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.
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.
For the basil vinaigrette - Place the
Dressing:
Beat together egg and vinegar Put in a small pot and simmer, stirring well.
Continue to simmer, add sugar and onion and cook for 5 minutes.
Stir occasionally.
Chill in fridge for 1 hour.
Grill chicken on the barbeque and slice, refrigerate until ready to use or serve hot on top of salad.
Combine the rest of the ingredients in a large salad bowl.
Toss all ingredients together with dressing and serve on large plates.
Top with grilled chicken breast slices and freshly ground black pepper.
ooking, drizzle oil over the chicken (on a plate or in
Brush each of the chicken breasts with the olive oil,
For the Sesame Dressing: Mix well until sugar is dissolved.
For the Salad: In large mixing bowl combine cabbage, carrots, red cabbage with sesame dressing and toss well. Place in serving bowl and top with grilled chicken, diced 1/2 inch, almonds, red bell peppers, fried wontons, green onions, mandarin oranges and sesame seeds. Serve immediately.
xture, and cook, stirring, for 10 minutes. Remove from heat
o 375 degrees.
Season Chicken on both sides with Creole
For the Chicken:.
Combine the garlic, lemon
ples from turning brown. Add chicken, sliced grapes, diced celery,
To make the grilled chicken skewers: Soak 8 (or more
Place chicken in Ziploc bag.
Mix next 5 ingredients and pour over chicken.
Marinate 24 to 48 hours.
Grill.
Serve grilled chicken with rice and vegetables as an entree for 4 to 6 people. Use remaining chicken for salad for 4 to 6 people the next day, preparing as follows.
Marinate chicken breast strips in 1 cup (250mL) VH Honey Garlic Sauce for 1 hour.
Spray grill with PAM Grilling Spray, heat grill and grill chicken over medium high heat until cooked through, about 7 minutes.
In a large bowl place pineapple, red onion and greens. Just before serving toss with dressing, put salad onto individual plates and top with equal amounts of grilled chicken.
hisk together all the ingredients for the salad dressing. Cover and chill
To Make The Pepper Jelly Vinaigrette: In a mixing bowl combine all ingredients. Place into an airtight container. Refrigerate; will last a month.
To Assemble: In a mixing bowl place lettuce and all other ingredients except chicken and toss together with a pinch of salt and pepper. Place onto a plate or in a bowl and place the fresh grilled chicken over the salad. Serve immediately.
rill for high heat.
Lightly oil the grill grate. Grill chicken
b>chicken breasts, turning to coat evenly. Close the bag and refrigerate for
rill for high heat.
Lightly oil the grill grate. Grill chicken
Toss romaine , chicken breast strips, tomatoes and corn in large bowl, sprinkle with cheese.
Combine dressing with salsa. Pour over romaine mixture; toss to coat.
Spoon evenly into tortillas; roll up.