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.
Preheat oven to 350\u00b0. Bake almonds for 5 to 7 minutes or until toasted. In a small bowl, stir chicken salad, cranberries and almonds together. If necessary, cut the bottom of each butterhead leaf, making leaves about 6-inches long. Discard bottom of leaves. Spread about 3 tablespoons of mixture lengthwise down one edge of each butterhead leaf. Roll up and secure each with 3 wooden cocktail picks, completely enclosing salad in lettuce. Use a gentle sawing motion to cut each lettuce roll between the picks, making 3 pieces.
5-20 minutes.
Chicken Salad
Combine mayonnaise and lemon
o a baking dish, add chicken and turn to coat. Cover
For Chicken:
In a shallow baking
o a baking sheet. Bake for about 18 minutes, until risen
greased cookie sheet. Bake for 10 minutes. Reduce heat to
hisk together all the ingredients for the salad dressing. Cover and chill
Shred the cabbage and the lettuce.
Combine with all the remaining salad ingredients in a large bowl.
Combine all the ingredients for the salad dressing in the bowl of a food processor.
Pulse until evenly blended.
Toss the salad with the dressing.
Boil chicken until tender.
Remove bones from chicken and cut or shred into small pieces.
Chop finely the hard-boiled eggs and add to chicken.
Peel and slice apples, cut into small pieces, then put apples and desired amount of pickle relish and blend finely. Add apples and relish to chicken mixture.
Mix in enough Miracle Whip, stirring along, until you get the right consistency.
Serve on lettuce or use for chicken salad sandwiches.
Cook hen and save broth.
Use hen for chicken salad, etc.
Mix all ingredients and stuff turkey or chicken.
Bake at 325\u00b0 for 1 hour.
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.
ill center with your favorite chicken salad, if desired.
Cranberry mixture
In medium bowl, combine chicken salad, chopped walnuts, mustard and tarragon; mix well.
Cut each cantaloupe quarter lengthwise into 4 slices.
Arrange 4 slices on each of 4 spinach-lined plates. Spoon 1/2 cup chicken mixture onto each plate next to cantaloupe slices.
Garnish with walnut halves.
Makes 4 servings.
Spread chicken salad on bread.
Top each with 2 tomato slices and slices of cheese.
Broil 1 to 2 minutes.
Garnish with green peppers.
Place chicken salad in mold.
When it has molded, place on serving tray and place crackers around salad.
Serves 40 people.
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.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
. blackberry vinaigrette over chicken breast and coat well.
br>Frying onions is quite easy. You have to chop the