Chicken Salad by Bonnie Robertson

 I microwave chicken with lemon pepper.  Add To taste:  mayonnaise, mustard, assorted cut up veggies:  onion, celery, green pepper, banana pepper, and/or pickle relish.  Assorted Grapes and lettuce always adds some interest on occasions.

Pasta Salad by Suzie Romans

I box Suddenly Salad ( Bacon and Ranch)
1 bag tri-colored rotini (8 oz)

Cooked, rinsed and drained

Add 1/2 cup mayonnaise, 1/2 cup miracle whip, seasoning packet, sweet red peppers chopped,
1/4 cooked real bacon bits, 1/2 cup grated swiss cheese, and 1/2 cup poppyseed dressing.

You can add  sliced mushrooms and olives if you like ( optional)

Mix all together and chill until ready to serve.

Fruit Salad by Heather Goodman

Ingredients

 1 cup cubed seeded watermelon

 1 cup seedless grapes

 1 cup cubed cantaloupe

 1 cup hulled and quartered strawberries

 1 cup peeled and quartered kiwi

 1 cup fresh blueberries

 

 3 sprigs fresh mint

 3 teaspoons white sugar

 3 tablespoons fresh lime juice

  Directions

1. Mix the watermelon, grapes, cantaloupe, strawberries, and kiwi in a bowl with a tight-fitting lid; top with the blueberries.

2. Stir the mint, sugar, and lime juice together in a bowl, crushing the mint with the back of a spoon while mixing to extract flavors; pour over the fruit mixture. Seal the bowl with lid and refrigerate at least 1 hour.

3. Just before serving, gently flip the sealed bowl several times to coat the fruit with the dressing.