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Soups & Salads

Chicken and Fruit Salad

Ingredients:

2 cups cooked, diced Chicken
1/2 cup chunky Pineapple
1 red apple
3 Tbsp. Mayonnaise
1/2 cup Seedless Grapes
4 Tbsp. sliced Almonds

Procedure:

Wash all fruit. Dice apple and cut individual grapes in half. Drain pineapple.

Toss all ingredients together; cover and refrigerate. Serve over salad greens.

White Rice Salad with Chicken Vinegrette

Ingredients:

SALAD:
2 cups Diced Cooked Chicken
1 cup Instant Rice
1/2 cup peas
1 2.25 oz. Can Black Olives, sliced & drained
1 Chopped Red Pepper
1/4 cup minced Red Onions
3 tbsp. Fresh Basil Leaves

 

Procedure:

Cook rice according to package directions, substituting chicken broth for water. Cool.

Combine dressing ingredients in a small bowl. Set aside.

If using frozen peas, blanch for thirty seconds. Run under cold water to cool.

Cut basil leaves into strips. Place cooked rice in a large serving bowl and add peas, basil and remaining ingredients.

Pour dressing over rice mixture and toss.

Serve immediately or make ahead and refrigerate until ready to serve.