Oriental Chicken Salad

My Mom used to make this especially for me as an after school snack (she would leave out the chicken unless it was being used for a main meal). I love this stuff!

2 boneless skinless chicken breasts, cooked and chopped
2 Tbsp. slivered almonds or cashews, toasted (cashews are my favorite)
1 lb. (4 cups) shredded cabbage (or a bag of coleslaw mix, which is basically shredded cabbage)
2 green onions, trimmed and sliced
1 package Ramen Noodles w/chicken flavoring
2 Tbsp toasted sesame seeds
1 Tbsp. sugar
1/2 cup canola oil
1/4 tsp. pepper
3 Tbsp. vinegar

*Combine all ingredients, including seasoning packets from Ramen noodles. Serve chilled or at room temperature.
**Variation: the simple version my Mom usually made after school omitted the chicken, green onions, and sesame seeds.

Curried Chicken Lettuce Wraps

My friend made this at my very first Pampered Chef party and I fell in love with it. I personally like it with all the ingredients, but you can certainly leave things out that you don't care for and make it your own.


1/2 cup sour cream
1/4 cup mayonnaise
1 tsp. ground curry powder
1 garlic clove, minced
1/4 tsp. salt
1/2 cup finely diced celery
1 Granny Smith apple, finely chopped
1/4 cup finely chopped red onion
2 cups diced cooked chicken
1/2 cup sweetened dried cranberries
12 Bibb lettuce leaves (about one head) (or whatever lettuce you have)
1/4 cup toasted sliced almonds, chopped (optional)

*In large bowl, combine sour cream, mayonnaise, curry powder, garlic, and salt; mix well. Add celery, apple, onion, chicken, and cranberries and mix well. Place one large scoop of mixture onto each lettuce leaf. If desired, sprinkle with chopped almonds. Serve immediately.