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.
Saute almonds and sesame seed in oil.
Cool.
Pour over cabbage; add vinegar, sugar, salt, pepper and noodles (broken in pieces) and package of noodle flavor that is in noodle package. Add chicken and onions.
Toss good; let stand overnight.
5-20 minutes.
Chicken Salad
Combine mayonnaise and lemon
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.
ire rack to cool.
Chicken.
Fill a large pot
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
o wire racks.
For chicken sald filling: combine all ingredients
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.
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.
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.
Dressing: Add all ingredients in a blender and puree for about 30 seconds. I usually make a double recipe and add a little extra honey!
Salad: This salad is made easiest with a pair of kitchen scissors. Cut lettuce and cabbage into very thin, short strips. Top with green onions, chow mein noodles and Chicken.
Idea: You can also turn this salad into amazing wraps! I like to use grilled tortillas. Enjoy!
Mix oriental dressing, chill until ready to use.
Toss salad ingredients and top with oriental salad dressing.
Garnish with toasted almonds and chow mein noodles.
Marinate chicken and grill.
Cube cooked chicken.
Chop cabbage.
Crumble dry, uncooked noodles.
Combine in a large bowl with peas, seeds and noodles.
Mix last four ingredients and pour over salad.
Keeps well in refrigerator.
Cut chicken breasts into thin cubes or
In large salad bowl, combine cabbage, green onions and chicken; cover and chill if made ahead.
In a small bowl, stir together sugar, vinegar, oil, pepper and flavor packet from noodle soup.
Stir until sugar is dissolved.
Pour dressing over cabbage mixture and toss together.
Cover and chill up to 2 hours.
Toast almonds.
Just before serving, crumble dry noodles from the soup mix into salad.
Add nuts and seeds and toss.
Can add soy sauce or sesame oil for flavor.
Cut chicken into bite-size pieces in a frying pan, cook chicken with the lemon juice and water.
When the chicken is done, add the 2 packages of dressing mix and simmer for at least 5 minutes.
Cook rice as directed.
Serve the chicken mixture over rice.
Mix and pour over salad. Let stand at least four hours. Enjoy, especially on a hot summer day.