1 (10 oz.) can diced tomatoes and green chilies, drained.

½ cup mayonnaise

1 tablespoon honey

1 (12.5 oz) can chicken breast meat

1 cup celery, thinly sliced

1 cup grapes, halved

1/3 cup toast pecans, chopped

Instructions:

In medium bowl, combine tomatoes, mayonnaise and honey. Stir in chicken, celery, grapes and pecans. Cover and chill. May be served in hollowed-out melons, avocados or papayas. Serves 6.

Chicken Hawaiian

Ingredients:

1 (12.5 oz.) can chicken breast meat

½ cup celery, diced

1 medium apple, chopped

1 cup pineapple chunks

2 tablespoons plump raisins

2 teaspoons toasted sesame seeds

5 tablespoons mayonnaise

½ teaspoon curry powder

Instructions:

Combine chicken, celery, apple, pineapple, raisins and 2/3 of the sesame seeds in a large bowl. Mix mayonnaise and curry powder. Pour mayonnaise over chicken mixture and toss to coat. Sprinkle with remaining sesame seeds.

Thick N’ Hearty Chicken Cheese Soup

Ingredients:

1 cup carrots, shredded

¼ cup green onion, sliced

3 tablespoons butter or margarine

¼ cup all purpose flour

2 cups milk

1 (10 ¾ oz.) can of chicken stock

1 (12.5 oz.) can of chicken breast meat

1 cup cheddar cheese, shredded

½ teaspoon Worcestershire sauce

1/8 teaspoon black pepper

Instructions:

In a medium saucepan, cook carrots and green onion in hot margarine or butter about 10 minutes or until tender but no browned. Stir in flour. Slowly add mile, chicken broth, Worcestershire sauce and black pepper. Cook and stir until thickened and bubbly. Stir in chicken and cheese. Cook and stir over low heat until cheese melts. Serve hot.