Ingredients

• 4 1/2 – 5 lbs. bone-in chicken breasts, split
• Butter or margarine
• Salt and pepper
• 2 (3 1/4 -oz.) pkgs. slivered almonds
• 2 cups mayonnaise
• 1 tbl. curry powder, optional
• 2 tbls. soy sauce, optional
• 2 tbls. lemon juice
• 2 cups celery, sliced
• 2 (6-oz.) cans water chestnuts, sliced
• 2 lbs. seedless red grapes
• 1 (15-oz.) can pineapple chunks, drained
• Boston or Bibb lettuce

Directions

1. Brush chicken breasts with melted butter and sprinkle with salt and pepper. Wrap in heavy-duty aluminum foil and seal edges tightly.

2. Place in a shallow pan and bake in a 350-degree oven for 1 hour. Cool, de-bone and cut into bite-size pieces. There should be 2 quarts of boneless cooked chicken.

3. Coat almond slivers with melted butter and spread on cookie sheet. Roast in a 350-degree oven for about 15 minutes or until they are a mellow brown. Spread on paper towels, sprinkle with salt and set aside until just before serving. All of these steps can be done a day in advance.

4. A few hours before serving, mix mayonnaise with curry powder, if desired; soy sauce, if desired; and lemon juice. Combine with chicken, celery, water chestnuts, grapes and pineapple chunks. Chill until time to serve.

5. Arrange lettuce leaves around edge of large platter or large wooden salad bowl. Mound chicken salad in center. Sprinkle almonds over all.

Source: The Advocate – Baton Rouge, La

Ingredients

• Black pepper, freshly ground, to taste
• One 20-ounce can pineapple chunks
• 3/4 cup Cole slaw dressing
• 2 medium carrots, grated
• 1-1/2 cups grated red cabbage
• 1-1/2 cups grated green cabbage

Directions

Fold first 5 ingredients together in a large bowl with wooden spoon.

Chill and serve with a garnish of freshly ground black pepper. Serve with outdoor-cooked foods.

Serves 10.

Ingredients

• 1 ½ cups mayonnaise
• ½ cup white vinegar
• 1 ½ heads romaine lettuce, cut in bite-size pieces
• 1 head purple cabbage, sliced
• 1 yellow onion, chopped
• 1 yellow bell pepper, sliced
• 2 cucumbers, peeled and sliced
• 2 avocados, cut up
• ¾ cup Italian bread crumbs
• 1 cup parmesan cheese
• Salt and pepper to taste

Directions

Mix mayonnaise and vinegar and chill.

Mix lettuce, cabbage, onion, bell pepper, cucumber and avocado in a large bowl. Sprinkle with bread crumbs, cheese, salt and pepper. Add mayonnaise mixture and toss.

*Source: Times Picayune – New Orleans, La.

Ingredients

• 1 (12-oz.) pkg. cooked chicken sausage links, preferably seasoned with herbs
• 1 (6-oz.) bunch arugula, rinsed and patted dry
• 1 (8 1/2-oz.) jar sun-dried tomatoes packed in olive oil and herbs
• 8 ozs. fresh mozzarella, cut in small cubes
• 2/3 cup chopped pecans, toasted
• Purchased Italian-style dressing

Directions

1. Grill or pan-fry chicken sausage until browned. Set aside to cool slightly.

2. Coarsely chop arugula and spread on a large serving platter. Arrange sun-dried tomatoes, mozzarella and pecans in alternating diagonal rows, leaving space for rows of sausage.

. When sausage is cool enough to handle, slice crosswise into bite-size chunks. Arrange on platter. Drizzle with favorite Italian-style dressing.

Source: The Advocate – Baton Rouge, La and the Georgia Pecan Commission

Ingredients

• 1 carton of cottage cheese
• 1 small can mandarin oranges
• 1 small can crushed pineapple
• 1/2 cup coconut
• 1 cup mini marshmallows
• 2 Tbsp of sugar

Directions

Drain liquids from fruits. Mix fruits, coconut and marshmallows. Fold in cottage cheese; stir in sugar. Regrigerate.

I like to use coloured marshmallows. This is a nice, light and fluffy dessert, perfect for picnics in the summertime.