Oriental Chicken Salad

I recently tried this recipe from a 2002 Quick Cooking Annual Cookbook. It was a big hit with everyone here at home and an even bigger hit when I made it a second time for out of town guests.

1/2 cup sugar

1 tablespoon cornstarch

1/4 cup water

1/4 cup vegetable oil

1/4 cup ketchup

3 tablespoons cider vinegar

1 tablespoon soy sauce

1 medium head iceberg lettuce, torn(I used Romain)

2 cups cubed cooked chicken

1 cup salted cashews

1 cab (8 0z) sliced water chestnuts drained(I omitted these)

1 package frozen snow peas thawed(6 oz)

1 can chow mein noodles(3 oz)

1/4 cup chopped green onions

In small saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a large salad bowl, combine the remaining ingredients;add dressing and toss to coat. Serve immediately. 8-10 servings.

This was listed as a main dish salad. I think for a light lunch or dinner it is fine, but for heartier eaters or a fuller meal I'd add a soup or egg rolls, or something a little extra. We had rice noodle soup! Enjoy!

Home-Style Coleslaw

Here is the Coleslaw recipe I promised to go with yesterdays chicken recipe. This too, came from that 2004 Light and Tasty issue.

Home style Coleslaw

8 cups finely shredded cabbage

1/2 cup shredded carrot

DRESSING:

1/3 cup reduced fat mayonnaise

1/3 cup fat-free sour cream

(I used regular versions of each of the above)

1 tablespoon sugar

2 teaspoons cider vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

In large bowl, combine cabbage and carrots. In small bowl, combine the dressing ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 6-8 hours or overnight.

Apricot Glazed Chicken

I found this recipe in a 2004 issue of Light and Tasty Magazine. I made it several weeks ago and it was such a BIG hit, we've had it at least once a week since!

1/2 cup ketchup

1/2 cup 100% apricot spreadable fruit

1 tablespoon canola oil

2 teaspoons lemon juice

2 teaspoons minced garlic

1-2 teaspoons hot pepper sauce

1 teaspoon coarsely ground pepper

3/4 teaspoon salt

6 bone in skinless chicken breast halves

NOTE:

I used boneless chicken and omitted the hot pepper sauce, and it turned out just fine!

Line shallow roasting pan with foil; spray foil with non-stick cooking spray and set aside.

In a large microwave safe dish, combine first eight ingredients. Microwave, uncovered, on high for 90 seconds, stirring once.

Dip chicken into sauce. Arrange in prepared pan. Pour remaining sauce over chicken. Bake, uncovered, at 350 for 45-55 minutes or until a meat thermometer reads 170, basting once.

This is great served with a home style coleslaw recipe I found in the same issue and will share later. Enjoy!

Edited to note that in the photo above the Macaroni Salad is pictured, not the Cole Slaw.