From Audrey Moser of Drummond Island, Michigan comes this fresh-tasting chicken salad that's sweetened with pineapple, dates and golden raisins. "I often serve this salad on lettuce, but you could stuff a tomato with it or spoon it into a pita bread as well," Audrey suggests.
I ordered an entrée similar to this at the local museum café and liked it so much I decided to make something similar. At the museum it was served as a filling for a sandwich made with lettuce, tomato and thinly sliced red onion. I tend to serve it as a salad during the summer. It’s really good on a hot day.
You don’t have to be Italian to love this easy-to-make soup! I find it's very popular when I serve it, and makes a great meal with hot crusty Italian bread or garlic bread.Mary Sheetz, Carmel, Indiana
At least once a week my six-year-old son, also known as Doctor John, hands me a “prescription” for chicken noodle soup. Needless to say, I'm always happy to fill it. —Heidi Hall, North St. Paul, Minnesota
“I've had this recipe for years and usually made it with chicken breasts. Just recently, I started using rotisserie chicken from the store cut into strips. Very quick!” notes Barbara Hunt of Nipomo, California.