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Get Baked Chicken Tenders Recipe from Food Network
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A creamy, spicy dressing is served with a bowl of lettuce, corn, olives, and kidney beans in this Mexican-influenced salad idea.
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This recipe is by Eric Asimov and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Baked Beans Recipe from Food Network
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Get Easy BBQ Short Ribs Recipe from Food Network
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Get Gazpacho Recipe from Food Network
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Get Saucy Trout Recipe from Food Network
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Get Sweet Potato Salad Recipe from Food Network
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Get Homemade Chorizo Sausage Recipe from Food Network
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Get Grilled Baby Eggplant with Balsamic Glaze Recipe from Food Network
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In this rendition, pineapple gets a boost from brown sugar, while vinegar and soy sauce team up for the tangy aspect. Green peppers, celery, and water chestnuts join chicken in this easy one-skillet dish.
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After you 've cooked and diced the potatoes and added the olives, celery, and onions, you 'll stir in a dilled vinaigrette, and pop the almost-potato salad into the fridge. Then comes the yummy part. A yogurt/honey/mustard/garlic dressing is gently folded into the chilled salad, then chilled again until ready to serve.