Pomegranate   Salad                             Turkey Salad                     Shrimp Salad                           Berry Salad                      Tropical  Chicken Salad

 ​Tropical Chicken Salad

​**Ingredients:**
- 2 grilled chicken breasts, sliced
- 1 cup pineapple chunks
- 1 mango, diced
- 1 avocado, diced
- 1 red bell pepper, thinly sliced
- 1/4 cup red onion, thinly sliced
- 4 cups mixed greens (spinach, arugula, and romaine)
- 1/4 cup chopped cilantro
- 1/4 cup toasted almonds

**Dressing:**
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste

**Instructions:**
1. In a large bowl, combine the mixed greens, pineapple chunks, mango, avocado, bell pepper, red onion, and cilantro.
2. Top with sliced grilled chicken and toasted almonds.
3. In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.

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 Berry Turkey Salad

**Ingredients:**
- 2 cups cooked turkey breast, diced
- 1 cup strawberries, sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/4 cup goat cheese, crumbled
- 1/4 cup pecans, toasted
- 4 cups baby spinach
- 1/4 red onion, thinly sliced

**Dressing:**
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt and pepper to taste

**Instructions:**
1. In a large bowl, combine the baby spinach, strawberries, blueberries, raspberries, red onion, and goat cheese.
2. Add the diced turkey breast and toasted pecans.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, maple syrup, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.

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 Citrus Shrimp Salad

**Ingredients:**
- 1 lb large shrimp, peeled and deveined
- 2 oranges, segmented
- 1 grapefruit, segmented
- 1 avocado, sliced
- 1 cucumber, sliced
- 4 cups mixed greens (butter lettuce and watercress)
- 1/4 cup feta cheese, crumbled
- 1/4 cup pumpkin seeds, toasted

**Dressing:**
- 1/4 cup olive oil
- 3 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper to taste

**Instructions:**
1. Cook the shrimp in a skillet over medium heat until pink and opaque, about 3-4 minutes per side.
2. In a large bowl, combine the mixed greens, orange segments, grapefruit segments, avocado, and cucumber.
3. Top with cooked shrimp, feta cheese, and toasted pumpkin seeds.
4. In a small bowl, whisk together the olive oil, orange juice, lemon juice, honey, salt, and pepper.
5. Drizzle the dressing over the salad and toss gently to combine.

  Chicken Recipies

• Baked Stuffed Chicken
• Mango  Glazed Chicken
• Pepper Garlic Chicken 
• soups,
  
• sandwiches 

           

Desserts
Cakes
Pies 

         
​

Citrus Shrimp Salad

​**Ingredients:**
- 1 lb large shrimp, peeled and deveined
- 2 oranges, segmented
- 1 grapefruit, segmented
- 1 avocado, sliced
- 1 cucumber, sliced
- 4 cups mixed greens (butter lettuce and watercress)
- 1/4 cup feta cheese, crumbled
- 1/4 cup pumpkin seeds, toasted

**Dressing:**
- 1/4 cup olive oil
- 3 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper to taste

**Instructions:**
1. Cook the shrimp in a skillet over medium heat until pink and opaque, about 3-4 minutes per side.
2. In a large bowl, combine the mixed greens, orange segments, grapefruit segments, avocado, and cucumber.
3. Top with cooked shrimp, feta cheese, and toasted pumpkin seeds.
4. In a small bowl, whisk together the olive oil, orange juice, lemon juice, honey, salt, and pepper.
5. Drizzle the dressing over the salad and toss gently to combine.

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 Apple Bacon Spinach Salad

**Ingredients:**
- 4 cups baby spinach
- 2 apples, thinly sliced
- 6 slices bacon, cooked and crumbled
- 1/4 cup dried cranberries
- 1/4 cup walnuts, toasted
- 1/4 red onion, thinly sliced
- 1/4 cup blue cheese, crumbled

**Dressing:**
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste

**Instructions:**
1. In a large bowl, combine the baby spinach, apples, dried cranberries, walnuts, and red onion.
2. Add the crumbled bacon and blue cheese.
3. In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combined

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 Pomegranate Chicken Salad

**Ingredients:**
- 2 grilled chicken breasts, sliced
- 1/2 cup pomegranate seeds
- 1 pear, sliced
- 1/4 cup pecans, toasted
- 1/4 cup goat cheese, crumbled
- 4 cups mixed greens (arugula, spinach, and kale)

**Dressing:**
- 1/4 cup pomegranate juice
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste

**Instructions:**
1. In a large bowl, combine the mixed greens, pomegranate seeds, pear slices, and toasted pecans.
2. Top with sliced grilled chicken and goat cheese.
3. In a small bowl, whisk together the pomegranate juice, olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.

CONCH SALAD

Ingredients:
3 Lbs Conch skinned
3 Red Peppers
2 Celery Rib Finely Chopped
1Medium Onion  Finely Chopped
2 Firm ripe Tomatoes Finely Sliced
1/2 Cup Lime Juice-Salt To Taste 

Cooking Method
The Conch should Be Prepared By Cleaning In Two large Bowls Of Salted Water.
Wash the Conch Thoroughly In The First Bowl.
Dice Finely And Put In The Second Bowl ,Soak For 30 Minutes ,Drain
Combine all Ingredients In A Mixing Bowl And Allow Mixture To Marinate
For 30 Minutes To 1hr In The Refrigerator ...