Southwest chicken salad

4 cups rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup minced, fresh cilantro

DRESSING:
3 Tbsp lime juice
3 Tbsp Olive oil
4 t. honey
2 t. ground cumin
1 t. salt
1 t. chili powder
1/2 t. coarsely ground pepper

Salads:
torn mixed salad greens and almonds
Pitas:
Whole wheat pita breads halved and lettuce leaves
Wraps:
Whole wheat tortillas and sliced ripe avocado

In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the dressing ingredients. Pour over chicken mixture and toss to coat. Refrigerate until serving.

Granola mix

10 cups old fashioned rolled oats
1 cup wheat germ
1/2 lb shredded coconut
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups chopped almonds, pecans, walnuts or combination
1 1/2 cups brown sugar, firmly packed
1 1/2 cups water
1 1/2 cups vegetable oil
1/2 cup honey
1/2 cup molasses
1 1/2 t. salt
2 t. cinnamon
3 t. vanilla
Raisins or other dried fruits, if desired

Preheat oven to 300 degrees F. In a large bowl, combine oats,wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well coated. Spread into 5 9x13 baking pans or cookie sheets with sides. Bake 20-30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other dried fruit if desired. Put in an airtight container. Store in a cool dry place. Makes about 20 cups.