May: Strawberry

Suzette's Strawberry Pecan Salad:

Salad:
Mixed Greens (red leaf, spinach, spring mix)
Green Onions (thinly sliced)
Fresh Strawberries (sliced)
Feta or Blue Cheese 

Spicy Pecans (I only made them with the sugar and pecans):
1 1/2 cups Pecan Halves
1/2 tsp Chili Powder
3-4 tbs Sugar
Dash of Cayenne Pepper
-Combine pecans, sugar and spices in small saucepan over medium heat. Stir until sugar dissolves. Spread pecans onto foil immediately to cool.

Dressing:
1/2 cup Canola Oil
1/2 cup Sugar
1/3 cup Red Wine Vinegar
1 clove crushed Garlic
1/4 tsp Salt and Pepper
1/4 tsp Paprika
Whisk well before serving

Shauna's Salsa Chicken:

What you'll need:

Skinless Chicken breast(s) (amt per #of guests)
Salsa (mild, med, or hot--per preference)
Lime juice
Ranch dressing

What you do:

First, to make the salsa sauce mix together in a bowl one jar salsa, 2 tbsp lime juice, 1/2 cup (or desired amt) ranch dressing.

Next, preheat your oven to 400 degrees. While waiting...lightly season the chicken with pepper & a no salt seasoning. Take your chicken and brown it lightly on both sides w/olive oil in a frying pan. Once done put the chicken on a baking sheet and bake in the oven for 20 min. In the same frying pan pour only half of the salsa mixture and heat on low until the chicken is done. Once the chicken is done, place the peices back in the frying pan and pour the remainder of the salsa mixture over the chicken. Cover with a lid and simmer on low heat for 5 min. Serve.