Chicken Salad (For you Stace)

Combine and refidgerat:
3 cups cooked shell macaroni (I don't usually put this in when I'm doing chicken salad sandwiches, but you can add pasta and then just serve it as a salad to eat alone)
3-4 cups cooked and diced chicken
1 big can pineapple tidbits (very well drained)
2 cans drained water chestnuts (optional, good if you like them)
2 cups red seedless grapes
2 cups diced celery

Then mix these for the dressing and refidgerate:
12 oz Kraft coleslaw dressing (I've used hidden valley brand, worked fine)
1 cup mayonaise
1 Tbsp lemon juice
Salt and Pepper to taste

Then add to the dressing:
2 cups diced apples (any kind)
2 cups cashews (whole can)

Mix it all together the night before or a few hours before if you don't want the cashews too crunchy. Be sure and get the apples in the dressing right after cutting them and the lemon juice will keep them from turning brown. Enjoy! Yummy

Sherry Brown's Marinated Chicken and Green Salad

For Chicken:
1 lb of Boneless Skinless Chicken Breasts or tenders cut into bite size strips

Marinate over night in Soy Sauce, Brown Sugar & Lemon:
3 Tbs Soy sauce
3 Tbs Brown Sugar
Juice of 1/4-1/2 of lemon

Bake chicken at 350 in covered casserole dish for 30-40 minutes until well done (can also fry in a little oil until done) and add to remaining salad ingredients

For Salad:
2 oranges- peeled & cut into bite size pieces
1 head Romaine Lettuce or sub.
2 or 3 Tbs Almonds- toasted or reg- sliced or slivered

For Dressing:
1/2 cup sugar
1/3 cup vinegar
2 rounded Tbs mustard- any kind
1 Tbs veg. or olive oil
Combine in jar and shake dressing until blended

Tortellini Bacon Broccoli Salad

Trent isn't a big fan of pasta salad, but I managed to find one that he really liked. I made it a few days ago and have been snacking on it every day. It's just as good or better days after it was made!


Tortellini Bacon Broccoli Salad

recipe from allrecipes.com

Ingredients
2 (9 ounce) packages refrigerated three-cheese tortellini
1 pound bacon
4 cups chopped broccoli
1 pint grape tomatoes, halved
2 green onions, finely chopped
1 cup bottled coleslaw dressing

Directions
1.Cook the tortellini according to the package directions, drain, rinse with cold water, and refrigerate until cool, about 30 minutes.
2.Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into 1/2-inch pieces while still a little warm.
3.Place the tortellini, bacon, broccoli, grape tomatoes, and green onions into a salad bowl. Pour the dressing over the ingredients, and toss lightly to coat. Chill in refrigerator before serving