Sesame Chicken Pasta Salad

1 (12 ounce) package radiatore pasta
1/4 cup sesame seeds
1/4 cup salad oil
3/4 cup soy sauce
1/2 cup white wine vinegar
3 1/2 tablespoons sugar
2 cups cubed, cooked chicken
1/2 cup chopped fresh parsley (i left this out)
1/2 cup coarsely chopped green onion
4 cups torn fresh spinach leaves (i left this out)

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.
Meanwhile, heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat. Stir in soy sauce, vinegar, and sugar. Pour dressing into a sealable container, and set aside.
In a large bowl, mix together pasta, cooked chicken, and 1 cup dressing (reserve remaining dressing). Cover salad, and refrigerate at least 6 hours.
Directly before serving, stir in parsley, green onions, and spinach. Toss with remaining dressing, if desired.

{Chicken Salad}

This recipe is good for big or small groups

Chicken Breast or tenders, Cooked. I like to season it with a little of the lemon pepper and cook it in the oven. I think it tastes better, but you can do it however you like. For diiner group I did like 3-4 packages of tenders.
1-2 bunches of Celery
3-4 red onions
Sliced Almonds
red grapes, sliced
Lemon Pepper -add before cooking chicken and when mixing
Season salt
Mayo

The first 3 ingredients I put in the food processor. I do the chicken,first. You add it to a large bowl or a couple of large bowls depending how much you make. Add the rest of the ingredients and mix real good. I just eye everything, but If you do 4 packages of chicken. I would divide 2 packages in each bowl and then add 5-7 celery stalks and 1 1/2-2 red onions. The rest it just depends on what you like. You want to do enough mayo so it's not dry, but you don't want to do to much so that's all you taste. Just add some then mix it until you get it just right. It's very yummy on croissants or crackers.

{Catalina Salad}

This is an oldie but goodie. Great for those hot summer days.

1 lb. cooked ground beef
2 cups grated cheese
1 15 oz. can of beans (black, kidney, or ranch style)
1 large head of lettuce torn into bit size pieces
1 can chopped olives
1/2 onion, chopped
1 bag of Fritos or Doritos
1 small bottle of Catalina salad dressing (or the dressing below)

Combine all ingredients except chips and dressing. Cover and chill. At serving time toss salad with chips and dressing.

Catalina Dressing
2tsp. salt
dash of paprika
1/2 tsp. chili powder
1/2 tsp. celery seed
1/2 tsp. dry mustard
grated onion to taste
1/2 cup vinegar
2/3 cup ketchup
1 cup vegetable oil

Mix well.

{Mindi's Chinese Chicken Salad}

3 chicken breasts, cooked and cubed
2 oz. slivered almonds
1 bag coleslaw
2 Tbsp. chopped green onions
1 pkg. Top Raman Noodles, broken up

Mix all ingredients together and top with the following dressing just before serving.

1/2 cup oil
2 Tbsp. rice vinegar
1 Tbsp. sugar
1/2 tsp. pepper
1 Seasoning packet from Raman Noodles (use chicken flavor only)

Double this recipe for a large group.

{Cafe Rio Salads}

This is a great and easy meal. The best part is it appears that you have slaved in the kitchen all day long, but in reality it is quick (in prep time) and easy. Below I have listed all the recipes that you need to make this salad authentic, The Pork or Chicken, Rice (if you decide not to do instant like I usually do) and of course the Creamy Tomatillo Dressing. I also like to make a quick fresh salsa that can be thrown together according to you own taste. I feel like there are so many great recipes out there for fresh salsa that I didn't post one here, but if you don't have one email me and I'll get one to you.

1 Package of Cook Style Flour Tortillas (follow cooking instructions on the bag)
1 Bag of Salad Mix
Grated Cheese
Rice (either instant or the recipe listed below)
Meat of your Choice - For me it's the Pork!
Salsa
Canned Black Beans, drained, rinsed and heated
Canned Corn, heated
Guacamole (optional)
Sour Cream (optional)
Creamy Tomatillo Dressing
Crispy Corn Tortilla Strips (optional)

Layer ingredients starting with a cooked tortilla, add cheese the last few seconds of cooking if you like your cheese melted. Then add rice, meat, black beans, corn, salad mix, sour cream, guacamole, tomatillo dressing and tortilla strips. Enjoy...and believe me, you will!

To make the crispy corn tortilla strips buy the cooked corn tortillas and cut into 1/4" stripes. Fry in vegetable oil until crisp. Place them on a paper towel and salt to taste. You could simple use tortilla chips lightly crushed if you like.

{Navajo Tacos}

I know this is one of those simple things that just about everyone has done at one time or another. I love Navajo Tacos and since this is what I made for dinner group last night, I thought I'd share.

Here's what you need...

Frozen dinner rolls, like Rhodes
1 can of refried beans
1 lb. of hamburger
1 package of favorite taco seasoning
Shredded Cheese
1 bag of shredded lettuce
Sour Cream
Guacamole
Salsa or Tomatoes
Salad Dressing, we use Ranch
Cilantro (optional)
Black Olives (optional)

Set your frozen dinner rolls out to thaw and raise. I use two frozen rolls for each scone, so I place them together on the baking sheet. Once these have doubled in size I flatten them out and fry them in vegetable oil until golden brown. Brown the hamburger and add taco seasoning. Follow the directions on the taco seasoning package from there. Heat the refried beans. You can add some of your cheese to this if you would like. I like it either way. Now all you need to do is layer the ingredients together in this order: Scone, refried beans, taco meat, cheese, lettuce, salsa, salad dressing, cilantro and olives. With a little planning, this meal is quick and easy. My kids love it too...always a plus!

P.S. If you have left over pork or beef roast, that is wonderful in place of the taco meat. Which makes Navajo Tacos that much easier.