Preheat oven to 450\u00b0F. Combine olive oil, five-spice mix and garlic salt. Add chicken and toss to coat. Transfer to a baking tray and cook for 30 mins, or until cooked through and skin is crispy.
Meanwhile, to make the salad, blanch broccolini in boiling salted water for 2-3 mins, or until just tender. Drain and shock in ice water. Drain. Whisk together olive oil, lemon juice, honey and chives. Season. Toss with broccolini then sprinkle with cashews.
Serve roasted chicken with salad on the side.
Cook pasta according to package directions. Drain and cool.
Mix green onions, chicken, grapes, salad dressing and cashews in large bowl. Add pasta and stir just to blend. Add more salad dressing if desired.
Chill and Enjoy.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
In large bowl, combine brown sugar, salad dressing, lemon juice, vinegar and salt. Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken. Chill until ready to serve. Mix in cashews just before serving.
nd use in Cucumber Cashew Salad.
Mix salad ingredients together, toss
Remove and discard skin and bones from rotisserie chicken. Tear meat into bite- size pieces and place in a large bowl with cashews, celery and onion. Mix together remaining ingredients in a small bowl and stir into chicken mixture. Chill for 1 hour to allow flavors to blend. Serve over salad greens or spoon into tomato cups, croissants or pita bread.
Marinate chicken breasts for 4 to 5 hours in mixture of 2 cups pineapple juice, wine vinegar, 1/2 teaspoon ginger, honey, 2 teaspoons Worcestershire and 1/2 teaspoon salt.
Then either bake it and cut it up or cut it up first and stir-fry it.
Toss with 1/2 cup Miracle Whip salad dressing and serve on a lettuce leaf.
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.
an with parchment paper. Brush chicken with curry paste. Roll in
n a large bowl. Add chicken to the marinade and turn
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.