Mix together chicken, apples, celery and walnuts in a bowl.
Whisk together, dressing ingredients.
Season to taste.
Pour over chicken mixture in bowl; toss well.
Refrigerate at least 2 hours.
Arrange lettuce on serving plates; top with chicken waldorf salad.
Combine chicken, apples, celery, grapes and 1/4 cup pecans in bowl.
Blend mayonnaise, sour cream, lemon juice, mustard and Equal; stir into chicken mixture.
Season to taste with salt and pepper.
Spoon salad onto lettuce-lined plates; sprinkle with 1/4 cup pecans, if desired.
Makes 4 servings.
ring to a simmer. Add chicken, cover and simmer for 10
Bring 2 cups water to a boil in a medium saucepan. Add chicken. Reduce heat and simmer, covered, for 10 mins, or until cooked through. Let chicken cool in poaching liquid for 10 mins then drain and slice thickly.
Meanwhile, combine yogurt, lemon juice and mustard in a medium bowl.
Add apple, celery, parsley and chicken to yogurt mixture and toss gently to combine.
equired.
To make the salad, combine asparagus, watercress, apples and
To make the salad, combine celery, apples, nuts and parsley. Toss with mayonnaise and yogurt. Season.
For the pork schnitzels, combine breadcrumbs, Parmesan and sage. Season. Coat pork in flour, shaking off excess. Dip in egg then coat in breadcrumb mixture. Chill for 20 mins.
Heat oil in a large frying pan over medium heat. Cook schnitzels for 3-4 mins per side, until golden and cooked through. Drain on paper towels. Serve with salad.
Whisk together mayonnaise, lemon juice and 1 tbsp water. Toss with chicken, apple, celery, walnuts and chives. Season. Spoon into prepared lettuce cups. Garnish with chives and chopped walnuts to serve.
In medium size bowl, combine chicken, apple, celery, nuts and grapes.
In small bowl, combine mayonnaise, lime juice and honey; blend well.
Season to taste with salt and pepper.
Spoon dressing over chicken salad and toss to coat.
Serve on bed of leaf lettuce with croissants.
In a bowl, combine the chicken, apples, celery, walnuts, raisins, chives, and salt and pepper to taste; toss well.
In a small bowl, whisk together the sour cream, vinegar, mayonnaise, and honey until well blended and smooth; pour over the salad, and toss to coat all the ingredients.
Cover with plastic wrap and chill for 2 hours.
To serve, arrange the lettuce leaves on salad plates and fill with equal amounts of salad.
Preheat oven to 325 degrees F (165 degrees C).
Spread chopped walnuts onto a baking sheet.
Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool.
Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat.
Season chicken breasts with salt and pepper. Cook in a saute pan until done (about 7 minutes each side). Mix slaw dressing, celery, grapes, apple and cashews. When chicken is cooled, dice into 1/4-inch pieces and add to dressing mixture. Serve as a salad on lettuce leaves or on a croissant roll. Makes 4 to 6 servings.
Combine chicken, pineapple, Red Delicious apple, Golden Delicious apple, celery, red grapes, green grapes, and walnuts in a large bowl.
Whisk milk, mayonnaise, and ranch dressing mix together in a separate bowl until well blended.
Pour ranch dressing over chicken mixture; toss gently to coat.
Serve salad on a bed of lettuce leaves.
Combine mayonnaise, sugar and lemon juice in a bowl.
Cut half the apple into slices.
Dip in additional lemon juice and set aside.
Dice remaining apple.
Stir diced apple, chicken, celery and 3 tablespoons of coconut
into mayonnaise mixture.
Serve on crisp spinach leaves.
Garnish with carrot sticks, apple slices and remaining coconut.
Makes 1 1/2 cups or 1 serving.
Combine chicken, bean sprouts, carrots, celery, apple, raisins and walnuts in a separate bowl, stir ingredients remaining until blended.
Pour over salad; stir to coat.
Serve with whole wheat crackers or into a pita to make a complete meal.
In large bowl, whisk mayonnaise, lemon juice, salt & pepper. Add chicken, onion, celery, apple or grapes, walnuts and raisins. Toss. Makes 4 servings.
In large saucepan, place chicken breasts and cover with cold
Bring the water to th eboil in a medium saucepan; add chicken. Simmer, covered, about 10 minutes or until chicken is cooked. Cool chicken in poaching liquid for 10 minutes; drain, then slice thickly.
Meanwhile, combine yogurt, juice and mustard in medium bowl. Add apple, celery, parsley and chicken; mix gently.
Poach chicken in boiling water for 10 to 15 minutes or until cooked.
Once cooked, take out of water and place in ice to stop the cooking.
Dice chicken and place in bowl.
Chop walnuts, scallions, celery and apples.
Place in bowl with chicken.
Add raisins, mayonnaise and seasonings.
Serve on a bed of lettuce or on a sandwich roll.
Cook and debone chicken breasts.
Dice chicken and apples. Add bananas and drained pineapple chunks.
Add nuts.
Mix well with desired amount of lite Miracle Whip.
Serve on lettuce bed.
Using a fork, combine mayonnaise, vinegar and salt in a large bowl.
Add chicken and remaining ingredients.
Toss well.
Cover and refrigerate.