Recipes by Kathy:
Chicken Salad
Combine it a bowl:
2 cups chopped cooked chicken
1 cup chopped celery
1 cup seedless grapes, cut in half
1/2 cup chopped almonds, toasted
1 (11 oz) can mandarin oranges, drained
Combine dressing:
1/2 cup mayonnaise
1 tsp grated onion
1/4 tsp salt (optional)
Add dressing to chicken mixture, stirring gently. Spoon onto lettuce
leaves. Yield: 4 cups.
Tip: When I make it ahead, I stir in the almonds and dressing right
before serving.
Potato Chip Dip
Combine 1 cup of sour cream with 1/2 cup Miracle Whip. Add juice/pulp
from grated onion to taste (probably about 1/4 to 1/2 a medium onion
for this size). Let sit in refrigerator before serving, if possible, to
allow flavors to blend. Add more Miracle Whip if you want it tangier.
Reduced fat ingredients work fine, but I've never tried a fat-free
version. One more tip: I use a ginger grater to grate my onion. It
works great at turning an onion into onion juice!
Sesame Chicken Breasts
2 tsp sesame seeds
4 (4 oz) skinned, boned chicken breast halves
Vegetable cooking spray
2 TB honey
2 TB reduced-sodium soy sauce
1/4 tsp ground ginger
Place a large nonstick skillet over medium-high heat until hot. Add
sesame seeds, and cook, stirring constantly, 1 to 2 minutes or until
seeds are toasted. Remove seeds and set aside.
Place chicken breast halves between two sheets of heavy-duty plastic
wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
Coat skillet with cooking spray; place over medium-high heat until hot.
Add chicken, and cook 3 minutes on each side, or until chicken is
lightly browned.
While chicken cooks, combine toasted sesame seeds, honey, soy sauce, and
ginger. After chicken browns, add sesame seed mixture to skillet, and
cook 3 additional minutes, turning chicken to coat with sauce. Serve
sauce over chicken. Yield: 4 servings.