I had quite a bit of grilled chicken left over from our Fourth of July barbecue so I put together a refreshing, easy-to-make salad one evening for a light dinner.
The combination of grilled chicken with grapes, celery and almonds topped with a creamy honey dijon dressing is one I certainly will make again.
Honey Dijon Lettuce Salad
4 cups cooked chicken, cubed
1 cup celery, sliced
1 cup seedless green grapes, halved
1 cup seedless red grapes, halved
1/4 cup sliced green onions
3/4 cup mayonnaise
2 tablespoons honey
1 tablespoon dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup sliced almonds
In a bowl combine the chicken, celery, seedless grapes and green onion. In a small bowl combine the mayonnaise, honey, mustard, salt and pepper; mix well. Stir into chicken mixture. Cover and refrigerate until serving. Serve on a lettuce-lined plate. Sprinkle with almonds.
Serving size: 8
1 1/4 cups cold water
14 ounces sweetened condensed milk
1 3.4-ounce package instant vanilla pudding mix
2 cups whipped topping
32 vanilla wafers
3 large bananas, sliced
In a large bowl, combine water, milk and pudding mix; beat on low speed for 2 minutes. Chill for 5 minutes. Fold in the whipped topping. In individual dessert dishes, layer vanilla wafers, pudding, bananas and remaining pudding. Top each with a wafer. Chill until serving.
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
4 1/4 ounces chopped ripe olives, drained
1/2 cup mayonnaise
1/3 cup sliced green onions
In a bowl, combine the first five ingredients. Spread on crackers. Place on an ungreased baking sheet. Bake at 375 degrees for 7 minutes. Serve immediately.
Yield: Four dozen
GARY'S TIP: To keep cut flowers looking fresh and healthy, add a little lemon-lime soda to the water to give the flowers an extra boost.
FOOD FOR THOUGHT: Anger makes you smaller, while forgiveness forces you to grow beyond what you were.
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