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Debbie Allen, Poultry

Honey Lemon Chicken

1/4 c. cooking oil
1 t. grated lemon peel
6 T. lemon juice
2 T. honey
dash salt and pepper
6 boneless, skinless chicken breast halves

Combine first five ingredients in shallow baking dish. Stir until well blended.

Place chicken in marinade. Turn to coat. Refrigerate 30 minutes. Turn once.

Heat broiler or prepare grill. Rmove chicken from marinade. Broil or grill 3 to 5 minutes per side. Serves 6.

Debbie Allen, Main Dish Salads, Poultry, Salads

Chicken Pasta Salad

2 c. shell macaroni
3 c. cooked and cubed chicken
1/4 c. finely chopped onion
11-oz. can mandarin oranges, drained
3/4 c. slivered almonds
1/4 c. diced celery
1-1/2 c. seedless red or green grapes
1-1/2 c. mayonnaise

Cook macaroni; drain and rinse in cold water.

Combine pasta and remaining ingredients in large bowl.

Cover and refrigerate 3-4 hours to blend flavors.

Serve on bed of lettuce leaves. Serves 8.

Debbie Allen, Main Dish Salads, Salads

Spinach Pineapple Toss

15-1/4 oz. can pineapple chunks
8 c. torn spinach
1 c. fresh bean sprouts
8-oz. can sliced water chestnuts, drained
1/3 c. salad oil
1 T. sugar
3 T. soy sauce
2 T. lemon juice
1/8 t. pepper
2 T. sesame seed, toasted

Drain pineapple, reserving 1/3 c. juice.

In bowl combine the pineapple, spinach, chicken, bean sprouts, and water chestnuts.

In screw top jar combine the reserved pineapple juice, oil, sugar, soy sauce, lemon juice, and pepper; shake well. Pour over salad; toss. Sprinkle with sesame seed.

Debbie Allen, Main Dish Salads, Poultry, Salads

Thai Chicken Salad

2 c. cooked chicken pieces
1/3 c. salad oil
2 T. peanut butter
4 t. soy sauce
4 t. cider vinegar
1-1/2 t. sugar
1/8 t. crushed red pepper
3 green onions, chopped
lettuce leaves
sprouts, cucumber slices, chopped peanuts to garnish

In large bowl, whisk salad oil, next 5 ingredients, and 1 T. water. Stir in green onions. Add chicken pieces and toss to coat with dressing.

Serve on lettuce leaves and garnish. Serves 4.

Debbie Allen, Main Dish Salads, Poultry, Salads

Chicken Salad with Almonds and Grapes

4 c. cubed, cooked chicken
3/4 c. sliced or slivered almonds
1 c. sliced celery
1-1/4 c. seedless green grapes
3/4 c. mayonnaise
1/4 c. sour cream
2 t. lemon juice

Place chicken, almonds, celery, and grapes in a large bowl. Stir together the mayonnaise, sour cream, lemon juice and salt and pepper to taste. Add to chicken and mix gently. Serve on crisp lettuce leaves.

Debbie Allen, Main Dish Salads, Poultry, Salads

Polynesian Chicken Salad

3 c. chopped cooked chicken
15-1/4 oz. can pineapple chunks, drained
1/4 c. plus 2 T. flaked coconut
2 stalks celery, thinly sliced
1 t. curry powder
1/4 t. salt
2/3 c. mayonnaise
1/2 c. toasted slivered almonds
1 banana, sliced
lettuce leaves
11-oz. can mandarin oranges, drained
2 T. flaked coconut, toasted

Combine first 7 ingredients in a large bowl; toss lightly. Cover and chill 2 hours. Just before serving, add almonds and banana. Serve on lettuce leaves. Garnish salad with mandarin oranges and toasted coconut. 4-6 servings.

Dorothy Lamalie, Main Dish Salads, Salads

Foo Young Toss

1 head lettuce, torn in bite-size pieces
1 lb. can bean sprouts, drained
5 oz. water chestnuts, sliced
5 slices bacon, crisp-cooked, crumbled
2 hard-cooked eggs, sliced
1 c. salad oil
1/2 c. sugar
1/3 c. catsup
1/4 c. vinegar
2 T. grated onion
2 t. Worcestershire sauce

Combine vegetables, bacon, and eggs. Sprinkle with salt and pepper. Combine remaining ingredients and blend in blender. Add to salad; toss lightly. Serves 6.

Dorothy Lamalie, Main Dish Salads, Salads

Fresh Spinach Salad

1 bag spinach, washed and torn into pieces
1 c. sliced, drained water chestnuts
2 chopped, hard-boiled eggs
8 slices bacon, crumbled
1 small onion, thinly sliced and separated
1 can drained mandarin oranges (or fresh)

Toss in large bowl and add dressing:
1/2 c. salad oil
1/2 c. olive oil
1/2 c. wine vinegar
1/3 c. catsup
1/2 c. sugar

Debbie Allen, Main Dish Salads, Salads

Roast Beef and Asparagus Salad

1/2 c. salad oil
3 T. white vinegar
2 T. soy sauce
2 T. minced, peeled ginger
1 t. Oriental sesame oil
1 green onion, thinly sliced
1 lb. asparagus
1 lb. roast beef from deli (in one piece)
1 small head Boston lettuce
2 medium sized tomatoes
8 oz. whole water chestnuts, drained

In small bowl, with fork, mix salad oil, white vinegar, soy sauce, ginger, sesame oil, and green onion; set aside.

Break off tough ends from the asparagus; trim scales if the stalks are gritty.

In 10″ skillet over high heat, heat asparagus and 1/2″ water to boiling. Reduce heat to low; cover and simmer 3 to 5 minutes until asparagus is tender-crisp. Drain.

Thinly slice roast beef. Wash lettuce and separate into leaves. Slice tomatoes. Line platter with lettuce.

Arrange asparagus, roast beef, tomatoes, and water chestnuts on lettuce. Pour dressing over salad.

Dorothy Lamalie, Sauces

Honey Pecan Butter

1 stick well chilled butter, cut into 4 pieces
1/4 c. honey
1/3 c. pecans

In food processor blend butter, honey, and pecans until smooth. Scrape bowl as necessary. Makes 3/4 c.