scuits. Brush the tops with buttermilk and transfer the
br>To make the salad: Cut up chicken into small bite size
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
Boil chicken until tender and falls off bone.
Cool, then debone and skin.
Cut into 1/2 to 1 inch chunks to equal 2 1/2 cups chicken.
Add celery, grapes and almonds to the chicken. Mix with mayo or salad dressing and sour cream.
Chill about 1 hour.
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
>chicken cavity, then rinse inside and out with
arge dish.
Slather each chicken breast with mayo and dredge in breadcrumbs
Drain chicken place in mixing bowl, separate with fork.
Chop onions and celery add to mixing bowl along with mayo, craisens and honey.
Brown almonds in saucepan with butter, stirring often until browned add to mixing bowl.
Season with salt and pepper mix again.
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.
Set aside.
Arrange the salad leaves in 4 bowls or
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
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.
For the salad, combine the cooked chicken and BBQ sauce in a
br>Season dressing to taste with salt and pepper.
--Then
Heat oil in a large heavy skillet over medium-high heat. One at a time, slip a tortilla into the hot oil. If the tortilla starts to puff up, press it down with a fork. When crisp and brown, remove to paper towels. Repeat with remaining tortillas.
Place the chicken in a bowl, and separate with a fork. Stir in the mayonnaise. Dice the jalapenos (reserving the liquid), and stir them into chicken salad. Pour in 1 tablespoon jalapeno juice, season with salt and pepper, and stir well. To serve, spread the chicken salad on the tostadas.