Chicken and fruit salads

Last night, for our movie night, the fam went to see The Princess Bride in the park. We took along our dinner (BBQ chicken salad sandwiches, fruit salad, chips and strawberry peach shortcake for dessert) and had a picnic under the stars. It was a gorgeous night - clear enough to see the Big Dipper and even a shooting star too!

BBQ Chicken Salad Sandwiches:
INGREDIENTS:
1 1/2 pounds skinless, boneless chicken breast halves
1/2 cup barbecue sauce
1 cup mayonnaise
1/2 cup finely chopped onion
1/2 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
8 Kaiser rolls, split
8 tomato slices
8 lettuce leaves

DIRECTIONS:
1. Place the chicken in a large resealable plastic bag; add barbecue sauce. Seal the bag and turn to coat. Refrigerate overnight.
2. Grill chicken, covered, over medium-hot heat for 6-8 minutes on each side or until juices run clear. Cool; cover and refrigerate chicken until chilled.
3. Chop chicken; place in a bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on rolls with tomato and lettuce.

Fruity Rainbow Salad:
INGREDIENTS:
1 (8 ounce) can unsweetened pineapple chunks
2 cups sliced fresh strawberries
2 cups green grapes
1 (15 ounce) can mandarin oranges, drained
1 cup fresh blueberries
1 cup sliced nectarines
1/4 cup lemon juice
1/4 cup honey
1/8 teaspoon ground nutmeg

DIRECTIONS:
1. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use). In a bowl, combine the pineapple, strawberries, grapes, oranges, blueberries and nectarines.
2. In another bowl, combine the lemon juice, honey, nutmeg and reserved pineapple juice. Pour over fruit; mix gently. Cover and refrigerate for several hours or overnight.

Ratings: (out of *****)
Sandwiches: Adam *** 1/2; Melanie ****
Salad: Adam ****; Melanie ****
Movie: Adam *****+; Melanie *** 1/2