o combine.
Add the chicken; toss to coat; marinate for
killet on medium-high; add chicken, sauce and salt and stir
Unwrap lettuce into \"cups\" and wash thoroughly.<
iny pieces. Place the chicken in a mixing bowl and
b>wrap:.
Flatten breast to about 1/2-inch thickness. Place chicken
Combine ground chicken, breadcrumbs and parsley in a
nd set aside.
Season chicken with salt and set aside
o 4 weeks.
Marinate chicken breast in 1/2 cup
ntil blended. Stir in the chicken, beans, and chilies.
Place
small bowl. Place chicken in large resealable plastic bag
salt and pepper.
Add chicken; marinate at least 1 hour
Mix the dressing ingredients and spread on one side of the flour tortilla.
Layer the chicken, carrots, pineapple, tomatoes, pecan pieces and lettuce in the middle of the tortilla and sprinkle with salt, pepper and red wine vinegar.
Fold up one end of the tortilla, then roll the sides over the chicken mixture to enclose, eat and enjoy.
nto strips.
Grilled chicken method: Spray a large skillet
Place chicken between 2 sheets of plastic wrap on a solid, level surface
Marinate chicken in Italian dressing. (At least 1/2 hour but longer adds more flavor).
Grill chicken until done.
Cut chicken into thin slices.
Spread hummus on wrap.
Place lettuce, tomato slices and sliced chicken on top of hummus.
Roll up the wrap.
owl.
Add in the chicken strips and toss to coat
Slice the chicken breasts in 4 to 5
Toast the walnuts in a dry skillet over med-high heat; stirring often, until fragrant, 3-5 minutes.
In a bowl, stir the yogurt, mayonnaise, lemon juice, mustard, and thyme until smooth.
Fold in the chicken, toasted walnuts, and apples.
Season with salt and pepper.
To make each wrap, place 1 lettuce leaf on 1 wrap bread, then spoon about 3/4 cup of the chicken mixture on top.
Fold the bread about an inch over each end of the filling, then roll up.
Serve or wrap in foil to go.
Toss the chicken with the marinade and set aside.
Spread cream cheese on the tortilla and place 2 leaves of lettuce on top.
Transfer marinated chicken onto the lettuce, add red onions and chutney, then top with final lettuce leaf.
Roll up tortilla tightly and cut in half diagonally.
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.