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Chunky Chicken Salad

By Jo Rae Johnson Jetton

Saturday, June 18th, 2011

(3) Chicken Breasts – Roasted and cubed

1 Stalk Celery – diced

1 Spring Onion – diced

Handful Dried Cranberries

White Seedless Grapes – Cut in half

(1) Large Tablespoon Mayonnaise

Handful of Almonds

Grape Tomatoes

Almond Nut-Thins Nut & Rice Crackers

Pour two tablespoons extra virgin olive oil in zigzag pattern across bottom of baking dish. Place chicken breasts in dish. Add light EVO zigzag across the top of breasts then sprinkle granulated garlic, then lemon pepper seasoning across the top of chicken. Bake chicken breasts at 350 degrees until chicken reaches 180 degrees (test with temperature fork). Allow to cool.

Chop chicken into cubes. Add diced vegetables, fruits, and mayo. Top with almonds. Serve with grape tomatoes and Nut-Thins Crackers. Serves two (or one with leftovers).

Categories : Recipes, Salads

Tags : Chicken Salad Recipe, Chunky Chicken Salad, jo rae johnson, RECIPES, Television

Jo Rae’s Bow Tie Pasta Salad

By Jo Rae Johnson Jetton

Saturday, June 11th, 2011

I adore the tastes of summer and nothing says summer like a pasta salad. This salad was a “Lauren favorite” and I think it will become one of yours too! Sans the traditional mayonnaise, this pasta salad is a safe bet for any outdoor event. The sweetness of the roasted red peppers marry nicely with the honey infused vinaigrette dressing. Serve with sliced cantaloupe for a light summer entree’ or as a side dish.

Main Ingredients:

1 box (12 oz.) bow tie pasta
1 jar roasted red peppers, chopped
1 medium avocado, chopped
1 can (2 ¼ ounces) sliced black olives
1 container (6 ounces) crumbled feta cheese
1 can salmon, tuna, or chicken (5-6 oz.)

Sweet Vinaigrette:
3 tbs white wine vinegar
2 tbs honey
1 tsp dried marjoram
1/2 tsp dried basil
1 tsp Dijon mustard
3/4 tsp sea salt
1/8 tsp pepper
1/2 cup olive oil

Cook pasta per package instructions drain and rinse in cold water. In a large bowl, combine pasta with additional ingredients.

In a measuring cup combine the vinegar, honey, and spices. Whisk together. Gradually whisk in oil. Pour vinaigrette over pasta mixture and toss to coat. Cover and refrigerate until serving.

Download Jo Rae’s Bow Tie Pasta Salad Recipe