For the Salad

• 1 pound fresh Louisiana tuna (preferably fatty), cut into four equal sized blocks 
• 1 tablespoons Paul Prudhomme's Shrimp Magic seasoning
• 1 tablespoons melted butter 
• 4  eggs, poached for 3 minutes and chilled in ice water, drained and refrigerated 
• 1 cup each flour, eggwash and Panko bread crumbs for breading 
• 1/2  pound fresh green beans (small Haricot Vert variety if available) cooked al dente and chilled in Ice water, drained 
• 1 cup  store-bought olive salad 
• 3/4 pound small Yukon Gold potatoes, boiled until tender, cooled and sliced 1/4-inch thick  

For the Sherry Vinaigrette

• ½ Cup               Sherry Vinegar 
• 1 Tbs.               Dijon Mustard 
• 1 Tbs.               Sugar 
• 1 ½ tsp.             Salt 
• 1 pinch             Freshly ground Black Pepper 
• 1 ½ tsp.             Fines Herbs (70% parsley, 20% chervil, 10% chives) 
• ½ Cup               Virgin olive oil 
• ½ Cup               Canola Oil 
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• 4 pounds boneless, skinless chicken thighs, cubed
• 2 ripe mangos, diced
• 3 tablespoons chopped cilantro
• 1 tablespoon chili powder
• 2 tablespoon mayonaise
• 2 tablespoon olive oil
• salt and pepper

 Chicken and Mango Salad

• 2 packages of raspberry gelatin (3 ounces)
• 3 cups orange juice
• 2 unflavored gelatin (1/4 ounce)
• 1 tablespoon fresh lemon juice
• 1¼ cups sugar
• 3 cups fresh cranberries
• 2 granny smith apples, peeled, cored cut into wedges
• 2 oranges, peeled and cut into bite size pieces
• 1 (8 ounce) can crushed pineapple, with juice
• 1/4 cup pecans, chopped

Molded Cranberry Salad

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• 1/4 cup peanut oil
• 2 tablespoons rice vinegar
• 1 teaspoon light brown sugar
• 2 teaspoons toasted sesame oil
• 2 teaspoons soy sauce
• 1 teaspoon hot chile sauce
• 1/2 head cabbage, finely chopped
• 1/2 cup green onions, thinly sliced
• 1 bunch fresh cilantro, chopped
• 1/2 cup dry, unsalted peanuts, chopped
• salt & pepper to taste

Peanut Slaw

Salad

• 1 large bag pre-washed mesclun salad greens
• segments from 3 Louisiana satsumas
• 1 cup Southern Candymaker’s Glazed Pecan pieces

Ginger Dressing (Makes about 3/4 cup)

• 1/2 cup shredded carrots
• 1/4 cup rice wine vinegar
• 1/4 cup extra virgin olive oil
• 1 1/2 tablespoons grated fresh ginger
  
   

• Extra virgin olive oil
• 1/4 cup sweet onion, finely diced
• 1/4 cup celery, finely diced
• 1/2 Jerusalem artichoke, chopped
• Salt and pepper
• 2 large avocados
• Juice of 1/2 lemon
• 1 lb large shrimp, boiled in well-seasoned broth, chilled, peeled and deveined
• 1 English cucumber, chopped
• 1 cup grape tomatoes, cut in half lengthwise
• 1 tablespoon sweet marjoram
• 1 tablespoon parsley
• 1 tablespoon lemon balm
• 1 tablespoon chives
• Balsamic vinegar
• Lettuce leaves

Shrimp Salad with Avocado

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• 1 lb chicken breast, poached in seasoned water
• 1/4 cup mayonnaise
• 2 tablespoons apricot preserves
• 2 tablespoons fresh squeezed lemon juice
• 2 tablespoons fine chopped walnuts, toasted
• 2 tablespoons chopped sun dried cranberries
• 1/2 small granny smith apples, diced in 1/4-inch squares 
• 1½ tablespoons green onion cut on bias
• salt, to taste
• red pepper, to taste 
• 2 heads Belgium Endive

Endive and Chicken Salad

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• 1 very crisp head iceberg lettuce
• 2 whole small skinless and boneless chicken breasts, trimmed of all fat
• 2 tablespoons Cajun seasoning mix
• 3/4 cup blue cheese dressing (store-bought or home-made)
• 1 tablespoon finely chopped parsley, for serving
• Lemon wedges, for serving

Shrimp as alternative

• 1 very crisp head of iceberg lettuce
• 1 pound 25/30 shrimp, peeled
• 1 tablespoon liquid crab boil (optional, if boiling shrimp)
• 4 tablespoons Kosher or sea salt
• 3/4 cup blue cheese dressing (store-bought or home-made)
• 1 tablespoon finely chopped parsley, for serving
• Lemon wedges, for serving

Note: This salad dish can be prepared with either shrimp or chicken - your choice. The ingredients are nearly the same.

• 5 large Roma tomatoes
• 1 pound fresh Louisiana shrimp, (41 to 50 count)
• 4 ounces feta cheese, crumbled
• 2 cups fresh spinach leaves, washed with stems removed
• 4 tablespoons extra virgin olive oil
• Sea salt, to taste
• Minced garlic, to taste
• 2 cups uncooked jasmine rice

Baked Roma Tomato, Shrimp and Feta Spinach Salad

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• 1 whole chicken (about 4 pounds) 
• Herb mixture (recipe follows)
• Kosher salt
• Freshly ground black pepper
• 1/3 of a loaf of French bread, torn into  3-inch pieces
• 4 cups spinach leaves
• 1/2 cup paper-thin slices of red onion
• 1/3 cup currants
• 1 cup toasted pecans
• 1/3 cup plum vinegar
• 2/3 cup extra virgin olive oil 

Herb Mixture:

• 6 large bay leaves
• Zest of 1 lemon
• 6 minced garlic cloves
• 1/4 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper

Rotisserie Chicken with French Bread Salad

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