Chicken Salad

I was craving some chicken salad, it definitely is a summer staple! There are many different variations but this is the recipe I used and it can be altered to whatever works for you:

Chicken Salad

Ingredients
1 large cooked chicken breast, diced (about 1 cup)
1 stalked celery, diced
1/2 teaspoon sugar (optional)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup grapes, sliced or diced
1/4 - 1/2 cup mayonnaise (or miracle whip)
1/4 c. almonds, sliced or slivered

Directions
1Pull apart the chicken into large chunks and either cut it into a small dice or process in a mini food processor.
2Place chicken in a large mixing bowl and add all remaining ingredients (except bread).
3Mix well.

Tortellini Sausage Salad

This is my new favorite salad recipe and the best way to eat raw spinach. It's yummy and has a Mediterranean flare.

Tortellini Sausage Salad
from Good Thymes and Good Food

5 T. vegetable oil, divided (I use olive oil and only about 2 1/2 - 3 tbsp.)
1 pkg. Italian sausage links (I used Kielbasa.)
1 pkg. 9 oz cheese tortilli (I used a 16 oz. bag and I could have used more)
1 6 1/2 oz. jar marinated artichokes - reserve marinade
1/2 c. black olives - sliced
1/2 c. feta, crumbled
1 clove garlic minced
1 tsp. dried basil (For both the basil and the dill, fresh would be great if you have it.)
1/4 tsp. dried dill
1/4 c. green onion
1/2 c. torn/chopped fresh spinach leaves (I used a whole 5 oz. bag and chopped it roughly.)
1 pint cherry tomatoes, halved
1 tbsp. white wine vinegar (I added this)

1. Heat 1 tablespoon oil over medium high and add sausage. (I cut my Kielbasa up first.)
2. Brown 8 to 10 minutes, turning occasionally.
3. Reduce heat and cook 8 to 10 minutes more, turning once. (I cooked it for about 10 minutes total. I also used this pan to make a sauce, don't clean it yet!)
4. Cool and cut into 1/4 inch slices.
5. Cook tortellini and drain.
6. Toss the tortellini in 1 tbsp. oil.
7. Combine tortellini, sausage, olives, feta, artichokes, green onions, and tomatoes, spinach. (I also added the olives at this point)

**This is what I did differently from the recipe. I used the pan I cooked the Kielbasa in. It had a good amount of oil it in. I added the garlic and cooked that quickly. Then I added the other seasonings and about 1 tbsp. white wine vinegar to make the marinade. I whisked that together and gathered all the brown bits from the bottom of the pan. This is what I poured over the tortellini and sausage. The cooked garlic was better than raw garlic, in my opinion, and I plan it this way from now on.)

8. Which together 1/4 c. reserved marinade, 3 tbsp. oil, vinegar, garlic, basil and dill.
9. Pour over sausage mixture.
10. Refrigerate several hours. (I did not do this. I added the spinach and served immediately and it was fine)
11. Add spinach 20 minutes before serving.