Pineapple Chicken Salad

e6b4f71e-287d-4aad-ba75-d6b63ccf880e

Pineapple Chicken Salad Lettuce Wraps

Ingredients

1
container (6 oz) Yoplait® Fruitful™ pineapple yogurt
1/4
teaspoon salt
1/4
teaspoon pepper
1 1/2
cups chopped cooked chicken
1/4
cup shredded carrot
2
tablespoons sliced green onion (2 medium)
2
tablespoons chopped red bell pepper
2
tablespoons chopped celery
6
leaves Bibb lettuce

Directions

Directions

  • In medium bowl, mix yogurt, salt and pepper. Stir in all remaining ingredients except lettuce until combined.
  • Divide chicken mixture evenly among lettuce leaves (about 1/3 cup per leaf). Serve immediately.

Credit: recipe from Betty Crocker.

Fresh Broccoli & Mandrain Salad

exps7850_GPWC1899686D26

Ingredients

CUSTARD DRESSING:

  • 1/2 cups sugar
  • 1-1/2 teaspoons cornstarch
  • 1 teaspoon ground mustard
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 1 egg plus 1 egg yolk, lightly beaten
  • 1/2 cup mayonnaise
  • 3 tablespoons butter, softened
  • SALAD:
    • 4 cups fresh broccoli florets, 1-inch cuts
    • 2 cups sliced fresh mushrooms
    • 1/2 medium red onion, sliced in 1/8-inch-thick rings
    • 1 can (11 ounces) mandarin oranges, drained
    • 6 slices bacon, cooked and crumbled
    • 1/2 cup slivered almonds, toasted
    • 1/2 cup golden raisins
    • Directions

      1. In a large saucepan, combine the sugar, cornstarch and mustard. Combine vinegar and water. Stir into sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
      2. Stir a small amount of hot filling into egg and yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in mayonnaise and butter. Cool to room temperature without stirring. Chill.
      3. In a large salad bowl, combine the broccoli, mushrooms, onion, oranges, bacon, almonds and raisins. Pour dressing over salad; toss to coat. Store in refrigerator. Yield: 10-12 servings.
      Originally published as Fresh Broccoli/Mandarin Salad in Country Woman May/June 1989, p29

Simple Potato Salad

Ingredients

1 bag (32 ounce) frozen southern-style diced hash brown potatoes
1/4 cup water
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 1/2 teaspoons salt
1/4 teaspoon pepper
5 eggs
1 cup mayonnaise or salad dressing
1/2 cup chopped celery
1/3 cup chopped onion
Paprika, if desired

Directions
1. In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
2. Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
3. Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
4. Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.
©2016 ®/TM General Mills All Rights Reserved

Grilled Buttermilk Chicken

grilled chicken

Ingredients

  • 1 quart buttermilk
  • 1/2 cup chopped shallots
  • 2 tablespoons chopped garlic
  • 2 tablespoons kosher salt
  • 1 tablespoon ground cumin
  • 1 teaspoon pepper
  • 6 chicken thighs (about 2 1/2 lb. total)
  • 6 chicken drumsticks (about 1 3/4 lb. total)

Preparation

1. In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.

2. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes).

3. Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.

4. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.

Nutritional Information

Amount per serving

  • Protein 70.5 g
  • Fat 17.5 g
  • Saturated fat 6.4 g
  • Carbohydrate 16 g
  • Fiber 0.5 g
  • Sodium 396 mg
  • Cholesterol 282 mg
  • Copyright © 2016 Time Inc. Lifestyle Group. All Rights Reserved.