Aunt Arlene's Chicken Salad Recipe

My Aunt Arlene makes the best chicken salad. Here is her recipe:

6 Pounds Boneless Skinless Chicken Breasts, Boiled and Shredded
2 Packages Celery Hearts, Chopped
1 Dozen Eggs, Boiled and Chopped
1 Cup Green Onions, Chopped
2 Jars Pimento, Finely Chopped
1 Quart Mayonnaise
2 8 oz. Packages Cream Cheese
Salt & Pepper to taste

Mix the ingredients together and serve on croissants.

Chicken Won Ton Salad

I had a Won Ton Salad recipe while living in Logan that was so delicious. I have since lost it and can't find anything that quite compares. While looking through recipes, this recipe looks like it might come in a close second so it makes its way onto my two week menu plan. Also with the heat of summer, I really do try to make a salad once a week that serves as the main course.

2 Cups Cooked Chicken, Cut into Small Chunks
2 Heads of Romain Lettuce
1/4 Cup Toasted Sesame Seeds
3 Green Onions, Chopped
2 Stalks Celery, Cut Thin on the Diagonal
Cherry Tomatoes (Optional)
Won Ton Wrappers

In a large bowl combine: cooked chicken, lettuce, sesame seeds, green onions, celery, and tomatoes. Slice the won ton wrappers with a pizza slicer into strips and deep fry to desired crispiness. Also recently, I have seen won ton strips in the produce section of grocery stores. You could try that option for a faster meal and less mess. I would serve the won ton strips on the side so if there are left overs, the won tons won't go soggy. Before serving toss salad with dressing that has chilled for at least one hour.

Dressing:
1/4 Cup Vegetable Oil
4 Teaspoons Rice Vinegar
3 Tablespoons Sugar
1 Teasppon Salt
1 Teaspoon Seasoning Salt

Barbecue BLT Chicken Salad

Another new recipe I found at Taste of Home.

1/4 Cup Mayonnaise
1/4 Cup Barbecue Sauce
1 Tablespoon Lemon Juice
1/2 Teaspoon Pepper
1/4 Teaspoon Salt
2 Cups Boneless Skinless Chicken Breasts, Cooked and Chopped
2 Medium Tomatoes, Chopped
1 Celery Rib, Sliced
4 Cups Torn Salad Greens
4 Bacon Strips, Cooked and Crumbled

In a small bowl combine the mayonniase, barbecue sauce, lemon juice, pepper and salt. Cover and refrigerate for at least one hour. Just before serving, combine the chicken, tomatoes, and celery. Stir in dressing. Serve over salad greens and sprinkle with bacon.

Cornbread Salad

I found this recipe on Holly's website. Here's the link http://life-should-be-delicious.blogspot.com. It looks delicious and I am so excited to give it a try this weekend.

1 8x8 pan of cornbread
1 envelope Ranch Dressing Mix
1 Cup Sour Cream
1 Cup Mayonnaise
1 Green Pepper, Diced
1 Red Pepper, Diced
1 Bunch of Green Onions, Diced
1 16 oz. Black Beans, Drained
1 16 oz. Can Corn, Drained
2 Cups Cheddar Cheese, Grated
10 Slices Bacon, Cooked and Crumbled
1 Large Tomato, Diced

Bake cornbread and crumble. Combine ranch dressing mix, sour cream and mayonnaise in a small bowl. In another bowl, mix together peppers, onion, beans and corn. In a trifle bowl layer half of the cornbread, half of the veggies, and half of the cheese, half of the bacon, and half of the dressing. Repeat layers with remaining ingredients and top with tomato. Cover and store in fridge until ready to serve.

Taco Salad

I know you are wondering why in the world I would post a recipe for taco salad! If you know me, you know that I follow recipes to a fault. I even measure the water when making Ramen Noodles so of course I need a recipe for everything. I love this recipe. My mom made it while we were growing up and I still use it to this day.

1 Head Lettuce, Cut up
4 Tomatoes, Chopped
1 Avocado, Cut up
1 Can Olives, Drained and Sliced
1/4 Pound Cheddar Cheese, Grated
1 Onion, Chopped
1 Package Doritos
1 Pound Hamburger
1 Teaspoon Salt
1 Can Kidney Beans, Drained and Well Rinsed

In a pan, brown hamburger with salt. Drain off the grease. In a large bowl add all of the ingredients except the Doritos, including browned hamburger. Mix together while the hamburger is still hot. Add your favorite salad dressing (We are Ranch Dressing fans at our house. Chiz's Ranch is our favorite.) You can also include your favorite salsa. We put the salad on our plate and then top with crumbled chips, salad dressing, and salsa. Putting the chips on individual servings instead of the big bowl prevents the chips from going soggy if there are leftovers.