Tami Cox's Chicken Pasta Salad

Mix and refrigerate overnight:

1 box (12 oz) farfalle pasta, cooked, rinsed and drained (pasta should be a little under-cooked)
6 cups cooked cubed chicken breast
1/2 bunch green onions, chopped
1 bottle (16 oz) coleslaw dressing
2 cups mayonnaise

The next day add:

1 big can pineapple tidbits, drained
4-5 apples, unpeeled and chopped
1 lb grapes, halved
1/2 cup slivered almonds, toasted
1 cup chopped celery

Mix and refrigerate until serving.

Yield: a big batch

Asian Chicken Pasta Salad

www.nobiggie.net

1 box bow tie pasta
4 chicken breasts, cooked and shredded or all of the breast meat of a rotisserie chicken
1/4 cup green onions (sliced and diced into oblivion)
1/2 cup sliced almonds, toasted
1 bag spinach, stems removed
1 small bag pea pods
1 can mandarin oranges, drained

Dressing (double this into two batches)

1/4 cup sesame seeds, toasted
1/3 cup soy sauce
1/3 cup red wine vinegar
1/3 cup vegetable oil (sesame oil works great here, too)
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Cook the pasta al dente; drain. Mix with the cooked chicken. Marinade the chicken and pasta in the dressing in the fridge overnight.

Toss altogether right before serving with the round two of the dressing.

Tri-Color Pasta Salad

Mel's Kitchen Cafe
www.melskitchencafe.com

Great for potlucks, picnics and BBQs.

1 (12 oz) tri-color rotini pasta salad, cooked and drained
3 roma tomatoes, diced
1 can black olives sliced
1/4 cup red onion finely diced
3/4 cup Parmesan cheese
6 fresh basil leaves, cut into strips
4 tablespoons basil pesto
2/3 cup creamy Caesar dressing
2 teaspoons saute spice (equal parts of black pepper, salt and garlic powder)
1/2- 1 cup tasted pine nuts

Cook pasta and drained, coat with Caesar dressing while warm. Ass the rest of the ingredients minus the pine nuts and toss.

Top with toasted pine nuts. Refrigerate until ready to serve.

Cherry-Chicken Salad Croissants

Taste of Home Magazine, September 2008
www.tasteofhome.com

I used whole wheat rolls but it is way better if you use croissants.

2 1/2 cups cubed cooked chicken breast
2/3 cup dried cherries
1/3 cup chopped celery
1/3 cup chopped tart apple
1/3 cup chopped pecans, toasted (I used toasted slivered almonds)
1/2 cup mayonnaise
4 teaspoons buttermilk
1/2 teaspoon salt
1/8 teaspoon pepper
7 croissants, split

In a large bowl, combine the chicken, cherries, celery, apple and pecans. In another bowl, combine the mayonnaise, buttermilk, salt and pepper; add to chicken mixture and mix well. Spoon 1/2 cup chicken salad onto each croissant.

Yield: 7 servings

Cilantro Ranch Dressing

I had this salad dressing at a church activity. It was so good that I had to ask for the recipe.

1 packet Hidden Valley Ranch Dressing (not buttermilk)
1 cup Mayonnaise
1 cup buttermilk
3 tomatillos (remove husk)
1/2 bunch fresh cilantro
Garlic to taste
 Juice of 1 large lime
1 jalapeno (leave seeds if you like it spicy)

Place everything in the blender or food processor and process until the mixture is smooth.

Note: It makes a lot of dressing

Southwestern Chicken Salad

The Pampered Chef
www.pamperedchef.com

Salad:

3 boneless skinless chicken breasts
1 small yellow or red onion
1 fresh garlic clove
1 head iceberg, romaine or green leaf lettuce
3 Roma tomatoes
1 cucumber
1 green bell pepper
1 14 oz can black beans, drained and rinsed
8 oz Cheddar cheese, shredded
1 ba tortilla chips
Pampered Chef Peppercorn and Garlic Rub
Pampered Chef Chipotle Rub
Pampered Chef Southwestern Seasoning Mix

Dressing:

1 1/2 cups Ranch Salad Dressing (a 16-oz bottle)
1 fresh jalapeno pepper
1 lime, cut in half
4 teaspoons Taco Seasoning Mix

Dressing:

Measure the salad dressing with Easy Adjustable Measuring Cup.

Cut jalapeno at each end and lengthwise. Remove seeds and membrane using Core 'n More.

Chop extremely finely with Food Chopper. Add to Ranch dressing.

Cut lime in half. Juice half the lime using citrus press.

Add taco seasoning mix and lime juice to ranch.

Whisk well with Stainless Steel Whisk.

Chicken:

Spritz Deep Covered Baker with olive oil using Kitchen Spritzer.

Cut onion into large chunks. Spread evenly over bottom of Baker.

Lay chicken on top of onions.

Press 1 clove garlic on top of onions and chicken using Garlic Press.

Press 1/2 lime over chicken using Citrus Press.

First, sprinkle Pampered Chef Crushed Peppercorn and Garlic Rub on top of chicken., followed by a light dusting of Pampered Chef Chipotle Rub, and finish with a heavy sprinkle of Pampered Chef Southwestern Seasoning Mix.

Cover and microwave on HIGH for 12 minutes or until chicken is done.

Chop well using Salad Choppers.

Salad:

Cut lettuce using Salad Choppers.

Rinse lettuce well in basket of Salad and Berry Spinner. Spin excess water out in Spinner.

Place on Large Bamboo Platter.

Use the crinkle cut blade on Ultimate Mandoline with the cucumber. Add all slice cucumber to lettuce.

Slice tomatoes using V-Blade of Ultimate Mandoline or the Color-Coated Tomato Knife and place tomatoes on top of cucumbers.

Cut bell pepper using Chef's Color Coated Knife or 5" Utility Forged Knife. Dice and put on top of tomatoes.

Open beans with Smooth Edge Can Opener. Drain and rinse using Can Strainer. Add to salad.

Lightly crush tortillas in your hands and cover salad very heavily with tortilla chips. (You are making a barrier between the cold, crisp salad and the warm chicken and cheese).

Cover tortillas evenly with chicken. "Drain" it with your Small Mix n Scraper by pushing each spoonful on the side of the Baker.

Cover chicken heavily with reserved cheese. Serve with dressing on the side.

Frog's Eye Salad

1 1/3 cups (8 oz) RONZONI Acini Di Pepe, uncooked
1 can (20 oz ) pineapple chunks or tidbits, drained (reserve 1/4 cup juice)
1 3/4 cups milk
1/4 cup sugar
1 package (3.4 oz) instant vanilla pudding or coconut cream or banana cream pudding instead
1 can (8 oz) crushed pineapple, undrained
2 cans (8 oz each) mandarin orange segment, drained
2 cups frozen non diary whipped topping or whipped cream, whipped
1/2 cup coconut
3 cups miniature marshmallows (optional)

Note:

I have eaten this same salad with halved strawberries and grapes added to the mixture as well.

Cook pasta 10 or 11 minutes. Rinse with cold water; drain well.

In a large bowl, beat reserve pineapple juice, milk, sugar and pudding for 2 minutes. gently stir in pasta and remaining ingredients. Cover and refrigerate for at least 5 hours.

Makes about 12 servings

Diana's Peach Jello

Recipe courtesy of my dear friend Diana Urbano Chang




2 cans (15 oz each) peach slices in light syrup or 1 can of peach slices and 1 can pineapple chunks, drained reserving 1/2 cup of the syrup
1 can (14 oz) fat-free sweetened condensed milk
1 cup (8 oz) whipping cream
6 oz cream cheese (not fat-free or reduced-fat)
2 envelopes unflavored gelatin
1/3 cup boiling water
1 tablespoon lemon juice

Mix the gelatin with the boiling water and dissolve well.

Meanwhile, place the condensed milk, cream cheese, lemon juice and whipping cream, in the blender and combine well.

Place chopped peaches (reserving a few slices for garnish) in the bottom of a 13x9-inch glass dish .Pour the mixture on top of the fruit, Cover with plastic warp and refrigerate until firm.

Garnish with peach slices, mint leaves and maraschino cherries if desired.

Makes 16 servings

Grandma Betty's Jello Salad

Courtesy of Michele Boatright

1 small box jello (any flavor)
1 carton cottage cheese
1 carton Cool Whip
1 can mandarin oranges, drained or any other canned fruit, drained

Mix all the ingredients and refrigerate.

Cookie Monster Salad

Courtesy of Mike and Nicki Sims

20 oz Cool Whip
1/2 cup buttermilk
1 small package vanilla instant pudding
2 small cans mandarin oranges, drained
1 large can pineapple tidbits, drained
1 package fudge striped cookies (Keebler) or Western Family works great.

Combine ingredients in bowl until well-mixed. Refrigerate for 2 hours before serving.

Corn and Tomato Pasta Salad

Better Homes and Gardens, Annual Recipes 1997
www.betterhomesandgardens.com

3 oz  ( 1 1/2 cups) farfalle pasta (bow ties)- I used campanelle
2 fresh ears of corn of 1 cup loose-pack frozen whole kernel corn
1 large tomato, seeded and chopped  (about 3/4 cup)
1 cup shredded cooked chicken
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon water or chicken broth
2-3 tablespoons purchased Pesto Sauce
3 tablespoons vinegar

Romaine leaves
2 tablespoons shredded Parmesan Cheese
Snipped basil leaves

Cook pasta according to package directions, Drained pasta. Rinse with cold water; drain again.
Meanwhile, if using fresh corn, cut the kernels off the cob. Cook corn covered, in boiling water about 4 minutes or till tender; drain. If using frozen corn, cook according to package directions; drain. Let cool slightly.

In a large bowl, combine pasta, corn, chicken and tomato. In a screw-top jar combine the olive oil, vinegar, pesto, salt, pepper, chicken broth or water and vinegar. Cover and shake well. Put over pasta mixture. Toss gently to coat. Cover and chill 2 to 24 hours.

To serve, line a serving plate with romaine leaves. Arrange salad atop romaine. Sprinkle with Parmesan cheese and basil,

Note:  I omit the chicken sometimes like in the picture and add 1/4 c extra uncooked pasta.

Makes 8 side-dish servings

Potato Corn Salad

1 1/2 lb red potatoes, unpeeled, cubed and cooked in salty water
1 cup frozen corn, cooked and drained
1/3 cup chopped onion
1 cup finely sliced celery
2 hard-boiled eggs, peeled and chopped (optional)
1 cup low-fat mayonnaise
1/2 cup low-fat plain yogurt
1/2 tablespoon Dijon mustard
1/4 teaspoon coarse grainy mustard
2 tablespoons white wine vinegar
1/2 teaspoon dried dill or 2 teaspoons fresh dill, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sugar
Fresh chives, chopped for garnish


Mix the dressing ingredients first and then add to the cooled potatoes, celery, onion and corn. Mix well and refrigerate for 4 hours or overnight.


If you want the salad to have a Southwestern Flair

Add:

Finely chopped pickled or fresh jalapenos, to taste
1/2 can black beans, drained and rinsed
1/8 cup fresh cilantro, chopped

Fruit Salad

2 cups grapes
2 Gala or Red delicious apples, unpeeled and diced
1 banana
1 small can mandarin oranges, drained
1 small can pineapple tidbits, drained (optional)
1/3-1/2 cup low-fat yogurt vanilla or pina colada yogurt
1/4 cup shredded coconut
1/2 cup pecan halves

Mix all the ingredients but the  coconut.

Once the fruit salad is in the serving bowl, sprinkle with coconut. Chill until ready to serve.
Note: You can add peaches, kiwis, berries etc etc etc

Tropical Carrot Salad

2 cups shredded carrots
1/2 cup shredded coconut
1 can (8 oz) pineapple tidbits, drained
1/2 teaspoon pineapple juice from the can
1/4 cup golden raisins
3-4 tablespoons mayonnaise just to moisten and bind the ingredients

Combine all the ingredients and refrigerate. The mixture will release a little bit of liquid in the fridge.

Stir well before serving.

Creamy Potato Salad

My family loves this potato salad because it is packed with flavor thanks to the salad dressing.

Comida y Familia, Kraft Magazine
www.kraft.com

2 lb Yukon Gold potatoes, peeled and diced into 1-inch cubes
1/4 cup Kraft Zesty Italian Dressing
3 hard-boiled eggs, chopped
1 celery stick, thinly sliced
2 green onions, chopped (I add fresch chives sometimes)
1 tablespoon fresh dill, chopped
1/2 cup Kraft Homestyle Real mayonnaise

I also add this two additional ingredients which are optional (my choice):

1 tablespoon sweet pickle relish
1 tablespoon canned chopped pimiento

Cook the potatoes in boiling water for 15 minutes or until firm and tender. Drain.

Put the hot potatoes in a big bowl and pour in the salad dressing stirring carefully.

Add the eggs, onions, celery and dill; mix gently. Stir in the mayonnaise and combine.

Refrigerate the salad for several hours or until it is very cold.

Makes 9 servings (3/4 cup each)

Note: The salad turns out really good as well if the potatoes are unpeeled. I usually add 3 tablespoons milk.

Yellow Jello Salad

2 cups boiling water
1 big box orange jello
1 can (15 1/2 oz) crushed pineapple, undrained
2 cans (11 oz) mandarin oranges drained
1 small box instant lemon pudding and pie filling
1 1/2 cups cold milk

Dissolve the jello in the boiling water. Add the crushed pineapple, undrained and mandarin oranges, well drained.

Pour this mixture in a 13x9x2 glass pan. Let it set in the fridge.

Prepare the pudding with the cold milk and let it rest in the refrigerator until thick. Spread the pudding on top of the set jello.

Greens and Apple Salad

Romaine Lettuce, torn into pieces
Golden delicious apples, unpeeled, cored and cubed
dried cranberries
sunflower seeds

Magic Salad Dressing (posted on this blog) with poppy seeds.

Mix the salad ingredients and drizzle with salad dressing before serving.

Spinach Strawberry Salad

12 cups torn fresh spinach
3 cups sliced fresh strawberries
1 small red or yellow onion, sliced

Place spinach in a very large bowl. Add dressing; toss to coat. Transfer spinach mixture to serving plates. Top with strawberries and red onion.

Note: I prefer this salad with the Magic Salad Dressing (Recipe is on this blog) to which I add some toasted sesame seeds and poppy seeds. You can also use a good poppy seed dressing like Brianna's.

Serves 6-8

Berry Jello Salad

3 cups water
1 (3 oz) pkg rasberry or strawberry gelatin
1 (3 oz) pkg tapioca pudding
1 (4 oz) pkg instant vanilla pudding
1 bag frozen mixed berries, thawed and drained
8 ounces whipped topping

Bring the water to a boil in a large saucepan over medium-high heat. Whisk in the gelatin and pudding mixes.

Return to a boil, stirring occasionally. Boil for 1 minute. Remove from heat. Let cool completely.

Gently fold in the fruit and whipped topping. Remove to a serving bowl.

Chill, covered, for at least 2 hours before serving

Serves 12

Spaghetti Salad

Thin spaghetti, cut in half, cook with plenty of salt until tender, drain and rinse with cold water.

Chopped tomatoes without seeds or cherry tomatoes
Chopped green or red bell pepper
Chopped yellow onions or green onions
Chopped cucumbers
Salad dressing to taste (I use half Tuscan House Italian dressing and Zesty Italian Dressing)
Paprika
Toasted sesame seeds
Grated Parmesan cheese
Chopped fresh basil

Add enough paprika to change the color of the pasta. Stir in some salad dressing and the vegetables. Mix well. Refrigerate until cold. Before serving, add some Parmesan cheese, basil and more dressing. Toss to combine.