ANN COX EASTES / KROGER
CRANBERRY CHICKEN SALAD
3/4 -1 cup reduced fat mayonnaise
1/4 cup honey
3 cups diced, cooked chicken
1 cup chopped celery
1 cup dried cranberries
1/2 cup toasted, chopped pecans
Salt and pepper to taste
In a large mixing bowl combine mayonnaise and honey; stir to mix. Add chicken, celery, cranberries and pecans and stir to mix; season to taste. Chill and serve. Yield: 4-6 servings.
CHOPPED SALAD
1 (5-8-ounce) package mixed leafy greens, chopped
2 hard-cooked eggs, chopped
1 cup chopped, grilled chicken (ham or turkey)
1/2 cup mozzarella cheese, cubed in 1/4-inch pieces (or Cheddar, Swiss Gouda, etc.)
1 cup chopped tomato (or cherry or grape tomatoes)
1/2 cup chopped avocado, mushrooms, peppers, cucumbers or radishes
2 tablespoons chopped green onions
2 tablespoons real bacon bits (50% less fat)
Place all ingredients in a large bowl and top with favorite dressing. Salad may also be served in individual bowls with dressing served on the side. Yield: 4 servings.
