Waldorf Chicken Salad (Alison Pantry)

1 ½ pounds of diced chicken breast fillets, cooked
1 large apple, peeled, cored and cut into ½" chunks
½ cup sliced almonds, toasted
1/4 cup chopped celery
Salt and pepper
Grapes, sliced
½ cup mayonnaise
1 tsp lemon juice

In medium bowl, combine mayonnaise, lemon juice, salt and pepper to taste. Toss cooked, diced chicken breast with mayonnaise mix. Toss with apples, grapes, celery, red onions (optional) and almonds. Serve on croissants with lettuce leaf if desired.

Pretzel Salad (Alison Pantry)

2 cups crushed thin pretzels
3/4 cup melted butter or margarine
1 cup powdered sugar
3/4 cup Jell-O strawberry, raspberry, or cherry
1 1/4 cup Whole strawberries or Red Raspberries
2 cups boiling water
3 Tbsp sugar
8 oz cream cheese
1 8 oz tub Cool Whip

First layer:
Mix pretzels, butter and sugar. Press into 9"x 13" pan. Bake at 375` for 8 minutes.
Second layer:
Beat cream cheese and powdered sugar together. Add cool whip. Spread over cooled crust.
Third layer:
Mix Jell-O with boiling water. Add berries. Let stand 10 minutes. Pour over cream cheese layer. Refrigerate until well set– Serve.