Cranberry Cashew Chicken Salad

This has become my signature chicken salad and it's always a big hit! This recipe feeds a crowd, but you can divide it for a smaller recipe.

3 lb. boneless skinless chicken breasts
3 chicken leg quarters
4 stalks celery - finely diced
8 oz. cashews
6 oz. dried cranberries
mayo
salt, pepper, garlic & basil to taste

- Poach, roast or boil chicken just until cooked through.
- Cool.
- Clean leg quarters off the bone. Cut chicken into 1/2" cubes.
- Add in cranberries, celery and cashews.
- Add in seasonings and enough mayo to moisten, but not to overwhelm.
- Mix thoroughly and chill.
- Serve on your choice of bread, crackers, salad greens or on it's own.

I think it's even better the second day. We eat this year round, but it's great on a hot summer day.

Rainbow Salad

You always hear that you should "eat the rainbow" to get a full range of nutrition and I love to try to get the whole rainbow in one meal. Lately we have been loving Rainbow Salad. I just chop up veggies and place them in a rainbow over a bed of mixed greens. Sometimes I even add feta clouds. In this salad I had:

Red - Peppers
Orange - Carrots
Yellow - Squash
Green - Spinach, Romaine
Blue - Blueberries
Indigo/Violet - Grapes, Dried Cranberries

Delicious tossed with a homemade Balsamic Vinaigrette!

Warm Almond Encrusted Goat Cheese Salad

Baby Field Greens
Grapes
Blueberries
Slivered Almonds
Wheat Germ
Egg
Goat Cheese

- Crush slivered almonds and place in bowl with equal parts wheat germ.
-Slice goat cheese into 2oz. rounds and lightly coat in beaten egg. Then place in bowl to coat with almonds/wheat germ. Place back in egg and then back to almonds/wheat germ to double coat.
- Place on cookie sheet and bake for 10 min at 350 degrees.
-Fill a bowl with field greens and top with blueberries and halved grapes.
-Top with warm goat cheese medallion and drizzle with blueberry vinaigrette.