Peanut-Mandarin Chicken Salad

What You Need
1 can (11 oz.) mandarin orange segments, drained
1 pkg. (10 oz.) mixed salad greens
1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips
1/2 cup chopped red onion
1/4 cup PLANTERS Honey Roasted Dry Roasted Peanuts
1/4 cup raisins
1/2 cup prepared GOOD SEASONS Asian Sesame Dressing Mix, prepared with less oil

Make It
PLACE all ingredients except dressing in large bowl; mix lightly.
ADD dressing; toss to coat.

Kraft Kitchens Tips
Substitute
Substitute KRAFT Light CATALINA or Raspberry Vinaigrette Reduced Fat Dressing for Oriental Sesame Dressing.

Broccoli and Chicken Salad

What You Need
4 small boneless skinless chicken breast halves (about 1 lb.), cut into strips
4 cups fresh broccoli florets
1-1/2 cups seedless red grapes halves
2/3 cup KRAFT Coleslaw Dressing
1/4 cup PLANTERS Sunflower Kernels

Make It
COOK and stir chicken in skillet sprayed with cooking spray for 5 minutes or until chicken is cooked through.
TOSS chicken with remaining ingredients in large bowl; cover.
REFRIGERATE at least 30 minutes.

Kraft Kitchens Tips
Make it Easy
Partially freeze chicken breast halves before cutting into strips for easier cutting.

Easy Chicken Salad Lettuce Wraps

What You Need
2 Tbsp. KRAFT Real Mayo Mayonnaise
1 tsp. lemon juice
1 tsp. dried tarragon leaves
1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips
1/2 cup seedless red grapes
3 large iceberg lettuce leaves, torn in half

Make It
MIX mayo, lemon juice and tarragon in medium bowl. Add chicken and grapes; mix lightly. Cover.
REFRIGERATE at least 30 minutes.
SPOON chicken salad evenly over lettuce leaves; roll up.

Kraft Kitchens Tips
Substitute
Prepare as directed, using KRAFT Light Mayo Reduced Fat Mayonnaise.
Special Extra
To add some crunch, add chopped celery or shredded lettuce to the wraps before rolling up.
Make it Easy
Secure wraps with toothpicks. Remove just before serving.

Tuna Salad - Level 1

6 oz. tuna, canned
3/4 oz. low fat mayo
1/2 tsp. lemon zest
squeeze of lemon
1 Tb. carrots, shredded
1 Tb. celery, chopped
1 Tb. green onion, chopped
1 tsp. celery seeds

Drain canned tuna and place in a small bowl. Add mayo and mix throughly. Then add lemon zest, lemon juice, carrots, celery, green onions, and celery seeds. Blend together.

Chef Salad - Level 1

3 oz. fat free turkey breast, chopped
3 oz. ham, extra lean, low sodium, chopped
1 1/2 oz fat free mozzarella cheese, chopped
1/2 roma tomato, chopped
2 c. romaine lettuce, chopped
1/4 c. hearts of palm, chopped
1 oz. avocado, diced
2 Tb. low fat ranch dressing

Chicken Bowtie Salad

4-6 Lg. Chicken Breasts. Boiled and Shredded
24 oz. Bow tie noodles
2 c. chopped celery
2 c. grapes
4 chopped green onions
1 c. pineapple tidbits, drained
1 c. chopped cashews

Mix everything together in a big bowel. Then mix 2 cups mayo and 2-16 oz. coleslaw dressing. Pour over salad, and serve.

Jello Salad (Stacie)

1 lg. Jello mix (any flavor)
1 lg. Vanilla non instant pudding (the kind you cook)
8 oz. cool whip
fruit to match your jello mix

Cook Vanilla pudding with water instead of milk, add regular jello and stir until dissolved. Refrigerate 6 hours or over night. Mix with beaters, add cool whip, and fold in fruit.

Grape Chicken Salad (Lucinda)

5 lg. Chicken breast's, boiled
1 c. Greed grapes, cut
1 c. Red grapes, cut
1/2 c. blanched slivered almonds
1 c/ celery, chopped
3/4 c. mayo
3/4 c. cool whip
salt and pepper to taste

Mix all together, good in rolls

Cabbage Salad

1/2 head cabbage, chopped extra fine
1 pkg. Ramon Noodles, Smashed
3/4 c. Sunflower seeds
1/2 c. Italian Dressing

Mix first three together, and before you eat add dressing, add more if needed to moisten, but don't add too much.

Sweet Potatoes (Heidi)

2 lb. Sweet Potatoes, cooked and mashed
1/4 c. Butter, melted
1/4 c. brown sugar
2 eggs
1 t. nutmeg
1 t/ cinnamon
1 c. sweet and condensed milk

Mix and bake @400 for 20 min.

{TOPPIN'}
3/4 c. cornflakes
1/4 c. butter
1/2 c. brown sugar
1/2 c. pecans
marshmallows

Sprinkle on top and bake for an additional 10 min.

Frog Eye Salad (Selma)

1 1/2 c. Rozina
1-20 oz can Pineapple chunk drained, but save the juice
1 3/4 c. Milk
1/4 c. Sugar
1 sm. pk Vanilla instant pudding
1-8 oz. can crushed pineapple, drained
2-11 oz cans Mandarin Oranges, drained
2 c. Cool Whip
3 c. Mini Marshmallows
1/2 c. Flaked coconut

Cook Rozina for 11 min. in boiling water. Rinse with cold water while draining. In lg. bowl beat 1/4 c. pineapple juice, milk, sugar, and pudding mix for 2 min. Stir in the pasta and add the remaining ingredients. Refrigerate for 5 hours.

Pasta Salad (Lucinda)

1/2 c. Red Wine Vinegar
1/2 c. Oil
1 c. Sugar
1 T. Onion Salt
1 T. Garlic Salt
1 T. Lemon Juice
12 oz bag Pasta Noodles (Colored)
{CUT INTO BIG CHUNKS}
-Olives
-Cucumbers
-Red Onions
-Mushrooms
-Tomatoes

Mix together and marinate overnight or make the morning of.

Cheese Cake Jello Salad (Heidi)

1 sm. Lemon Jello mix
3/4 C. Boiling water
1 Can Evaporated Milk, Chilled
8 oz. Cream Cheese
1 c. Sugar

Mix jello and water, until jello is dissolved. Whip milk until frothy. Mix the cream cheese and sugar together. Add jello to cream cheese mixture then add whipped milk. Pour over gram cracker crust.

{CRUST}
1 1/2 pg. Gram Crackers
1/4 c. Sugar
1 cube butter

Cafe Rio Dressing

1 pk Hidden Valley Ranch Dressing Mix
1 C. Butter Milk
1 C. Mayo
1/2 Garlic, Minced
1/2 Bunch of Cilantro
1/2 t. Lime Juice
1/2 Piece of Jalapeno Pepper

Blend in a blender, add mayo to thicken