Aloha Chicken with Broccoli Salad
by Jes Mostek

Aloha Chicken
by Mendy Erwin
serves: 4
  Serve on a bed of hot, cooked rice. To make this recipe gluten-free, substitute rice flour, tapioca flour or cornstarch for the standard flour, and be sure to buy a brand of soy sauce that says it's gluten-free.
  4   boneless, skinless chicken breasts
  1 T   flour
  1 T   oil
  1 (16 oz)   can pineapple chunks
  1 tsp   cornstarch
  1 T   honey
  1 T   teriyaki sauce
  1 T   soy sauce
  1/8 tsp   pepper
    cooked white rice
  Flatten chicken to 1/4 thickness. Place flour in resealable bag. Add chicken and shake to coat. Brown chicken in oil in a skillet over medium heat for 3-5 minutes per side (until juices run clear). Remove from skillet and keep warm.

Drain pineapple, reserving juice. In small bowl combine c juice and cornstarch until smooth. Add to skillet. Stir in honey, teriyaki, soy sauce and pepper.

Boil 30 seconds or until thickened. Add pineapple w/ remaining juice and chicken. Heat through.

Serve on a bed of hot, cooked rice.
French Dressing Broccoli Salad
by Jes Mostek
serves: 12
  If you're making this recipe as a side salad and you're concerned about left-overs, only add the dressing to the portion that you'll use today. The remaining (undressed) salad will stay crisp in the fridge for 3-5 days.
  1 bunch   fresh broccoli
  1 bag (8 oz.)   julienne (matchstick) carrots
  3/4 c.   raisins, plumped
  1/2 c.   sunflower seeds
  1 c.   white cheese crumbles (or curds)
  1/2 c.   french dressing
  To plump raisins, cover raisins with water in a small microwave safe bowl. Microwave on high for 1-2 minutes. Set aside.

Rinse and chop broccoli.

Drain raisins.

Toss broccoli, carrots, plumped raisins, sunflower seeds, cheese, and french dressing in a large bowl. Serve immediately.

Hint: to turn this salad into a complete meal, just add some cooked diced chicken! Of course, then this recipe will only serve 4 people.