Notes from our test kitchen; spaghetti or angel hair pasta may be used in place of the linguine, use only canned whole mushrooms,  fresh do not work in the recipe, either cooked shrimp or cooked cubed chicken may be used, both work well

The broccoli florets may be steamed up to 2 days in advance and refrigerated until ready to use for the salad, do not steam the florets until soft make certain that they are still firm, and make certain that your pasta is cold before using, it may also be made days in advance and refrigerated

Servings 8

Ingredients:

8 ounces uncooked linguine pasta, broken in half (cooked to al dente then rinsed over in very cold water, the pasta must be cold before using in the salad, measure 8 ounces uncooked)

1 pound cooked chicken, cut into bite size pieces or 1 pound cooked small or medium shrimp

3 cups small fresh broccoli florets

1 (10-ounce) can small whole mushrooms, drained

10-14 cherry tomatoes, sliced in half

1 (14 ounce) can artichokes, drained

2 green onions, chopped

1 small carrot, peeled and coarsely shredded (hand-squeeze out excess moisture)

freshly ground black pepper

salt (optional)

DRESSING:

1/3 cup vegetable or Canola oil

1/3 cup low-sodium soy sauce

1 tablespoon lemon juice

1 garlic clove, minced (you can use 2 cloves for a stronger garlic flavor)

1/2 teaspoon  hot Asian chili sauce (or adjust to taste, can use Tabasco sauce)

Instructions:

Lightly steam the broccoli florets then immediately plunge into a bowl of ice water; drain very well on a paper towels (this may be done up to 1 day ahead).

Place the cooked pasta in a bowl with cooked chicken or shrimp, broccoli, mushrooms, tomatoes, artichokes, green onions and shredded carrots; toss to combine.

In a bowl whisk all dressing ingredients until well blended; pour over the salad and toss to combine.

Season with black pepper and salt if desired.

Refrigerate for at least 2 or more hours before serving.

Toss once again just before serving.

The name says it all! because this is a family favorite and I make it very often I mix up  a huge amount of the coating mix and store it in the fridge to have ready when I make chicken,  the coating amount is enough for up to 10 pieces of chicken you may of coarse make less and store any remaining coating for another time,  and the garlic powder may be reduced

If you cannot find  Kellogg’s cornflake crumbs process cornflakes cereal in a processor to measure 1 cup

Servings 4-5

INGREDIENTS:

10 chicken pieces (skin left on)

1 cup Kellogg’s cornflake crumbs

1 tablespoon all-purpose flour

1 teaspoon seasoned salt

1/2 teaspoon paprika

1 tablespoon garlic powder

1 teaspoon onion powder

1/4 teaspoon white sugar

1/8 teaspoon cayenne pepper, optional (or adjust to heat level, I always add it in)

INSTRUCTIONS:——————————————————–

Preheat oven to 425 degrees ( set oven rack to at lowest position).

Grease a 15 x 10-inch baking sheet.

In a heavy large resealable plastic bag combine the cornflake crumbs with next  7 dry ingredients.

Moisten each piece of chicken lightly with water then shake off excess water (the chicken must be slightly moist in order to hold on the coating).

Place one piece of chicken into the bag and shake to coat with the crumb mixture.

Place the coated chicken skin-side up on baking sheet.

Repeat will all remaining chicken pieces.

Bake for 40 minutes (the chicken will continue baking after removed from the oven so no need to cook it longer).

You will also find this recipe on Recipezazz.com