Crunchy Chicken Pita Sandwiches

Crunchy Chicken Pita Sandwiches

• 1 (4 lb.) container Mrs. Gerry's Dixie Coleslaw
• 1 1/4 cup roasted, salted peanuts
• 1 cup real bacon bits
• 10 oz. shredded red cabbage
• 12 pita pockets, cut in half and opened
• 12 cups cooked, diced chicken

Combine coleslaw, peanuts, bacon bits and red cabbage. Mix gently to combine. Chill to 33° to 39°F. Fill each pita bread half with about 3 tbsp. coleslaw mixture. Add about ½ cup diced chicken and add another 3 tbsp. coleslaw mixture. Keep sandwiches chilled until serving. Makes 24 sandwich halves.

Chicken Bread Bowl

Chicken Bread Bowl

In one 4 ½ oz. baked bread bowl (6 ½ inches in diameter), layer the following:

• ¾ cup Mrs. Gerry’s Premium or Hearty Mashed Potatoes
• 1 (4 oz.) unbreaded chicken breast, cooked and cubed
• ½ cup mixed vegetables
• 1/3 cup chicken gravy

Serving temperature of assembled entrée should be a minimum of 165°F.

Southwestern Grilled Chicken Wrap

Southwestern Grilled Chicken Wrap

Ingredients

• Wrap
• Mrs. Gerry’s Southwestern Dip
• Grilled chicken
• Sliced Monterey Jack cheese
• Sliced tomatoes
• Slices ripe olives
• Shredded lettuce
• Chopped green onion
• Sliced jalapenos (optional)

Chill to 33° to 39°F before serving. TIP: Best if made the same day they are served. Enjoy!

Southwest Chicken Corn Chowder

Southwest Chicken Corn Chowder

Ingredients

• 2 cups water       
• 1 bay leaf
• 1½ tsp. salt
• 1 lb. boneless, skinless chicken breast halves
• 2¼ cups milk
• ¼ cup butter or margarine
• 1 cup chopped celery
• ½ cup chopped onion
• 1 clove garlic, minced (about 1 tsp.)
• ¼ cup flour
• 1 lb. (about 3 medium) potatoes, peeled, cut in ½ inch cubes
• 1 (16 oz.) bag frozen corn
• 1 (12 oz.) container Mrs. Gerry’s Southwestern Dip

In a 5 quart Dutch oven or soup pot, combine water, bay leaf and salt; add chicken breasts. Bring to a boil over high heat; reduce heat and simmer, covered, until chicken is tender (15-20 minutes). Remove chicken from broth. Dice chicken. Remove bay leaf from broth. Measure broth; add milk to broth to make 4 cups. Set aside. Melt butter in same Dutch oven; sauté celery, onion, and garlic until tender (about 5 minutes). Blend in flour; gradually whisk in milk mixture. Add potatoes; cover and simmer until tender (about 20 minutes), stirring occasionally. Stir in chicken and corn; heat thoroughly. Stir in Mrs. Gerry's Southwestern Dip; heat gently (do not boil). Serve immediately. Enjoy!

Mexican Salad

Mexican Salad

Layer the following ingredients in order in a glass bowl: 

• 12 cups cut up lettuce
• 8 oz. cooked southwestern chicken strips
• ½ cup diced green bell pepper
• ½ cup red onion, sliced and quartered
• ¼ cup sliced jalapeno peppers, if desired
• 1 (12 oz.) container Mrs. Gerry’s Southwestern Dip
• 1 (8 oz.) package shredded Mexican-style cheese
• ½ cup real bacon bits

Chill to 33° to 39°F before serving. Enjoy!

Spring Salad with Grapes, Chicken, Celery & Almonds

Spring Salad with Grapes, Chicken, Celery & Almonds

Ingredients

• 1 (2 lb.) container Mrs. Gerry’s Spring Salad
• 1 lb. seedless red grapes
• 2 cups diced cooked chicken
• 1 cup sliced fresh celery
• ½ cup toasted slivered almonds

Combine all ingredients and chill to 33° to 39°F before serving. Enjoy!

Chicken Macaroni Salad

Chicken Macaroni Salad

Ingredients

• 1 (40 oz.) container Mrs. Gerry’s Deli Fresh Macaroni Salad
• 12 oz. cooked, diced chicken
• 1 cup chopped celery

Combine all ingredients and chill to 33° to 39°F before serving. Enjoy!