Preheat broiler with oven rack 6-8 inches
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.
ach one liberally with butter. Sprinkle lightly with Parmesan cheese and garlic
xing bowl, toss together the chicken, celery, scallions and herbs
1. Combine the first six ingredients and mix well.
2. Use two pieces of bread and one lettuce leaf for each sandwich.
3. Slide lettuce leaf on to one piece of bread.
4. Put two large scoops of chicken salad mixture on lettuce leaf; top with other piece of bread.
ENJOY!
or 5 minutes.
Add chicken (should be completely submerged), cover
Combine chicken, mayo, cilantro, onion, pepper and cranberry sauce.
Chill for best results.
Toast buns and spread with cream cheese.
Spoon chicken salad onto bun.
Enjoy!
Drain chicken, place In mixing bowl and break up chicken chunks. Add chopped onions, celery and relish, celery salt and paprika, stir, then add mayonnaise and mix well. Gently blend in green grapes, then chopped eggs, chill about 1 hour.
Toast bread and spread with a scoop of chicken salad. Cut diagonally and serve.
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.
scuits. Brush the tops with buttermilk and transfer the
In small bowl, combine mayonnaise, salt, pepper, mustard, sugar and vinegar.
In large bowl, sprinkle apple cubes with 1 teaspoon lemon juice; toss.
Add chicken, celery, grapes, pecans and dressing.
Refrigerate.
Arrange on salad plates; garnish with grapes and apple wedges dipped in lemon juice.
Serves 6.
In a small pan, boil grapes in Altern or sugar and enough water to cover the grapes until grapes are tender, remove, drain, cool, and slice.
Combine remaining ingredients with grapes and serve hot or cold.
Enjoy!
Pat chicken dry and season with salt and pepper. Heat the
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.
Whisk together 1 cup of mayonnaise, pepper, garlic powder, and celery salt until combined. Combine the chicken, celery, cranberries, and cashews in a large bowl. Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined.
Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each sandwich with the remaining toast slices.
Cook chicken by bringing to boil then simmer until done.
Make Coleslaw.
Put swiss and beef on bread.
Remove meat from chicken bones and spread over corn beef.
Sprinkle with salt.
Add coleslaw then cut and serve with pickle.
Coleslaw: Mix all adding mayo and juice to taste.
NOTE: the original recipe called for 1/4 slice of green onion.
ombine.
To make the salad:
Roast peppers under the
b>Chicken Breasts and place them on a cutting board. Cover with
Melt margarine and cool.
Add mayonnaise, parsley, garlic, marjoram, salt and pepper.
Cook chicken breasts, skin and debone and then chop.
Combine mayonnaise mixture with chicken, toasted almonds and white grapes.
Refrigerate and serve on lettuce leaf.
In a medium bowl, whisk the mayonnaise, 1 tbsp of the lime juice, 1/2 tsp salt, and 1/4 tsp pepper. Add the chicken, raisins, celery, and onion. Season to taste with salt and pepper.
In another medium bowl, combine the oil with the remaining 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp pepper. Mix in the carrots, beets, and cilantro.
Put a lettuce leaf on 4 of the bread slices, then top with the chicken salad, carrot mixture, another lettuce leaf, and another slice of bread.