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.
o coat. Cover and chill for 30 mins to marinate.
Make dressing by placing all ingredients in a screw-top jar and shaking well until sugar has dissolved.
In a large bowl, combine carrots, cucumber, chicken, cabbage, beansprouts, scallions and radish. Pour dressing over salad and toss gently to combine. Top with crushed peanuts and serve.
For the spicy lemongrass mayo:
In a large bowl, combine the chicken, onions, cabbage, and carrot.
For the dressing, in a small food processor, combine all the dressing ingredients listed; cover and process until chopped and well mixed.
Pour the dressing over the chicken and vegetables and toss to coat well.
Place a tortilla on a plate, place a lettuce leaf on each tortilla and top with the chicken mixture. Roll up tightly and slice in half for serving.
FOR THE CRAB SALAD:.
Combine the lime juice,
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.
For Asian Cucumber Salad:
In a bowl toss
5-20 minutes.
Chicken Salad
Combine mayonnaise and lemon
o a baking sheet. Bake for about 18 minutes, until risen
greased cookie sheet. Bake for 10 minutes. Reduce heat to
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.
Cook chicken tenders until done.
Pinch
the tendon off of each tender, being careful not to waste any meat.
Discard the tendons.
Cut tenders in 1/2-inch pieces.
Place tenders in bowl; cover and place in refrigerator while you prepare the other ingredients for the chicken salad.
In large bowl, whisk together first 6 ingredients.
(For curried chicken salad, whisk in curry powder).
Stir in chicken, peaches, celery and green onions.
Cover and chill.
Before serving, stir in almonds, if desired.
Makes 6 servings.
Calories per serving:
180.
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.