Chicken Raspberry Salad | Country Cooking Recipes

Ingredients

• ³/4 cup roasted garlic-flavored seasoned rice vinegar, divided
• 1 teaspoon dried tarragon
• ¹/2 teaspoon salt
• 4 boneless, skinless chicken breast halves
• 1 cup fresh raspberries
• 3 tablespoons honey
• 1 tablespoon vegetable oil
• 2 navel oranges
• 1 (10-ounce) bag mixed baby greens
• ¹/4 cup pecans

Instructions

1. In a shallow dish, combine 1/2 cup rice vinegar, the tarragon, and salt; mix well. Add chicken to dish, cover and marinate in the refrigerator at least 1 hour.
    
2. In a blender combine raspberries, remaining 1/4 cup rice vinegar, the honey, oil, and zest from 1 orange; cover and blend until smooth.
    
3. Grill or saute chicken until no pink remains. Cool slightly and slice each breast.
    
4. Divide greens evenly among 4 plates. Place sliced chicken over greens.
    
5. Peel and slice each orange crosswise into 8 slices. Arrange 4 orange slices on each plate.
    
6. Pour raspberry dressing over chicken and salad. Sprinkle with pecans and serve immediately. Garnish with fresh raspberries.

Lipper Cherry Collection 7-Piece Salad Set With 12-Inch Servers



Anchor Hocking Olivia 3-Piece Salad Bowl Set with Serving Fork and Spoon



CreativeWare Atlantis Polycarbonate 7 Piece Salad Bowl Set

The Ultimate Salad Recipe Collection

Frozen Peanut Butter Squares

Chocolate combined with peanut butter is one of the most popular dessert pairings. If it's one of your favorites, you'll be in heaven with our Frozen Peanut Butter Squares.

Serves: 12

Ingredients

• 3 cups finely crushed cream-filled chocolate cookies (about 30 cookies) (see Tip)
• 6 tablespoons butter, melted
• 2 ¹/2 cups heavy cream
• 1 (14-ounce) can sweetened condensed milk
• 1 cup peanut butter
• 1 (3.29-ounce) king-sized Snickers candy bar, coarsely crushed

Instructions

1. In a medium bowl, combine cookie crumbs and butter; mix well. Press into bottom of a 9" x 13" baking dish; set aside.
    
2. In a large bowl, using an electric mixer, beat heavy cream until stiff peaks form. Add sweetened condensed milk and peanut butter, and beat until thoroughly mixed.
    
3. Spoon peanut butter mixture evenly into cookie crust. Sprinkle chopped candy on top, cover, and freeze 4 hours, or overnight.

Timesaving Tip

A quick trick for the cookies is to place them in a resealable plastic storage bag and use a can or other hard object to finely crush them. It's easy and there's no mess!

Compliments mr.food

Easy Peanut Butter & Chocolate Eclair Dessert

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-3/4 cups  cold milk

1/4 cup creamy peanut butter

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

24 HONEY MAID Honey Grahams

6 squares  BAKER'S Semi-Sweet Chocolate

3 Tbsp. Butter

make it

BEAT pudding mix and milk in large with whisk 2 min. Add peanut butter; mix well. Stir in COOL WHIP. Layer 1/3 of the grahams and half the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.

MICROWAVE chocolate and butter in microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.

REFRIGERATE 8 hours.

Compliements: Kraft Foods