FIVE INGREDIENT COOKING: Salads can make a meal

Pam Griffin

Caesar Chicken Salad

4 boneless, skinless chicken breast halves

1/2 cup creamy Caesar salad dressing plus additional for salad

10 oz. pkg. romaine lettuce hearts

1 cup garlic croutons

1/2 cup grated Parmesan cheese

Marinate chicken breasts in 1/2 cup salad dressing in the refrigerator for at least 2 hours but not longer than 8 hours. Grill 4-5" from medium hot goals, turning once, until chicken is thoroughly cooked. Remove from heat and slice into strips.

Combine lettuce, additional salad dressing, croutons and Parmesan cheese.

Divide among four plates and top with grilled chicken. Serve immediately. Makes 4 servings.

Shrimp Tomato Rice Salad

3 cups cold cooked rice

1/2 cup zesty Italian salad dressing

1/8 tsp. white pepper

2 tomatoes, chopped

1 lb. cooked, peeled, deveined shrimp

Toss together all ingredients in medium bowl to combine. Cover and chill for 30 minutes to blend flavors. 4 servings

Roast Beef Salad

1 lb. cooked beef, cubed

1 cup sour cream

1 small red onion, coarsely chopped

3/4 tsp. salt

1 1/2 Tbsp. lemon juice

1 Tbsp. horseradish, or to taste

1 dash pepper

Mix all ingredients together and refrigerate at least 24 hours. Stir.

Serve atop lettuce leaf or spoon onto toasted onion roll. Make 4 servings.

Five ingredients do not count salt, pepper, butter, oil and optional ingredients.