Caribbean Chicken Salad
Makes 6 Servings
prep 15 min.
1/2 cup light sour cream
1/4 cup FRENCH'S® Honey Mustard
1/4 cup chopped chutney or apricot jam
3/4 tsp. salt-free spicy seasoning or Jerk seasoning
1/4 tsp. salt
1 1/4 lbs. chicken, cooked and cubed (about 3 cups)
1 medium apple, thinly sliced
2 medium green onions, chopped
BLEND sour cream, mustard, chutney and spices in large bowl.
STIR in chicken, apple and green onions. Cover and chill.
SERVE over salad greens or on whole wheat rolls.
Used with
Permission from French's Kitchen
Print this Recipe
Chicken Caesar Pasta Salad
Makes 4 Servings
prep 15 min.
cooking 12 min.
3/4 cup light Caesar salad dressing, divided
5 tbsp. FRENCH'S® Classic Yellow® or Spicy Brown Mustard,
divided
3 tbsp. water
4 (5 oz.) boneless skinless chicken breasts
8 oz. whole grain blend rotini pasta, cooked and drained (4
cups)
2 cups cherry tomatoes, halved
1 (5 oz.) bag romaine lettuce leaves
1/4 cup shredded Parmesan cheese
MIX 1/4 cup salad dressing, 2 tbsp. mustard and water. Pour
over chicken in deep dish or resealable plastic bag. Cover
and marinate in refrigerator 30 min. or up to 3 hours.
GRILL chicken over medium-high heat about 12 min. until no
longer pink in center, turning once. Cut into strips.
STIR remaining 1/2 cup salad dressing and 3 tbsp. mustard in
large bowl. Add cooked pasta, chicken and tomatoes. Toss
until well coated.
ARRANGE romaine lettuce on serving plates. Spoon salad over
greens and sprinkle with Parmesan cheese.
Used with
Permission from French's Kitchen
Print this Recipe
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