Rice A Roni Chicken Salad

This is my number one favorite "Main Dish" salad.  This is delicious to serve for a shower or similar event.  It is hearty enough to be a meal with some rolls and fruit along with it.  You could even serve it with soup in the winter months.  Oh so good!

Rice A Roni Chicken Salad

Make a box of Chicken Rice A Roni.  Cool and then refrigerate.  Make sure to cool and fluff it before you put it in the fridge or it will cool in a big clump instead of fluffy pieces.

Then, in a large bowl, stir together and add with the cooled rice:

1 can sliced water chestnuts, drained
2 cups red grapes
1 cup raisins
2 large chicken breasts that have been cooked and cubed (about 2 cups)
2 stalks of celery, diced
1 bunch green onions, diced
1/2 cup slivered almonds
1/2 cup mayonnaise

Right before you're ready to serve it, add 4 apples cut up in bite size pieces--you can leave the skin on.  I like golden delicious apples or something similar.  Stay away from granny smith or red delicious for this recipe.

For presentation, we put a large leaf of green lettuce under the salad to make it look pretty, but it is not necessary.

Makes 12 "Main Dish" sized portions

This recipe is from my Aunt Jana Wheadon of Alpine, Utah

Asian Chicken Salad

1 box bowtie pasta*

4 chicken breasts cooked & shredded or all the meat of one rotisserie chicken

1/4 c. green onions (chopped really small)

1/2 pack sliced almonds (toasted)

1 bag spinach (stems removed)

1 sm. bag peapods

2 cans Mandarin Oranges (drained)

Dressing: (double this into two batches)

1/4 c. sesame seeds (toasted)

1/3 c. soy Sauce

1/3 c. red Wine Vinegar

1/3 c. canola oil or sesame oil

2 T. sugar

1/2 tsp. salt & pepper

Cook & drain pasta, then combine chicken & pasta and marinate with the 1st batch of dressing in the fridge overnight.

To toast the almonds and sesame seeds, just stir them in a dry fry pan over medium to med. high heat and toast to a golden brown.

Toss altogether right before serving with the 2nd batch of dressing.

*It's important to cook your pasta Al dente or a little less so that it's not too soft.

Summer Salad - With {to die for} Mustard Poppy Seed Dressing

This is my all-time favorite salad.  This picture shows it without the dressing, but it still makes my mouth water just looking at it.  Sandi shared this recipe with us at a family camp out a few years ago and I've been eating it ever since!  Mmmm!

{The Salad}

Baby spinach and/or romaine (I like a mixture), mandarin oranges, shredded mozzarella cheese, toasted almonds (sugar and almonds toasted in a skillet), “real” bacon pieces, and craisins.  Sandi also likes to put sliced red onions.  When I am making a large bowl of this salad I layer it so the toppings are throughout so I don't have to try to toss it.

Add dressing when ready to serve, or put on the side or salad will be soggy.

{Poppy Seed Dressing}

3/4 TB poppy seeds

1/3 cup white vinegar

3/4 cup oil

1/3 cup sugar

1 TB onion powder or minced onion

3/4 tsp salt

2 TB yellow mustard

Cook over stovetop to make sure the sugar is dissolved.  Cool in refrigerator before serving. 

Cafe Rio {Pulled Pork} Salad

PULLED PORK:

3 lbs pork roast

1 cup dark brown sugar

1 cup Worcestershire sauce

1 tsp oregano

1 tsp powdered ginger

1 tsp salt

1 tsp chili powder

2 TB minced onions

1/2 tsp garlic powder

Cook in a crock pot all day on low heat.  One hour before serving, shred pork and discard juice.  Place shredded pork back in the crock pot, then add 1 cup dark brown sugar (in addition to the one cup from the beginning) and 1 cup red enchilada sauce.

*I usually get the 6 lb pork roasts from Sam's Club and double this recipe.

DRESSING:

1 ranch dry dressing packet

1/2 cup buttermilk

1/2 cup sour cream

1 cup mayonnaise

2 tomatillos

1 jalapeno, cut in half lengthwise and remove seeds

1/2 bunch cilantro

1 clove garlic

Juice of one lime

Mix altogether in a blender and refrigerate one hour.

*Or go to Bajio or Cafe Rio and buy a container of dressing from them.  Pick up some chip strips while you are there to top off your salad.

LAYER CAFE RIO PULLED PORK SALAD AS FOLLOWS:

-Tortilla (can put melted cheese on it)

-Rice (I use Rice-a-Roni Mexican style and put corn in it), 
-Black or pinto beans
-Pulled pork

-Lettuce

-Strips of chips (a bag from Bajio is $1)

-Parmesan cheese

-Dressing (see above)

-Quarter of a lime

-A sprig of cilantro

-Fresh salsa, guacamole


Feeds about 4 people per pound

Cranberry Salad

1 large box raspberry salad
1 can whole cranberry sauce
2 grated apples
juice of one orange
1 can crushed pineapple, drained

Dissolve jello in 2 cups boiling water. Add other ingredients. Put in fridge until set. Frost with one large cream cheese and 1 cup sour cream mixed together with 1/2 c sugar and 1 tsp vanilla.

Cookie Salad

1 cup buttermilk
1 small vanilla or cheesecake instant pudding
1 8 0z cool whip
8-12 strawberries, diced
16 striped shortbread cookies

Mix buttermilk and pudding until thick. Fold in cool whip. Mix in strawberries and cookies. Serve or chill in fridge.