ixture add the next 8 ingredients (cilantro through parmesan cheese) and
5-20 minutes.
Chicken Salad
Combine mayonnaise and lemon
hred the 2 large cooked chicken breasts and place into a
hop.
To prepare the chicken, combine ingredients water through thyme, and
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.
nd oil. Add chicken and coat well. Barbecue chicken until cooked through
Cube chicken and drop into hot wok with oil; add liberal amounts of both Worcestershire sauces.
Brown chicken cubes.
Salt and pepper to taste.
Prepare lettuce bed on a large meat platter; add all other salad ingredients to edges of platter.
Place chicken chunks on center of lettuce bed.
Serve with your favorite salad dressing and baked potatoes.
Bring a large pot of water to a boil. Season water with salt, bring to a simmer.
Simmer chicken breasts for 10 minutes, then turn off stove top and let set for 5 minutes.
Remove chicken and allow to cool.
When it is cooled off, shred chicken and discard bones and skin.
For dressing, combine all ingredients with a whisk until smooth.
In a large bowl, combine all the salad ingredients and dress with just enough vinaigrette to lightly coat.
Do not over overdress.
Season with salt and pepper as needed.
Enjoy!
acks.
For chicken sald filling: combine all ingredients.
Cut off
ire rack to cool.
Chicken.
Fill a large pot
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
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.
Combine marinade ingredients in a container with lid. Add Chicken and place in
ag (gallon size), combine the chicken and teriyaki sauce. Seal the
Place chicken breasts in pot of boiling water; reduce heat, cover pot and simmer 20 to 25 minutes, or until chicken is tender and no longer pink. Once it's thoroughly cooked, remove chicken from pot, cool meat and then dice into bite-sized pieces.
Combine all dressing ingredients in medium bowl and mix well with electric mixer until blended. Chill dressing before serving.
While dressing chills, combine all salad ingredients in large bowl. Toss dressing into salad or serve dressing on side.