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.
5-20 minutes.
Chicken Salad
Combine mayonnaise and lemon
ire rack to cool.
Chicken.
Fill a large pot
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
o wire racks.
For chicken sald filling: combine all ingredients
In medium bowl, combine chicken salad, chopped walnuts, mustard and tarragon; mix well.
Cut each cantaloupe quarter lengthwise into 4 slices.
Arrange 4 slices on each of 4 spinach-lined plates. Spoon 1/2 cup chicken mixture onto each plate next to cantaloupe slices.
Garnish with walnut halves.
Makes 4 servings.
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.
Spread chicken salad on bread.
Top each with 2 tomato slices and slices of cheese.
Broil 1 to 2 minutes.
Garnish with green peppers.
Place chicken salad in mold.
When it has molded, place on serving tray and place crackers around salad.
Serves 40 people.
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.
1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to \"soupy\".
2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
*I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!
Combine chicken, mayo, cilantro, onion, pepper and cranberry sauce.
Chill for best results.
Toast buns and spread with cream cheese.
Spoon chicken salad onto bun.
Enjoy!
toss them into the salad and serve immediately.
Now
Toss together the chicken, pineapple, dates and celery and refrigerate.
Add salad dressing just before serving.
We also add lettuce or napa.
In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.
In a large bowl, mix the chicken, creamy salad dressing, pickle relish, apple, pecans, celery, and raisins. Season with salt and pepper. Chill until serving.
hred the 2 large cooked chicken breasts and place into a
Boil chicken in water until chicken is throughly cooked through. This
In a large bowl, combine the chicken, dried cherries, celery, apple and pecans.
In another bowl, combine the mayonnaise, buttermilk, salt and pepper; add to the chicken mixture and mix well.
Spoon 1/2 cup chicken salad onto each croissant.
Serve with a side green salad.