Creamy Curried Chicken Salad

12 oz. grilled chicken

(5 or 6 chicken tenders)

1/4 C. mayo

1 t. curry powder

1/4 C. green onion, sliced

2 T. raisins

(I used dried cranberries)

2 T. slivered almonds, toasted

Refrigerate several hours or overnight.

I served this over rice.

You could also serve it in lettuce cups

or mini pita halves.

Corn and Black bean Salad w/ Basil-Lime Vinaigrette

Salad

2 Ears fresh corn (or 1 cup frozen, thawed)

1 (15 oz) can Black Bean, drained/rinsed

1 (15 oz) can garbanzo beans, drained/rinsed

1 red bell pepper, cored, seeded, cut into 1/2 in pieces

1 mango, peeled, seeded, and cut into 1/2 in pieces

Vinaigrette

2 limes, zested and juiced

2 T. balsamic vinegar

1/2 chopped fresh basil

( I didn't use fresh in this time)

1 t. ground cumin

1/3 C. extra virgin oil

salt and pepper

This is really good,

So many flavors.

The kids even like it!

Alice Springs Chicken

Honey Mustard Marinade

1/2 C. grey poupon dijon mustard

1/2 C. honey

1 1/2 t. vegetable oil

1/2 t. lemon juice

4 skinless, boeless chicken breast halves

1 T. vegetable oil

2 C. sliced mushrooms

2 T. butter

salt

pepper

paprika

(to taste)

8 slices of bacon, cooked

1 C. shredded monterey jack cheese

1 C. shredded cheddar cheese

fresh parsley

Directions:

Combine marinade ingredients, mix well.

pour 2/3 of marinade over chicken and

marinate for 2 hours in fridge.

cook chicken,

saute' mushrooms

cook bacon

Stack and layer

chicken, two pieces of bacon

mushrooms

monterey jack and cheddar

Bake 7 to 10 minutes. (375)

serve extra marinade on the side.

Just as good as if you ordered it at

Outback Steakhouse!

Mekels Chicken Enchiladas

3 C. cooked chicken

1 C. chopped onion

(cook onion and butter until soft)

1 T. butter

1/4 C. flour

(add flour and 1 1/2 C. water, mix together, blend in)

1 1/2 C. water

1 T. chicken bouillon

8 oz. sour cream

2 C. grated cheese

4 oz. ground cumin

1 can mushroom, or fresh

(if fresh, add them with butter and onion)

Bake 350

20 min.