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#mooreflavor Salads to Celebrate National Salad Month

#mooreflavor Salads to Celebrate National Salad Month
Some people may not get too excited about May being National Salad Month, but we think we can change that. 
What do you think of when you hear the word “salad”? If you think of a healthy bowl of lettuce and other veggies that are going to leave you hungry, then we have a treat for you. 
At Moore’s we think salads should be refreshing, but more importantly full of #mooreflavor. Try one or all of the recipes below, and you might find out you’re actually a huge fan of National Salad Month!
BBQ Chicken
½ cup Moore's Original Marinade
1 chicken, cut up
2 cups Moore’s Honey BBQ Sauce
1 head of lettuce, chopped
1 can white corn
1 can black beans
1 tomato, diced
1 white onion, diced
1 cup Cheddar Cheese, shredded
1 cup ranch 
1 cup Moore’s Honey BBQ Sauce
1. Place cut chicken in large bag and marinate in Moore’s Original for 30 minutes or more. 
2. Cover chicken in Moore’s Honey BBQ Sauce and cook in oven until tender (1-½ hour or longer) at 375° F, or grill until fully cooked. 
3. Take chicken off bones and shred. 
4. Plate lettuce and top with corn, beans, onion, tomato, cheese, and chicken.
5. Mix together ranch and Moore’s Honey BBQ Sauce and drizzle over salad. 
1 1/2 to 2 pounds jumbo shrimp, peeled 
2 Tbsp. Olive Oil
4 Tbsp. unsalted butter, melted
1/4 cup Moore's Original Buffalo Wing Sauce
Kosher salt and pepper to taste
Head of lettuce, chopped
2 large carrots, shredded 
1 cucumber, chopped
1 onion, diced
1 tomato, diced
Blue Cheese, crumbled
1. Prepare grill by brushing with Olive Oil.
2. Mix melted butter, buffalo sauce, salt and pepper.
3. Skewer the shrimp and brush with the sauce.
4. Grill shrimp 7-8 minutes total, turning once, or until fully cooked. 
5. Place chopped lettuce on plates and top with carrots, cucumber, onion, tomato, blue cheese and shrimp. 
*Try substituting Moore’s Buffalo Sauce with Moore’s Blue Cheese Buffalo or Moore’s Creamy Ranch Buffalo. 
½ cup Moore's Original Marinade
½ cup chicken broth
2 chicken breasts, sliced long ways (about 3 slices from each breast)
1 tbsp. paprika
2 tbsp. Nature's seasoning
1 tbsp. parsley
1 cup flour 
4 tbsp. butter
1 head of lettuce, chopped
1 white onion, diced 
1 tomato, diced
1 cucumber, sliced
¼ cup Sunflower Seeds
1 cup Honey Mustard dressing
1 cup Cheddar Cheese
1. Marinate chicken in Moore's Marinade and chicken broth for at least 30 minutes.
2. Mix paprika, Nature’s Seasoning, parsley and flour in a large storage baggie with chicken and shake until mixture is covering the chicken. 
3. Place 2 tbsp. of butter on dark baking sheet and melt in oven. Once melted, place chicken on pan. Bake for 8-10 minutes. 
4. Place chicken on paper towel while melting the last of the butter in oven. Flip chicken while placing it back on the baking sheet. Cook another 8-10 minutes until fully cooked. Let cool, then chop into bite size pieces. 
5. Plate lettuce and top with onion, tomato, cucumber, Sunflower Seeds, cheese and chicken. Drizzle with Honey Mustard dressing.