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Published July 03, 2013, 11:35 PM

The Great Indoors: ‘The Community Cookoff’ contest begins

Nothing tastes better with hot dogs, hamburgers and fireworks on a hot summer day than a cold and delicious salad.

By: Tracy Briggs, INFORUM

Nothing tastes better with hot dogs, hamburgers and fireworks on a hot summer day than a cold and delicious salad.

Whether it’s made with pasta, produce or Jell-o, it’s all good. And in honor of our country’s birthday, I’m opening my email box to you and your salad recipes.

I’m thrilled to announce the “The Community Cookoff” brought to you by “The Great Indoors with Tracy Briggs.”

Throughout the year, we’ll be asking you to send us your best recipes. To kick things off, let’s start with those summer salads.

Here’s how it’ll work: If you have a salad recipe you’d like to enter, just email it along with a picture of that recipe to me at tracy.briggs@forumcomm.com. Mailed recipes will not be accepted.

Please also tell me where you got the recipe, so we can give proper credit to the creator. (I don’t need Guy Fieri getting irked at me).

When I receive them, I will post them in our blog, http://thegreatindoors.

areavoices.com. Three finalists will be chosen and voted upon by the public.

The winning recipe will be made (either by the winner or me) on an episode of “The Great Indoors.” You have until July 17 to submit your recipes.

To start things out, I’ll show you one of my favorite summer salads (Don’t worry. I’m not eligible for the contest). It’s called “Fruited Chicken Salad.” I first tried it at the graduation party for my friend’s daughter.

The tender chicken made the salad feel like a meal, but the fruit kept it light. The cashews topped it all off with a nice crunch. It was super yummy, and my friend was nice enough to share it with me.

Fruited Chicken Salad

1 cup uncooked orzo

4 chicken breasts cooked and cut into pieces

4 or 5 green onions

1 cup sliced celery

2 cups cut up green and red seedless grapes

1 cup cut up pineapple (fresh or canned)

1½ cups mayonnaise

Juice of one lemon


Salt and pepper to taste

Cook the orzo according to package instructions. Drain and cool.

In large bowl, mix orzo, chicken, onions, celery, grapes and pineapple.

In small bowl, mix mayonnaise and lemon juice. Add salt and pepper to taste to dressing. Fold into chicken mixture.

Serve cold and garnish with cashews.

So as you eat my chicken salad, ponder your own recipes. Happy Fourth of July.

Watch ‘The Great Indoors’ with Tracy Briggs every Thursday on www.InforumTV.com