Chicken Salad with Almonds

2 c sliced, peeled fresh nectarines, or canned Mandarin oranges
2 c diced cooked chicken
1 c sliced celery
1/4 c mayonnaise
1/2 tsp grated lemon rind
2 tsp lemon juice
2 tsp soy sauce
1 T finely chopped onion
1/2 tsp ground ginger
1/4 tsp sugar
pepper & salt to taste
1/4 c slivered almonds, toasted

Combine fruit, chicken & celery in large bowl.
Blend remaining ingredients, except almonds.
Toss chicken mixture with dressing.
Chill.
Serve on lettuce leaf.
Top with almonds.
Serves 4

Chicken Salad with Grapes and Rosemary

2 cups chopped chicken breasts (Grilled is better)
1 cup sliced thin grapes
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup chopped nuts
1 T chopped parsley
1 t. fresh chopped rosemary
1/2 t. salt and pepper (to taste)

optional: 1 cup of frozen peas (petite size is better)

1/2 cup Mayonnaise, or salad dressing

Combine all ingredients and serve on a fresh roll or croissant

Chicken Seashell Salad

1 1/2 cups seashell macaroni
1/4 cup cashews or pecans
3 boneless, skinless chicken breasts - cooked and cubed
1 (3 ounce) can pineapple tidbits, juice reserved
2 small apples, diced
3/4 cup chopped celery
1 (3 ounce) can mandarin oranges, drained
1 cup mayonnaise
1/2 teaspoon almond flavoring

Cook macaroni in a large pan of boiling water until al dente. Drain, and rinse. Set aside.

Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned.

In a large bowl, combine pasta, chicken, pineapple, apples, celery, mandarin oranges, and toasted nuts.

In a small bowl, mix together mayonnaise, reserved pineapple juice, and almond flavoring. Stir into pasta mixture, and mix well. Chill.

Makes 6 servings

Chinese Chicken Salad

For the salad:
1 cup poached chicken, julienned
1 cup each Romaine and Boston lettuces and spinach, julienned
1/2 cup carrots, julienned
1/2 cup bean sprouts
1/2 cup slivered almonds, toasted
2 cups deep fried rice sticks, crumbled
1 cup won ton skins, cut into thin strips and deep fried until crisp and golden

For the dressing:
1/2 cup sherry or red wine vinegar
1/2 cup soy sauce
1 ounce hoisin sauce
Salt to taste
Chili-garlic sauce to taste
1 tablespoon fresh ginger, minced
1/2 cup red ginger, minced
1/2 green onions, minced
1 ounce honey
1/2 cup toasted sesame oil

Combine all the ingredients for the dressing. Set aside.

Prepare all the ingredients for the salad. Toss all salad ingredients together at the last minute and serve.

Chinese Chicken Salad

Dressing:
3 Tbs. hoisin sauce
2 Tbs. peanut butter
2 tsp. brown sugar
3/4 tsp. Asian chili paste
1 tsp. ginger, grated
3 Tbs. rice vinegar
1 Tbs. sesame oil

For the salad:
1 pound chicken breast, boneless
nonstick vegetable spray
16 wonton wrappers, shredded
4 cups romaine lettuce
2 cups shredded carrots
1 bunch scallions or green onions
1/4 cup cilantro, chopped
crushed pineapple
slivered almonds

Preheat oven to 350 degrees. Prepare the grill. In a bowl whisk all the ingredients for the dressing. (Hoisin sauce through sesame oil)

To make salad:
Spray the chicken lightly with the nonstick vegetable oil spray. Grill the chicken on a rack set 4 inches from the glowing coals for 6 to 8 minutes a side, or until just cooked through. Let the chicken stand for 10 minutes before thinly slicing it. If you prefer, the chicken may be broiled. (I will sometimes just saute the chicken chunks in a little soy sauce and oil)

Arrange the wonton shreds in one layer in a large shallow baking pan that has been sprayed with the nonstick vegetable spray. Bake the wonton shreds for 20 minutes, or until just golden. Let cool.

In a large bowl, toss the lettuce, carrots, scallions, almonds, Pineapple, chicken, wonton shreds, and cilantro with dressing.

This salad is so versatile.. just add what ever you like and take out what ever you don't like. It would even be good with just lettuce, chicken and dressing.

Grilled Cherry Chicken Salad

For Chicken Marinade:
2 six-ounce chicken breasts, boneless & skinless
2 tablespoons olive oil
1 clove garlic, crushed
1 tablespoon fresh pepper, cracked
½ teaspoon salt
1 tablespoon dried cherries, diced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped

Combine above ingredients and marinate, under refrigeration, for 2 to 24 hours.

Dressing 
2 tablespoons extra virgin olive oil
2 tablespoons canola oil
2 tablespoons red wine vinegar
½ cup cherry wine, reduced to 2 tablespoons (or may substitute 1 tablespoon grenadine)
1 tablespoon shallots, finely diced
1 tablespoon dried cherries, finely diced
1 tablespoons fresh shredded basil, chopped
Method:

Combine above ingredients either by hand or in a blender.

Salad
½ cup walnut halves
2 egg whites
2 tablespoons brown sugar
4 cups romaine, diced
2 tablespoons blue cheese crumbles
½ cup dried cherries, halved
Method:

In a heavy sauté pan, sauté chicken over medium high heat three minutes per side. Slice into strips and set aside.

Combine walnuts, egg whites and brown sugar. Place on a lightly oiled cookie sheet and cook at 325 degrees until golden brown, about 3 to 4 minutes. Set aside, let cool. After walnuts have cooled, break apart into small pieces.

Combine blue cheese, cherries, walnuts and lettuce. Toss with dressing. Top with sliced chicken and serve.

Hot Chinese Chicken Salad

2 large chicken breasts, skinned and boned
1/4 c. cornstarch
1/4 c. oil
3 to 4 garlic cloves
1/2 lb. mushrooms, sliced
1 can water chestnuts, drained and sliced
1 bunch green onions, including tops cut in 2" lengths
1 c. diagonally sliced celery
1/4 c. soy sauce
1/2 t. accent
2 c. shredded iceberg lettuce
1 c. or 1 jar pimientos, drained and sliced

Cut meat in thin strips. Roll in cornstarch and set aside.

Heat oil in large skillet or wok. Add chicken and cook and stir until browned. Add garlic. Cook and stir until browned, add mushrooms, water chestnuts, onions, celery, soy sauce and Accent. Cook until heated through.

Add lettuce and pimentos.

Toss lightly and serve at once with rice.

Makes 4 servings

Island Chicken Salad

1/2 c mayonnaise
1/2 c sour cream
1/4 tsp ginger
1/2 tsp curry powder
salt and pepper to taste
3 1/2 c cooked diced chicken
2 c pineapple chunks, drained
1/2-3/4 c macadamia nuts or slivered almonds

Mix mayonnaise, sour cream, curry, ginger, salt and pepper. Set aside 15-20 minutes.

Combine chicken, pineapple and nuts. Add to mayonnaise mixture and serve on bed of shredded lettuce.

Orange Chicken Salad

2/3 cup plus 1/4 cup fresh orange juice
1/4 cup honey
4 large garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 teaspoons grated orange peel
8 boneless chicken breast halves with skin
3 oranges, peel and white pits removed
6 tablespoons olive oil
1/4 cup white wine vinegar
1 large shallot, minced
1 pound mixed greens
1 orange or yellow bell pepper, seeded, thinly sliced
Fresh thyme sprigs (optional)

Mix 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in 13x9x2-inch glass baking dish. Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally.

Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from marinade; reserve marinade. Season chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate.

Boil reserved marinade in heavy small saucepan until reduced to 1/4 cup, about 10 minutes. Cut oranges between membranes to release segments. (Chicken, reduced marinade and orange segments can be prepared 2 hours ahead. Cover separately and store at room temperature. Rewarm marinade before using.)

Whisk oil, vinegar, shallot and remaining 1/4 cup orange juice and garlic clove in small bowl to blend. Season dressing with salt and pepper.

Combine greens, bell pepper and orange segments in a very large bowl. Toss with dressing.

Arrange greens in center of large platter.

Serves 10.

Overnight Layered Chicken Salad

1 head lettuce, shredded
1/4 Cup bean sprouts
1 (8-oz) can water chestnuts
1/2 Cup sliced cucumbers
1/4 Cup sliced green onions
2 Cups cooked chicken, cut into 2" strips
6-oz Chinese pea pods
1-1/2 Cups mayonnaise
1-1/2 tsp. curry powder
2-1/4 tsp. sugar
1/2 tsp. ginger
Spanish peanuts
cherry tomatoes

Layer ingredients in order from lettuce to pea pods into large salad bowl.

Dressing
Mix mayonnaise, curry powder, sugar & ginger. Spread dressing on top of salad.

Let set overnight or for several hours to chill.

Before serving toss & sprinkle with peanuts and cherry tomatoes.

Peppercorn Chicken Salad

2 boneless chicken breast halves
1/3 C low sodium chicken broth
1/4 tsp. crushed black peppercorns
1 tsp. Dijon style mustard
1/4 C. vanilla yogurt
1 tsp. grated orange peel
Assorted salad greens
1 banana, peeled and sliced
1 orange, peeled and sectioned
1/2 lb. fresh asparagus, trimmed and cooked

Cook chicken in large skillet, coated with vegetable cooking spray, until browned on both sides. Add chicken broth, peppercorns and mustard. Reduce heat to low; cook 5 minutes or until chicken is no longer pink. Cool. Slice chicken.

Stir together yogurt and peel, in small bowl; set aside

Arrange salad greens, chicken, banana, orange and asparagus on serving plate. Spoon yogurt dressing over salad.

**Microwave directions for asparagus: Place asparagus in microwave safe dish with 1 T. water. Microwave on High 3-5 minutes or until tender crisp; stirring once during heating.

Per serving: 238 cal., 4 g fat(1 g sat.) 50 mg cholesterol, 28 g. carbs, 23 g. protein