DIRECTIONS

1. Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.
2. In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
3. In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.

* 4 (6 ounce) skinless, boneless chicken breast halves
* teriyaki marinade

* 8 green onions, chopped
* 1 teaspoon salt
* 1 teaspoon pepper
* 1/2 cup sugar
* 3/4 cup rice vinegar
* 1 cup olive oil

* 1/2 (14 ounce) package wonton wrappers
* oil for frying

* 1 head iceberg lettuce, chilled, and torn into bite-size pieces
* 1 (4 ounce) can sliced water chestnuts, drained
* 1/4 cup toasted sesame seeds
* 1/2 cup toasted sliced almonds
* 1 (10 ounce) can mandarin orange segments, drained

DIRECTIONS

1. Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour.
2. Preheat an outdoor grill for direct heat.
3. For the dressing, place green onions, salt, pepper, and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl, cover, and refrigerate until ready to serve.
4. Grill chicken, turning, until done. Remove to a cutting board, and cut into strips.
5. In a large skillet or wok, warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels.
6. In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour dressing over salad, and toss gently. Top with fried wontons and grilled chicken strips.

* 2 boneless chicken breast halves, cooked and cubed
* 3/4 cup mayonnaise
* 1/4 cup chopped celery
* chopped fresh cilantro to taste
* 1 (1 ounce) package taco seasoning mix

DIRECTIONS

1. In a medium bowl, combine the chicken, mayonnaise, celery, cilantro and seasoning mix. Mix well.
2. Cover bowl and refrigerate for 1 hour.

* 3 boneless chicken breast halves, cooked and cubed
* 1 cup mayonnaise
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (4.5 ounce) can mushrooms, drained
* 1 (8 ounce) can water chestnuts, drained and chopped
* 1/2 cup chopped celery
* 1 cup crushed butter crackers

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small skillet, saute the mushrooms in oil.
3. Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12×7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.

* 3 cups diced cooked chicken
* 2 large stalks celery, diced
* 1 red bell pepper, seeded and diced
* 1/2 red onion, diced
* 6 tablespoons mayonnaise
* 6 tablespoons sour cream
* 1 (4 ounce) package feta cheese, crumbled
* 2 teaspoons dried dill weed
* 1 pinch salt and pepper to taste

DIRECTIONS

1. In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.

* 1 (10 ounce) can chicken chunks, drained
* 1/4 cup chopped celery
* 1/3 cup low-fat mayonnaise
* 1/2 teaspoon onion powder
* 1/2 cup sweet pickles, chopped

DIRECTIONS

1. Combine the chicken meat, celery, mayonnaise, onion powder and sweet pickles.

* 1/2 cup mayonnaise
* 1 teaspoon curry powder
* salt and pepper to taste
* 1/4 teaspoon chili oil
* 1 (10 ounce) can chunk chicken, drained

DIRECTIONS

1. In a medium bowl, stir together the mayonnaise, curry powder, salt, pepper, and chili oil. Mix in the chunk chicken until well blended. Refrigerate until serving.

* 6 skinless, boneless chicken breast halves – boiled
* 1 (15 ounce) can mixed vegetables, drained
* 1 (8.75 ounce) can sweet corn
* 1 bunch green onions, chopped
* 1/2 cup mayonnaise
* 1 tablespoon prepared mustard
* salt and pepper to taste

DIRECTIONS

1. Combine the chicken, vegetables, corn, scallions, mayonnaise, mustard, salt and pepper. Mix well. Ready to serve!

1 box chicken chunks, cooked crisp and cut into bite sized pieces
2 tbsp. sunflower seeds
2 tbsp. sliced almonds
1/2 head cabbage (or more), thinly sliced
2 green onions, chopped, tops % 26 all
1 pkg. instant uncooked Ramen noodles

Instructions
Combine all ingredients just before serving. DRESSING 2 tsp. sugar 1/2 c. salad oil 1 tsp. salt 1 tsp. accent 1/2 tsp. pepper 3 tsp. vinegar.

1/2 c. Hellman’s mayonnaise
1/4 c. sour cream
1 tbsp. sugar
1/2 tsp. grated lemon rind (opt.)
1 tbsp. lemon juice
1/2 to 3/4 tsp. ground ginger
1/4 tsp. salt
2 c. cooked, cubed chicken
1 c. sliced seedless green grapes
1 c. sliced celery

Methods:
Stir together first 7 ingredients. Add chicken, grapes and celery; toss to coat well. Cover, chill at least 2 hours. If desired, serve in cantaloupe halves; sprinkle with toasted sliced almonds. Serves 4.