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.
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.
3 baking pan.
Place chicken pieces, skin side up, over
Mix rice, bouillon and seasonings. Sprinkle over bottom of buttered 13 x 9-inch baking dish.
Arrange chicken pieces, skin side up, on top of rice with larger pieces on outer edge.
In a small pan, heat the cranberry sauce, butter, lemon juice and soy sauce. Bring almost to a boil over medium heat, stirring constantly.
Pour cranberry mixture over chicken.
Cover tightly with foil. Bake at 325\u00b0 for 1 hour and 10 minutes.
Uncover. Sprinkle with almonds.
Bake 10 minutes longer.
Combine flour, salt and powder in plastic bag.
Toss the chicken to coat evenly.
Melt butter in pan; brown chicken pieces. Combine
remaining ingredients in saucepan; bring to boil.
Pour over chicken pieces, cover and simmer 40 to 45 minutes until tender.
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,
f this dressing with the chicken breasts, cover, and refrigerate for
Prepare favorite chicken salad recipe for about 6 people. Place 1 1/2 teaspoons chicken salad (depending on size of cucumber slices) on the cucumber slice and top with a toasted pecan half. Makes 48.