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RECIPE # 4624 - SPRING SALADS - Wednesday, April 13, 2011

RECIPE # 4624 - SPRING SALADS - Wednesday, April 13, 2011

CREATED Apr 13, 2011

ANN COX EASTES / KROGER

CRANBERRY CHICKEN SALAD

3/4 -1 cup reduced fat mayonnaise

1/4 cup honey

3 cups diced, cooked chicken

1 cup chopped celery

1 cup dried cranberries

1/2 cup toasted, chopped pecans

Salt and pepper to taste

In a large mixing bowl combine mayonnaise and honey; stir to mix.  Add chicken, celery, cranberries and pecans and stir to mix; season to taste.  Chill and serve.  Yield:  4-6 servings.

CHOPPED SALAD

1 (5-8-ounce) package mixed leafy greens, chopped

2 hard-cooked eggs, chopped

1 cup chopped, grilled chicken (ham or turkey)

1/2 cup mozzarella cheese, cubed in 1/4-inch pieces (or Cheddar, Swiss Gouda, etc.)

1 cup chopped tomato (or cherry or grape tomatoes)

1/2 cup chopped avocado, mushrooms, peppers, cucumbers or radishes

2 tablespoons chopped green onions

2 tablespoons real bacon bits (50% less fat)

Place all ingredients in a large bowl and top with favorite dressing.  Salad may also be served in individual bowls with dressing served on the side.  Yield:  4 servings.