This recipe features tender chicken and crunchy vegetables. With peanut oil, soy sauce and toasted sesame seeds, the dressing has a slight Asian flair. To save time when entertaining, you can cook the chicken and prepare the dressing the day before.—Diane Hixon, Niceville, Florida
I receive many compliments whenever I serve this salad. It's great to serve for brunch or at a shower. For those light meals during warmer weather, just add a roll, fresh fruit and iced tea for a delicious treat.
This recipe is one of my favorites! It's so simple—I can make it the night before, throw on the topping at the last minute and take it to a picnic or family gathering. —Joyce Carpenter, Darlington, Indiana
This recipe is one of my favorite ways to eat blueberries. That delicious fruit is just one of the important crops grown here in the fertile Willamette Valley. They're grown for commercial use, but we usually pick about 60 pounds each summer for pies and other dishes.
This recipe came from Texas, which is famous for its Mexican food. I love to cook, even though it's just for me and my husband now. I invite our grown kids over a lot, and they just love this recipe. I'm happy to share it! —Lois Proudfit, Eugene, Oregon
When you're looking for a cold salad to serve, turn here! Just combine the ingredients—eliminating the crushed potato chips—and serve chilled instead. Whether you serve it hot or cold, it's delicious.—Jane Payne, Twin Falls, Idaho