Well Balanced

Delicious & Easy Chicken Salad

Ingredients

1 4.5 oz. can chunk chicken breast
2-3 Tbsp. mayonnaise
1/4 stalk celery, ends trimmed, diced
3 Tbsp. chopped pecans or walnuts
20-30 red seedless grapes, quartered
1 lg. tomato, sliced
12 slices cocktail bread, optional
4 slices whole wheat bread, optional
salt & pepper, to taste

Directions

Drain chicken and rinse through cold water. Drain well. In small mixing bowl, combine chicken, mayonnaise, celery, and pecans; mix well with fork. Add salt and pepper to taste. Gently fold in the grapes.
On toasted whole wheat bread or toasted cocktail bread, spread desired amount of chicken mixture onto one of the slices of bread. Top with a slice of tomato and the other slice of bread.
Store any leftover chicken salad in the refrigerator

Ruben Style Spread

Ingredients

(1/2 of an 8 oz bar) cream cheese, softened
1/2 cup thousand island salad dressing
1/4 lb sliced deli corned beef, chopped (about 1 cup)
3/4 cup well-drained sauerkraut
1 (8 oz) pkg "Kraft Big-Slice Swiss Cheese Slices", chopped
Woven rye crackers (such as Rye Krisp or other brands)

Directions

Preheat oven to 350º F.
Mix cream cheese and salad dressing together in a medium size bowl; stir in all remaining ingredients except crackers.
Spread onto bottom of a 9" pie pan or shallow dish.
Bake 20 minutes or until heated through. Serve warm with crackers.