Peach and Orzo Salad with Mango Viniagrette

OVER THE PAST COUPLE OF WEEKS, I HAVE made several pasta salads. Loaded with fruits, vegetables, nuts, seeds, they seem to be perfect for a light supper on a hot summer evening. The combinations are endless with the varieties of pasta shapes available as well as the abundance of summer produce.

This was one of our favorites. Our Southern peaches from South Carolina and Georgia have been outstanding this year--perfectly juicy with intense peach flavor. This salad uses those flavorful peaches along with small mozzarella balls and toasted pecans as well as other vegetables. The mango dressing really ties everything together.

Peach and Orzo Salad with Mango Viniagrette
8 ounces orzo, cooked according to package directions, drained
2 large peaches, peeled and chopped
4 scallions, sliced
1 stalk celery, sliced
1/2 red bell pepper, diced
8 ounces small fresh mozzarella balls
1 cup pecan halves, toasted
1/2 cup chopped fresh parsley
1/4 cup mango chutney
1/2 cup olive oil
2 Tbsp. red wine vinegar
Salt and pepper to taste

In a large serving bowl, combine cooled orzo, peaches, scallions, celery, bell pepper, cheese, pecans, and parsley.

Add mango chutney, olive oil, and red wine vinegar to a mason jar and shake vigorously to blend. Add salt and pepper to taste and shake again.

Pour the dressing over the salad and combine well. Taste and adjust seasonings, adding more salt, pepper, or vinegar if needed.

Creamy High Protein Chicken Salad (No Mayo)

THIS DELICIOUS CHICKEN SALAD IS MADE WITH NO mayonnaise. It doesn't use yogurt either as I find it too unstable for a salad with planned leftovers. The dressing is made with low fat cottage cheese which is blended with lemon juice, honey, garlic, onion, salt and pepper, paprika, and cayenne. The salad consists of tender chunks of moist chicken, sliced celery, cubed granny smith apples, and pistachios.

I bought  a whole chicken, about 2 1/2 pounds, and poached it with aromatics. It is easy to do and results in the juiciest, most flavorful, and tender chicken. As an added bonus, you are making chicken broth, for later use, at the same time.

The delicious cottage cheese dressing is clearly superior nutrition-wise. One cup of 2% cottage cheese contains 194 calories, 5.5 g of fat and 26.7 g of protein (almost half your daily value). One cup of mayo (and yes people do put that much in salads) has 1500 calories, 160 g of fat, and only a trace of protein.

Everyone loved this chicken salad and no one missed the mayonnaise.

Creamy High Protein Chicken Salad
3 cups cooked chicken
1 cup sliced celery
1 granny smith apple, peeled and cubed
1/2 cup roasted pistachio nuts, roughly chopped
1 cup 2% cottage cheese
1 clove garlic
1/2 large sweet onion (I used Vidalia) roughly chopped
1 Tbsp. fresh lemon juice
1 tsp. honey
1/4 tsp. paprika
1/8 tsp. cayenne
Salt and freshly ground black pepper, to taste

Combine chicken, celery, apple, and nuts in a large bowl.

Add cottage cheese, garlic, onion, lemon juice, honey, paprika, cayenne, and salt and pepper to a blender or processor. Process until smooth and creamy. If you want it a little thinner, add some milk.

Stir into the chicken mixture until blended well. Best if chilled for at least an hour before serving. Even better the next day.