the kitchen

Fruited Chicken Salad 10+ servings Ingredients: 5-8 c cooked Bowtie Pasta, cooled 3-4 Chicken Breasts, cooked and diced, and cooled 2 cans drained Mandarin Oranges 2 cans Water Chestnuts, dice a bit Large Bunch of Grapes, halved Dressing: 1 c Mayo 1/2 tsp-1tsp Curry Combine  ingredients in a large bowl. Mix dressing ingredient well, then coat ingredients well by stirring well. Refrigerate before serving.  You can absolutely half the recipe, but it keeps really well in the fridge for several days, so I always make a huge bowl of it.  I apologize the ingredient measurements aren't spot on, but it's a very forgiving recipe, one that I just whip up and never really need exact measurements for. Warning: If your pasta and chicken isn't cooled really well, it will ruin the dressing, in a bad way. I recommend making your chicken well in advance.

Adapted from LaRue Pack Named by Kyle Larsen 6-8 c Mixed Greens 2 cans Mandarin Oranges (drain well) 1/2 c Cranberries 1 c Grapes (sliced in half) 1/3 c Pecans 1/4 c Diced Red Onion Bacon- crumbled (optional) Dressing: 1/2 c Mayo 1/2 c Honey 1/4 c Orange Juice 2 TBS Orange Peel Zest

3 or 4 broccoli crowns (rinsed, chopped) 1 pound bacon (cooked, crumbled) 1/4 c sliced almonds Dressing: 1 c mayo 3 T vinegar 1/3 c sugar Mix dressing well.. Pour over ingredients. Chill and serve.

20oz can crushed pineapple (keep juice) 1 cool whip (reg size) 1 Small Pistachio Pudding 1/2 c Walnuts (opt) 1/2 c colored marshmallows Mix pudding  and pineapple with juice. Then fold in cool whip and other ingredients. Refrigerate. Easy.