BBQ Chicken Salad

INGREDIENTS

• 4 slices thick-sliced bacon (about 5 oz), diced
• 1/2 cup mayonnaise or salad dressing
• 1/3 cup barbecue sauce
• 1/2 teaspoon salt
• 4 cups bite-size pieces deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
• 1/2 cup finely chopped red onion
• 1 jalapeño chile, seeded, finely chopped
• 4 large Bibb lettuce leaves
• 2 tablespoons chopped fresh parsley

DIRECTIONS

1. In 10-inch skillet, cook bacon over medium heat 7 to 9 minutes, stirring occasionally, until crisp. Drain bacon on paper towels.
2. In small bowl, beat mayonnaise, barbecue sauce and salt with wire whisk until blended.
3. In large bowl, stir chicken, bacon, onion, jalapeño chile and mayonnaise mixture until well mixed. Serve in lettuce leaves. Sprinkle with parsley.

Orzo with Bacon and Asparagus

Makes:

3 (1 1/3-cup) servings

INGREDIENTS

• 6 slices bacon, cut into 1/2-inch pieces
• 1 (14-oz.) can fat-free chicken broth with 1/3 less sodium
• 6 1/2 oz. (1 cup) uncooked orzo or rosamarina (rice-shaped pasta)
• 8 oz. fresh asparagus spears, trimmed, cut into 1-inch pieces
• 1/4 cup sliced roasted red bell peppers (from a jar)
• 2 oz. (1/2 cup) shredded fresh Asiago or Parmesan cheese

DIRECTIONS

1. Cook bacon in large nonstick skillet over medium heat until crisp. Reserve bacon and 2 tablespoons bacon drippings in skillet. Add broth; bring to a boil. Add orzo. Reduce heat to low; cover and cook 5 minutes.
2. Add asparagus and roasted peppers; cover and cook an additional 5 to 10 minutes or until orzo and asparagus are tender, stirring occasionally. Sprinkle individual servings with cheese.

HINTS

• Asiago is an Italian cow's milk cheese. It's rich nutty flavor sharpens as the cheese ages. Young Asiago makes a mild table cheese while aged Asiago is a flavorful grating cheese. Try aged asiago in place of Parmesan in your favorite recipes.
• It's easy to roast a red bell pepper for this recipe. Securely pierce a pepper through the stem with a fork and hold it over a gas burner flame, rotating it until it's blackened on all sides. Immediately transfer the pepper to a small paper bag; close the bag. let the pepper steam in the bag for 5 minutes, then peel it.

Chicken and Sugar Snap Pea Pasta Salad

Thanks Pillsbury for this recipe!

INGREDIENTS

• 3 cups uncooked mini lasagna (mafalda) noodles (6 oz)
• 2 cups fresh sugar snap peas, trimmed, halved
• 3/4 cup creamy Caesar dressing
• 2 tablespoons chopped fresh mint
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 2 cups chopped deli rotisserie chicken (from 2-lb chicken)1/4 cup chopped red onion

DIRECTIONS

1. In 3-quart saucepan, cook noodles as directed on package, adding peas during last minute of cooking. Rinse with cold water; drain.
2. In large bowl, mix dressing, mint, vinegar and salt. Stir in chicken, onion, noodles and peas. Serve immediately, or cover and refrigerate until ready to serve.

HINTS

• Any short curly pasta can be substituted for the noodles, and shrimp can be substituted for the chicken.
• Feel free to use reduced-fat Caesar dressing.

Jalapeno Taco Salad

Jalapeno Taco Salad: A fun way to spice up the ordinary
I'm sure most of us have enjoyed a taco salad before--salad, tortilla chips, taco meat, veggies, ranch or sour cream, salsa. But how about a jalapeno twist? I know you're thinking "Oh I don't like spicy food" but that's the beautiful of this dish, it's not THAT hot!

Try mincing 2-3 fresh jalapenos (take out the seeds) with a little olive oil and mixing it with your taco meet.

Add slices of bell pepper for color and for a crunch. We also added cilantro and chopped green onions.
To top is off, drizzle spicy ranch on top (ranch mixed with chili powder and taco seasoning).

Enjoy!