serving plate, arrange the lettuce leaves and pour out about one-fourth part of the dressing on top of it.
• Mix apples, orange segments, mushrooms, carrot, tomatoes, spring onions and rest of the dressing. Toss well.
• Arrange the mixture over lettuce layer.
• Serve.