Cranberry Chicken Salad

Cranberry Chicken Salad 

Ingredients:

3 Cups of Shredded Chicken 

1/2 Cup of Mayonnaise

1/2 Cup of Sour Cream

1/4 Cup finely chopped white onions 

3/4 Cup of Craisin’s (or dried cranberries) softened and diced.

1 teaspoon Sugar

1 teaspoon Dried Parsley

1 teaspoon Dried Dill

1/2 teaspoon Garlic Salt

Directions:

Boil 2 Cups of water in microwave. Remove water from microwave and add the Craisin’s or dried cranberries to sit in water for 10 minutes to soften. After 10 minutes, drain water and dice the cranberries (cut in half is ideal).

In a large boil, mix the chicken/turkey with the mayonnaise, sour cream and onions. Add the softened and diced cranberries, sugar and seasonings. Mix with the backside of a fork to mash the cranberries into the mix. The more you mash the cranberries, the more cranberry flavoring is infused into the mix.

Cover and chill for at least two hours before serving. Mix again right before serving.

Greek Pasta Salad

Greek Pasta Salad

Ingredients:

1 – 12 oz. package of bow tie pasta cooked and drained

1/2 cup finely diced green onions

2 cups shredded cooked chicken 

1/2 cup balsamic vinegar

1 1/4 cup Greek salad dressing 

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1 cup sliced cherry tomatoes

2- 4 oz packages of feta cheese

2 tablespoons of dill weed

1 teaspoon garlic powder

1- 2.25 oz. can of sliced black olives

(optional) 1-2 cups diced cucumbers

Directions:

Mix the drained pasta with the dressing and balsamic first so the pasta will absorb the flavors. Next, add the chicken, black olives and green onions and mix well. Next, add the seasonings and mix well. Lastly, lightly toss the feta and tomatoes in the mix (I save about a half cup to sprinkle on the top for serving). The pasta will look like it’s pretty liquidy but after you chill for least 3 hours, the pasta will absorb the liquids.