Mix together chicken, apples, celery and walnuts in a bowl.
Whisk together, dressing ingredients.
Season to taste.
Pour over chicken mixture in bowl; toss well.
Refrigerate at least 2 hours.
Arrange lettuce on serving plates; top with chicken waldorf salad.
Mix all of the marinade ingredients in a bag with the chicken.
Shake to coat.
Original recipe didn't call for any marinade time, but we marinated for a couple of hours.
Broil, grill, or pan fry chicken until done.
Set chicken aside to cool slightly.
Cut chicken into 1-inch pieces.
Combine all dressing ingredients together in a bowl.
Mix well.
Combine chicken with salad fixins; pour dressing over all and mix well.
Enjoy!
ring to a boil. Cook for 10-12 mins, or until
To make the salad, combine celery, apples, nuts and parsley. Toss with mayonnaise and yogurt. Season.
For the pork schnitzels, combine breadcrumbs, Parmesan and sage. Season. Coat pork in flour, shaking off excess. Dip in egg then coat in breadcrumb mixture. Chill for 20 mins.
Heat oil in a large frying pan over medium heat. Cook schnitzels for 3-4 mins per side, until golden and cooked through. Drain on paper towels. Serve with salad.
Bring 2 cups water to a boil in a medium saucepan. Add chicken. Reduce heat and simmer, covered, for 10 mins, or until cooked through. Let chicken cool in poaching liquid for 10 mins then drain and slice thickly.
Meanwhile, combine yogurt, lemon juice and mustard in a medium bowl.
Add apple, celery, parsley and chicken to yogurt mixture and toss gently to combine.
ver high heat. Cook pork for 7-10 mins, until cooked
Whisk together mayonnaise, lemon juice and 1 tbsp water. Toss with chicken, apple, celery, walnuts and chives. Season. Spoon into prepared lettuce cups. Garnish with chives and chopped walnuts to serve.
For the radish salad, combine the radish, onion and salad greens in a medium
>chicken from the pot and set aside.
Reserve the broth for
For the chicken meatballs, place the bread in
For the basil vinaigrette - Place the
Place seasoned flour, eggs and combined breadcrumbs and nuts in 3 separate bowls. Dust chicken in flour, shaking off excess. Dip into egg then breadcrumb mixture. Refrigerate for 5 mins.
Heat oil in a large skillet on medium heat. Cook chicken for 3-4 mins each side until golden and cooked through. Drain on paper towels.
For the asparagus salad, toss lettuce, asparagus and Parmesan cheese in a large bowl. Whisk oil, vinegar, mustard and honey in a small bowl. Drizzle over salad; toss to coat. Serve chicken with salad.
Thread chicken strips onto 12 bamboo skewers. Place in large baking dish. Pour masala sauce over chicken, turning skewers to coat. Cover and refrigerate for at least 1 hour.
Preheat the grill to medium-high. Grill skewers for 10 mins, turning to cook each side, until well browned and cooked through.
For the cabbage salad, place all ingredients in a bowl and toss well. Serve the chicken skewers with the salad.
enter of each piece of chicken to hold its shape. Place
In a bowl, combine the chicken, apples, celery, walnuts, raisins, chives, and salt and pepper to taste; toss well.
In a small bowl, whisk together the sour cream, vinegar, mayonnaise, and honey until well blended and smooth; pour over the salad, and toss to coat all the ingredients.
Cover with plastic wrap and chill for 2 hours.
To serve, arrange the lettuce leaves on salad plates and fill with equal amounts of salad.
Mix all ingredients until blended.
Garnish with shredded carrots if desired.
Serves 4.
(Other nuts may be substituted for walnuts.)
Combine the ground chicken, garlic, chili pepper, breadcrumbs, egg,
In large saucepan, place chicken breasts and cover with cold
Combine sumac, 1 tbsp oil, garlic, lemon zest and chicken. Heat 1 tbsp oil in a large frying pan over medium heat. Cook chicken for 6-8 mins per side, or until cooked through. Let rest for 5 mins then slice thickly.
Meanwhile, combine tomatoes, onion, chili, avocado, lemon juice, remaining oil and parsley in a medium bowl. Season.
Serve chicken with salad, hummus and Lebanese bread.
Combine chicken, apples, celery, grapes and 1/4 cup pecans in bowl.
Blend mayonnaise, sour cream, lemon juice, mustard and Equal; stir into chicken mixture.
Season to taste with salt and pepper.
Spoon salad onto lettuce-lined plates; sprinkle with 1/4 cup pecans, if desired.
Makes 4 servings.