Composed salad recipes?

I work at a up scale country club and the chef asked me to come up with some cool salads for the new menu. any ideas? Either fancy or comfort.Composed salad recipes?
i like to keep my salads simple... superb flavours, but only a few at a time.... here's some of my faves





rocket, chicken, pine nuts %26amp; mango slices


rocket %26amp; basil leaf mix, salami strips, crumbled feta and sliced olives


baby spinach leaves, bacon, parmesan and sundried tomatos


short pasta (penne or spirals etc), pesto, chicken, rocket and grapesComposed salad recipes?
Sounds like a fun assignment, good luck!!





CHICKEN AND BEAN SALAD





2 cups cooked chicken, shredded


1 can cannellini beans


1/4 cup green onions, sliced


1/3 cup miracle whip salad dressing


1 tablespoon soy sauce


1 teaspoon freshly grated ginger


2 teaspoons rice vinegar


1/4 teaspoon dijon mustard


2 garlic cloves, minced


1/2 red onion, sliced thinly


1/8 teaspoon cayenne pepper (pinch)


lettuce leaves





Combine chicken, beans, onions, in a salad bowl.


In a small bowl or blender, combine ginger, soy sauce, vinegar, mustard, garlic, and mayonnaise; blend.





Toss with chicken mixture and serve over lettuce leaves.








SICILIAN ESCAROLE SALAD





1 large head escarole (broad leaf type)


1/3 cup olive oil


2 tablespoons wine vinegar


3 cloves garlic, pressed or finely minced and crushed


a few drops balsamic vinegar


1/3 teaspoon sea salt (adjust if using anchovies)


pinch black pepper


1/3 teaspoon basil leaves


1/3 teaspoon oregano leaves


1/3 teaspoon (or to taste) hot red pepper flakes


1 can medium sized black ripe olives or oil cured, chopped


1 large Vidalia or red onion, sliced thinly


1 large english cucumber, quartered lengthwise, sliced into 1 inch chunks


1 can anchovies (optional)





Add wine vinegar to bottom of bowl.


Peel garlic, and using a garlic press, add garlic to vinegar and allow to sit at least 10 minutes. (Alternatively, if you don't have a garlic press, mince garlic finely and then sprinkle with salt and rub the side of your knife across it to crush garlic to a fine paste, then add to vinegar as above.) Stir pepper, oregano, basil, and red pepper flakes into vinegar. Add chopped onion, stir to mix together.





Wash and thoroughly dry the escarole and separate the leaves, tearing them into 1-2 inch pieces. Add to vinegar and garlic, chop the cucumber into one inch pieces and season with black pepper.





If using the optional anchovies, drain, break them into sections and add to the olive oil. Otherwise, pour olive oil over salad, sprinkle with salt and mix gently but thoroughly. Taste and adjust seasonings.





Escarole salad can be easily varied to suit the ingredients that you have available, or what's seasonal at the market. But remember, it's best kept rather simple, with not too many ingredients, in the Italian tradition.





This can be topped with Parmesan croutons or served with bruschetta.








Variations:





When in season, optionally add fresh ripe tomato slices and use chopped fresh basil and oregano. Another nice addition is roasted red peppers. Or add 2'; X 1/2'; slices of salami, mortadella or a sharp Italian cheese such as Asiago, Provolone or Pecorino Romano cheese. Or include a can of cannelloni beans (drained), or a can of Italian Tonno (tuna) packed in olive oil for a hearty lunch. Toss in 1/2'; by 2'; chunks of .


Note: When using anchovies, adjust salt, as anchovies can be very salty depending on how they're packed.
BAJA CHICKEN PASTA SALAD


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(Servings: 6)





Ingredients:


------------


3/4 lb chicken breast; *


6 oz dried mixed fruit; **


1 cup ring macaroni or orzo; raw


1 cup jicama; cubed


2 green onions/tops; sliced


1/2 cup mayonnaise or salad dressing


1 tsp red chiles; ground


1/4 tsp salt


2 tblsp sour cream or plain yogurt





* The chicken breast should be boneless, skinless and weigh about 3/4


** You should use 1 6-oz package of diced mixed fruit.





Instructions:


-------------


Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast.





Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon.





Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours.





SINGAPORE NOODLE SALAD


======================





Ingredients:


------------


1/4 cup sesame seeds


1/2 lb dried chinese spaghetti-style noodles


2 tblsp vegetable oil


1 bunch broccoli, separated into 1 inch florets


1 lb asparagus, cut on the diagonal into 1 inch pieces


1/2 cup chicken stock


1/2 cup peanut butter


1/4 cup red wine vinegar


2 tblsp dark soy sauce


1 tblsp sesame oil


1 tblsp dry sherry


2 tsp sugar


1 1/2 tsp chinese chili sauce


1/4 cup minced scallions


2 tblsp finely minced fresh ginger


1 large garlic clove, minced


1 cup bean sprouts


1 cup thinly sliced button or shiitake mushrooms, or separated enoki


1 large red bell pepper, cut into thin julienne


2 tblsp minced chives





Instructions:


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In a small dry skillet, toast the sesame seeds over moderately high heat, tossing, until fragrant and golden brown, about 1 minute. Set aside.





In a large pot of boiling salted water, cook the noodles, separating them with a fork, until tender but still firm, about 2 1/2 minutes. Drain and rinse under cold running water, drain well and toss with the vegetable oil.





Bring a large saucepan of salted water to a boil over high heat. Add the broccoli and cook until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer to a bowl of ice water and chill until cold, about 5 minutes. Drain on paper towels. Repeat with the asparagus,cooking them for only 1 to 2 minutes.





In a small saucepan, bring the stock to a boil over moderately high heat; remove from the heat. Stir in the peanut butter, vinegar, soy sauce, sesame oil, sherry, sugar, chili sauce, scallions, ginger, garlic and toasted sesame seeds.


In a large bowl, toss together the noodles, broccoli, asparagus, bean sprouts, mushrooms and red pepper. Add the dressing and toss to coat. Sprinkle the chives over the top just before serving.

acne prone skin