Slice Boar's Head Teriyaki(TM) Style Chicken into strips and place to the side. In a large salad bowl, combine carrot, cabbage, lettuce, red bell pepper, oranges, basil, almonds, and sesame seeds. Toss lightly to mix all ingredients, and top with the chicken. Garnish with wonton strips.
In a small bowl, whisk together orange zest, orange juice, ginger, rice vinegar, honey, and olive oil. Season the dressing with salt and pepper to taste and drizzle over salad.
Canned chicken breast salad sandwich.
Drain the chicken broth into a small freezer
Mix all of the marinade ingredients in a bag with the chicken.
Shake to coat.
Original recipe didn't call for any marinade time, but we marinated for a couple of hours.
Broil, grill, or pan fry chicken until done.
Set chicken aside to cool slightly.
Cut chicken into 1-inch pieces.
Combine all dressing ingredients together in a bowl.
Mix well.
Combine chicken with salad fixins; pour dressing over all and mix well.
Enjoy!
To make the dressing, whisk together lemon juice, soy sauce, chili sauce and sesame oil. Set aside.
Toss together lettuce, mango, bean sprouts, onions and mint, if using. Cover and chill until required.
When ready to serve, add chicken to salad, drizzle dressing over top and toss together.
Combine sumac, 1 tbsp oil, garlic, lemon zest and chicken. Heat 1 tbsp oil in a large frying pan over medium heat. Cook chicken for 6-8 mins per side, or until cooked through. Let rest for 5 mins then slice thickly.
Meanwhile, combine tomatoes, onion, chili, avocado, lemon juice, remaining oil and parsley in a medium bowl. Season.
Serve chicken with salad, hummus and Lebanese bread.
Combine all ingredients except chicken and salad greens in large bowl. Mix well. Stir in chicken. Refrigerate at least 1 hour. Serve on salad greens.
ish.
Season chicken with Cajun seasoning. Dip chicken into beaten egg
Mix together chicken, apples, celery and walnuts in a bowl.
Whisk together, dressing ingredients.
Season to taste.
Pour over chicken mixture in bowl; toss well.
Refrigerate at least 2 hours.
Arrange lettuce on serving plates; top with chicken waldorf salad.
Clean chicken.
Dry and rub chicken with salad oil.
Pour apple juice over chicken. Sprinkle pepper, garlic salt and poultry seasoning on.
Bake in a 325\u00b0 oven
for 2 to 3 hours, depending on size of chicken.
Baste every 1/2 hour.
Salt chicken on both sides and brown in hot oil, about 5 minutes on each side.
Simmer in covered skillet until tender.
Do not overcook.
Cut in strips.
Prepare your favorite garden salad as desired.
Serve chicken over salad with dressing of your choice.
Serves 4.
Caramel Hickory Chicken:
Season chicken with salt and pepper;
Place chicken in a deep frying pan. Cover with cold water. Bring to a simmer over high heat. Reduce heat to low, simmer for 7 minutes or until cooked through. Using a slotted spoon, transfer chicken to a heatproof plate. Cool, then shred the chicken.
Combine shredded chicken, cabbage, cucumber, pepper, carrot, bean sprouts, cilantro and green onions in a glass bowl. Pour dressing over and toss to combine. Serve.
arge bowl, stir together pasta, chicken, snow peas, red pepper, green
ext 5 ingredients (chicken - water chestnuts) in a large salad bowl. Toss
pray.
Baste chicken with pineapple mixture. Grill chicken, turning once (and
eanwhile, to make the Asian herb salad, combine salad greens, herbs and chili
Place chicken breasts and mushrooms in crock pot.
Mix together the Italian Salad Dressing mix and water.
Pour over chicken and cover crock pot.
Cook on low for 3 hours.
Meanwhile set out cream cheese-I like to cube it while it's cold.
When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
Whisk the cream cheese with the liquid in crock pot.
When well incorporated, return chicken and mushrooms to crock pot and cover.
Cook for 1 1/2 hours on low.
Plate and shred fresh Parmesan to taste.
Serve.
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 pasta according to directions. Drain pasta, rinse under cold running water. Once pasta is cool, transfer to a large bowl.
Mix up dressing, combine vinaigrette, Asian seasoning mix and peanut butter in small bowl. Mix well.
Cut carrots into julienne stripes. Dice bell pepper. Chop peanuts. Chop basil.
Add chicken, carrots, bell peppers, peanuts, basil and dressing to pasta: mix well.
Set aside.
Cut the chicken breasts into strips about 1