Sweet Vidalia Onion Vinaigrette
# 505  -  $8.95

Vidalia Chicken Salad
You will need:

1 whole chicken (or four chicken breasts)
1 bottle Sweet Vidalia Onion Vinaigrette 
1 cup chopped pecans
1 cup sliced red or green grapes

  • Gently boil the chicken in just enough water to cover it. (Save the chicken broth for cooking rice or pasta later.)
  • Take the chicken off the bone and cut into chunks.
  • Toss the cooled, cooked chicken with 1/2 a bottle of Sweet Vidalia Onion Vinaigrette
  • Add 1 cup chopped pecans or walnuts and 1 cup sliced grapes. Chill and serve.

    from Judy Murphy, Louisiana


Vidalia Onion Coleslaw
You will need:

1 head of green cabbage
1 jar of Sweet
Vidalia Onion Vinaigrette
1 onion thinly sliced
1 carrot peeled and grated

  • Into a large mixing bowl, shred the cabbage into thin short pieces. (Or use a bag of shredded cabbage.)
  • Slice the onion in half and then slice it in thin pieces.
  • Peel the carrot and grate it into the bowl.
  • Pour 1/4 of the jar of Sweet Vidalia Onion Vinaigrette  into the bowl and toss the slaw to coat. Use more of the vinaigrette if you think it needs more.
  • Serve cold. The slaw will hold refrigerated for several days.


Chicken Strips Marinated in Sweet Vidalia Onion Vinaigrette

Chicken breasts cut in strips lengthwise (plan 1 breast per person.) 
Sassy Seasoning or seasoned Salt 
Sweet Vidalia Onion Vinaigrette

  • Cut the chicken in strips and sprinkle liberally with Sassy Seasoning. This can be done the day before you cook the chicken for extra flavor! Or season just before you cook ‚ the chicken will still taste great!
  • Put a tablespoon of oil in a heavy frying pan.
  • Heat the pan and then start adding a few chicken strips at a time to the pan.
  • Shake and turn the strips to cook and lightly brown. The less oil you use, the tastier the chicken will be and the better it will be for you!
  • You can eat the chicken strips immediately, while they are hot! They taste fabulous plain or dipped in Sweet Vidalia Onion Vinaigrette, Honey Mustard or Cranberry Mustard and eaten as finger food or served on top of rice as a main dish.
  • Or you can cook enough to eat hot for your present meal ‚ then marinate the rest of them in the Sweet Vidalia Onion Vinaigrette! Marinated they will hold nicely for several days, and give you a second meal later with no extra effort. The flavor is fabulous!


Spinach Salad with Oranges and Artichokes

1 large package of fresh spinach
1 small red onion, thinly sliced
1 can of artichoke hearts, quartered
1 can of mandarin oranges, drained
1 jar of Sweet Vidalia Onion Vinaigrette

  • In a bowl, mix the onion, artichokes and oranges.
  • Pour on just enough Sweet Vidalia Onion Vinaigrette to coat the mixture.
  • When you are ready to serve, add the spinach, tossing gently to mix and coat the spinach with the dressing.