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All the fixings for a chicken club sandwich are folded together with pasta and a creamy Italian dressing for a quick and easy lunch.
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This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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My mother-in-law wrote her recipe down for me 25 years ago. It is still one of my favorites. The parsley is optional in this recipe.
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Get Mom's Baby Potato Salad Recipe from Food Network
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This is a great recipe my mom got from my aunt. She has made it every year for Thanksgiving. It is a family tradition for us. It can be made a day or two ahead of time, if you like. It looks just beautiful in a cut crystal bowl. Thanksgiving is not the same without it for us! We just 'gobble' it up! Chopped walnuts can be substituted for chopped pecans.
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This cold chicken coleslaw salad is wonderful, because you prepare it ahead of time and mix it up just before serving. It's also an easy salad to travel with.
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Get Spinach and Artichoke Salad Recipe from Food Network
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The Italian favorite summer salad of tomatoes, basil, and slices of fresh mozzarella cheese gets new depths of flavor when the tomatoes are roasted with olive oil, garlic, and balsamic vinegar.
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Leftover chicken gets jazzed up with crunchy vegetables, fresh herbs, and peanuts under a spicy Asian dressing in this next-level noodle salad by Chef John.
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The dressing for this pasta salad with broccoli, celery, and bell pepper is made with Parmesan cheese, creamy salad dressing, sugar, and dried basil.
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Great flavors mingled with a tangy, creamy dressing make this a great hit with party guests. I always get asked for this recipe.
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Fresh garlic and lemon juice give a powerful flavor to carrots and mushrooms boiled with cumin and coriander.