WEDNESDAY JANUARY 13

WEDNESDAY JANUARY 13

WHITE ENCHILADOS CASSEROLE

1 LARGE PKG TORTILLA CHIPS

1 LB. GRATED CHEDDAR CHEESE

3-4 CHICKEN BREAST COOKED AND SHREDDED

2 4 OZ. CANS DICED GREEN CHILIS

2 CANS CREAM OF CHICKEN SOUP

1 PINT SOUR CREAM

1 MEDIUM ONION DICED

1 CUP CHICKEN BROTH OR MILK

CRUSH TORTILLA CHIPS

COMBINE CHILIS, CHEESE , SOUP, ONION, SOUR CREAM , AND CHICKEN BROTH

ALTERNATE LAYERS OF CHIPS TO MIXTURE, AND TOP WITH CHEESE

BAKE 350 FOR 20-30 MINUTES

MENDOCINO CHICKEN SALAD

(6 ounce) package smoked chicken breast, skin removed, cubed

1 cup seedless grapes, halved

1/2 cup diced red onion

3 stalks celery, diced

1/4 cup fresh basil leaves, cut into thin strips

1 cup blanched slivered almonds (OPTIONAL)

3/4 cup mayonnaise

In a large bowl, combine the smoked chicken, grapes, red onion, celery, basil, almonds and mayonnaise. Mix well; chill and serve.

HOLIDAY CHICKEN SALAD

2 cups cubed, cooked chicken meat

1 cup mayonnaise

1 teaspoon paprika

1 1/2 cups dried cranberries

1 cup chopped celery

2 green onions, chopped

1/2 cup minced green bell pepper

1 cup chopped pecans (OPTIONAL)

1 teaspoon seasoning salt

ground black pepper to taste

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

ALICE'S CHICKEN SALAD

2 CUPS COOKED AND DICED CHICKEN

2 RIBS CELERY DICED FINE

1 SMALL ONION DICED FINE

1 APPLE PEELED, CORED, AND DICED FINE

ENOUGH MAYO TO BIND TOGETHER

CHILL IN REFRIGERATOR BEFORE SERVING

GRILLED CHICKEN SALAD

1 pound skinless, boneless chicken breast halves

1/2 cup pecans

1/3 cup red wine vinegar

1/2 cup sugar

1 cup vegetable oil

1/2 onion, minced

1 teaspoon ground mustard

1 teaspoon salt

1/4 teaspoon pepper

2 heads Bibb lettuce - rinsed, dried and torn

1 cup sliced fresh strawberries

Preheat the grill for high heat.

Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.

Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.

In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.

Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.