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.
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!
nd cook ginger for 5 minutes.
Add chicken (should be completely
Mix all ingredients together.
Cut celery leaves from the choicest pieces of celery.
Put in mixture for good taste.
Add more sandwich spread if you want a creamier salad.
Combine chicken, 1 cup cheese, chilies, sandwich spread, olives, onion, salt and pepper; mix lightly.
Spoon into a 1 1/2-quart casserole.
Top with tomatoes.
Bake at 350\u00b0 for 25 minutes.
Top with combined remaining cheese and chips; continue baking until cheese is melted.
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.
Mix all ingredients in large bowl.
Toss well.
Add sandwich spread last in mixing.
Serve with favorite crackers and drink.
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.
Pat chicken dry and season with salt
Take the Chicken Breasts and place them on
Season chicken breast.
Grill.
Cool and cube.
Add mayonnaise, sandwich spread, grapes and almonds.
Mix well and refrigerate.
shallots, Dijon, and lemon juice for the remoulade in a food
For pimento cheese, stir together all ingredients until mixed.
For egg salad, combine ingredients and stir well.
For chicken salad, place chicken in baking dish and pour buttermilk over chicken.
Sprinkle chicken with salt and pepper and bake at 400\u00b0F for 20-30 minutes or until tender and no pink shows inside.
Let chicken cool, then chop and add celery and mayonnaise.
Mix ingredients until blended.
Spread 1/4 of mixture on slice of bread or spoon into pita pocket along with shredded lettuce and tomato slices.
Makes enough filling for 4 sandwiches.
Contains 100 calories each.
Drain chicken and put in bowl.
Add some mayo (about 2 tbsp) so that it does not have that dry appearance.
Next, start adding the apples, grapes, celery, and pecans (may need to add mayo to keep everything from getting dry).
Next, chop up the egg (if you choose to use it) and add it to the salad.
Spread the salad on the bread with lettuce and tomato. Enjoy!
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!
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 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.
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.