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Mexican Chopped Chicken Salad

Chicken Artichoke Penne

Banana Pudding Parfait

Pomegranate Margarita

Mexican Chopped Chicken Salad

Salad Ingredients• 6 cups of shredded lettuce• 1 bag (3 cups) tortilla chips, crushed• 2 cups of cubed cooked chicken• 1 ½-2 cups canned kidney beans• ½ cup Hidden Valley Original Dressing• ½ cup shredded cheddar cheese• ½ cup of tomatoes (for garnish)• ½ cup of black olives (for garnish)

Mexican Chopped Salad Prep Instruction

Combine all ingredients in a large bowl. Garnish with tomatoes and olives as desired.

**This recipe makes up to 6 servings.**

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Chicken Artichoke Penne

Ingredients• 4 oz. uncooked regular penne pasta• 1 tsp. canola oil• 12 oz. boneless, skinless chicken breast halves, cut into bite

size pieces• 2 cloves garlic, minced• 1 can (14.5 oz.) green beans, drained• 1 can (14.5 oz.) diced tomatoes• 1 ½ cups marinated artichoke hearts, drained and chopped• 1/3 cup chopped basil leaves• ¼ tsp. salt• ¼ cup of pine nuts, toasted• ¼ cup Parmesan cheese, grated

Chicken Artichoke Directions

1. Cook pasta according to package directions, drain2. Meanwhile, heat oil in a large nonstick skillet over

medium heat. Cook chicken and garlic about 4 minutes, stirring frequently, until chicken is browned.

3. Stir in green beans, tomatoes and artichoke hearts. Bring to boil over medium-high heat, and reduce heat to low. Simmer, uncovered, 15 minutes or until liquid is reduced slightly.

4. Remove skillet from heat, stir in basil and salt. Place pasta on a serving platter, and spoon tomato mixture on top. Gently toss and sprinkle with pine nuts and cheese

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Banana Pudding Parfaits

Ingredients

• 24 Nilla Wafers, divided• 1 pkg. (3.4 oz.) JELL-O Banana Cream

Flavor Instant Pudding• 2 cups cold milk• ¾ cup thawed Cool Whip Whipped

Topping• 1 banana, cut into 20 slices

Banana Pudding Parfait Directions

• Crush 20 wafers to form crumbs, set aside• Beat pudding mix and milk in medium bowl with whisk

for 2 minutes. Stir in Cool Whip.• Reserve 4 banana slices for garnish.• Layer half each of wafer crumbs and remaining

bananas evenly in 4 dessert dishes. Repeat layers. Top with remaining wafers and bananas.

• Refrigerate dessert dishes for 15 minutes.• Before serving, garnish each serving with a dollop of

thawed Cool Whip Whipped Topping.Return

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Pomegranate Margarita

Ingredients and Supplies

• Daily’s Pomegranate Mix

• Daily’s Margarita Mix

• Bottle of Tequila• Margarita salt• Fresh slices of lime

• Cubed ice• Crushed ice• Blender• Shaker• Strain• Margarita glasses

Pomegranate Margarita Chilled

• Fill shaker half way with cubed ice.• Combine in shaker:– 2 parts Daily’s Pomegranate Mix – 3 parts Daily’s Margarita Mix– 1 ½ parts Tequila

• Shake and strain into a salt rimmed margarita glass

• Garnish with a fresh slice of lime

Pomegranate Margarita Frozen

In a blender, combine:• 8 parts crushed ice• 2 parts Daily’s Pomegranate Mix• 2 parts Daily’s Margarita Mix• 1 part Tequila• Blend• Serve in salted rimmed margarita glass.• Garnish with fresh slice of lime. Return

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