scuits. Brush the tops with buttermilk and transfer the
br>To make the salad: Cut up chicken into small bite size
To make the dressing, whisk the vinegar with the Dijon, garlic, salt and pepper in a small bowl.
While whisking, drizzle in the oil.
Stir in the tarragon.
To make the salad, toss the chicken with the apple, celery and onion in a bowl.
Add 1/4 cup of the dressing or enough to coat.
Add the pecans, taste and add more dressing if you wish.
Serve on a bed of lettuce (I use romaine.).
n a large bowl. Season with salt and pepper. Set aside
In a large bowl, combine all ingredients except the greens.
Toss well, cover, and chill for 15 minutes (or make the day before).
Divide chicken salad in half and place each serving on top of mixed greens.
owl. Add chicken and turn to coat. Cover with plastic wrap. Refrigerate
ach one liberally with butter. Sprinkle lightly with Parmesan cheese and garlic
Brush each of the chicken breasts with the olive oil, then season
b>Recipe: Remove roots from Bibb lettuce and cut into quarters. Toss with apple
hopped green onion, fresh parsley, apple cider vinegar, garlic, lemon peel
ombine.
To make the salad:
Roast peppers under the
>chicken cavity, then rinse inside and out with
Set aside.
Arrange the salad leaves in 4 bowls or
Core and dice the apple and pear. Sprinkle the fruit with 1 or 2 teaspoons of fresh lemon juice to keep it from discoloring. In a large bowl, combine the diced chicken, apple, pear, grapes and chives.
To make the dressing, in a small bowl, whisk together all of the dressing ingredients.
Just before serving, add all of the dressing to the chicken salad and toss well to combine. Adjust seasonings, adding additional salt if necessary. Top with the toasted pecans.
nd drizzle lightly with olive oil and season with salt and pepper
APPLE CIDER VINAIGRETTE: Combine all ingredients in a glass jar with a tight
On six salad plates arrange romaine, chicken, aplles, and grapes.
In a small bowl whisk together water, peanut butter, soy sauce, honey, vinegar, ginger, and crushed red pepper.
Drizzle peanut butter mixture over arranged salads.
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.
arge saucepan, cover the chicken breasts with water and bring to a
). Spray a baking sheet with olive oil or non-stick