Apple Pecan Chicken Salad

 2/3 of a Costco rotisserie chicken-cut into 1/2 pieces
1 peeled and chopped apple
3/4 c. chopped pecans
3 stalks celery-diced 
1/3 c. mayonaise
1/4 c. greek yogurt
1 T. apple cider vinegar
1 t. mustard

Put your chicken into a bowl.  In a separate bowl mix your mayonnaise, yogurt, apple cider vinegar and mustard. Pour the dressing over the salad and mix together.  This salad is great with croissants, toasted sour dough, or other bread, or eaten as a salad.  It will keep nicely in the fridge for several days.

*This is an adapted recipe of Annie's Chicken Salad

Warm Arugula/Spinach Salad

2-3 c. arugula/spinach 
1 T. olive oil
1 T. butter
3 T. pinenuts
1/2 lemon
course salt
freshly ground pepper

Put arugula/spinach in a bowl before you start so that you can pour everything over warm. Put butter and olive oil in a pan and heat over medium heat until it starts to bubble. Turn heat down to medium low and add pinenuts. Toast the pinenuts watching carefully and stirring/shaking until they start to turn golden brown and immediately remove from heat—it only takes 1-2 minutes. Pour over your arugula while warm. Squeeze the juice of about half a lemon over everything (you can also use a splash of bottled lemon juice). Top with fresh grated Parmesan, coarse salt, and freshly ground pepper to taste. Super fast and easy!