Mix with salt and pepper to taste and maybe onion and garlic powder added to a somewhat lumpy mixture.
Can be used on salad plates or quick sandwiches.
Serves four.
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.
1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to \"soupy\".
2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
*I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!
Combine chicken, mayo, cilantro, onion, pepper and cranberry sauce.
Chill for best results.
Toast buns and spread with cream cheese.
Spoon chicken salad onto bun.
Enjoy!
n small bowl. Place chicken in large resealable plastic bag
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.
To make the garlic mayo, slice off the top of
br>Add 2 cups of chicken to food processor and pulse
Smoke the chicken (see related recipe) and cool to room temperature.
chicken should be grilled and seasoned
Cook macaroni in boiling salted water about 8 minutes until tender; drain well.
Rinse with cold water.
In a bowl combine cooked macaroni, tomatoes, cucumber and green onions.
Stir mayo or salad dressing, dill weed, salt and pepper into macaroni mixture; mix well.
Fold in chicken.
Season to taste with salt and pepper. Cover and chill in refrigerator for 3 to 24 hours.