Strawberry Nut Jello Salad
Ingredients	Directions
§ 2 (3 oz) boxes strawberry jello	§ Dissolve jello in boiling water. § Add strawberries (with any juice from thawing), pineapple, bananas, and nuts. Mix gently. § Put ½ of the mixture into a 9 x 13 pan and refrigerate 1 hour until firm. Leave the other ½ of the mixture out of the fridge so it doesn’t set. § Spread yogurt or sour cream on top of jello layer in 9 x 13 pan. § Spoon remaining jello mixture on top of yogurt or sour cream. § Refrigerate until firm (at least another hour or two).
§ 1 C boiling water
§ 20 oz. strawberries, thawed
§ 1 large can crushed pineapple, drained
§ 3 medium bananas, mashed or thinly sliced
§ 1 C coarsely chopped walnuts
§ 1 pint vanilla yogurt or sour cream

Balsamic Vinaigrette		By: Tracie
Ingredients	Directions
§ 1 tsp salt	§ Mix in blender until thoroughly mixed.
§ Dash pepper
§ ½ C olive or vegetable oil
§ 2 T dried parsley
§ 4 T sugar
§ 4 T balsamic vinegar
§ Dash tobacco sauce

Strawberry Chicken Salad		By: Tracie
Serves 4-6
Ingredients	Directions
§ 1 head romaine lettuce, cut or broken into bite-sized pieces	§ Combine almonds and sugar in a small skillet over medium-high heat; cook and stir until sugar is melted over almonds, about 3 minutes. Spread almonds in a single layer on waxed paper to cool. § Toss lettuce, chicken, strawberries, orange, avocado, celery, and sugar-coated almonds in a bowl. § Serve with balsamic vinaigrette (see below).
§ 1-2 grilled or breaded chicken breasts, sliced
§ 1 C strawberries, sliced
§ 1 orange, peeled and cut into chunks
§ 1 avocado, cubed
§ 2 stalks of celery, chopped
§ ½ C sliced or slivered almonds
§ 3 T sugar

Chicken Salad Sandwiches		By: Tracie
Serves: 6-8
Ingredients	Directions
§ 2 C cooked chicken, shredded or finely chopped	§ Combine all ingredients in a large bowl. § Refrigerate until served. § Serve on sliced dinner rolls or croissants.
§ 1 C grapes, cut in half
§ 1 C celery, chopped
§ ½ C almonds, toasted
§ ½ C mayonnaise
§ 1-2 tsp. Onera Original Seasoning (found on a little rack by the butcher at the grocery store)
§ 2 tsp lemon juice
§ 6-8 dinner rolls or croissants, depending on size

Chicken Salad Sandwiches		By: Sherril
Ingredients	Directions
§ 8 cooked and diced chicken breasts	§ Combine chicken, celery, and almonds in large bowl. § In another bowl, mix cream cheese, mayonnaise, lemon juice, and salts. § Stir cream cheese mixture into chicken mixture. § Refrigerate. § Serve on croissants.
§ 1 C diced celery
§ ½ C sliced almonds
§ 2 – 8 oz packages cream cheese (softened)
§ 2 C mayonnaise
§ 1/8 C lemon juice
§ 1 tsp garlic salt
§ 1 tsp onion salt
§ 1 tsp celery salt

Oriental Chicken Salad		By: Jenny
Serves: 4
Ingredients	Directions
§ 3 C romaine chopped	§ Bake Tyson (or other brand) breaded chicken patties as directed. Cool and cut into bite sized chunks. § In a large bowl combine romaine, red cabbage, napa cabbage, carrots, almonds and rice noodles. § In a small bowl combine honey, rice vinegar, mayonnaise, mustard and sesame oil for the dressing.
§ 1 C red cabbage chopped
§ 1 C napa cabbage chopped
§ ½ C shredded carrots
§ 1 T sliced almonds
§ 1/3 C rice noodles
§ 4 Tyson breaded chicken patties
§ 3 T honey
§ 1 ½ rice vinegar
§ ¼ C mayonnaise
§ 1 tsp grey poupon mustard
§ 1/8 tsp sesame oil

Chicken Salad		By: Tracie
A great summer meal. Serve with corn on the cob. Serves: 6
Ingredients	Directions
§ 3 C cooked, diced chicken	§ Mix all salad ingredients, except mandarin oranges, together in a bowl. § Mix dressing ingredients in a small bowl. Add to salad bowl and stir. § Gently mix mandarin oranges in at the end, being careful not to crush them. § Can be made in advance and stored in an airtight container in the fridge. Tip: If you think you will have leftovers, you may want to serve all the parts of the salad separately. It does not keep very well all mixed together.
§ 3 C cooked white rice
§ ½ C slivered almonds, toasted
§ 1 C grapes (you can cut them in half if you want)
§ 1 C celery, chopped
§ 1 C pineapple chunks, drained
§ 1 small can mandarin oranges, drained
§ 1 C sour cream or plain yogurt
§ 2 T vegetable oil
§ 2 T orange juice
§ 2 T vinegar
§ 1 tsp salt, more to taste
§ 1-2 T sugar

Chicken Cashew Salad		By: Sherril
Ingredients	Directions
§ 3 cups uncooked bowtie pasta (8 oz.)	§ Cook pasta according to package directions, rinse with cold water until pasta is chilled; drain well. § Add drained pineapple and water chestnuts, celery, cashews, cooked chicken, oranges, halved grapes, and dried cranberries. § For dressing, combine milk, salad dressing, optional celery seed, and sugar; whisk until smooth. Add more or less milk to create desired consistency to dressing. § Pour dressing over salad and toss to coat; salt and pepper to taste. Cover and chill for 4-6 hours to blend flavors. § Serve with fruit and a cheese and cracker tray. Tip: Dressing may be substituted with a 16 oz. bottle of coleslaw dressing thinned with 2-4 T milk.
§ 2 cups uncooked rainbow Pasta (6 oz.)
§ 1 can (8 oz.) pineapple tidbits, drained
§ 1 can (8 oz.) sliced water chestnuts, drained
§ 3/4 cup chopped celery
§ 3/4 cup cashews
§ 2 cups cooked diced chicken (about 2-3 breasts)
§ 1 can (11 oz.) mandarin oranges, drained
§ 1 cup halved green or red grapes
§ 1 cup dried cranberries (Craisins)
§ Salt and pepper to taste
§ 3/4 cup milk
§ 1 ½ cups salad dressing (Miracle Whip style, not mayonnaise)
§ 1/4 teaspoon celery seed (optional)
§ 2 tablespoons sugar