Chicken Pasta Salad with Grapes and Poppy Seed Dressing

Prep Time:15 min

Start to Finish:25 min

Makes:4 servings (1 1/2 cups each)

1 box Betty Crocker Suddenly Salad classic pasta salad mix

1/2 cup refrigerated poppy seed dressing

1 1/2 cups cut-up cooked chicken

3/4 cup halved red grapes

1/2 cup thinly sliced celery

1/4 cup slivered almonds, toasted

1. Empty pasta mix into 3-quart saucepan 2/3 full of boiling water.

Gently boil uncovered 12 minutes, stirring occasionally.

2. Drain pasta; rinse with cold water. Shake to drain well.

3. In large bowl, stir together seasoning mix and dressing. Add pasta

and remaining ingredients; toss to combine. Serve immediately, or



Asian Salad with Lime Dressing

Prep Time:25 min

Start to Finish:25 min

Makes:4 servings

Lime Dressing:

1/3 cup frozen limeade concentrate, thawed

1/4 cup vegetable oil

1 tablespoon rice or white vinegar

1 teaspoon grated gingerroot

1/4 teaspoon salt

Asian Salad:

2 cups chopped escarole

1 cup chopped cooked chicken

1 small jicama, peeled and chopped (1 cup)

1 large papaya, peeled, seeded and chopped (1 cup)

1 large yellow or red bell pepper, chopped (1 cup)

1/2 cup dry-roasted peanuts

1/4 cup chopped fresh cilantro

1. In tightly covered container, shake all Lime Dressing ingredients.

2. In large bowl, place all Asian Salad ingredients except peanuts

and cilantro. Pour dressing over salad; toss to coat.

3. Top with peanuts and cilantro.


Caribbean Chicken Salad

Prep Time:15 min

Start to Finish:25 min

Makes:8 servings

2 pounds boneless skinless chicken breast halves, cut into 1/2-inch


1/4 cup blackened seasoning blend

2 tablespoons vegetable oil

8 cups bite-size pieces mixed salad greens

3 cups peeled and diced fresh peaches

1 cup sliced red onion

1 medium red bell pepper, chopped

1 1/3 cups fruit-flavored vinaigrette

1. Place chicken in heavy-duty resealable plastic food-storage bag.

Sprinkle seasoning blend over chicken; seal bag and shake until

chicken is evenly coated.

2. Heat oil in large skillet over medium-high heat. Cook chicken in

oil 10 to 12 minutes, stirring frequently, until no longer pink in

center. Remove chicken from skillet; drain on paper towels.

3. Toss salad greens, peaches, onion and bell pepper in large bowl;

divide evenly among 8 plates. Top with chicken. Drizzle with



Light Lemon-Dijon Chicken Salad

Prep Time:20 min

Start to Finish:20 min

Makes:4 servings

Lemon-Dijon Dressing:

1/4 cup reduced-fat mayonnaise or salad dressing

2 tablespoons lemon juice

2 teaspoons Dijon mustard

1 clove garlic, finely chopped


4 cups shredded romaine lettuce

2 cups shredded cooked chicken breasts

1/4 cup sliced drained sun-dried tomatoes in oil

1 hard-cooked egg, chopped

2 medium green onions, sliced (2 tablespoons)

1/4 cup shredded Parmesan cheese, if desired

1. In small bowl, beat all dressing ingredients with wire whisk until

well blended.

2. On individual serving plates, arrange lettuce, chicken, tomatoes

and egg. Spoon dressing over top. Sprinkle with onions and cheese.


Kelly in IL