Cook chicken by bringing to boil then simmer until done.
Make Coleslaw.
Put swiss and beef on bread.
Remove meat from chicken bones and spread over corn beef.
Sprinkle with salt.
Add coleslaw then cut and serve with pickle.
Coleslaw: Mix all adding mayo and juice to taste.
NOTE: the original recipe called for 1/4 slice of green onion.
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.
or 5 minutes.
Add chicken (should be completely submerged), cover
Take the Chicken Breasts and place them on
Combine chicken, mayo, cilantro, onion, pepper and cranberry sauce.
Chill for best results.
Toast buns and spread with cream cheese.
Spoon chicken salad onto bun.
Enjoy!
Pat chicken dry and season with salt
2-3 minutes.
Combine chicken with remoulade.
Divide greens
Whisk together 1 cup of mayonnaise, pepper, garlic powder, and celery salt until combined. Combine the chicken, celery, cranberries, and cashews in a large bowl. Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined.
Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each sandwich with the remaining toast slices.
1. Combine the first six ingredients and mix well.
2. Use two pieces of bread and one lettuce leaf for each sandwich.
3. Slide lettuce leaf on to one piece of bread.
4. Put two large scoops of chicken salad mixture on lettuce leaf; top with other piece of bread.
ENJOY!
5-20 minutes.
Chicken Salad
Combine mayonnaise and lemon
In a medium bowl, whisk the mayonnaise, 1 tbsp of the lime juice, 1/2 tsp salt, and 1/4 tsp pepper. Add the chicken, raisins, celery, and onion. Season to taste with salt and pepper.
In another medium bowl, combine the oil with the remaining 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp pepper. Mix in the carrots, beets, and cilantro.
Put a lettuce leaf on 4 of the bread slices, then top with the chicken salad, carrot mixture, another lettuce leaf, and another slice of bread.
For the dressing:
Put all ingredients into a small bowl and whisk to dissolve the sugar. Set aside.
For the salad:
Put all of the prepared vegetables, herbs and shredded chicken in a large bowl and toss to mix. Add the dressing and toss again.
To serve, cut the baguette in half and then slice each half lengthways. Spread each slice with desired amount of mayonnaise, then fill with the chicken salad.
Day before, cook chicken breasts, cool and cut into bite-size cubes.
Toss in French dressing and marinate overnight.
Add celery and mayonnaise to taste to make a chicken salad.
If desired, add nuts.
Spread salad in baking dish and spread cheese on top.
Bake at 350\u00b0 for 1/2 hour or until hot.
Put can of French fried onions on top and bake another 5 minutes.
Combine chicken, salad dressing, olives, cheese, green pepper and onion.
Mix lightly and chill.
Fill croissants with lettuce and chilled chicken mixture.
Secure with toothpicks and arrange on a serving platter with sliced fruit.
Preparation time does not include time for cooking chicken and chilling mixture.
Drain chicken, place In mixing bowl and break up chicken chunks. Add chopped onions, celery and relish, celery salt and paprika, stir, then add mayonnaise and mix well. Gently blend in green grapes, then chopped eggs, chill about 1 hour.
Toast bread and spread with a scoop of chicken salad. Cut diagonally and serve.
Combine first six ingredients.
Fill croissants with lettuce, tomato and chicken salad.
Serves 6.
Combine all ingredients except butter and pineapple syrup, then add 2-3 tablespoons of the syrup or to your taste.
Butter the muffins or croissants and spread generously with the chicken salad.
Cook and chop up chicken.
Chop finely, almonds, celery and eggs.
Dissolve gelatin in 1/2 cup cold water and add to hot chicken stock.
Stir until gelatin is dissolved.
Add mayonnaise and mix well.
Add all remaining ingredients.
Season to taste. Place in molds or pans and chill.
Serve on lettuce leaves topped with stuffed olives.
Serves 16 to 18.
Beat eggs.
Add milk and pour over stuffing mix.
Let stand 15 minutes.
In the meantime, mix together the rest of ingredients. In a shallow buttered casserole, layer stuffing and chicken salad. Cover with 1 can mushroom soup (undiluted), then sprinkle with 1/2 cup grated cheese.
Bake 50 minutes at 350\u00b0.
Mix together in morning everything but the potato chips and grated cheese.
Cover and set in the refrigerator.
Just before baking, mix together potato chips and grated cheese and put on top of chicken salad.
Bake in a 400\u00b0 oven for 25 minutes.
Use a 9 x 13-inch pan.