Chicken Salad Sandwiches

Chicken Salad Sandwiches

Jill Emett

5 lbs chicken breast

3-6 celery stalks

4 c. mayonnaise

½  tsp cayenne pepper

1 tsp paprika

2 tsp salt

4 T dried onions

4 T olive oil

4 T lemon juice

1 tsp pepper

Grapes

Cashews, I used unsalted

 Boil chicken breasts in salt water,

cut into bite sized pieces. Chop celery

and add as much as you want to chicken.

Mix together mayonnaise, cayenne, paprika,

salt, onions, oil, lemon juice and pepper.

Pour over chicken and celery.

Refrigerate overnight. Add chopped cashews

and cut grapes before serving. Serve in a croissant. Serves 30

Tauna's Corn Salsa

1-16 oz bag of frozen corn (baby, sweet, white best) (or 2.5-3 cups)
1 small sweet onion, chopped (Vidalia)
1 large can of olives, chopped
1 red bell pepper, chopped (green changes the taste)
3-5 cloves of garlic, minced (to taste)
4 large avocados, peeled & chopped (add last)

Sauce
1/3 cup of olive or vegetable oil
1/4 cup lemon juice
3 tbs vinegar (rice, white, or cider)
1 tsp dried oregano
1/4 tsp pepper
1/2 tsp salt

Make sauce and toss all ingredients together except avocados. Chill for an hour or so. It is better if it is chilled and has sat for a while. Add avocados just before serving. Serve with tortilla chips.

Easy Fruit Salad

32 Oz. Strawberry Yogurt
1 pkg. cheesecake instant pudding mix (I have used vanilla when I couldn't find the cheesecake)
1 pkg. lemon  instant pudding mix

Stir above together.  Then add;
12- 16 oz. cool whip
Pkg of triple berry frozen fruit. ( if using big bag from costco use 1/2 of bag)
Bananas Opt.

This can be done a couple hours before serving.

Pasta Spinach Salad  Louis Nygaard

Marinate Overnight:
1 1/2 cups cooked/cubed chicken
8 oz cooked small bow tie pasta

Marinade--wisk together in bowl
1/3 cup teriyaki sauce
1/3 cup balsamic vinegar
3 tablespoons sugar
1/2 cup olive oil
salt & pepper to taste

Just before serving combine with pasta/chicken with the following in large bowl:
3 oz craisins (dried cranberries) about 1/4 cup
1 can drained mandarin oranges
1 bunch chopped green onions
1 tablespoon toasted sesame seeds
1/4 cup honey roasted peanuts or 3 oz
5 -7 oz washed/drained/dried spinach salad leaves

Chicken Pasta Salad

1- 12 oz corkscrew pasta-cooked
1- 12 oz bowtie pasta-cooked
4 chicken breasts cooked & cubed
4 green onions chopped
1- 12 oz can pinapple tidbits-drained
1 cup chopped celery
2 small cans water chestnuts-sliced
1 1/2 cups sliced red & green grapes
1/2 can cashews

Dressing:
1 cup mayo (best foods)
1- 16 oz coleslaw dressing

Mix dressing together until smooth. Pour over all ingredients, except cashews and mix.  Let set overnight & add cashews just before serving. Mix cashews into salad.

Pasta Spinach Chicken Salad

Marinate Overnight:
3 cups cooked/cubed chicken
16 oz cooked small bow tie pasta

Marinade:
2/3 cup teriyaki sauce
2/3 cup balsamic vinegar
6 Tbsp sugar
1 cup olive oil (slowly whisk into the above ingredients)
salt & pepper to taste

Just before serving combine the pasta/chicken with the following in a LARGE bowl:

6 oz craisins
3 - 11 oz cans drained mandarin oranges
1 bunch green onions-chopped
2 Tbsp toasted sesame seeds
6 oz  honey roasted peanuts
10 oz package washed/drained/dried spinach salad leaves

Strawberry Salad Dressing

Great dressing for a Spinach Salad


1/2 cup white wine vinegar
1/2 cup honey (or sugar) I used honey
1 - 2 clove garlic
1 tablespoon grated onion
1 teaspoon kosher salt or other coarse salt
about 10 cracks of freshly ground pepper
1 cup raspberries, blackberries, or strawberries
2/3 cup canola oil
1 1/2 teaspoons poppy seeds
Combine vinegar, honey, garlic, onion, salt, pepper, and berries in a blender and process until smooth.  With the blender running on a lower speed, add the oil in a steady stream.  Turn off the blender and whisk in the poppy seeds.  If possible, refrigerate at least an hour before serving.

yummy summer salad

Cook one pk of thin spaghetti, drain, then add one bottle of Viva Italian Salad Dressing, one red onion chopped, and 1/2 bottle of salad sprinkles.  Marinate over night.  Add Chopped tomatoes and avacados before serving.

Yummy Orange Jello Salad

Jello- cook and serve
1 lrg cook and serve Vanilla jello
1 large jello Orange
3 cups water
2 small cans Mandarin Oranges
Boil water in pan – add cook and serve
Bring to a boil and stir until looks dark and
Somewhat thickened. Refrigerate over
Night. Cut into pieces and mix with Cool Whip.
Add drained mandarin oranges as desired.

Lime Delight

Lime Delight
1 large size lime jello
1-#2 ½ can pears
1 8oz pkg. cream cheese
1 pt. whipping cream
Heat 2 cups of pear juice (add water to make 2 cups if needed,) then dissolve jello in it. Put pears and cream cheese in blender until smooth. Add to cooled jello. When starts to set, add cool whip or whip cream.

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