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Recipe of the Week

Detail of Caramel Apple-Almond Crepes

Caramel Apple-Almond Crepes

A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.

Chicken 'N Corn Tostada Salad

This recipe is part of Linda Larsen's Summer Salad Buffet article.

This wonderful salad was a winner in the 35th Pillsbury Bake-Off in 1992. I've adapted it a bit.

Cumin Dressing

1/4 cup cider vinegar
3 tablespoons honey
1-1/2 teaspoons cumin
1/4 teaspoon salt
1/8 teaspoon pepper

Mix well and set aside.

1 tablespoon olive oil
1-1/2 pounds boneless, skinless chicken breasts, cut into 2x1/2-inch strips
2 garlic cloves, minced
1 16-ounce package frozen sweet corn, or fresh corn from 4 ears, cut off cobs
1 red pepper, chopped
1 15-ounce can black beans, drained and rinsed
1 bunch green onions, thinly sliced
2 chopped tomatoes
2 Haas avocados, peeled and chopped
1 head butterhead lettuce, torn into pieces
2 cups shredded Monterey Jack cheese
3 cups blue corn tortilla chips, slightly crushed
Salsa and sour cream

Heat oil in large skillet. Add chicken and garlic and cook until chicken is no longer pink. Transfer chicken to very large bowl. Prepare corn according to package directions, or sauté fresh corn 2 minutes in pan used to cook chicken. Add corn, red pepper, black beans and green onions to chicken. Stir in the Cumin Dressing and refrigerate. Just before serving, add tomatoes, avocados, and lettuce; toss to combine. Serve with cheese, tortilla chips, salsa and sour cream, letting each guest dress their salad to taste.

Serves 10.

Linda Larsen is a freelance Home Economist with a degree in Food Science from the University of Minnesota and a degree from St. Olaf College. She has been on the Pillsbury Bake-Off staff since 1987, and was in charge of Internet Recipe Search in 2000. Linda has developed recipes for Pillsbury and Malt-O-Meal, presented food to taste panels, held cooking seminars, and owned her own catering business "The Perfect Occasion". She loves to cook and entertain, write about food, talk about it, plan parties, read cookbooks and develop recipes. She has a cookbook collection of at least 1000 books and reads them as though they were novels.

Linda's first meal was a Mother's Day dinner from the Betty Crocker Children's cookbook, prepared when she was 11. Since then she has hosted wedding and baby showers, birthday parties, business dinners and cocktail parties, and wonderful simple meals for friends. Join her and learn simple and elegant ways to entertain your family and friends during the week.

Linda can be reached at

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