HEART HEALTHY COOKING CLASS - Picnic Packables

Creamy Chicken Salad

2 cups cubed cooked chicken breast
1 cup cooked small ring pasta
1 cup halved seedless red grapes
1 can (11 ounces) mandarin oranges, drained
3 celery ribs, chopped
1/2 cup sliced almonds
1 tablespoon grated onion
1 cup fat-free mayonnaise
1 cup light whipped topping
1/4 teaspoon salt
lettuce leaves, optional

In a bowl, combine the chicken, pasta, grapes, oranges, celery, almonds and onion.   In another bowl, combine the mayonnaise, whipped topping and salt. Add to the chicken mixture; stir to coat. Serve in a lettuce-lined bowl if desired.

Guilt-Free Potato Salad

3 medium redskin potatoes
2 hard boiled egg whites
3/4 cup diced onions
1/2 cup diced celery
1/2 cup diced cucumber
1/4 cup diced radishes
1 cup fat free mayonnaise
2 tablespoons dill pickle relish
1 teaspoon garlic powder

Wash potatoes, remove any blemishes, place in a large saucepan and cover with water, bring to a boil. Reduce heat and simmer 25 minutes or until tender. Drain and refresh under cold running water. Drain and cut into 1/2 inch cubes and set aside in a large bowl.

Add egg whites to potatoes, along with onions, celery, cucumber, radishes, mayonnaise, relish, and garlic powder. Toss well. Season to taste with salt and pepper. Makes 4 servings.

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