ANN COX EASTES / KROGER
ASIAN CHICKEN SALAD
1 (3-oz) pkg ramen noodle soup mix (save chicken flavor packet for another use)
1 (16-oz) pkg cole slaw mix or broccoli slaw mix
2 c shredded or chopped grilled or rotisserie chicken
1 c broccoli florettes
½ c chopped green onons
½ c chopped red pepper or red pepper strips
½ c peanuts
¾ c light Asian dressing
11/2 T peanut butter
Break ramen noodles into small pieces and place on a baking sheet. Toast noodles at 350F for 5-10 minutes. Place noodles in a large bowl. Add cole slaw mix, chicken, broccoli, onions, red pepper and peanuts. In a small separate bowl, beat together Asian dressing and peanut butter. Add dressing to salad and toss to mix. Yield: 6-8 servings
CHICKEN CAESAR PASTA SALAD
12 oz farfalle (bowtie) pasta, cooked, drained and cooled
2 c chopped grilled or rotisserie chicken
½ c grape tomatoes, halved
½ c shredded Parmesan cheese
1 c creamy Caesar dressing
2 T chopped parsley
10-12 oz pkg chopped Romaine lettuce
¼ c garlic croutons
Place pasta in a large bowl and add chicken, tomatoes, Parmesan cheeese, dressing and parsley.
Toss to coat ingredients. Chill in refrigerator until ready to serve. Add Romaine lettuce and toss to mix. Sprinkle croutons on top. Yield: 6 servings
