Jane's Crunchy Poppyseed Chicken Salad

Another contribution to the Recipe Round Up from a non-blogger:

Here’s a great summer salad recipe:

4 cups broccoli slaw (or rainbow — broccoli, califlower and carrot slaw)
2 large red peppers, thinly sliced (about 2 cups)
4 medium carrots, shredded (about 2 cups)
1 can pineapple tidbits, drained (or mandarin oranges drained)
1 cup chicken breast cooked and cut up
1/2 cup creamy poppyseed dressing
1/4 cup cashews (or peanuts or almonds)

Combine all ingredients except dressing and cashews in large bowl.

Add dressing; toss to coat.

Sprinkle with cashews just before serving.

This is a great way to use leftover chicken. And because it’s all cold, you don’t heat up the kitchen in the summertime.

Check out the other salad recipes in today’s Recipe Round Up. 

Darlene's Tuna Salad

Nonblogging Darlene contributes a recipe for a simple summer pasta salad. She says it vanishes quickly in her home, and I bet it’ll vanish quickly in your home, too.

• 2 boxes Barilla Pasta (Rotini, Shells, Farfalle, or Cellentani)
• 4 cans of tuna (chunk light in water)
• mayonnaise (start with large spoonful…then add what you want)
• 1 1/2 lbs. cheddar cheese cubed
• sweet pickles, cut up - as many as you like
• salt and pepper
  

Just put it all together and refrigerate for a few hours.  Darlene says that some people in her family enjoy mustard with it, but  she likes them to add that to their own bowl.

The only trick is too not cook the pasta too long. Usually a minute or two less than what it says. Be sure and rinse the pasta in cold water right away - and then put your ingredients together. Enjoy!

That this is so simple is an added bonus, don’t you think?

If you are a nonblogger and you have a good summer salad recipe, you can email it to me like Darlene did, and I’ll post it and link it in tomorrow’s Recipe Round Up, too. 

Dill Pickle Potato Salad

I found this recipe several years ago in Taste of Home magazine and I took the photo from there, too. I put my salad together a little differently than the instructions on the Taste of Home site, mashing the egg yolks into the dressing, so my salad looks more yellow than the salad in the photo. Oh, and I skip the onions, since there are two onion phobics round here.  And I usually double the recipe, so that we’re sure to have leftovers.

• 8 medium potatoes
• 6 hard-boiled eggs
  
• 3 celery ribs, chopped
• 6 green onions, chopped
  
• 2 medium dill pickles, finely chopped
  
• 1-1/2 cups mayonnaise
  
• 1/4 cup dill pickle juice
  
• 4 1/2 teaspoons prepared mustard
  
• 1 teaspoon celery seed
  
• 1 teaspoon salt
  
• 1/2 teaspoon pepper

1. Place potatoes in a pot and cover with water. Bring to a boil and simmer potatoes for 20-30 minutes until tender. Drain and cool.
   
   
2. Peel and cube potatoes, and place them in a large bowl.
   
   
3. Peel eggs and remove yolks. Place yolks in a small bowl and set aside.  Chop whites and add to potatoes along with celery, onions and pickles.
   
   
4. Mash yolks with a fork and add mayonaise, pickle juice, mustard, celery seed, salt and pepper. Combine with a small wire wisk or fork.
   
   
5. Pour over potato mixture; mix well.
   
   
6. Cover and refrigerate for several hours before serving. Makes 8 servings.

This recipe is posted for this month’s Recipe Round Up at Promptings. Why not post your favorite salad recipe and contribute to the salad collection, too?