YUMMY CHICKEN SALAD

Yesterday in the mail I recieved a coupon booklet from Kroger. There was a recipe on the back page for Chicken Salad. I have tried many Chicken Salad recipes, but this is now one of my favorites. It is VERY simple, yet YUMMOLICIOUS! I did add red grapes to the recipe because they were on sale this week, and I just love red grapes! You could also add raisins, or dried cranberries if you like instead of the grapes. Give it a try, and make it your own!

Yummy Chicken Salad:

3 large chicken breasts cooked and shredded (I used meat from one rotisserie chicken)
1/4 cup onion, chopped (I used red onion)
1/4 cup green bell pepper. chopped
1/4 cup celery. chopped
1/4 cup sliced or slivered almonds
1/4 cup crushed pineapple, drained
1/4 cup sweet pickle relish
1/4 cup red grapes, sliced (my addition, this is optional)
1 cup mayo
Salt and pepper to taste

Combine the chicken, onion, bell pepper, almonds, pineapple, sweet relish and celery in a bowl, and mix well. Add the mayo and mix to coat. Chill, covered, until ready to serve. Refrigerate any leftovers. Serves 6

PICNIC TIME!

Browsing through an old Taste of Home cookbook, I found this yummy sounding corn salad. I immediately thought of summer, picnics, and family get-togethers! This salad uses vegetable oil instead of mayo or salad dressing, so is safe outdoors in the heat. I have not tried this recipe yet, but the ingredients will definitely be on my weekly grocery list! Enjoy!

Corn Medley Salad:
(Taste of Home/The Best of Country Cooking 2005)

2/3 cup sugar
2/3 cup cider vinegar
2/3 cup vegetable oil
1 can (15 1/4 oz) whole kernel corn, drained
1 can (15 oz) whole baby corn, rinsed, drained, and halved
1 can (11 oz) yellow and white whole kernel corn, drained
1 can (11 oz) white or shoepeg corn, drained
1 large sweet red pepper, chopped
1 medium red onion, chopped
4-5 celery ribs, sliced

In a small saucepan, combine the sugar, vinegar, and oil. Cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely. In a bowl, combine the corn, red pepper, onion, and celery. Add dressing and toss to coat. Cover and refrigerate overnight. Stir well. Serve with a slotted spoon. Yield 10-12 servings.