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Here I am again with salads. Specifically, main meal salads. Summer time leads me to making full meal salads which we both enjoy. However, I can’t get away with making a tuna salad as I would have to eat it myself. I spoil Bud a bit when making a tuna salad by combining the main ingredients in a bowl, putting half in another bowl with cooked, cubed chicken in one portion and tuna in the other. I’d say that’s being diplomatic! I usually serve the salad with some kind of bread and fresh fruit, it really is a full meal deal. Today’s recipes are those using chicken and ham.

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ORIENTAL CHICKEN SALAD
Dressing:
1/2 c. sugar
1 T. corn starch
1/4 c. each, water, ketchup and canola or vegetable oil
3 T. cider vinegar
1 T. soy sauce

Salad:
1 medium head iceberg lettuce, torn in bite-size pieces
1 c. cooked, cubed chicken
1 c. salted cashews
1-8 oz. can sliced water chestnuts, drained, cutting each slice in half
1-6 oz. pkg. frozen snow peas or 1 c. fresh, stems removed
1-1/2 c. chow mein noodles
1/4 c. chopped green onions

In a small saucepan, combine first seven ingredients. Bring to a boil; cook and stir for two minutes or until thickened. Cool. In a large salad bowl, combine remaining ingredients; drizzle dressing over salad and toss to coat. Serve immediately. Makes eight to 10 servings. Note: You can combine the salad ingredients two hours ahead of time and refrigerate. Add dressing just before serving, toss to coat.

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HAM N’ MACARONI SALAD
1-7 oz. pkg macaroni and cheese
1/2 c. mayo
2 T. Dijon mustard
3 medium tomatoes, seeded and diced 1/2 inch
1 medium cucumber, peeled and diced 1/2 inch thick
1 c. diced ham
4 hard cooked eggs, peeled and chopped
1/2 c. diced celery
1/4 c. sweet pickle relish
2 T. diced onion
1/2 t. salt
1/8 t. pepper

Prepare mac and cheese according to packaged directions; cool for 20 minutes. Transfer to a large bowl. Combine mayo and mustard; stir into remaining ingredients. Refrigerate for two hours or until chilled. Makes eight servings.
Note: After the macaroni is cooked and drained, I rinse it in cold water, drain well/ I toss the macaroni to get excess water out of those little tubes before combining it with remaining ingredients.


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CHICKEN-MELON SPINACH SALAD
Salad: 4 c. baby spinach, stems removed
2 c. cooked, cubed chicken
2-1/2 c. cubed cantaloupe
1 medium sweet red pepper, diced
1 medium avocado, peeled and cubed
3 T. diced onion

Dressing:
2 T. plus 1-1/2 t. canola oil
4-1/2 t. each, sugar, cider vinegar, ketchup
1/2 t. salt
2 T. salted peanuts

In a large salad bowl, combine first six ingredients. In a small bowl, whisk together remaining ingredients, except peanuts. Pour over salad; gently turn ingredients with a large spoon to coat slad. Sprinkle with peanuts. Makes five servings. Note: You can combine the salad ingredients an hour or so ahead of time and refrigerate. Add dressing when ready to serve.

Thought for the Day: If you really want to do something, you’ll find a way. If you don’t, you’ll find an excuse.

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