CRACKER CRISP SALAD

1 qt. crisp greens
1 tbsp. vinegar
1 garlic clove, crushed
2 tomatoes, cut into chunks
6 radishes, sliced
1/2 c. mayonnaise
1/4 tsp. Worcestershire sauce
3/4 tsp. Salt
1 can (7 oz.) salmon, tuna or chicken, broken into chunks
1 c. sm. cheese crackers

Wash greens; drain well. Tear into bite size pieces. Refrigerate until crisp. Combine mayonnaise, vinegar, Worcestershire sauce, garlic and salt. Chill. At serving time, add tomato chunks and fish or chicken; toss. Add radish slices and cheese crackers. Pour

on dressing. Toss lightly but thoroughly. Garnish salad with extra cheese crackers if desired. Yield; 4 main dish portions.

HOT CHICKEN SALAD

2 c. diced, cooked chicken
1 c. thinly sliced celery
1/2 tsp.salt
2 tsp. grated onion
1 c. mayonnaise
2 tbsp. lemon juice
1/2 c. shredded Cheddar cheese
1 c. crushed potato chips

Combine chicken, celery, salt, onion, mayonnaise and lemon juice. Spoon lightly into 1 quart microwave dish. Sprinkle with cheese and potato chips. Bake in microwave - 4 1/2 to 5 minutes, or until mixture is well heated. Serve with assorted crackers.

CHICKEN SALAD PUFFS

PUFFS
1 c. water
1/2 c. butter
1 c. flour
4 eggs

CHICKEN SALAD
2 c. diced cooked chicken
1/2 c. chopped celery
1/4 c. slivered almonds, toasted
1/2 c. mayonnaise
1 tsp. lemon juice

Heat oven to 400 degrees. Heat water and butter to rolling boil in 2 1/2 quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough onto ungreased cookie sheet by heaping teaspoons. Bake until puffed and golden, for 20 minutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with chicken salad or any other filling desired. Combine all ingredients and mix well. A cup of halved seedless grapes may be added. Chill well and fill puffs just before serving. Salad may also be served on greens as a main course for lunch.

WILD RICE CHICKEN SALAD

2/3 c. uncooked 100% wild rice
2 c. water
1 tsp. Salt
2 whole chicken breasts
2/3 c. mayonnaise
1/3 c. milk
1/3 c. lemon juice
1 c. waterchestnuts
1/2 lb. seedless grapes
1 c. cashews
1/2 sm. onion, grated

Wash rice in warm tap water. Drain. Add 2 cups water and salt to rice and bring to boil. Cover and cook over low heat for 45 to 60 minutes. Steam chicken until tender (about 1 hour). Cube cooked chicken. Combine rice, chicken and all other ingredients, adding cashews and grapes last. Serve cold on lettuce leaf. Serves 8 to 10.

CHICKEN SALAD SUPREME

 1 sm. pkg. (3 oz.) Sugarfree orange Jello
3/4 c. boiling water
1/2 c. cold water
1/3 c. plain lowfat yogurt
1 c. cooked chicken (cubed)
1/2 c. chopped walnuts or raisins
2/3 c. orange sections (mandarin oranges may be used)

Dissolve gelatin in boiling water. Stir in cold water and yogurt. Chill until slightly thickened. Fold in remaining ingredients into thickened Jello. Pour into 4 cup mold. Chill until firm. 4 servings, 150 calories per serving.

BUFFET CHICKEN SALAD

1 whole fryer, 2 1/2-3 1/2 lbs.
2-3 c. seedless grapes, cut in half
1 c. sliced toasted almonds or pecans
Mayonnaise
Salt
Cantaloupe rings
Watercress (optional)

Boil, bone and dice chicken. Combine chicken, grapes, and almonds with mayonnaise to moisten and salt as needed. Serve in melon rings on watercress, or mold by pressing into a bowl, then turning it out on a platter, and garnishing with melon balls or slices and clusters of grapes. Decorate with watercress.

CHICKEN SALAD WITH STUFFED GREEN OLIVES

3 c. chicken, cut in large chunks
1 c. celery, diagonally sliced
3 hard-boiled eggs, quartered
1/2 to 3/4 c. stuffed green olives,
sliced
1/4 to 1/3 c. mayonnaise
1/4 to 1/3 c. sour cream
1 generous tbsp. ketchup
Salt and pepper to taste

Mix chicken, celery and olives together in a bowl. Combine mayonnaise, sour cream and ketchup and add to chicken mixture. Add salt and pepper to taste. Serve on lettuce leaf and garnish with wedges of tomatoes and hard-boiled eggs. Serves 4-6. (Olives add color and zest to this old favorite.)

CURRIED CHICKEN SALAD ROUNDS

2 1/4 c. diced chicken
1 1/2 c. finely cut celery
3/4 c. finely chopped nuts
3 tbsp. minced onion
3 tbsp. lemon juice
1 1/2 tsp. curry powder
1 c. Miracle Whip
36 slices bread
3 (#2) cans pineapple slices
3 (8 oz.) pkgs. cream cheese
6-9 tbsp. syrup from pineapple

Combine chicken, celery, nuts, onions, lemon juice, curry powder and Miracle Whip. Add salt and pepper. Cut bread in rounds, same size as pineapple rings. Lightly butter bread. Spread chicken salad on half of bread rounds. Top with remaining bread. Place each sandwich on top of pineapple ring. Soften cream cheese with pineapple juice. Spread cream cheese on top and sides of sandwiches. Garnish with pineapple sections and walnut halves. Makes 18 servings.

CHICKEN SALAD BALLS

1 (8 oz.) pkg. cream cheese, softened
2 tbsp. lemon juice
1/2 c. mayonnaise
1/2 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. black pepper

Mix together with electric mixer until well blended and then add: 2 c. finely chopped, cooked
chicken breast
1/4 c. finely chopped onion
2 finely chopped, boiled eggs

Mix well and chill. Shape into ball and roll in chopped pecans. Refrigerate until ready to serve.

CHICKEN - BROCCOLI SALAD

3 to 4 chicken breasts
Hellmann's light mayonnaise
Garlic salt
Salt
Pepper
1 to 2 sm. broccoli stalks

Boil chicken breasts until tender. Cool, debone, and cut into chunks. Chop broccoli flowerets small. Peel broccoli stalk to white center and slice thin. Add broccoli to chicken. Add 3 to 4 tablespoons mayonnaise, or until desired consistency is reached. Add approximately 10 dashes garlic salt, then salt and pepper to taste. Chill and serve on crackers for lunches or parties. HINT: Chilling overnight adds flavor

JELLO CHICKEN SALAD

1 c. boiling water
6 oz. pkg. lemon jello
2 cans chicken noodle soup
2 c. chicken, shredded, or 2 cans, drained
1 c. mayonnaise
2 c. Cool Whip
1/4 c. onion, chopped
1/2 c. bell pepper, chopped
1 c. celery, chopped

Dissolve Jello in water. Let cool slightly. Add all other ingredients except mayonnaise and Cool Whip. Fold in mayonnaise and Cool Whip last. Pour in 9x13-inch dish. Refrigerate. Serve with crackers like a dip.

CHICKEN SALAD TARTS

1 fryer, cooked and diced
1/2 c. chopped pecans
1 sm. can white grapes, cut up
1 or 2 stalks celery, diced
1 boiled egg, diced
Salt and pepper to taste
1/2 c. mayonnaise (add enough to
moisten mixture well)

Mix all ingredients. Spoon into tart shells.

TARTS:
1 c. flour
1 (8 oz.) pkg. cream cheese
1 stick oleo, softened

Mix ingredients and chill 1 hour. Form into small balls and press into small tart tins. Bake at 350 degrees for 10-12 minutes.

ALMOND CHICKEN SALAD

Mix your favorite lettuce finely chopped green onions, can mandarin oranges (11 ounces) drained, small bag of toasted, slivered almonds. Note watch toasting process carefully! Your favorite light dressing. Recommended: Newman's Oron Olive oil and Vinegar Dressing). Add cooked chicken. Simple and easy!

MANDARIN CHICKEN SALAD

3 c. cooked, diced chicken
1 c. diced celery
2 tbsp. lemon juice
1 tbsp. minced onion
1/2 tsp. salt
1/3 c. mayonnaise
1 c. seedless green or red grapes
1 (11 oz.) can mandarin oranges, drained
1 (2 oz.) pkg. slivered almonds, toasted
Leaf lettuce

Combine first 5 ingredients; stir well. Cover and chill. Add mayonnaise, grapes, oranges and almonds to chicken mixture, toss well. Serve on lettuce. Garnish with additional orange slices and grape clusters, if desired. 6 servings.

PASTA CHICKEN SALAD

1 (12 oz.) garden twirl pasta
1 (5 oz.) can chunk chicken
1/4 lb. cubed Cheddar cheese
1 sm. can sliced ripe olives
1/2 (8 oz.) bottle Italian salad dressing
1 tsp. Italian salad dressing
Curry powder

Cook pasta according to package directions. Combine all ingredients in large bowl and toss lightly. Serve at room temperature or cover and refrigerate and serve chilled.

BLT CHICKEN SALAD

DRESSING
2 c. mayonnaise
1/2 c. water
1/3 c. barbecue sauce
1/4 c. chopped onion
2 tbsp. white vinegar

SALAD
2 lbs. Romaine lettuce
6 lbs. boneless chicken, poached & cooled, cut into bite-size pieces (10 c.)
1 1/2 lbs. tomatoes, coarsely chopped
1 lb. turkey or chicken bacon, cooked crisp & crumbled

Mix dressing ingredients until blended. Spread lettuce on large platter. Mix chicken and tomatoes and mound on lettuce. Sprinkle with bacon. Serve dressing on the side.

CAJUN CHICKEN SALAD

Serves 2
1 skinless boneless chicken breast
1 tbsp. olive oil
Cajun spice
5 c. salad greens
2 tsp. red onions, diced
2 slices salami, cut up
2 slices provolone, cut up
1/4 c. cucumbers, diced
1/4 c. lupini beans
4 oz. garganzola cheese, crumbled
1/4 c. olive oil
1 tbsp. distilled vinegar
1/2 tbsp. red wine vinegar
1 bay leaf
1 tbsp. granulated garlic
1 tsp. black pepper
Pinch of salt, sugar, thyme

Cut chicken into bite size pieces. Coat with cajun spice. Heat oil in heavy skillet. Stir fry chicken until done. Set aside. In large bowl combine next 7 ingredients. Set aside. Mix together 1/4 cup olive oil, vinegars, bay leaf, garlic, pepper, salt, sugar and thyme for the dressing. Combine chicken, dressing and greens. Toss until everything is coated.

ARTICHOKE CHICKEN SALAD
1 pkg. chicken flavored Rice-A-Roni
3 1/2 jar marinated artichoke hearts,
drained & rinsed
4 green onions, chopped (no tops)
1/2 c. chopped green peppers
1 1/4 c. chopped olives (black/green)
2-3 boned chicken breast plus
4 chicken legs

DRESSING
1/2 c. Miracle Whip
1/2 c. sour cream

Prepare Rice-a-Roni according to directions. Cook chicken and dice. Combine all ingredients except Miracle Whip and sour cream. Add half of the Miracle Whip and sour cream to diced chicken. Combine with the Rice-a-Roni mixture and add more of Miracle Whip and sour cream until you get the right consistency. You may want to double the Miracle Whip and sour cream. Place on top of dish of lettuce and serve with white or wheat buns. Serves 12-14 people.

ORIENTAL SESAME CHICKEN SALAD

1-2 c. cooked chicken pieces
1/3 c. slivered almonds

DRESSING
1/4 tsp. pepper
1 tsp. salt
1 tsp. MSG
1/4 c. peanut oil
3 tbsp. vinegar (salad)
2 tbsp. sugar
2 tbsp. sesame oil

Mix together all ingredients but the almonds and chicken. Chill. When ready to serve tear lettuce pieces and put in dish. Top with chicken pieces. Pour dressing over top. Sprinkle generously with almonds. Toss.

CHINESE CHICKEN SALAD

1 can bean sprouts
2 c. cooked chicken
1 can sliced water chestnuts
2 chopped green onions (tops, too)
1 stalk celery, chopped
3/4 c. mayonnaise (not Miracle Whip)
1 tbsp. lemon juice
1 tbsp. soy sauce

Combine all ingredients. Add a 3 oz. can of chow mein noodles just before serving. *Prepare several hours before serving. Serves 6-8 main dishes or 8-10 side dishes.

CHICKEN RICE WALDORF SALAD

1 1/2 c. instant brown rice
1 c. reduced calorie mayonnaise
1 lg. red apple, diced
1 tbsp. lemon juice
2 c. diced cooked chicken (preferably breasts)
1 c. diced celery
1 c. seedless green grapes

Prepare rice as directed on package. Mix in mayonnaise. Mix apple with lemon juice. Stir into rice mixture with remaining ingredients. Chill at least 1 hour.

HOT CHICKEN SALAD SANDWICH CASSEROLE

1 loaf thin sliced bread
2 (5 oz.) cans boned chicken or 1 sm.
chicken, boiled and boned
4 hard boiled eggs (chopped)
2/3 c. mayonnaise
2 (5 oz.) jars Kraft cheese spread
1/2 c. softened butter or oleo

Cut large round out of each slice of bread (or just remove crust). Combine chicken, chopped eggs, and mayonnaise. Spread over one slice, top with another slice, spread with chicken mixture and top with third slice. (Each sandwich has 3 thin slices or rounds). Combine cheese, egg, and butter and beat until fluffy. Frost top and sides of each sandwich and place in a large glass casserole dish. Cover and refrigerate for 24 hours. Bake uncovered 15 minutes at 375 degrees. (Eight sandwiches fit in a large casserole). Use a spatula to serve.

CHICKEN - RICE SALAD WITH GUACAMOLE DRESSING

2 1/2 c. cooked rice
2 lg. chicken breasts, cooked & cut into pieces
1 (10 oz.) pkg. frozen peas, thawed but not cooked
1/2 c. chopped onion
1 c. chopped celery
1 tsp. salt
1 tsp. pepper
1/2 c. mayonnaise
Dash hot sauce
Chopped pimentos, if desired

Mix all together. Chill top with dressing. Serves 8-10.

DRESSING
1 lg. avocado, mashed
1/2 c. mayonnaise
1/2 tsp. Worcestershire sauce
1 c. sour cream
1/2 tsp. grated onion
1/4 tsp. garlic salt
1/2 tsp. salt
Dash hot sauce

Mix ingredients in blender until smooth. Chill. Spread on top of salad.

VIETNAMESE CHICKEN CABBAGE SALAD

2 boneless chicken breasts, boiled, shredded

Reserve chicken broth by simmer to 1/2 cup. 1/2 head white cabbage, shredded
1/2 head red cabbage, shredded
1 lime juice, fresh
1 tbsp. sugar
1/4 c. chopped fresh cilantro
1/4 c. ground peanuts
Salt and pepper to taste

Mix chicken, both cabbages, cilantro in salad bowl. Mix lime juice, chicken broth, sugar, salt and pepper in separate bowl. Before serving, mix the two mixtures together. Top with ground peanuts. Serve immediately. Yield: 4-6 servings.

GREEN BEAN-CHICKEN SALAD

2 c. cooked cut green beans, drained and chilled (about 12 oz. fresh)
1 c. cubed cooked chicken, chilled
1 (5 oz.) can water chestnuts, drained and thinly sliced (2/3 c.)
1 hard cooked egg, diced
1/3 c. coarsely chopped sweet pickle
1/4 c. mayonnaise
1 tbsp. finely chopped onion
1 tsp. prepared mustard
1 tsp. sweet pickle juice

Combine beans, chicken, water chestnuts, egg and sweet pickle. Stir together mayonnaise, onion, mustard, sweet pickle juice and 1 teaspoon salt; add to bean mixture. Toss lightly. Chill at least 1 hour to blend flavors. Serve in lettuce cups, if desired. Makes 6 servings.

SOUTHWEST CHICKEN SALAD

1 lb. chicken breast strips, cut into chunks
1/2 c. celery
1/2 c. chopped walnuts
1/2 c. red seedless grapes
1/2 c. mayonnaise
1 tbsp. ginger
1 tbsp. lemon juice
1 pkg. whole wheat pita pockets

Cook chicken in skillet. Combine all ingredients. Refrigerate at least an hour before serving. Stuff in whole wheat pita pockets.

CHICKEN AND MUSHROOM PASTA SALAD

1 c. uncooked orzo or rosamarina
1 1/2 c. mayonnaise or salad dressing
1 1/2 tsp. dry mustard
1 tsp. salt
2 c. cubed, cooked chicken
1 1/2 c. halved red seedless grapes
1 c. sliced celery
1/2 c. chopped green pepper
4.5 oz. jar Green Giant sliced mushrooms, drained

Cook macaroni to desired doneness on package. Drain. Rinse in cold water. In a large bowl, combine mayonnaise, mustard, and salt. Stir in cooked orzo and remaining ingredients until well mixed. Cover and refrigerate several hours or overnight. Yields 7 (1 cup) servings.

FRUITY CHICKEN SALAD

4 c. diced cooked chicken
1 (15 oz.) can pineapple chunks, drained
1 c. chopped celery
1 can mandarin orange sections, drained
1/2 c. sliced pitted ripe olives
1/2 c. chopped green pepper
2 tbsp. grated onion
1 tbsp. prepared mustard
1 can chow mein noodles
1 c. mayonnaise or salad dressing
Lettuce leaves

Combine cooked chicken, pineapple, celery, oranges, olives, green pepper and onion. Blend mayonnaise or salad dressing and mustard. Toss gently with chicken mixture. Cover and chill several hours. Just before serving, mix in chow mein noodles; turn onto salad/lettuce leaves. 8 servings.

ORIENTAL CHICKEN SALAD

1 sm. can mandarin oranges
3 c. chopped cooked chicken
1 c. chopped celery
Salt & pepper
1/8 tsp. ginger
1 tsp. soy sauce
Mayonnaise
2 c. chow mein noodles

Drain oranges well. Combine oranges, chicken and celery in bowl; sprinkle with salt, pepper, ginger and soy sauce. Moisten to taste with mayonnaise; chill for several hours. Spread 1/2 cup noodles in 4 salad bowls; spoon salad over noodles.

CHICKEN SPINACH SALAD

In a bowl, combine 3/4 cups salad oil, 6 tablespoons white wine vinegar, 1 1/2 teaspoons marjoram leaves, 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper, and 1/3 to 1/2 cup finely chopped cilantro. Drain 1 (15 ounce) can garbanzos and add to marinade. Add 1 small red onion, thinly sliced, and 1 can (2 1/4 ounces) sliced ripe olives, drained; stir gently to mix. Cover and refrigerate at least 4 hours or overnight. To serve, shred meat of 2 whole chicken breasts that have been poached and cooled. Add to marinade. Thoroughly wash 3/4 pound fresh spinach leaves and spin dry. Arrange spinach leaves (halved, if large) on 4 serving plates and spoon chicken mixture onto center of each plate. Serve with warm crusty rolls. Makes 4 servings. 

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