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Crunchy Chicken Salad

Submitted By: Reba F., Johnson City

2 (3oz) chicken breast halves (skinless and boneless)
½ c prepared bottled marine (ginger-sesame or sweet and sour)
¼ c slivered almonds
½ c mandarin oranges (chopped)
¼ c water chestnuts (sliced) or 1 stalk celery (chopped)
1 c fat-free lemon yogurt
1 tbsp lemon juice
packaged salad greens

Spoon marinade over chicken and allow to sit for 10 minutes. Wrap chicken in foil and grill for 7 minutes. Make sure the chicken is cooked thoroughly. Cool chicken and chop in bite size pieces. Combine all ingredients stirring to blend. Spoon ¼ mixture over packaged salad greens. Garnish with croutons or additional freshly sliced fruit (optional). Add a light Asian Salad Dressing if desired. Serves 4. Cook time 10 minutes. 240 Calories per serving.


Cucumber Salad

Submitted By: Jeri H., Johnson City

1 c sour cream
1 c mayonnaise
1 tbsp sugar
1 tbsp vinegar
1 onion
15 cucumbers (sliced)

Serves 10


Delicious Fruit Salad

Submitted By: Ms. Chris Bryant

2 small cans mandarin oranges, drained
1  can unsweetened pineapple chunks
2 cups miniature mushrooms
1/2 of 8-oz. sour cream

Fold together.  Let set in refrigerator overnight.


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