97. White Barbecue Sauce Slaw

From 2007 Southern Living Annual Recipes

I am a HUGE fan of white barbecue sauce, and my favorite way to eat it is on a Hawaiian roll with pulled rotisserie chicken.

I always keep a bottle of Big Bob Gibson's sauce on hand, and I've never made my own. So, when I saw this recipe that used homemade white BBQ sauce within slaw, I knew I had to try it out.

I loved the crunch and texture the slaw gave to my typical sandwich, and the horseradish gave the white sauce a nice punch of flavor. It didn't taste anything like what I'm used to...but I'm hanging on to this recipe!

1 1/4  cups  mayonnaise

1/4  cup  horseradish

3  tablespoons  cider vinegar

1  tablespoon  lemon juice

1  teaspoon  coarsely ground pepper

1/4  teaspoon  salt

Stir together all ingredients in a small bowl. Cover and chill at least 1 hour until ready to serve.

For Slaw: Combine 1 (16-oz.) package shredded coleslaw mix with carrots, 1/2 cup White Barbecue Sauce, 1/4 cup chopped red onion, and 1/2 tsp. salt. Toss gently; cover and chill 1 hour. 

89. Avocado-Ranch Dressing

From 2006 Southern Living Annual Recipes

My friend Jenny had me over for dinner the other night (chicken and dumplings!), so I put together this dressing, knowing how much we both love guacamole, for a wedge salad to accompany.

You better love avocados, because the flavor is predominant. I thought it was a little thick...I should have thinned out a little with more milk. It's definitely a nice and different twist on ranch dressing...worth a try!

2 ripe avocados

1 cup Ranch dressing
1/2 cup milk
1/2 cup sour cream
1/4 cup fresh lime juice
2 teaspoons hot sauce
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Cut avocados in half; scoop pulp into a food processor or blender.

Add 1 cup Ranch dressing and remaining ingredients to food processor. Process until avocado mixture is smooth, stopping to scrape down sides. Cover and chill at least 1 hour or up to 3 days.

31. Chicken-and-Artichoke Salad

From 2006 Southern Living Annual Recipes

I adore chicken salad. With nuts. With fruit. Shredded chicken or chopped. If it's on a menu, I'm ordering it...and I'll likely judge the restaurant's worth on it. One local bakery puts balsamic vinegar in theirs, and it's heavenly.

I was intrigued by the addition of artichokes in this pretty-standard recipe...but what really caught my eye was SL's serving suggestion: spread chicken salad on pieces of frozen Texas toast, sprinkle with shredded cheese, and bake at 425 degrees for 10 minutes.

And, that made this chicken salad seriously good.

The artichokes and pecans gave it great texture...next time, I think I'll halve the amount of mayo and add an equal amount of Dijon mustard, just to deepen the flavor.

4 cups chopped cooked chicken breasts

1 (14-ounce) can artichoke hearts, drained and chopped

1/2 cup chopped pecans

1/2 cup mayonnaise

1 tsp. celery salt

1/2 tsp. pepper

Stir together all ingredients. Cover and chill until ready to serve.