Baked Buffalo Chicken Salad

1 lb. chicken
1 bottle Frank's Buffalo Chicken sauce
lettuce
hard-boiled eggs (about 4, peeled and sliced)
avocado, pitted, peeled, and sliced
shredded cheese
blue cheese crumbles (optional)
sunflower seeds
ranch or blue cheese dressing

Heat oven to 375. Cover chicken in Buffalo sauce and place on a greased pan. Place in oven and bake about 25 minutes or until chicken is cooked through. Cut chicken into slices. Serve over lettuce with eggs, avocado, cheese, sunflower seeds, and dressing.

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Pistachio Salad

1 carton of cool whip

1 box of pistachio pudding

1 bag mini marshmallows

1-2 cans pineapple tidbits

crushed pecans (optional)

Mix together and chill in refrigerator before serving.

Bookclub Chicken Salad

This is my most favorite salad - eat it with or without the chicken, depending on if you want it as a main or side dish. The amounts of lettuce and toppings are easily adjusted, depending on how many people you are serving. The dressing makes a LOT, I keep the remaining amount in a Mason jar in my fridge.

Cooked and diced chicken - add as much or as little as you like

Sugared almonds:
8 ounces slivered almonds
4 Tbsp sugar

In small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved.

2 bags European blend salad mix
1 head Iceberg lettuce, torn into pieces
(You can use Spring Mix and/or Romaine in place of either lettuce)
1 lb bacon, cooked and crumbled
1 c craisins
1 c shredded Mozzarella cheese
Feta cheese, optional

Dressing:
1/2 red onion, or less if onion is large
2 c sugar
4 tsp dry mustard
1 tsp salt
1 c red wine vinegar
2 c vegetable oil

For dressing, finely chop red onion in food processor. Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Toss chicken, lettuce, bacon, craisins and cheese together in large salad bowl. Add dressing and toss to coat. Sprinkle sugared almonds on top and serve.

Spinach Salad with Poppyseed Dressing

1 lb. bag spinach
1/2 red onion (sliced or chopped)
3/4 lb. sliced mushrooms
2 C. cottage cheese (rinsed in mesh strainer)
3/4 lb. grated mozzarella cheese
soft bacon bits

Dressing:
1/2 C. vinegar
3/4 C. olive oil
1/2 C. sugar
1 tsp. salt
1/2 tsp. mustard
1 Tbsp. poppyseeds

Mix dressing and chill for an hour. Pour over dressing when ready to serve.

Broccoli Salad

2 heads broccoli, cut up into small pieces
1 head Romaine lettuce, shredded
3 green onions, chopped
handful sunflower seeds (without shell)
handful bacon bits (hard kind)

Dressing:
1/2 C. mayo (not Miracle Whip)
1/4 C. sugar
2 Tbsp. vinegar

Mix everything together.

Asparagus & Feta Pasta Salad

Tomato basil feta cheese, crumbled
Penne or Rotini pasta
2 tomatoes, chopped
1/2 bunch asparagus, steamed & cut up
salt & pepper to taste

Dressing:
1/4 C. balsamic vinegar
3/4 C. olive oil
3 cloves garlic, minced
1/4 C. red onion, chopped
salt & pepper to taste
2 Tbsp. sour cream
juice of a lime

Toss salad ingredients together in large bowl. Mix dressing gently into salad.

Broccoli & Cauliflower Salad

2 heads broccoli-cut into small pieces
1 head cauliflower-cut into small pieces
small purple onion-chopped
1/3 C. bacon bits (soft kind)
1/2 C. sunflower seeds (without shells)
1/2 C. raisins
1 C. grape tomatoes

Dressing: (make 1 1/2 times; so add 1/2 to each ingredient)
1 C. mayo
1/3 C. sugar
1/2 tsp. salt
2 tsp. red vinegar

Mix & pour over salad.

Spinach Chicken Bowtie Pasta Salad (Candace's)

16 oz. bowtie pasta, cooked, drained, and cooled
1 bag baby fresh spinach
2/3 C. craisins
1 large can mandarin oranges, drained
3 stalks celery, sliced
2 C. cut up cooked chicken

Dressing:

1 C. olive oil
2/3 C. white wine vinegar
2/3 C. teriyaki sauce
6 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper

Marinate pasta and chicken in dressing for 2 hours. Combine remaining ingredients and toss into chicken and noodle mixture.