Stuff a fresh tomato with your choice of my chicken salad recipes shown below. Any would be a delicious addition to your kitchen for a light and refreshing lunch OR you could devil some eggs and bake the muffins for your lunch or when you are having friends drop by for bridge!

Mandarin Chicken Salad

Mandarin Chicken Salad Recipe
2-3 (5 oz) cans chunk chicken, drained
3/4 cup chopped celery
1 (11 oz) can mandarin orange sections, drained
1 (8 oz) can chunk pineapple, drained
1/2 cup slivered almonds
1 tbsp salad oil
1 tbsp orange juice
1 tbsp vinegar
1/4 tsp salt
1/2 tsp curry powder
1/4 cup mayonnaise

Combine all ingredients except the mayonnaise. Chill at least two hours. Mix in the mayonnaise and serve as a stuffing in a tomato, on lettuce or however you wish.

Oriental Chicken Salad

1 whole chicken (or equivalent in chicken breasts), cooked and diced
1 (8 oz) can water chestnuts, sliced
1/2 cup slivered almonds, toasted
1 (15-1/4 oz) can pineapple tidbits, drained (reserve juice)
mayonnaise or Miracle Whip salad dressing
salt and pepper to taste

Mix together first four ingredients. Moisten with 1/2 to 2/3 cups mayonnaise or salad dressing and 1 to 2 tbsp reserved juice and salt & pepper. Serves 6-8.

Martha’s Curried Chicken Salad

Martha's Curried Chicken Salad Recipe
2 cups cooked, diced chicken
2 cups cooked rice
1 cup diced celery
1/3 cup diced green onions
1 1/2 cups drained green peas
1 tbsp diced pimento

1 1/4 cup mayonnaise
1 1/2 tsp curry powder
1 tsp salt
1/4 tsp pepper
1 1/2 tbsp lemon juice

Mix all the ingredients with the homemade dressing. Chill several hours before serving on lettuce (or your hollowed out tomato). If desired, add fruit as a garnish.

Chicken Salad

1 cooked chicken, diced
1 cup celery, diced
6 oz sweet pickle cubes, drained
1/2 to 3/4 tsp oregano
salt and pepper to taste

Mix all ingredients together with enough mayonnaise to desired consistency. Make the preparation quicker by using a food processor to chop your chicken, eggs and celery. Enjoy!

Luncheon Salad With Chicken

Luncheon Salad with Chicken Recipe
2 1/2 to 3 lbs cooked chicken, cut in chunks
1 can (8 oz) water chestnuts, sliced
1 lb seedless grapes
2 cups celery, chopped
2 cups slivered almonds, toasted (save 1/2 cup for garnish)
2 cups mayonnaise
1 tbsp curry powder
1 tbsp soy sauce
2 lemon juice
1 can (20 oz) pineapple chunks

Stir first five ingredients well. Combine mayonnaise, curry powder, soy sauce and lemon juice then toss with the chicken mixture. Chill for several hours. Spoon into a tomato, on a bed of lettuce or onto individual plates. Sprinkle with the pineapple chunks and the remainder of almonds.

Chicken Salad With Secret Ingredient

4 chicken breasts
1 1/2 cup seedless white grapes
1 1/2 cup red apple, chopped
1 cup brown rice, cooked (secret ingredient)
cashew nuts, optional

Cook the four chicken breasts until tender in chicken stock, if possible. Cool and cut into bite-size pieces. Cut up the seedless grapes and chop the apples. Add both to the chicken. Stir in the cooked brown rice. Mix in a generous amount of mayonnaise (so the chicken salad will be moist, not dry). Leave in refrigerator until ready to serve. Sprinkle a few cashews on top, if desired. Serves 8.

With apple season almost here, I thought you might enjoy this tasty baked dessert!

Apple Dapple Cake

Apple Dapple Cake recipe
1/4 cup butter or margarine
1 cup sugar
1 egg
1 cup sifted flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
2 cups grated tart apples
1/2 cup chopped walnuts (I use black walnuts)

Cream together butter and sugar. Beat in eggs. Sift together dry ingredients and spices. Carefully mix into creamed ingredients. Stir in vanilla and add apples and nuts. Bake at 350° oven for approximately 45 minutes in a greased 8x8x2 pan. Serves 6-8. This cake freezes well and is excellent with this buttery sauce.

Buttery Sauce:
1/2 cup butter or margarine
1/2 cup light cream
1 cup sugar

Bring to a boil. Simmer for 15 – 20 minutes stirring occasionally.

Morning Glory Muffins

1 cup chopped pecans
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
2 cups sugar
3/4 cup canola oil
3 large eggs
2 1/2 tsp vanilla extract
1 (8 oz) can crushed pineapple, undrained
2 large carrots, finely grated, about 2 cups
1 cup golden raisins

Heat oven to 350°. Bake pecans in a single layer on cookie sheet for 5-7 minutes or until lightly toasted and fragrant. Stir halfway through. Completely cool about 15 minutes on a wire rack. Combine flour, salt, baking soda, cinnamon and nutmeg in a large bowl making a well in the center of mixture. In a separate medium bowl, whisk together sugar, canola oil, eggs and vanilla extract. Fold in crushed pineapple and carrots. Add to flour mixture, stirring until dry ingredients are moistened. Fold in toasted pecans and raisins. Spoon into lightly greased muffin pans, filling two-thirds full. Bake for 23-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans for about five minutes. Remove pans from wire racks and cool completely about 30 minutes. If you like, freeze cooled muffins in a labeled zip-top plastic freezer bag for up to one month. To serve, remove from bag and let thaw at room temperature. Yields: 2 dozen muffins.

This recipe can also be made into loaves. Pour batter into two greased and floured 8×4 inch loaf pans and bake in a 350° oven for 55-60 minutes. Let cool and freeze as directed for muffins.