Italian Chicken Salad RecipeMARINADE
1 (8-ounce) bottle Italian dressing
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon Creole seasoning (optional)

CHICKEN SALAD
8 thin-sliced boneless, skinless chicken breasts
Mixed salad greens
Cherry tomatoes

Combine the marinade ingredients in a medium-size bowl and whisk them to blend. Set aside 1/2 cup of the mixture for basting the chicken on the grill.

Place the chicken breasts in a gallon-size zip-lock bag and pour in the remaining marinade. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 1 hour, turning it occasionally. Remove the meat from the refrigerator 20 minutes before grilling.
Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot — about 10 to 15 minutes.

Remove the chicken from the bag and discard the marinade. Grill it uncovered, basting with the reserved marinade. Cook the chicken until it is no longer pink inside, about 2 minutes per side on a gas grill. Transfer the breasts to a cutting board and let them rest about 5 minutes before thinly slicing them crosswise. Serve the chicken over salad greens and cherry tomatoes. Serves 6 to 8.

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1/2 lb. salmon steak
2 cups chicken broth
1 cup small zucchini, sliced
1/4 cup sliced radishes
2 TB mayonnaise or Miracle Whip salad dressing
2 TB plain fat free yogurt
2 TB ranch dressing
1 tsp. chopped fresh dill weed or 1/4 tsp. dried dill weed
3 cups baby spinach leaves or other salad greens, bite sized

Place fish and broth in 10″ skillet. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes or until fish flakes easily with fork. Remove fish to platter.

When fish is cool enough to handle, break into bite-size pieces, discarding skin and bones. Mix fish, zucchini and radishes in large bowl. Mix mayonnaise, yogurt, ranch dressing and dill weed; fold into fish mixture. Cover and refrigerate at least 2 hours.

To serve, toss fish mixture and spinach leaves.

Yield: 2 servings.

6 oz. pasta, lg. bow tie shape
salt
3 c. bean sprouts
2 carrots, grated
1/2 cucumber, sliced
1 sm. can pineapple chunks, drained

Dressing:
6 T. oil
2 T. orange juice
2 T. pineapple can syrup
1 T. soy sauce
pinch of ground ginger

Cook the pasta shapes in boiling, salted water until just tender. Meanwhile, mix all the dressing ingredients together. Drain the pasta and while it is still warm mix with the dressing. Allow to cool. Add the bean sprouts, carrots, cucumber and pineapple and toss lightly together.

Serves 4 to 6.

1 head lettuce, torn into small pieces
1 onion, chopped
1 (8 ounce) can water chestnuts
1 (16 ounce) package frozen green peas, thawed
2 cups mayonnaise
2 teaspoons white sugar
1 teaspoon seasoning salt
1/4 teaspoon garlic powder
1/2 lb. bacon, cooked and crumbled
2 large tomatoes, chopped
2 lbs. shredded cheddar cheese

In a 9×13 inch dish, layer the lettuce, onion, water chestnuts and peas. In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread evenly over the top of the peas. Cover and refrigerate overnight. Remove salad from refrigerator and top with the bacon, tomato and cheese. Serve.

2 Tbsp. butter or olive oil (or combination)
1 cup onion, chopped
6 small Portabella mushrooms, sliced thin
2 pears, chopped
2 tomatoes, sliced into wedges then cut in half (bite size pieces)
2 Tbsp. fresh lemon juice
10 fresh oregano leaves
1 tsp. thyme
1 tsp. dried basil
Fresh spinach, enough for 6 to 8 servings
One half cup real bacon bits

Heat oil or butter in saute pan. Add onion and saute slowly until softened. Add mushrooms and saute for another 5 minutes until mushrooms are soft. Add pear, tomato, lemon juice, herbs, and stir. Saute until heated through. Arrange spinach on a dinner plate, tearing into bite size pieces, top with saute and garnish with bacon bits.