5-20 minutes.
Chicken Salad
Combine mayonnaise and lemon
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.
ire rack to cool.
Chicken.
Fill a large pot
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.
ill center with your favorite chicken salad, if desired.
Cranberry mixture
o wire racks.
For chicken sald filling: combine all ingredients
In medium bowl, combine chicken salad, chopped walnuts, mustard and tarragon; mix well.
Cut each cantaloupe quarter lengthwise into 4 slices.
Arrange 4 slices on each of 4 spinach-lined plates. Spoon 1/2 cup chicken mixture onto each plate next to cantaloupe slices.
Garnish with walnut halves.
Makes 4 servings.
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.
Spread chicken salad on bread.
Top each with 2 tomato slices and slices of cheese.
Broil 1 to 2 minutes.
Garnish with green peppers.
Place chicken salad in mold.
When it has molded, place on serving tray and place crackers around salad.
Serves 40 people.
Roll out slices of bread with crusts cut off.
Cut into 1/4's. Press in miniature cupcake pans.
Bake in a 450\u00b0 oven until brown.
Store in airtight container until ready to use.
Fill each crust with chicken salad.
Top with pickles, chips or olives.
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.
Combine yogurt, mayonnaise, ginger and cooked chicken together in a large bowl until chicken is well-coated.
Stir in grapes, celery, carrots, scallions and chopped walnuts.
Cover and chill until ready to serve.
Place about 3 romaine lettuce leaves in each pita half.
Add about 1/2 cup of chicken salad mixture.
3 Points per serving.
Stir together the chicken, tomatoes, green onions and sour cream dip.
Season with salt and pepper.
Spoon chicken salad over avocado slices and serve.
This is also great with some walnuts or sliced green/red grapes thrown in.
Tastes wonderful spooned into a pita bread or rolled up in a wrap too!
ENJOY!
Mix together the yogurt, mayonnaise, sweetener, lemon pepper seasoning, and salt.
Coat the chicken in this mixture, and then stir in the chopped cucumber, grape halves, and chopped apple.
Then try not to pass out as you chow down on this insanely good chicken salad!
Put the chicken in a large bowl; add in pineapple, grapes, and mango
In a medium bowl, whip heavy cream to soft peaks.
Combine chicken, celery, grapes, almonds, parsley, salt and mayonnaise with whipped cream, folding well.
Chill.
Just before serving, mound chicken salad in center of a pretty plate lined with fresh lettuce and garnish with more grapes.
Combine chicken, almonds, onion, celery and green pepper.
Mix cream with mayonnaise, vinegar, salt and pepper.
Toss together with chicken.
Add grapes and toss lightly.
Arrange salad greens and top with chicken salad.
Serves 6 to 8.
Boil Chicken until fully cooked (I like
celery at the bottom and grapes on top.
Secure the