Potato-Corn Salad

Prep Time:5 min

Start to Finish:5 min

Makes:4 servings

1 pint (2 cups) deli potato salad

1 can Green Giant® Niblets® vacuum-packed whole kernel corn or

Mexicorn® whole kernel corn with red and green peppers

1/8 teaspoon ground cumin or chili powder

1. Gently mix all ingredients.


Keep picnic foods such as potato salad cold and safe. Refrigerate

within 2 hours of serving.

Special Touch

Garnish the potato salad with sprigs of fresh cilantro.


Black Bean Chili Salad

Prep Time:10 min

Start to Finish:10 min

Makes:4 servings

Chili Vinaigrette Dressing

1/4 cup red wine vinegar

2 tablespoons vegetable oil

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1 small clove garlic, finely chopped


1 cup Green Giant® Niblets® frozen whole kernel corn, rinsed to thaw,


1 cup diced jicama

1 medium tomato, seeded, chopped (3/4 cup)

2 medium green onions, sliced (2 tablespoons)

2 cans (15 oz each) Progresso® black beans, drained, rinsed

1. In large glass or plastic bowl, mix all dressing ingredients.

2. Stir in all salad ingredients.


Italian Layered Salad (Crowd Size)

Prep Time:20 min

Start to Finish:2 hr 20 min

Makes:16 servings

6 cups bite-size pieces iceberg lettuce (1 pound)

1 bag (16 ounces) broccoli slaw (6 cups)

1 can (15 ounces) Green Giant® garbanzo beans, rinsed and drained

1/2 cup chopped red onion

1 medium red bell pepper, chopped (1 cup)

1 cup mayonnaise or salad dressing

1/2 cup creamy Italian dressing

1/4 cup shredded Asiago cheese (1 ounce)

2 tablespoons chopped fresh parsley

1. In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans,

onion and bell pepper.

2. Mix mayonnaise and Italian dressing until well blended. Spread

over vegetables. Sprinkle with cheese. Cover and refrigerate at least

2 hours until chilled or overnight. Sprinkle with parsley just before



Texas Coleslaw

Prep Time:15 min

Start to Finish:1 hr 15 min

Makes:16 servings (1/2 cup each)

1 bag (16 ounces) coleslaw mix

1/2 cup chopped fresh cilantro

2 cans (11 ounces each) Green Giant® Mexicorn® whole kernel corn with

red and green peppers, drained

1/4 cup vegetable oil

3 tablespoons lime or lemon juice

3/4 teaspoon ground cumin

1/2 teaspoon salt

1. Toss coleslaw mix, cilantro and corn in very large (4-quart) bowl.

Place oil, lime juice, cumin and salt in tightly covered container;

shake well. Pour over coleslaw mixture; toss.

2. Cover and refrigerate 1 to 2 hours to blend flavors.


Grilled Raspberry-Glazed Chicken

Prep Time:5 min

Start to Finish:30 min

Makes:6 servings

1/2 cup raspberry jam

1 tablespoon Dijon mustard

6 boneless skinless chicken breast halves (about 1 3/4 pounds)

1 1/2 cups fresh or frozen (thawed and drained) raspberries

1. Brush grill rack with vegetable oil. Heat coals or gas grill for

direct heat. Mix raspberry jam and mustard.

2. Cover and grill chicken 4 to 5 inches from medium heat 20 to 25

minutes, brushing occasionally with jam mixture and turning once,

until juice of chicken is no longer pink when centers of thickest

pieces are cut. Discard remaining jam mixture. Serve chicken topped

with raspberries.


Grilled Taco-Barbecue Chicken

Prep Time:10 min

Start to Finish:10 min

Makes:4 servings

2 tablespoons Old El Paso® taco seasoning mix (from 1.25-oz envelope)

1 teaspoon dried oregano leaves

4 boneless skinless chicken breasts (about 1 1/4 lb)

1 tablespoon olive or vegetable oil

1/2 cup barbecue sauce

1/4 cup chili sauce

1 teaspoon ground cumin

1. Heat closed medium-size contact grill for 5 minutes. In shallow

bowl, mix taco seasoning mix and oregano. Brush chicken with oil;

coat with taco seasoning mixture. Place chicken on grill. Close

grill. Grill 4 to 6 minutes or until juice of chicken is clear when

center of thickest part is cut (170°F).

2. Meanwhile, in 1-quart saucepan, heat barbecue sauce, chili sauce

and cumin to boiling over medium-low heat, stirring occasionally.

Serve sauce with chicken.

Oven Directions: Heat oven to 375°F. Line shallow baking pan with

foil or spray with cooking spray. Place coated chicken in pan. Bake

25 to 30 minutes or until juice of chicken is clear when center of

thickest part is cut (170°F).


Grilled Sweet-and-Sour Chicken Packets

Prep Time:30 min

Start to Finish:30 min

Makes:4 servings

4 boneless skinless chicken breasts (about 1 1/4 lb)

1/2 cup sweet-and-sour sauce

1 can (8 oz) pineapple chunks, drained

1 medium bell pepper, cut into strips

1/4 small onion, cut into small wedges

1/2 cup chow mein noodles, if desired

1. Heat gas or charcoal grill. Cut four 18x12-inch pieces of heavy-

duty foil; spray with cooking spray.

2. On one side of each foil piece, place 1 chicken breast. Top each

with 1 tablespoon sweet-and-sour sauce and one-fourth of the

pineapple, bell pepper and onion. Top with remaining sauce.

3. Fold foil over chicken and vegetables so edges meet. Seal edges,

making tight 1/2-inch fold; fold again. Allow space on sides for heat


4. When grill is heated, place packets on gas grill over medium heat

or on charcoal grill over medium coals; cover grill. Cook 15 to 20

minutes, rotating packets 1/2 turn after 10 minutes, until juice of

chicken is clear when center of thickest part is cut (170°F). Place

packets on plates. Cut large X across top of each packet; fold back

foil. Top with chow mein noodles.


Grilled Lemon Thyme Chicken Breasts

Prep Time:15 min

Start to Finish:35 min

Makes:4 servings

4 teaspoons chopped fresh thyme leaves

1 tablespoon freshly grated lemon peel

2 teaspoons garlic salt

1/2 teaspoon pepper

4 boneless skinless chicken breasts (about 1 1/4 pounds)

1. If using charcoal grill, place drip pan directly under grilling

area, and arrange coals around edge of firebox. Spray grill rack with

cooking spray. Heat coals or gas grill for indirect heat.

2. In small bowl, mix all ingredients except chicken. Sprinkle

mixture over chicken.

3. Cover and grill chicken over drip pan or over unheated side of gas

grill and 4 to 6 inches from medium-high heat 15 to 20 minutes,

turning once, until juice of chicken is clear when center of thickest

part is cut (170°F). Garnish with additional fresh thyme if desired.