Chicken Pecan Pitas

These are great when you have leftover chicken to use up. Perfect in the summer when you don't want to fuss with a hot kitchen. This versatile recipe is adaptable to different fruits and nuts like mandarin oranges, berries, cashews and/or pistachios as well.

3 cups cooked chicken, shredded in chunks

1 can (8-1/4 ounces) crushed pineapple, drained

1 cup red and green grapes, halved

1/2 cup finely chopped celery

1/4 cup minced onion

3 tbsp. chopped pecans

1/3 cup mayonnaise

1/4 cup sour cream

1 tsp. Dijon mustard

1/2 tsp. salt

1/4 tsp. white pepper

1/8 tsp. paprika

4 whole wheat pitas, cut in half

Large lettuce leaves

1. In a medium bowl, combine chicken, pineapple, grapes, celery, onions and pecans.

2. In another bowl, combine mayonnaise, sour cream, mustard, salt, pepper and paprika until creamy. Pour over the chicken mixture and toss gently.

3. Line each pita pocket with a large lettuce leaf. Gently stuff 1/2 cup chicken mixture into each pita pocket half. Yield: 4 whole pitas.

Sesame Chicken Strips

These super yummy chicken strips make a great appetizer, or serve them as a main dish with your favorite sides. The honey mustard dip is da bomb!

1/2 cup mayonnaise

1 tsp. dried minced onion

1 tsp. dry mustard

1 cup crushed butter-flavor crackers

1/3 cup sesame seed

1/4 tsp. pepper

1/4 tsp. paprika

1 pound boneless, skinless chicken breast OR chicken tenderloins

SAUCE:

1/2 cup mayonnaise

2 tbsp. honey

1 tbsp. Dijon mustard

1. In a bowl, combine 1/2 cup mayonnaise, onion and 1 tsp. mustard. In another bowl, combine crackers, sesame seeds, paprika and pepper.

2. Cut chicken lengthwise into 1/4-inch strips if using breasts. Dip strips into mayonaise mixture, then into the cracker mixture. Place a single layer on a large greased baking sheet. Bake at 425º for 15 to 18 minutes or until juices run clear.

3. Combine sauce ingredients and serve with chicken strips. Yield: 4 servings.

Grilled Szechuan Chicken Salad

This is a hearty main dish salad perfect on a hot night. Serve with fresh iced tea or a refreshing white wine spritzer.



1 pound boneless, skineless chicken breasts

Seasoned pepper

1 can (8 ounces) pineapple slices

3 tbsp. vegetable oil

2 tbsp. soy sauce

2 tbsp. reserved pineapple juice

1 tbsp. vinegar

1 tbsp. honey

1/4 tsp. ground ginger

Mixed greens (lettuce, red onion, grated carrots, red pepper and broccoli)

Peanuts

1. Lightly sprinkle chicken breasts with seasoned pepper. Grill; slice into strips.

2. Reserve 2 tbsp. juice from pineapple. In a covered jar, combine vegetable oil, soy sauce, pineapple juice, vinegar, honey and ginger. Shake well.

3. Brush pineapple slices with dressing; grill 2 to 3 minutes.

4. Arrange chicken and pineapple over lettuce and vegetables. Sprinkle with peanuts. Top with salad dressing. Yield: 4 servings.