Recipe of CREAMY CHICKEN SALAD WITH MANGO

   3                    Chicken breast -- whole
                        boneless
   1      cup           Chicken broth
     3/4  cup           Rice
   2                    Mangoes
   3                    Green onions -- chopped
   3      tablespoons   French dressing
                        -----MANGO DRESSING-----
   1                    Mango
     1/2  cup           Light cream
     1/4  cup           Thousand island dressing
   1      tablespoon    Mint -- chopped
   1      tablespoon    Mango chutney

Place chicken stock in pan, add chicken; cover and bring to a boil, reduce heat and simmer 10 minutes or until chicken is tender; drain and cool. Add rice gradually to a large pan of boiling water. Boil rapidly, uncovered, for 10 minutes or until rice is tender; drain and cool. Cut mango into thin strips. Cut chicken into slices. Make dressing by combining all ingredients in a blender. Combine rice, onions and French dressing in a bowl. Place on plates; top with chicken and mango dressing.

Creamy Fruit Salad

   1      cup           Strawberries -- quartered
   1      cup           Cantaloupe -- chunked
   6      each          Strawberries -- whole
   1      each          Apple -- cored and chopped
  20      each          Grapes -- seedless green
     1/2  cup           Pineapple -- chunked
     1/2  cup           Mandarin orange sections*
   1 1/2  cups          Topping*
   2      tablespoons   Coconut -- shredded & toasted

In 2 quart bowl combine fruits except whole berries; cover with plastic
wrap and refrigerate until well chilled, at least 2 hours. To serve: into each of 6 parfait or sundae glasses spoon 2 T whipped topping* thawed frozen non-dairy) and top each portion with 1/4 c.
fruit mixture. Top each portion of fruit with 1 T whipped topping, then an equal amount of remaining fruit mixture. Spoon 1 T whipped topping onto each portion of fruit, sprinkle with 1 t coconut, and granish with 1 berry.

Creamy Kidney Bean Salad

   2      cans          Light Red Kidney Beans
     1/4  cup           Onion -- chopped fine
     1/4  cup           Celery -- chopped fine
     1/4  cup           Carrot -- chopped fine
   2      teaspoons     Vinegar
     1/8  cup           Mayonnaise
     3/8  cup           mayonnaise-type salad dressing
   1      teaspoon      Mustard
   1      teaspoon      relish

Place beans in a saucepan, bring to a boil, reduce heat and simmer for
five min. or until desired doneness. Place chopped vegetables in a
microwave safe dish and nuke for two min. Drain beans, reserving liquid.

Let beans and veggies cool to room temperature.
Combine mayo, salad dressing, vinegar, mustard, and 6 T. reserved liquid, and mix well.

Combine beans, chopped vegetables, relish  and sauce and mix. Chill before serving.