ven broiler.
Spray the chicken breasts with olive oil spray
Place chicken, celery stalk and onion in saucepan with water to cover.
Bring to a boil and simmer 20 minutes or until chicken is done.
Drain and discard onion and celery.
Let chicken cool.
In a food processor chop chicken.
In a medium sized bowl combine chicken with mayonnaise, salt& pepper, parsley, dill seed, chopped celery and lemon juice.
Cover and refrigerate until chilled.
Spread chicken salad on bread.
Top each with 2 tomato slices and slices of cheese.
Broil 1 to 2 minutes.
Garnish with green peppers.
Combine chicken, celery, salt, mayonnaise and olives.
Spread each slice of bread with 1 teaspoon butter, then with 3 tablespoons chicken salad mixture.
Trim crusts and cut each slice crosswise into four finger sandwiches.
Yield:
16 open-faced finger sandwiches.
o a baking sheet. Bake for about 18 minutes, until risen
This soup recipe was given to me and is a take off on the famous Steamboat Springs Cheese Soup.
When they made it, they used Cheddar cheese, but when I made it, it seemed gritty so I tried Old English cheese the next time.
b>for about 5 seconds, until your desired consistency.
Serve in sandwiches
Chop chicken in food processor.
If you are going to use your chicken salad for sandwiches, chop medium fine.
To serve on lettuce, chop and leave it in medium-small chunks.
Mix all ingredients together and enjoy.
Combine all ingredients.
Spread on bread.
Makes enough for 2 sandwiches.
5-20 minutes.
Chicken Salad
Combine mayonnaise and lemon
Mix ingredients with salad dressing and pickle juice to make spreading consistency.
Herbed Chicken (served hot):
Mix margarine with spices.
Coat chicken with herb mixture.
Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
For leftover chicken salad:
Mix all leftover ingredients together.
Delicious served on a plate of lettuce- suppose you could put in a sandwich.
Probably would be best served the next day to let flavors blend - mine didn't last that long.
tick vegetable spray.
Season chicken breasts with Sister's Season
greased cookie sheet. Bake for 10 minutes. Reduce heat to
Boil the chicken breasts until no longer pink.
Preheat oven to 350\u00b0. Bake almonds for 5 to 7 minutes or until toasted. In a small bowl, stir chicken salad, cranberries and almonds together. If necessary, cut the bottom of each butterhead leaf, making leaves about 6-inches long. Discard bottom of leaves. Spread about 3 tablespoons of mixture lengthwise down one edge of each butterhead leaf. Roll up and secure each with 3 wooden cocktail picks, completely enclosing salad in lettuce. Use a gentle sawing motion to cut each lettuce roll between the picks, making 3 pieces.
Combine chicken and red pepper in a large bowl.
Steam broccoli under just tender and add to the chicken and mix it in gently, add bacon.
In a small bowl, whisk together sour cream, mayonnaise, dijon mustard, raspberry vinegar and dill. Pour over chicken and vegetables and mix well.
Chill the salad for at least 2 hours before serving.
In a medium bowl toss chopped apples with squeeze of lemon juice.
Add celery, raisins, cranberries and chicken. Season with salt and pepper to taste and mix. Fold in mayonnaise.
Split a whole wheat sub roll horizonally without cutting all the way through the roll. Add about 1/3-1/2 cup shredded lettuce. Add veggies of choice, and finish with desire amount of chicken salad. You will have enough chicken salad for two 6 inch subs.
In a large bowl, combine the chicken salad and grapes. Spoon about 2 tablespoons into each pasta shell. Refrigerate until serving. To serve, line a platter with baby spinach and carefully place shells on top. Drizzle with Ranch dressing. Nice served with chunks of crusty bread and iced mint tea.
ill center with your favorite chicken salad, if desired.
Cranberry mixture