Robyn's Egg Salad

Robyn's Egg Salad

1 1/2 dozens hard boiled eggs chopped
1 cup dill pickles or mild banana peppers diced
1 (2.8-ounce) package real bacon bits
1 medium onion diced
salt and ground black pepper to taste
mayonnaise until creamy

Mix all ingredients until well mixed and creamy.

Shrimp and Pasta Salad

Shrimp and Pasta Salad

Servings 10

1 pound pasta shell
1 small red onion diced
1 red or yellow pepper diced
1 ripe tomato diced
1 (2 1/4-ounce) can sliced black olives drained
2 tablespoons olive oil
1 pound shrimp peeled and deveined
2 to 3 cloves garlic minced
salt and pepper
1/2 cup Italian salad dressing or to taste

1. Cook pasta according to package directions; rinse and drain well.
2. Combine pasta, onion, bell pepper, tomato and olives in a large bowl.
3. Heat olive oil in a skillet. Add shrimp and garlic. Season with salt and pepper. Saute until shrimp turn pink, 3 to 5 minutes. Do not overcook. Remove shrimp from skillet and cool.
4. Stir cooled shrimp into pasta mixture. Pour Italian dressing over all and mix until well coated. Chill 1 to 2 hours before serving.

Zesty Crab Salad in Cucumber Boats

Zesty Crab Salad in Cucumber Boats

Servings 24

1/4 cup mayonnaise
1/4 cup sour cream
1 clove pressed garlic
1/8 teaspoon ground cayenne pepper
1/8 teaspoon salt
1 lime
1 (8-ounce) package finely chopped imitation crab meat
1/4 cup grated carrot
1 large English cucumber scored
fresh cilantro springs (optional)

1. In a medium bowl, combine mayonnaise, sour cream, garlic, cayenne pepper and salt; mix well.
2. Zest lime to measure 1 teaspoon zest. Juice lime to measure 1 teaspoon juice. Add crabmeat, carrot, lime zest and juice to mayonnaise mixture; mix well.
3. Cut cucumber in half lengthwise using Pampered Chef Forged Cutlery - Utility; scoop out seeds. Spoon crab mixture evenly into cucumber halves. Cut cucumber diagonally into 1-inch-thick pieces, discarding ends. Garnish with fresh cilantro sprigs, if desired. Serve immediately.

Asian Crab Salad

Asian Crab Salad

Servings 4

1 package imitation crab meat chopped
1 tablespoon Pampered Chef Ginger Wasabi sauce
1 tablespoon mayonnaise
1 teaspoon Pampered Chef Asian seasoning

Combine, stir and refrigerate.

Melts:
On greased baking sheet or open casserole, place slices of bread on bottom, pile crab salad on top. Slice 2 grape tomatoes into 6 slices per slice of bread. Top with slice of cheese. Bake on 350 degrees F for 15 to 20 minutes or until cheese has melted and bread has lightly toasted feel.

Buffalo Ranch Chicken Salad

Buffalo Ranch Chicken Salad

Power Greens Mix or Baby Spinach Leaves
shredded carrot
shredded Colby and Monterey Jack cheese blend
sliced portobello mushrooms
1 can Green Giant Mexicorn
1 can diced petite tomatoes
2 boneless, skinless chicken breasts
Wishbone Buffalo Ranch salad dressing or ranch dressing mixed with hot sauce
avocado (optional)
Pampered Chef Buffalo Rub
Pampered Chef Three Onion Rub
garlic powder
vegetable oil

In entree salad bowl, mix together Power Greens Mix, shredded carrots, cheese blend, mushrooms and avocado.

Slice chicken breasts in strips. Place on Pampered Chef Large Bar Pan sprayed with nonstick cooking spray. Mix together vegetable oil, Pampered Chef Buffalo Rub and garlic powder to your taste. Brush over chicken strips with Pampered Chef Chef's Silicone Basting Brush until coated.
Bake in 350 degrees F oven for 20 minutes or until well done.

Drain and rinse tomatoes and Mexicorn in Pampered Chef 8" Stainless Mesh Colander. Spray Pampered Chef 10" Executive Cookware Saute Pan with nonstick cooking spray and put mixture in pan. Add Pampered Chef Three Onion Rub and garlic powder to taste. Cook until heated.

Top salad with tomato and Mexicorn mix and chicken strips.

Top with Buffalo Ranch salad dressing.

Chicken Caesar Salad Pizza

Chicken Caesar Salad Pizza

Servings 8

1 (10-ounce) package refrigerated pizza crust
3 cups thinly sliced Romaine lettuce
2 cups diced cooked chicken (from 30-Minute Chicken)
1/2 cup diced red bell pepper
1/3 cup pitted ripe olives drained and sliced
1/4 cup (1 ounce) grated fresh parmesan cheese divided
1/2 cup light creamy Caesar salad dressing
1 clove garlic pressed

1. Preheat oven to 425 degrees F. Lightly sprinkle Pampered Chef Large Round Stone with flour using Pampered Chef Flour/Sugar Shaker. Roll pizza crust on baking stone, shaping into a circle. Using lightly floured Pampered Chef Baker's Roller, roll into a 12-inch circle. Bake 12-14 minutes or until crust is light golden brown.

2. Meanwhile, using Pampered Chef Chef's Knife, slice lettuce; dice chicken and bell pepper. Slice olives with Pampered Chef Egg Slicer Plus. Place lettuce, chicken, bell pepper and olives in Pampered Chef Stainless (2-quart) Mixing Bowl.

3. Grate Parmesan cheese using Pampered Chef Microplane Adjustable Grater. In Pampered Chef Small Batter Bowl, combine salad dressing, half of the Parmesan cheese and garlic pressed with Pampered Chef Garlic Press; mix well.

4. Spread half of the dressing mixture evenly over crust. Add remaining salad dressing mixture to lettuce mixture; toss to coat. Top crust with salad mixture. Sprinkle with remaining Parmesan cheese. Cut into wedges and serve immediately.

Mexican Fiesta Salad Pizza

Mexican Fiesta Salad Pizza

Servings 8

2 (8-ounce) packages refrigerated crescent rolls
1 1/4 pounds 93% lean ground turkey
1 1/4 cups medium thick and chunky salsa
1 envelope taco seasoning mix
1 clove pressed garlic
1 cup sour cream
2 cups thinly sliced iceberg lettuce
2 seeded and diced plum tomatoes
2 thinly sliced green onions with tops
1/2 cup shredded cheddar cheese
1/4 cup coarsely chopped pitted ripe olives
Additional salsa (optional)

1. Preheat oven to 375 degrees F (190 degrees C). Unroll crescent dough; separate into 16 triangles. Arrange 14 of the triangles in a circle on lightly floured Pampered Chef round baking stone with wide ends even with edge of baking stone and points toward the center. Place the remaining two triangles in the center, pinching seams to seal. Roll dough to create a smooth surface. Bake 15-18 minutes or until golden brown. Remove from oven; cool completely.
2. In Pampered Chef (12-in.) Skillet, cook ground turkey over medium heat 10-12 minutes or until no longer pink, breaking turkey into crumbles using Pampered Chef Mix 'N Chop; drain if necessary.
3. Combine salsa, seasoning mix and garlic in medium bowl; mix well. Add to turkey in Pampered Chef Skillet; toss to coat. Spread sour cream over crust. Spoon turkey mixture over sour cream. Top with lettuce, tomatoes, onions, cheese and olives. Serve immediately with additional salsa, if desired.

Confetti Pasta Salad

Confetti Pasta Salad

Servings 8

2 1/2 cups refrigerated cheese-filled tortellini cooked and drained
1 cup coarsely chopped broccoli
1 cup coarsely chopped cauliflower
1 medium carrot peeled and thinly sliced
1/2 cup fat-free Italian dressing
2 tablespoons thinly sliced green onions with tops
1 clove pressed garlic
1 teaspoon hot pepper sauce (optional)
2 ounces grated fresh parmesan cheese (about 1/2 cup)

1. Combine all ingredients except cheese in large bowl; toss gently. Refrigerate until ready to serve.
2. Sprinkle with cheese. Serve using Pampered Chef Beaded Serving Spoon.

Roasted Red Pepper Pasta Salad

Roasted Red Pepper Pasta Salad


1 (1-pound) package pasta
1 (12-ounce) bottle Roasted Red Pepper dressing
1 (14.5-ounce) can drained corn
1 (14.5-ounce) can drained diced tomatoes
1/2 chopped onion
1 1/2 cups chopped sweet peppers (yellow, orange and red)
3 tablespoons The Pampered Chef Greek Rub
1 (1-ounce) package ranch salad dressing mix
2 tablespoons sugar


Cook pasta according to package directions. Strain and add Roasted Red Pepper dressing and ranch salad dressing mix.

Caramelize together with olive oil: corn, diced tomatoes, onion and sweet peppers with Greek Rub.

Add vegetables to pasta. Stir in sugar. Simmer on low-medium heat for 5 minutes.

Allow to cool and refrigerate until ready to serve.

Robyn's Chicken Salad

Robyn's Chicken Salad


1 seasoned with SeasonAll, Garlic & Montreal Chicken seasoning, shredded whole chicken
1 shredded Vidalia onion
1 tablespoon ranch salad dressing
1 tablespoon parsley
1 tablespoon vinegar
2 tablespoons granulated garlic
1 tablespoon shredded bacon
1 tablespoon black pepper
1 teaspoon salt
2 1/2 cups mayonnaise approximately


Mix ingredients.

Refrigerate until serving.