Chicken Salad with Honey-Mustard Dressing

Total Time: 20 minutes
2 cups diced cooked chicken 
1 cucumber 
1 bell pepper 
2 tbl minced red onion 
2 tsp chopped fresh basil (or 1 tsp dried) 
2 tbl lime juice 
1 tbl mayonnaise 
2 tsp honey mustard 
1/2 tsp salt 
1/4 tsp black pepper 
1/2 cup olive oil
1/2 lb salad greens 

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1. Peel the cucumber, cut in half lengthwise and remove the seeds. Dice the cucumber, and the bell pepper.

2. In a large bowl, whisk together the lime juice, mayonnaise, honey mustard, salt, and black pepper. Add the oil slowly while whisking.

3. In a medium size bowl, toss the chicken, cucumber, bell pepper, onion, and basil with half the dressing. Toss the greens into the remaining dressing. Put the greens on plates and top with the chicken salad.

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Radish and Grapefruit Salad

Prep Time: 10 minutes

4 small grapefruit
2-3 medium radishes, very thinly sliced
1⁄2 cup pitted black olives
4 green onions, sliced thin

Dressing
1⁄4 cup olive oil
3 tbl grapefruit juice
Salt & pepper to taste

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1. Peel the grapefruit and cut into pieces over a bowl to catch the juice. This should give you enough juice to make the dressing.

2. Place the grapefruit, radishes, black olives and green onions in a salad bowl. Chill until ready to serve.

3. Dressing: Whisk together the dressing ingredients. Pour over chilled salad and toss gently.  

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