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.
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.
Season chicken w/ salt and pepper and drizzle w/ a little olive oil. Broil at 375\u00b0F for about a half an hour.
Meanwhile boil shells per package instructions. Drain and place on wax paper.
Saute onion about 5 minutes, add garlic and saute 2 minutes more. cube chicken. divide cheese and mix all ingredients together, except marinara.
Stuff shells.
Place in 11 x 13 casserole dish.
Pour marinara over shells. Top with remaining cheeses.
Serve with a caeser salad and garlic bread!
YUM!
br>Add 2 cups of chicken to food processor and pulse
Smoke the chicken (see related recipe) and cool to room temperature.
nd set aside.
For chicken: Season with salt and pepper
In a large salad bowl, combine spinach, leaf lettuce,
ag (gallon size), combine the chicken and teriyaki sauce. Seal the
ntil hot.
Add chicken and sprinkle chicken with fajita seasoning and
ork in pan.
Make salad; Line crispy tortillas with romaine
In a large bowl, combine cornstarch, salt, pepper and garlic. Add chicken wings and toss to coat.
Heat oil in a deep, large wok or saucepan to 325\u00b0F. Working in batches, fry chicken for 5-6 mins, until golden and cooked through. Drain on paper towels.
To make the shredded vegetable and cornflake salad, in a salad bowl, combine pepper, carrot, bean sprouts and onions. Toss with sweet chili sauce and lime juice. Just before serving, add cornflakes and toss to combine.
Serve chicken with salad and lime wedges on the side.