Teriyaki Chicken Salad, Better Than Thin Mints... Grasshopper Poke Cake

recipe and image from here

I saw this recipe and wanted to try it. 

The event was a friend's surprise birthday lunch for four. 

This salad, sparkling cider and the yummy cake another guest made 

(see recipe below) made it fun.

Teriyaki Chicken Salad

For the Salad
3-4 Chicken Breasts, cooked in Teriyaki sauce, sliced thin

(or use the pre-cooked Teriyaki Chicken by Tyson at Costco)
1 Large Bag of Spring Salad Mix
1 Can Mandarin Oranges, drained
1 c. Celery, sliced *optional
1 Red Bell Pepper, Sliced
1 Green Bell Pepper, sliced
1 Can Pineapple Chunks, drained
4 Green Onions, chopped
1 c. Raspberries
1 c. Cashews
Dressing (recipe follows)


Dressing
In a blender combine,
¾ c. White Sugar
1 t. Dry Mustard
2½ T. White Vinegar
2½ T. Apple Cider Vinegar
1 T. Diced, Purple/red Onion
1 c. Canola Oil
1½ T.  Poppy Seeds


For the Salad
In a large platter, flat to spread out, arrange the lettuce with all of the other ingredients on top, leaving the cashews to be added right before serving, so as to not get soggy.
Sometimes it's also nice to just arrange the ingredients around the side, so everyone can take what they want if it is being served family style in a casual setting.
Drizzle the dressing and top with cashews, serve immediately.


For the Dressing
Blend the sugar, mustard and vinegars on high until thoroughly mixed, this should only need a few pulses. Turn off the blender.
Add the purple onion. Turn the blender back on and in a slow, steady stream drizzle in the canola oil.
Add in the poppy seeds and give the blender a few quick pulses to mix in the poppy seeds. Chill and serve over the salad.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 6-8 servings

recipe and image from here

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Better Than Thin Mints... Grasshopper Poke Cake

1 chocolate cake mix + water, oil, eggs as listed on the box
1 - 14.5 oz can sweetened condensed milk
1 - 12.8 oz jar Hershey's Special Hot Fudge Sauce
1 - 10 oz package Keebler Fudge Mint Cookies (or Thin Mints, when in season)
1 - 16 oz container cool whip (I like lite)
1 Duncan Hines Mint flavor packet
1 c. Andes Mint chips


Prepare and bake the cake mix in a 9x13 baking dish. Allow to cool completely.
Use the bottom of a wooden spoon to poke holes evenly across the entire cake (about 20 holes). Pour the can of sweetened condensed milk over the cake, trying to fill the holes.
Heat the hot fudge sauce in a small bowl in the microwave. 30-40 seconds should do the trick, you jut want it to soften a little.
Crumble half of the fudge mint cookies into the hot fudge sauce and mix. Spread the cookie/fudge sauce over the cake.
In a large bowl, whisk together the mint packet and the cool whip. Spread the whipped topping over the fudge layer.
Crumble the remaining cookie crumbs over top of the cool whip. Sprinkle the Andes Mint chips over top.
Refrigerate and chill for at least 4 hours (overnight is best).
Cut and serve. Serves 12-15.