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>with edge of spoon.
Add pineapple and its juice and walnuts
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.
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.
hred the 2 large cooked chicken breasts and place into a
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.
For the chicken stock:
large skillet and add chicken breasts.
Reduce heat to
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.
scuits. Brush the tops with buttermilk and transfer the
). Spray a baking sheet with olive oil or non-stick
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.
Pat chicken dry and season with salt and pepper. Heat the
minutes; drain and rinse with cold water. Cut into 2
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.
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.
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.