Chicken Caesar Wraps

1 lb. chicken breasts, cut into strips

1/2 cup Caesar-style salad dressing

pitas, wraps or flat bread

1/2 small red onion, thinly sliced

1/2 small cucumber, peeled and chopped

tomatoes, chopped (optional)

1/4 cup cucumber salad dressing

In a shallow baking pan, stir together chicken and Caesar dressing.  Bake at 450F for 15 to 20 minutes.  Place bread of choice on a griddle to heat up 2-3 minutes; top with 1/4 cup chicken mixture, onion slices, cucumbers and tomatoes.  Drizzle with cucumber dressing.  Makes 4.

** You can also cook the chicken mixture in the crock pot.  Especially if you are making it in a larger portion.

Egg Salad

We got this recipe from a Disney cookbook.  It's the egg salad recipe from River Belle Terrace, Frontierland Disneyland Park.

12 eggs, hard-boiled, peeled
1 cup mayonnaise (you could probably cut this down a little if you don't like your egg salad as saucy)
1 T prepared mustard
1 tsp seasoning salt
1 tsp pepper
1 T lemon juice, fresh

Rinse peeled eggs and pat dry with paper towels.  In a glass or stainless steel bowl, chop eggs to medium-fine consistency.  Fold in mayonnaise and seasonings, mixing well.  Refrigerate until ready to use.

My favorite memory of eating these sandwiches is after church with our neighbors in Logan.  We ate them on the yummiest white bread that we got from the Macey's bakery.  It was called Grandpa Lynn's bread.  We came home from church one Sunday and made a huge stack of egg salad sandwiches and then invited Rex and Vicki Davis and Eric and Kim Pond over to eat.  We had the best neighbors and some of the best times while we lived in Logan!

Coleslaw Chicken Salad

3 oz. canned chicken
1 T Miracle Whip
1 T plain yogurt or sour cream
1/4 apple, diced
1 cup coleslaw mic
onion (optional)

In a large bowl mix coleslaw, onions, apples, chicken, Miracle Whip and sour cream.  Add salt and pepper to taste.  Refrigerate until ready to eat.  Serve in pitas.