Home—Recipes —Dishes —Sandwiches & Salads

Author :chef ssentongo Geoffrey

# – Chicken Salad Croissant

This tempting chicken salad that gets its special taste from Swiss cheese and pickle relish, it’s a favorite.


* 2/3 mayonnaise

* 1/2 cup dill pickle relish or substitute with another

* 1tbsp fresh parsley

* 1 tsp lemon juice

* 1 tsp salt and pepper

* 2 chicken breast cooked & cubed

* 1 cup Swiss cheese

* 3-4 croissant, splited

* Lettuce leaves

> mix first 6 ingredients, stir in chicken and cheese. Serve on croissants lined with lettuce.

# – Swiss Cobb Salad

This Cobb salad topped with ham, but you can substitute with anything you want, roast beef, bacon and other fixings, this hearty salad has an excellent blend of flavors.


* 5 cups torn leaf lettuce

* 1/2 pound sliced deli roast beef, cut into strips

* 1/4 pound cubed fully cooked ham, if you don’t eat ham change.

* 1 onion, chopped

* 2 tomatoes, chopped

* 3 boild eggs, quoterd

* 250g stripes of roasted beef or bacon, crumbled

* 1/2 cup shredded Swiss cheese


* 1/2 cup olive oil

* 3 tbsp red wine vinegar

* 2 tbsp honey mustard

* 2 tsp sugar

* 3/4 tsp dried oregano

* 1/8 tsp pepper and salt


> On a serving platter, layer the first 7 ingredients. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Serve with salad.

# – Beef Caesar Salad

When I cook, the goal is to have enough leftovers for lunch the next day.


* 2 tbsp mayonnaise

* 2 tbsp olive oil

* 1 tbsp lemon juice

* 2 minced garlic

* 1 tsp salt and pepper


* 3/4 pound beef tenderloin, cubed

* 1 tbsp blackened seasoning

* 5 cups torn romaine lettuce

* optional: salad bread croutons and shredded parmesan cheese


> For dressing, in a small bowl, mix the first 6 ingredients until incorporated. Toss beef with blackened seasoning. In a large skillet, heat oil over medium-high. Add beef, cook and stir until tender.

> To serve, place romaine in a large bowl, add dressing and toss to coat. Top with beef and, if desired, croutons and cheese.

# – BLT Chicken salad

Featuring all the fun fixings for a BLT Chicken sandwich, this salad is so lovable. You can prep the ingredients ahead of time and just throw it together at the last minute.


* 1/2 cup mayonnaise

* 3 tbsp Barbecue sauce

* 2 tbsp chopped onion

* 1 tbsp lemon juice

* 1/4 tsp pepper

* 6 cups torn salad greens (lettuce)

* 2 tomatoes, chopped

* 2 cooked chicken breast, boneless and diced

* 3 boild eggs quoterd

Optional : crumbled bacon or anchovies


> In a small bowl, combine the first 5 ingredients, mix well. Cover and refrigerate until serving. Place salad greens in an large bowl. Sprinkle with eggs. Drizzle with dressing.

# – Slow-cooker spinach & Rice

I started making this dish at home, now I usually serve in restaurants.

Slow-cooker rice & spinach with baked Tilapia fish.


* 2 tbsp butter

* 1 onion chopped

* 2 garlic, minced

* 1/4 tsp thyme

* 4 cups chicken broth

* 1kg chopped spinach

* 1 parket cream cheese

* 1 tsp salt

* 1 tsp pepper

* 2 cups uncooked rice

* 2 cups shredded cheddar cheese

* 1/2 cup bread crumbs

* 1/4 cup grated parmesan cheese


> In a large saucepan, melt butter over medium heat. Add onion, cook and stir until tender. Add garlic and thyme, cook 1 minute,. Add broth or water bring to a boil. Reduce heat. Stir in spinach, ream cheese, salt and pepper until blended. Stir in rice.

> cook, covered, until rice is tender and liquid is absorbed, stirring halfway through cooking. Open top with cheddar cheese. Let stand covered 10 minutes. Top with bread crumbs and parmesan cheese put in the oven for 2-3 minutes and serve.

# – Slow-cooker Veggie Lasagna

This veggie-licious alternative to traditional lasagna makes use of slow-cooker convenience.


* 1/2 cup shredded mozzarella cheese

* 3 tbsp cottage cheese

* 2 tbsp grated parmesan cheese

* 2 tbsp egg substitute

* 1/2 tbsp Italian seasoning

* 3/4 cup tomato sauce

* 1-1/2 cup sliced zucchini

* 1 parket no-cooked lasagna sheets or homemade

* 1kg baby spinach, chopped

* 1 cup sliced fresh mushrooms


> In a baking pan, coat with butter. In a small bowl, combine the first 6 ingredients. Spread 1 spoon tomato sauce on the bottom of baking pan. Top with vegetables and cheese mixture, top with lasagna sheet add sauce and cheese mixture repeat by adding layers, at the top finish with sauce and cheese.

Cover and back until lasagna are cooked through. Open and bake for 2 minutes or until cheese are golden brown.

Veggie Lasagna

# – Chicken Mandarin Salsa

When I have some leftover veggies, I dress the salsa up a little with some diced green onions and bell peppers.


* 1 cup Mandarin oranges

* 1/2 cup chopped pecans

* 1/4 cup chopped onion

* 2 tbsp finely chopped fresh cilantro

* 500g boneless chicken breast, cubed

* 1 tsp salt and pepper

* 3 tbsp olive oil

* 2 garlic cloves, minced (optional)

= 2-2/3 cups cooked brown rice


> Peel Mandarin oranges and cut out sagements with out seeds and reserving it juice. For salsa, in a large bowl, combine oranges, pecans, onion and cilantro.

> Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken, cook and stir 4 minutes. Add garlic, cook 1 minute longer. Stir in reserved orange juice. Bring to a boil until chicken are tender. Top with salsa; serve with rice or any of your choice food. You can also make it into salads. It’s good too…

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