Chicken Cashew Salad

3-4 cooked, shredded chicken breasts

1 c. chopped cashew nuts

1 c. chopped green onion

1 pkg. (8 oz.) cream cheese

1 Tbsp. mustard

1 tsp. lemon juice

1 c. mayo

1 c. mozzarella cheese

salt and pepper to taste

Mix cream cheese, lemon juice, mustard, and mayo.

Add chicken and cheese, mix.

Add rest ingredients.

Serve inside croissant rolls with lettuce.

Mango Pasta Salad

3/4 lb bow tie pasta
1 1/2 cup chopped celery
1 bunch chopped green onion, green parts only
3 cups seedless grapes, red or green
1 ripe mango, cubed
1 whole boneless, skinless chicken breast, cooked, cubed, (about 2 cups)
1-2 avocados, chopped
slivered almonds, toasted, optional

Tarragon Lime Dressing:
1 1/4 cups mayo (not low fat)
1/4 cup cider vinegar
1/4 cup fresh lime juice
2-3 tablespoons honey
2 tablespoons dried tarragon or 1/4 cup fresh chopped
salt and pepper to taste

Cook pasta as directed on package. Drain and rinse with cold water, set aside to cool.
Prepare the dressing by mixing all ingredients in a bowl. If you are using fresh herbs, place ingredients in a blender and blend until herbs are chopped fine. Pour half of the dressing over the pasta and place in the refrigerator overnight if possible, or for at least 2 hours.
Place chopped celery, green onion, grapes, mango and chicken in a medium bowl. Refrigerate until ready to assemble salad.
To assemble, place three quarters of the vegetable, mango and chicken mixture in the bowl with the pasta that has been mixed with dressing. Most of the dressing will have been absorbed into the cooked pasta.
Toss in the remaining half of dressing.
Place the pasta mixture on a serving platter or bowl and top with the remaining vegetable, chicken and fruit mixture, and chopped avocado. Top with almonds.

Citric Acid Lemonade

2 cups sugar
1 tbsp. citric acid
1 tbsp. lemon extract
1 gallon water

Mix it all together and serve!

*You can get citric acid at the pharmacy or Orson Gygi's in Salt Lake City has it too.