Chicken Salad Panini

CHICKEN SALAD PANINI

2 ½ cups chopped cooked chicken breast

¼ cup Miracle Whip Dressing

2 tbsp Oscar Mayer Real Bacon Bits

1 green onion, thinly sliced

2 tbsp Kraft Rancher’s Choice Dressing

8 slices multigrain bread

1 tomato, cut into 8 thin slices

4 Cracker Barrel Medium Cheddar Cheese Slices

MIX first 5 ingredients; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread.

COOK in preheated grill pan or skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

SHREDDED ASIAN CABBAGE SALAD

5 cups shredded napa cabbage

1 small red pepper, cut into thin strips

3 green onions, cut into thin slices

1 carrot, cut into thin matchlike sticks

½ cup snow peas, blanched, cut in half

1 pkg ramen noodle soup mix, any flavour

1/3 cup roasted peanuts, coarsely chopped

1/3 cup Kraft Signature Asian Sesame Dressing

COMBINE vegetables in large bowl.

RESERVE Seasoning Packet from soup mix for another use. Coarsely crush Noodles. Add to vegetables with nuts; toss lightly.

ADD dressing just before serving; mix lightly.

Special Extra Tips

– Add cooked cleaned shrimp, shredded cooked chicken or pork, or tofu cubes along with the noodles and nuts.

– Sprinkle with chopped fresh cilantro or mint just before serving.

Recipe courtesy Jack Hourigan and Richard Cazeau