March 16, 2009

Missy's Chicken Salad

(inspired by Jason's Deli's chicken salad)

2 cans of canned chicken (flaked and rinsed)

1 can pineapple tidbits (crushed works too)

1 cup (at least) toasted almonds

Miracle Whip to taste

Sweet relish to taste

Start the almonds first. I used to do them in the broiler on in my toaster oven, but I get distracted too easily and have burned them too many times. This time, I used the oven at 350 degrees and it probably took about 20 minutes. I checked them every 5 minutes and mixed them up a couple of times. They were perfect--and I didn't burn them!!

Mix everything except almonds in a bowl (I add them right before serving so they don't lose their crunch). I also add a couple of tablespoons of pineapple juice.

Serve with a favorite bread, croissant, cracker, or just eat it alone!

Mixed Berry Salad

2 T lime yogurt (lemon would be good too)

juice of 1/2 a lime

1 T fresh mint leaves, torn

1 cup cubed cantaloupe

4 medium strawberries, stemmed and quartered

1/4 cup raspberries

1/4 cup blueberries

Whisk the yogurt, lime juice, and mint together in a medium bowl. Add the fruit and toss to combine.

Serves 2.

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