Herbed Chicken (served hot):
Mix margarine with spices.
Coat chicken with herb mixture.
Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
For leftover chicken salad:
Mix all leftover ingredients together.
Delicious served on a plate of lettuce- suppose you could put in a sandwich.
Probably would be best served the next day to let flavors blend - mine didn't last that long.
Cook noodles in a pot of boiling water
dinner rolls combined into a 6 inch rope. Place on
the marinade to a baking dish, add chicken and turn to
For Chicken:
In a shallow baking dish or pie
rn the dough out onto a lightly floured surface and
nd salt into a saucepan and bring to a rolling boil.
In a medium bowl whisk together all the ingredients for the salad dressing.
br>Heat the oil in a large ovenproof skillet over medium
Place chicken in a large saucepan and pour in
Shred the cabbage and the lettuce.
Combine with all the remaining salad ingredients in a large bowl.
Combine all the ingredients for the salad dressing in the bowl of a food processor.
Pulse until evenly blended.
Toss the salad with the dressing.
Combine chicken, celery, onion and seasonings with mayonnaise.
For individual salads, arrange a couple of outer romaine lettuce leaves on a plate.
Place a mound of chicken salad in center and sprinkle with raisins and pecans.
Arrange with various fruits and enjoy!
Preheat oven to 350\u00b0. Bake almonds for 5 to 7 minutes or until toasted. In a small bowl, stir chicken salad, cranberries and almonds together. If necessary, cut the bottom of each butterhead leaf, making leaves about 6-inches long. Discard bottom of leaves. Spread about 3 tablespoons of mixture lengthwise down one edge of each butterhead leaf. Roll up and secure each with 3 wooden cocktail picks, completely enclosing salad in lettuce. Use a gentle sawing motion to cut each lettuce roll between the picks, making 3 pieces.
In a large bowl, combine the chicken salad and grapes. Spoon about 2 tablespoons into each pasta shell. Refrigerate until serving. To serve, line a platter with baby spinach and carefully place shells on top. Drizzle with Ranch dressing. Nice served with chunks of crusty bread and iced mint tea.
ill center with your favorite chicken salad, if desired.
Cranberry mixture
Boil chicken until tender.
Remove bones from chicken and cut or shred into small pieces.
Chop finely the hard-boiled eggs and add to chicken.
Peel and slice apples, cut into small pieces, then put apples and desired amount of pickle relish and blend finely. Add apples and relish to chicken mixture.
Mix in enough Miracle Whip, stirring along, until you get the right consistency.
Serve on lettuce or use for chicken salad sandwiches.
Roll out slices of bread with crusts cut off.
Cut into 1/4's. Press in miniature cupcake pans.
Bake in a 450\u00b0 oven until brown.
Store in airtight container until ready to use.
Fill each crust with chicken salad.
Top with pickles, chips or olives.
Cook hen and save broth.
Use hen for chicken salad, etc.
Mix all ingredients and stuff turkey or chicken.
Bake at 325\u00b0 for 1 hour.
Drain chicken, place In mixing bowl and break up chicken chunks. Add chopped onions, celery and relish, celery salt and paprika, stir, then add mayonnaise and mix well. Gently blend in green grapes, then chopped eggs, chill about 1 hour.
Toast bread and spread with a scoop of chicken salad. Cut diagonally and serve.
Combine all ingredients, adding avocado last.
Refrigerate until ready to serve.
Place lettuce (shredded) on bottom and a scoop of chicken salad.