scuits. Brush the tops with buttermilk and transfer the
Place chicken on rack inside a 9\"x13\" pan. Rub breasts with olive
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.
br>To make the salad: Cut up chicken into small bite size
ach one liberally with butter. Sprinkle lightly with Parmesan cheese and garlic
In a large bowl, whisk together vinegar, oil, 1 tsp water and chives. Season. Add salad greens, grapes, pomegranate seeds and walnuts and toss to combine. Garnish with blue cheese.
ente. Drain well, rinse with cool water, and drain again
Combine the Ranch dressing with the celery salt and salad seasoning.
Mix thoroughly. Drain chicken and shred.
Combine with the dressing. Mix thoroughly. Add water chestnuts and gently toss to coat.
Serve on crackers or use as a stuffing in fresh tomatoes.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.
owl. Add chicken and turn to coat. Cover with plastic wrap. Refrigerate
CHICKEN SALAD:
Cook chicken until no longer pink in
Place grapes, bell pepper, celery and chicken in salad bowl. Set aside.
In small bowl stir orange juice, vinegar and salt and white pepper to taste until well mixed.
Add oil and tarragon and stir vigorously until blended.
Pour over salad, toss and serve.
In a large bowl, combine the chicken, grapes and celery.
In a small bowl, blend sour cream, mayonnaise and brown sugar.
Mix well.
Mix with chicken mixture and chill.
Just before serving, stir in almonds.
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.
I cooked two boneless chicken breasts in a covered fry pan with about a 1/4 inch of white wine, salt, pepper and a chicken seasoning.
When done I cut them up in small pieces.
You could use leftover Chicken or cook it anyway you like.
Even canned chunk chicken might work.
Just cut everything up and mix it all together.
Just before serving add the Cool Whip and mix.
It should look like mayonnaise.
I used a Granny Smith Apple and Red Seedless Grapes, but any type would do.
Cook chicken until tender.
Debone and chop into bite size pieces.
Mix chicken, celery and onion together. Let set in fridge a couple hours.
Before serving, add green grapes (cut in half), cashew nuts and enough Miracle Whip to mix well.
Add a dash of Worcestershire sauce and a dash of salt and pepper.
Mix well; chill and serve.
Mix chicken, celery and grapes with salad dressing.
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.).
ombine.
To make the salad:
Roast peppers under the
Make the dressing by whisking the mayonnaise, sour cream, lemon juice, lemon zest, sugar, ginger, and salt in a mixing bowl. Add the chicken, blueberries, celery, grapes, and almonds; stir gently until evenly mixed. Cover the bowl and refrigerate for 1 hour.
Spoon into cantaloupe halves to serve.