Boil chicken, drain and cool.
Remove from bone in large pieces, 1 1/2-inch pieces.
Stir in diced celery, slice salad onions and green tops very thin and add to chicken and celery.
Stir in mayonnaise until desired wetness.
Add salt and pepper, grapes and pecan and toss carefully so as not to mash grapes.
Garnish with pecan pieces and more grapes on top.
Serve with croissant rolls and soup.
In a large bowl, gently toss peaches, arugula and pecans together. Top with crumbled goat cheese.
For the dressing, whisk together all ingredients. Season to taste.
When ready to serve, drizzle dressing over salad.
and set aside.
Rub chicken with the olive oil, place
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.
In a mixing bowl, combine chicken and celery.
In another bowl, combine mayonnaise, sour cream, lemon juice and salt.
Pour over chicken; toss to coat well.
Refrigerate.
Just before serving, toss with bacon and pecans.
Serve on lettuce with tomato garnish.
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.
Toast pecans in 350\u00b0 oven for 8 to 10 minutes.
Mix pecans, chicken, celery, onions and bacon in large bowl.
Add mayonnaise, sour cream, salt and lemon juice, tossing well.
Spoon salad on bed of lettuce.
Garnish with tomato wedges, cold asparagus spears or hard-boiled eggs.
Serves 6 to 8.
In large bowl, place chicken, celery, parsley, salt, pepper, tarragon and oil; stir together until well mixed.
Cover; refrigerate at least 2 hours or overnight, stirring once or twice to blend ingredients.
Combine chicken, celery, lemon juice, onion and salt.
Stir well and chill several hours.
Add mayonnaise, grapes, apples and pecans; toss well.
Serve on lettuce.
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.
ender; drain. Thread sweet potato, chicken and shallot, alternating, onto skewers
Place salad greens in a bowl.
Top with cheese, cranberries and pecans.
Use as much dressing as you prefer, but I like to go light on the dressing.
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.
Preheat the oven to 350\u00b0F. Line a baking pan with parchment paper.
Toss pecans and maple syrup in a small bowl. Spread on prepared pan. Bake 8-10 mins until golden and sticky. Cool.
Toss chicken, endive, arugula, apple and blue cheese in a large bowl. Transfer to a platter. Sprinkle with pecans.
Whisk oil and vinegar in a small bowl. Season. Drizzle over salad just before serving.