Baked Chicken Salad 



Yield: 6 servings 



2 cups chopped cooked chicken 

4 hard-boiled eggs, chopped 

2 cups diced celery 

1/2 cup chopped toasted almonds 

1/2 tsp. salt 

2 tbsp. grated onion 

2 tbsp. lemon juice 

1 cup mayonnaise 

1 cup crushed potato chips 

1/2 cup grated cheese 



-Combine chicken, eggs, celery, almonds, salt, onion, and lemon juice in 

bowl; fold in mayonnaise. 

-Turn into greased casserole dish; top with potato chips and cheese. 

-Bake at 450 degrees for about 12 minutes or until salad is bubbly and 

cheese is melted. 

                Cranberry Salad

 

 1 cup diced cranberries

 2 cups hot water 

 2 cups sugar 

 1 cup mini marshmallows 

 1 ground small orange, rind and sections

 1 cup chopped celery 

 3 oz. pkg. lemon flavored gelatin mix

 1 cup chopped apple 



 Add sugar to cranberries and orange. Let stand overnight.

 Dissolve gelatin mix in hot water, let partially set.

 Add cranberries. 

 Add remaining ingredients and let chill. 

        Marshmallow Cranberry Salad



 3 cups whole frozen raw cranberries, ground coarse

 8 1/2 oz. can crushed pineapple, drained

 3/4 cup sugar

 2 1/3 cups mini marshmallows

 1/2 chopped nuts 

 1 cup whipped cream 



 Add sugar to cranberries and chill 2 hours. 

 Then add marshmallows, pineapple, and nuts, and fold into whipped cream last.

 Freeze or set overnight in refrigerator. 

               Anytime Fruit Salad



 1/4 cup cooking oil 

 2 tbsp. lime or lemon juice

 2 tsp. sugar

 1/4 tsp. each: black pepper & hot red pepper sauce

 1 medium tart apple, cut into thin wedges and halved

 1/2 yellow bell pepper, cut into slices and halved

 3 kiwi fruit, peeled & sliced

 1/2 cup each: halved seedless red and green grapes

 1/2 cup coarsely chopped walnuts

 1 1/2 cups (6-oz.) shredded mild cheddar cheese

 Lettuce



 -Blend oil, lime juice, sugar, pepper, and pepper sauce in large bowl.

 -Add apple, bell pepper, kiwi, grapes, and walnuts to dressing; toss.

 -Cover with plastic wrap or foil.

 -Chill.

 -Toss cheese just before serving.

 -Serve on lettuce-lined salad plates.



 Main Dish Salad: Add 2 cups chopped grilled boneless, skinless fresh chicken breasts or leftover cooked chicken to salad.  Toss & Chill.