Healthy Living: Chipotle Chicken Salad Tacos

2 Tbsp balsamic vinegar
1/3 cup olive oil
2 canned chipotle chiles in adobo finely chopped (available in a small can at Safeway and Food Lion)
salt
1/2 small head Napa cabbage or romaine lettuce thinly sliced (about 2 1/2 cups)
1 large carrot, peeled and chopped into 1/4-inch pieces
1 small red onion, thinly sliced
1/4 cup fresh cilantro (optional)
1 1/2 cups shredded cooked chicken
1 large ripe avocado, peeled, pitted and cut into 1/2 inch cubes
1/3 cup grated cheese (such as Mexican queso, romano or parmesan)
12 to 16 fresh, warm corn tortillas

1. The filling:
In a large bowl, whisk together the vinegar, olive oil and chipotles. Season generously with salt (about 1/4 teaspoon). Add the cabbage, carrot, onion, cilantro and chicken. Toss everything together and let stand for 15 minutes. Taste and season with more salt if necessary.

2. Finishing the Dish:
Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with cheese. Set on the table the warm tortillas, and you're ready for some great roll- them- yourself tacos.

Sandra Talbot

Cafe Rio Chicken

This chicken is great on a salad with romaine lettuce, black beans, pico de gallo, cheese and the tomatillo dressing below!

5 pounds of chicken breast
1 small bottle zesty italian dressing
1 T. chili powder
1 T. cumin
3 cloves of garlic, minced
Mix all ingred. together in a large crock pot. Cook on high for 5-7 hours.
Remove chicken and shred. Reserve a small amount of juice and pour over
shredded chicken. Keep warm.

Tomatillo Ranch Dressing

1 pkg. Hidden Valley Buttermilk Ranch Dressing Mix
1 C. buttermilk
1 C. Mayo
1-2 tomatillos
1/2-1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t. lime juice
1/2 to 1 small jalapeno, seeds removed

Add it all to a blender and mix.

Nona Durham
Jennifer Williams
Lindsey Patten

Cranberry Salad

1 1/2 cups cranberries ground with one whole orange (including rind)
1 cup sugar
1 cup drained, crushed pineapple
1/2 cup chopped pecans

Dissolve one small package of Cherry Jello in one cup boiling water and pour over above ingredients. Stir and chill until gelled.

Yummy!

Jeannie Sapp's mother's recipe from the 1930s