Mango Curry Chicken Salad

2 lbs. Chicken breast, boiled, cooled, and diced
1 mango, diced
1/4 cup minced red onion
1/2 cup golden raisins

Dressing:
1 1/2 cups mayonnaise
2 Tbsp. curry powder

Candied Almonds:
1/2 cup sliced almonds
sugar

Mix chicken, mango, red onion, and raisins with dressing. Just before serving, stir in candied almonds.

Options:
Substitute raisins for halved green grapes
Add a diced green apple
Substitute roasted cashews for candied almond slices

I thought it sounded pretty interesting (maybe not so good) when I first heard it, but it really is pretty good.

Oriental Pasta Salad

16 oz. pasta, cooked
2 cups cooked chicken, shredded

Dressing:
1 cup oil
2/3 cup rice vinegar
½ tsp. salt
1 Tbsp. sesame oil
2/3 cups Yoshida's Marinade
1/2 cup sugar
1/2 tsp. pepper

Blend together. Toss in a big Ziplock bag with cooked pasta and shredded chicken. Let sit for at least 1 hour or overnight.

Before serving add:
1 bag fresh spinach
2 cans mandarin oranges
1 bunch green onions, chopped
¼ cup sesame seeds
1 cup Craisins
2 cans water chestnuts, slice
1 cup honey roasted peanuts

Broccoli Chicken Salad

2 cans chicken
1 head of broccoli, finely chopped
1 ½ cups cheddar cheese, shredded
1 cup toasted pumpkin seeds
1 cup Mayo
1/2 cup Ranch dressing

Mix all ingredients together and serve on crackers, baguettes, or whatever sounds good to you.

Oriental Chicken Salad

½ c. sugar
1 Tbsp. cornstarch
¼ c. water
¼ c. vegetable oil
¼ c. ketchup
3 Tbsp. cider vinegar
1 Tbsp. soy sauce
1 medium head iceberg lettuce, torn
2 c. cubed cooked chicken
1 c. salted cashews
1 can (8 oz.) sliced water chestnuts, drained
1 pkg. (6 oz.) frozen snow peas, thawed (I use fresh snow peas instead)
1 can (3 oz.) chow mein noodles
1/4 c. chopped green onions

In a small saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a large salad bowl, combine the remaining ingredients; add dressing and toss to coat. Serve immediately. Makes 8 – 10 servings

Chinese Chicken Salad

• 4-6 chicken breasts
• ¾ Cup slivered almonds
• 2 head lettuce, shredded
• ¾ pkg. Won Ton skins
• ½ head red cabbage, shredded
Dressing:
• ½ Cup white vinegar
• 1 Cup oil
• 2 tsp salt & pepper
• ¾ Cup green onion

Cut chicken & brown until cooked. Lightly cook Won Ton Skins in oil until crispy. Then cook slivered almonds. Mix together. Add dressing just before serving

Share and share alike!

I know there are many of you out there who have great recipes, and we need more than 5 or so a month. So do share, please. Even if you have a good receipe that doesn't fit in with the month's theme, still share it. If you view the recipe blog and would like to contribute but have not received an invitation to do so, please just leave a comment with your email here (or if you aren't comfortable doing that, email me at trepscher@yahoo.com) and I will send you an invite. I totally don't care if I know you or not. The more the merrier! I'm glad people want to read it, that's why I did it. I have really enjoyed the new recipes that have been posted. Thank you everyone!

Scalloped Potatoes with Ham

I realize I am a couple days behind with most things that I do, so I figure it is okay to post my crock pot recipe in the month of June. Thanks Tara for the recipe, it is one of our favorites so I hope you don't mind if I use it.

6 cups raw potatoes cut into small cubes
1 med. onion, minced
1 tsp. salt
1/2 lb. cooked ham, cubed
1 1/2 cup shredded cheddar cheese
4 Tbsp. butter
4 Tbsp. flour
1 tsp. salt
2 cups milk

Layer potatoes, onion, 1 tsp. salt and ham into slow cooker. Melt butter in saucepan. Stir flour and 1 tsp. salt. Cook until bubble. Gradually add milk. Cook until smooth and thickened. Add cheese and stir until melted. Pour over potato-ham mixture, stirring lightly. Cover. Cook on low 6-7 hours or high 3-4 hours.