ach one liberally with butter. Sprinkle lightly with Parmesan cheese and garlic
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.
b>Chicken Breasts and place them on a cutting board. Cover with
For the chicken stock:
Mix first four ingredients and chill at least 30 minutes; gently mix in 1/4 cup mayonnaise.
Wash and peel tomatoes; cut out blossom end and cut tomatoes from top to within a quarter inch of bottom, into 5 or 6 wedge-shaped sections.
Lightly salt and chill.
Pull wedges apart to resemble petals of a flower, place on chilled plates and fill with chicken salad; garnish with a small dollop of mayonnaise.
In a large bowl, combine chicken through relish; mix well.
In a small bowl, whisk together mayonnaise, sour cream, lemon juice, sugar, salt and pepper.
Pour creamy dressing mixture into chicken salad mixture and mix everything together well.
Serve on lettuce or croissants/rolls.
). Spray a baking sheet with olive oil or non-stick
cool.
Chicken.
Fill a large pot with 3 quarts
grees.
Season Chicken on both sides with Creole seasoning and
Mix dressing of soy sauce, vinegar, oils, ginger, sugar and mustard. Add chicken, onions and pea pods. Toss well. Chill at least 4 hours to blend flavors.
Fill each roll with lettuce and chicken salad. Sprinkle with sesame seeds.
Serve with crispy noodles if desired.
Pulse chicken breast in a food processor until finely chopped. Transfer to a bowl.
Combine celery, onion, and green onions in the food processor; pulse until finely chopped. Add to chicken in the bowl.
Stir mayonnaise, tarragon, salt, and black pepper into the chicken mixture in the bowl.
Chill chicken salad until flavors combine, at least 2 hours.
Top each pretzel cracker with a piece of provolone cheese and a heaping tablespoon of chicken salad. Garnish with a slice of cherry tomato.
Combine chicken, celery, mushrooms, eggs and 2 tablespoons onion; stir in mayonnaise, sour cream and salt.
Place pineapple slices on lettuce-lined plates.
Top each with chicken salad. Garnish with remaining onion and cherry tomatoes.
Cook and debone chicken.
Chop into small pieces.
Chop celery and apple.
Add to chicken.
Mix and add lemon juice, salad dressing and garlic powder.
Mix well.
Serve with crackers as a salad or make chicken salad sandwiches.
In a bowl, combine chicken, celery, pineapple chunks, mayonnaise, 2 teaspoons sesame seed, Worcestershire sauce, salt and pepper.
Toss well.
Arrange lettuce leaves on serving dish and top with chicken salad; sprinkle with remaining sesame seed and pineapple juice.
Makes 8 servings.
hred the 2 large cooked chicken breasts and place into a
In a medium bowl toss apples, celery, raisins, cranberries and chicken.
Season with celery salt, salt and pepper to taste and mix.
Stir in mayonnaise.
Slice a 6 inch roll in half.
Add 2 heaping tablespoons chicken salad to bottom slice of roll and spread.
Add your toppings.
Combine the chicken, celery, mayonnaise, and curry powder; mix well. Season to taste with the salt and pepper.
Cut the lettuce leaves to fit the bread slices.
Sandwich Assembly: Spread the butter on the bread slices. Top with a piece of lettuce and 1 1/2 oz chicken salad. Garnish with 1 cashew and 2 apple slices.
Beat eggs.
Add milk and pour over stuffing mix.
Let stand 15 minutes.
In the meantime, mix together the rest of ingredients. In a shallow buttered casserole, layer stuffing and chicken salad. Cover with 1 can mushroom soup (undiluted), then sprinkle with 1/2 cup grated cheese.
Bake 50 minutes at 350\u00b0.
t one time. Beat vigorously with a wooden spoon until mixture
Combine chicken, celery, apple and onions.
In blender, mix cottage cheese and milk.
Whip for 2 minutes.
Add chicken mixture. Season with pepper.
Mix well.
Serve over lettuce leaves or as sandwich filling.