From Stevens, Pennsylvania, Sandralee Herr shares her yummy recipe for hot and filling appetizers. “This is a great way to use up leftover chicken,” advises Sandralee. “Sometimes, I serve it with fruit salad for a delicious, light meal for up to four people.”
I modified the original recipe for this chicken salad to make it healthier. The ingredients are so flavorful that my changes didn't take away from the taste. This refreshing salad never lasts long at our house. Even if I double the recipe, my husband asks, "Why didn't you make more?"
-Kristi Abernathy, Lewistown, Montana
“This recipe has been a family favorite for many years. It’s great served with Spanish rice and refried beans. Cilantro may be added to the salsa, if desired.” —Avanell Hewitt, North Richland Hills, Texas
Margaret Wilson of Hemet, California shared the recipe for this yummy mainstay. Pineapple juice, ginger and soy sauce lend a slightly tangy flavor to the chicken strips and veggies in this pretty blend. A package of frozen vegetables speeds along the prep time, making this a quick meal for busy weeknights.
On weekday mornings, I whip up this fun chicken and blueberry combination in minutes to take for lunch. It also works as a nice, light salad for a summer supper, and it’s a cinch to double it for a shower or potluck. —Kari Caven, Coeur d'Alene, ID