>with buttermilk and transfer the biscuits to a baking sheet. Bake for
Place chicken on rack inside a 9\"x13\" pan. Rub breasts with olive
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.
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.
hisk together all the ingredients for the salad dressing. Cover and chill
br>To make the salad: Cut up chicken into small bite size
vinaigrette and \"Cobb Salad.\" I have had probably
b>Chicken:
ach one liberally with butter. Sprinkle lightly with Parmesan cheese and garlic
For the marinated chicken, process all the ingredients, except chicken, until smooth. Season to
Add chicken and turn to coat. Cover with plastic wrap. Refrigerate for 30
For the chicken, mix the curry paste,
>chicken cavity, then rinse inside and out with
Cook macaroni according to directions on the package.
Mix the chicken and Italian dressing with hot macaroni; cool.
Blend mayonnaise, lemon juice and mustard.
Stir in chopped onion, olive, cucumbers, celery and pepper.
Add to the macaroni mixture. Salt to taste.
Mix well.
Chill at least 2 hours to blend flavors.
Serve on lettuce leaf.
Sometimes I add some black or green seedless grapes and a small can of drained pineapple chunks to this recipe for color and a delightfully different taste.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
In a large bowl, whisk together vinegar, oil, 1 tsp water and chives. Season. Add salad greens, grapes, pomegranate seeds and walnuts and toss to combine. Garnish with blue cheese.
Brush each of the chicken breasts with the olive oil, then season
>with scissors. (The original recipe
Combine the Ranch dressing with the celery salt and salad seasoning.
Mix thoroughly. Drain chicken and shred.
Combine with the dressing. Mix thoroughly. Add water chestnuts and gently toss to coat.
Serve on crackers or use as a stuffing in fresh tomatoes.