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The hot days of summer are finally here. It is time for a quick, easy, Lite, foods cool! Here are some recipes that are perfect for summer entree salads. Whether for lunch, dinner by the pool, or just something quick and easy on a hot summer day give these recipes a try.
This turkey salad with curry is a good mix of chicken with a vegetarian – celery, and fruit – apple, mixture in a low-fat creamy salad dressing. It not only tastes good but looks great served on a pretty plate atop a bed of leaves lettuce. You can pick up the turkey at the grocery store and pay for heating up the kitchen.
CARI Turkey Salad
1 tsp tablespoons olive oil
1 tsp tablespoons curry powder
1 / onion, diced 4 cups
2 v. tablespoon lemon juice
2 v. to table SPLENDA
1 / mayonnaise 2 cup low-fat
2 stalks celery, sliced finely
1 lb. roasted turkey breast, cubed
1 medium apple, diced
Salad greens to cover 4 plates salad
Heat the oil in a 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 the sauce begins to thicken, about one minute. Remove from heat and let cool. Stir in mayonnaise sauce has cooled, mix well. In a large bowl, mix, celery, apple and Turkey. Add dressing and toss gently to coat. Place turkey mixture on top of the salad on plates.
The Chinese chicken salad requires a little preparation but you can cook the chicken in advance and refrigerate or pick up roasted chicken at the deli if you're short on time or do not want to warm the kitchen.
CHINESE CHICKEN SALAD
4 half – chicken breasts, skinned
1 1 / 2 c. tablespoon soy sauce
1 medium head cabbage, shredded
6 green onions chopped
2 packages chicken flavored Ramen noodles
1 / 2 cup almonds plain, sliced
1 / 4 cup sesame seeds
3 / 4 cup extra virgin olive oil
1 / sesame oil 4 cup
1 / 4 cup white or rice vinegar
1 seasoning packet from Ramen noodles
1 tsp tablespoons Splenda
Preheat oven to 350 degrees. Chicken breasts on foil and pour soy sauce evenly over chicken. wrap in paper to make a bundle. Bake for 35 minutes or until chicken is cooked. Remove from oven, cool and cut into small pieces. Toast noodles and almonds in a nonstick pan, stirring to avoid burning. Add sesame seeds at the last minute and brown lightly. Mix oil, vinegar, seasoning packet and Splenda. Put cabbage, onion and chicken in a large bowl. Pour the oil mixture above ingredients in a bowl and mix well. Add toasted noodles, almonds and sesame seeds. Mix again. Ready to serve.
Enjoy!
About the Author:
A grandmother with diabetes along with other autoimmune diseases, I like to share what I’ve learned with others thru writing. I also write novels. For more of my recipes and writings, please check out my web site at http://diabeticenjoyingfood.squarespace.com
Article Source: ArticlesBase.com – Entree Salad Recipes for Hot Summer Days
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