Chicken Pasta Salad

Dressing:

2/3 cup white wine vinegar

1 cup oil

2/3 cup teriyaki sauce

6 tbsp sugar

1/2 tsp salt

1/2 tsp pepper

Salad: 

2/3 cups spinach

2 cups chopped chicken

1 can mandarin oranges

1 can chestnuts

1 bunch green onions chopped

1 1/2 cups dried cranberries

3/4 cup honey roasted peanuts

1/4 cup sesame seeds

1 box bowtie pasta

Cook pasta and mix with dressing and chicken. Let sit overnight or at least 2 hours. Add remaining ingredients just before serving. (or cranberries will stain the pasta pink).

By Fawn Fay

Adobo Chicken Salad

2 cups shredded chicken
1 cup light mayonnaise
1 cup greek yogurt
1 cup corn
1 red bell pepper finely diced
3 Tablespoons chopped cilantro
1 Tablespoon Adobo sauce
1 Tablespoon lime juice
salt and pepper to taste

Mix and serve on pitas, rolls, or tortilla chips.
by Terrah Anderson

Asian Chicken Salad

Asian Chicken Pasta Salad
Katrine Judd as found on nobiggie.com

1 box bowtie (farfalle) pasta
4 chicken breasts cooked & shredded or all the breast meat of one rotisserie chicken
1/4 Cup green onions (sliced & diced into oblivion)
1/2 pack sliced almonds – toasted
1 bag spinach (stems removed)
1 sm. bag peapods
1 can Mandarin Oranges (drained)

The Dressing (double this into two batches)
1/4 Cup Sesame seeds (toasted)
1/3 Cup Soy Sauce
1/3 Cup Red Wind Vinegar
1/3 Cup Veg. Oil *or Sesame Oil is great here too
2 TBS. Sugar
1/2 tsp. S & P

Marinate chicken & pasta in the dressing in the fridge overnight.

Cobb Salad in a Cone

Kim Hamilton

Here is my idea anyway... for Cobb Salad Cones (or any sandwich filling inside an ice cream cone- just pack the filling and the cone separately, and they can scoop it in and eat! FUN!) This could be really good with Nutella and fruit, fruit salad, tuna, PB&J mixed with cereal, almost anything you could think up! Savory items will probably go best with the wafer cones, but you could use sugar cones for the sweeter fillings too!

Cobb Salad Wrap Filling (courtesy of About.com)

You can use other vegetables in this easy no cook sandwich wrap recipe. Try sliced red or green peppers or thinly sliced summer squash. You can make the filling ahead of time and store it in the fridge until you're ready to make the sandwiches.

Prep Time: 35 minutes
Total Time: 35 minutes

Ingredients:

2 cups cubed cooked chicken
1/3 cup chopped green onion
1 tomato, seeded and chopped
1 avocado, peeled and chopped
1/3 cup red wine vinaigrette salad dressing
1 Tbsp. Dijon mustard
6 (10") flour tortillas
1-1/2 cups shredded fresh spinach
1 cup crumbled blue cheese

Preparation:
Combine chicken, green onion, tomato and avocado in medium bowl and gently mix. In small bowl, combine salad dressing and dijon mustard and whisk to blend. Add to chicken mixture and stir to coat.

When ready to serve, spoon chicken mixture into each tortilla. Top with spinach and blue cheese. Fold up bottom edge and fold in sides, and serve. 6 servings

White Corn and Baby Pea Salad

White Corn and Baby Pea Salad

1 lb. frozen white corn (thawed)

1 lb. frozen baby peas (thawed)

1 cup chopped and peeled jicama

2/3 cup celery

1/2 cup red or gr.onions

1/4 cup red bell peper chopped

Dressing:

1/2 cup seasoned rice vinegar

2 Tablespoons brown sugar

1 Tablespoon snipped fresh parsley

1 Tablespoon fresh mint

1/2 teasp. salt

1/4 teasp. ground white pepper

Combine dressing in a jar or food processor

and pour over the veggies.

Cover and chill for 2 hours or more.

I couldn't find frozen baby peas and used regular

but it is best with smaller peas.

Enjoy,

Cheryl Pugliano

Creamy Fiesta Pasta Salad

Creamy Fiesta Pasta Salad
by Courtney Graves

1 pk. color pasta, cooked
1 can Kidney Beans, drained
1 can corn, drained
1 can Garbanzo beans, drained
1 can olives, drained and chopped
cubed cheese--as much as you want
tomatoes, chopped and also as much as you want
Combined all together.

DRESSING
1 pk. Hidden Valley Fiesta Ranch Dip (I can only find it at Walmart)
2 cups buttermilk
2 cups mayo.

Mix well, pour over pasta and mix together well.

Its best if you can refrigerate it for about an hour its best!

Fruit Salad

Brown Rice and Chickpea Salad

Brown Rice and Chickpea Salad
Kim Hamilton

3 cups cooked brown rice
1- 19 oz can chickpeas/garbanzo beans
1 large bell pepper (any color) seeded and chopped
1/4 cup sliced or slivered almonds, lightly toasted
1/4 cup olive oil
1 1/2 Tbsp. lemon juice
1 1/2 Tbsp. white or apple cider vinegar
3/4 tsp. salt
3 Tbsp. (or more) minced fresh basil leaves

Prepare brown rice according to package directions. Fluff cooked rice with a fork and let cool slightly. Stir in chickpeas, bell pepper and almonds.

Whisk together olive oil, lemon juice, vinegar, and salt in a small bowl until smooth. Stir in basil. Drizzle over rice and bean mixture and mix well. Serve slightly warm, room temperature or cold.