Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Cook the chicken breast and put in a food processor with the onion celery and mayo.
Put mixture in a mixing bowl.
Mix in the other ingredients.
Clean and trim the lettuce to uniform size resembling small tacos.
Fill the lettuce with a quarter cup of the chicken salad.
5-20 minutes.
Chicken Salad
Combine mayonnaise and lemon
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.
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.
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse
Brush each of the chicken breasts with the olive oil,
Combine all ingredients except lettuce and thyme; mix well.
Serve chicken salad on lettuce leaves. Garnish with thyme, if desired.
Servings: 4 to 6.
Melt butter in saucepan. Cool to room temperature. In a bowl, gently stir the butter in mayonnaise, parsley, curry powder, garlic, salt and pepper. In a large bowl, combine chicken, grapes and almonds. Arrange this mixture on a bed of fancy lettuce leaves. Pour the dressing on top and sprinkle with paprika.
Skin and bone chicken breasts.
Cube and fry in oil for 5 minutes.
Drain.
In large bowl, combine celery, grapes, almonds, water chestnuts, curry powder and desired amount of mayonnaise. Before serving, toss in 1 can of pineapple chunks, drained.
In large bowl, combine mayonnaise, sour cream, milk, green onion, vinegar, tarragon and salt until well mixed.
Add chicken, grapes and celery; toss gently until well combined.
Cover and refrigerate until well chilled.