Trying to think healthy so I though a nice chicken salad would go far in thinking about this.

what you need:
3-4boneless skinless chicken breasts
1 green apple
2 red apples
1 8oz tub ofplain yogurt

You may also add halved grapes, nuts, craisens, raisens, celery

To make:
1. Boil chicken then shred. I find a hand mixer shreds hot, easy, and quick.

2. Add 8oz yogurt to shredded chicken.

3. Now you can sliver, cube, or grate your apples.

4. Add other extras if you want now.

5. Serve on lettuce, in a tortilla wrap, or on bread as a sandwich.

Just experiment and enjoy. Lunch or dinner. Chilled or Hot.

I love apples. I will always love apples and apple salad will always make my day.

Ingredients
Original recipe makes 4 servings

4 tart green apples, cored and chopped

1/4 cup blanched slivered almonds, toasted

1/4 cup dried cranberries

1/4 cup chopped dried cherries

1 (8 ounce) container vanilla yogurt

Directions

In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.

It is fall, though I know in AZ land it does not FEEL like it. To get in the spirit some more for all things fall..how about a fall salad?

Ingredients
Original recipe makes 8 servings

1/2 cup cider vinegar

1/4 cup cranberries

1/4 cup olive oil

2 teaspoons white sugar

1/8 teaspoon kosher salt

1 pinch freshly ground black pepper

2 heads romaine lettuce – rinsed, dried, and torn into bite-size pieces

2 medium heads Belgian endive – washed, dried and chopped

2 red Anjou pears (if you like pears for myself personally I use apples but family like pears)

1/2 cup toasted walnuts, chopped

1/2 cup crumbled Gorgonzola cheese

Directions

In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.

Core and julienne one pear, core and dice the other.

In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.

Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.

Ingredients

Original recipe makes 4 servings

4 cups arugula

8 fresh figs, quartered

1/4 cup grated Parmesan cheese

2 tablespoons toasted pine nuts

2 tablespoons honey

2 tablespoons balsamic vinegar

Directions

Toss arugula, figs, Parmesan cheese, and pine nuts together in a large bowl.

Drizzle honey and balsamic vinegar over salad before serving.

Ingredients

Original recipe makes 4 servings

1 (10 ounce) bag baby spinach leaves, rinsed and drained

1/4 red onion, sliced very thin

1/2 cup walnut pieces

1/2 cup crumbled feta

1/4 cup alfalfa sprouts (optional)

1 pomegranate, peeled and seeds separated

4 tablespoons balsamic vinaigrette

Directions

Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

This weeks theme for me is Peaches.

Ingredients
Original recipe makes 4 servings

1 (10 ounce) package fresh spinach

1/2 cup chopped almonds

1/3 cup sliced red onion

1/4 cup grated Asiago cheese

1/2 cup raspberry vinaigrette dressing

salt and ground black pepper to taste

2 fresh peaches, sliced

Directions

Combine spinach, almonds, onion, and Asiago cheese in a large bowl. Drizzle dressing over salad and season with salt and pepper. Add peaches and toss.

Ingredients

Original recipe makes 8 servings

2 cups bulgur

4 cups boiling water

3 tablespoons olive oil

2 lemons, zested

2 lemons, juiced

1/4 cup chopped fresh mint

1/4 cup minced fresh parsley

salt and black pepper to taste

Directions

In a large bowl, pour boiling water over bulgur. Stir in olive oil, lemon zest, lemon juice, mint, and parsley. Set aside for 30 minutes.

Fluff bulgur with a fork, and season to taste with salt and pepper.

Ingredients

Original recipe makes 7 servings

1 box Barilla PLUS Elbows

2 cups plum tomatoes, diced

3 cups avocado, diced

2 1/2 cups fresh mozzarella cheese, cubed

1/2 cup fresh basil leaves, torn

1/3 cup extra virgin olive oil

1 lemon, juiced

salt and black pepper to taste

Directions

Bring a large pot of salted water to a boil.

Combine tomatoes, avocados, mozzarella, basil, olive oil and lemon juice in a large bowl. Season with salt and pepper. Let mixture marinate for 20 to 30 minutes.

Cook PLUS® Elbows 1 minute less than recommended package cooking time. Drain and pour onto a flat surface. Drizzle with a small amount of oil and let cool.

Add cooled pasta to ingredients in bowl; toss and serve.

Ingredients

Original recipe makes 4 servings

1 bunch spinach, rinsed

10 large strawberries, sliced

1/2 cup white sugar

1 teaspoon salt

1/3 cup white wine vinegar

1 cup vegetable oil

1 tablespoon poppy seeds

Directions

In a large bowl, mix the spinach and strawberries.

In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Ingredients

Original recipe makes 6 servings

8 ounces ziti pasta

1 pound cooked ham, cubed

1 large red bell pepper, cut into 1 inch pieces

1 large green bell pepper, cut into 1 inch pieces

1 large red onion, coarsely chopped

15 small sweet pickles, chopped, juice reserved

1 cup cherry tomatoes, halved

1 cup mayonnaise

1/2 cup sour cream

2 1/2 teaspoons beef bouillon granules

1 tablespoon white vinegar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 cloves garlic, minced

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.

In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.