Chicken Salads make a delicious summer meal. Just garhish with your favorite fruit, add a roll or croissant, and a beverage and you have a complete meal.

Wild Rice and Chicken Salad

Dressing
1/4 cup olive oil
3 tablespoons sesame seed oil
3 tablespoons lemon juice
3 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon ginger juice or 1/2 teaspoon Watkins Ground Ginger

Whisk dressing ingredients together until sugar is dissolved. Let stand at room temperature for 15 to 20 minutes to allow flavors to blend.

Salad
1 1/2 cups cooked long grain and wild rice, cooled to room temperature
1 1/2 cups cooked, chopped grilled or roasted chicken
1 can sliced water chestnuts, drained
1/2 cup coarsely chopped onion, sweet white or red onion
2 stalks celery, chopped with tops
1 1/2 cups fresh snow pea pods, lightly steamed
1 cup crisp Chinese noodles
Orange or lemon slices, for garnish

Place first 6 salad ingredients in a large salad bowl and toss gently. Pour dressing over salad and toss again. Refrigerate for 1 or 2 hours.

Just before serving, toss once more and cover top with Chinese noodles. Serve on lettuce leaves or shredded lettuce. Garnish with orange or lemon slices. Makes about 6 cups of salad.

Citrus Curried Chicken and Rice Salad

1 package (4.2 oz) Long Grain and Wild Rice
1/2 cup fat-free mayonnaise
1/3 cup orange juice
1 to 2 tablespoons Watkins Curry Powder
1-1/2 cups chopped cooked chicken breast (1-inch pieces)
1/4 cup cashews
1/4 cup raisins

Prepare long grain and wild rice according to package directions.

In large bowl, whisk together mayonnaise, orange juice and curry powder. Stir in chicken, cashews and raisins. Add rice, mix well. Serve warm or chilled.

Cooking Tip
Add 1/4 cup of your favorite fresh fruit such as diced pineapple or mango or grape halves instead of raisins.

Did You Know?
Curry Powder is one of the world’s oldest spice blends and and is made up of as many as 20 ground spices. It originated in England and was designed to give the characteristic flavor of Indian curry cookery, which became popular during the British colonization of India. It has grown to be used as a single spice in Western kitchens, and is very popular in the Caribbean as well.

Chicken Salad

2 large chicken breasts, boneless and skinless
Watkins Garlic Salt
Italian salad dressing
1/2 cup mayonnaise or salad dressing, regular or low-fat
Watkins Granulated Black Pepper
1/4 – 1/2 cup chopped onion
1/4 – 1/2 cup chopped celery
1 cup cashews or walnut pieces

Brush chicken breasts with Italian dressing and sprinkle with garlic salt. Grill chicken breasts until no pink juices remain. Do not over cook or chicken will be dry.

Or place chicken breasts in a baking dish and sprinkle with garlic salt. Add two tablespoons of water to the dish. Cover baking dish with aluminum foil and bake chicken breasts at 325 degrees F for 30 to 45 minutes depending on size. Cut into chicken to make sure all signs of pink are gone. This method keeps the chicken from drying out.

Allow chicken to cool and shred with forks or fingers. Chill chicken completely. Then mix shredded chicken, mayonnaise or salad dressing, chopped onion, chopped celery, nuts, and pepper to taste. (More mayonnaise or salad dressing may be required depending on size of chicken breasts and your personal taste.)

Serve on croissants, rolls, or your favorite bread or place on lettuce leaves on a plate. Garnish with sliced oranges, a bunch of grapes, sliced pineapple , sliced cantaloupe, or sliced watermelon.

Eleisia Whitney has a Watkins Home Business. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter called Around the Kitchen Table, that brings you recipes, cooking and health tips, and contests for free Watkins products.
Read the current issue at http://www.everydaynecessities.com/july15-08newsletter.htm
Visit her at http://www.everydaynecessities.com and http://www.WatkinsOnline.com/eleisiawhitney

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