Mix mayonaisse, sugar and vinegar.
Cover with plastic wrap and chill for at least two hours.
Combine bottle of Girard's Dressing into bowl with mayonaisse, sugar and vinegar.
Pour half back into Girard's bottle and the other half in another empty bottle.
Chop onion, green pepper and eggs.
Mix with chopped chicken, salad dressing and relish.
Mix onion, carrot, celery, chicken, salad dressing and mayonnaise together.
Then add shoestring potato sticks.
Serve on lettuce leaf.
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.
at dry.
Arrange the chicken breast on a cookie sheet
imple Pizza Dough according to recipe.
Preheat the oven to
Brush chicken with 2 teaspoons of the salad dressing.
Grill or broil chicken, turning once, for 20 to 25 minutes or until juices run clear.
Meanwhile, prepare rice pilaf mix according to package directions.
Combine hot cooked rice with remaining salad dressing, spinach, tomatoes and olives; stir until spinach is slightly wilted.
Spoon rice mixture onto serving plates; top with sliced chicken breast.
utter and ginger.
Dip chicken into peanut butter mixture, then
br>Step 3. Make the salad dressing (using ingredients.
indicated above
In a large bowl, toss the chicken with the lemon juice.
Cover and chill for 2 hours.
Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined.
Keep chilled until serving.
Mix the chicken, fruit, celery and nuts.
Add the dressing and yogurt to the desired consistency.
Start with about half teaspoon of curry powder.
Add salt and pepper and mix well.
This is a very eclectic recipe.
You can vary the amounts to suit you.
If you don't care for yogurt, add more mayonnaise or salad dressing. If you don't have nuts, skip them.
If you don't like curry powder, just use salt and pepper.
Heat olive oil in a non stick frypan; add sliced fresh mushrooms; saute until nicely browned on both sides, about 10 minutes; Set aside to cool.
Add the next 5 ingredients to a large bowl, from celery to lettuce, mix well.
Scatter warm mushrooms over all, place chicken slices on top, sprinkle salt and freshly ground course pepper over all.
We prefer ours with just the salt and pepper, if you prefer, add your choice of salad dressing.
Combine chicken, celery and pineapple.
Mix salad dressing mix with mayonnaise and 1/4 cup pineapple juice.
Pour over chicken mixture and toss.
Chill.
Serves 4 to 6.
Combine salad dressing mix with 1/2 cup of mayonnaise and 1/4 cup of pineapple juice.
Combine chicken, celery and pineapple. Mix the 2 until well coated.
Chill and serve.
Mix chicken, celery and pineapple spears.
Separately combine salad dressing mix with mayonnaise and reserved pineapple juice. Add to chicken mixture and toss well to coat.
Chill.
Mix first 8 ingredients in a small bowl.
Separate into 4 equal portions.
Spray a pan with Crisco and heat on high for a minute.
Heat first tortilla about 2 minutes per side (just until browned).
Remove from pan with tongs or fork.
Put 1/4 of the chicken salad mixture on the lower half of the tortilla and fold in the sides. Continue rolling in taco fashion and secure with a toothpick.
Cut in half on the diagonal and enjoy.
In your crock pot, combine chicken breasts & dressing. Cover & cook on low for 6 -7 hours- you want it good and tender & juicy.
Drain juices and shred chicken meat.
In a medium bow- mix soup, broth, cream cheese, basil, thyme & S & P. Pour over slow cooker chicken. Continue to cook on low for one hour.
Now, you're ready to serve over pasta or eat it plain. Steamed broccoli is a perfect mate for this dish. Aren't crock pots just the most wonderful cooking companion? Enjoy.
Cut chicken breasts into thin cubes
arrange chicken breasts and evenly cover with 1 cup of the salad dressing