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.
Cut chicken breasts into thin
Mix mayonaisse, sugar and vinegar.
Cover with plastic wrap and chill for at least two hours.
Combine bottle of Girard's Dressing into bowl with mayonaisse, sugar and vinegar.
Pour half back into Girard's bottle and the other half in another empty bottle.
Saute almonds and sesame seed in oil.
Cool.
Pour over cabbage; add vinegar, sugar, salt, pepper and noodles (broken in pieces) and package of noodle flavor that is in noodle package. Add chicken and onions.
Toss good; let stand overnight.
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.
Mix ingredients together and pour over Hawaiian chicken salad 1/2 hour before you serve.
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.
Dressing: Add all ingredients in a blender and puree for about 30 seconds. I usually make a double recipe and add a little extra honey!
Salad: This salad is made easiest with a pair of kitchen scissors. Cut lettuce and cabbage into very thin, short strips. Top with green onions, chow mein noodles and Chicken.
Idea: You can also turn this salad into amazing wraps! I like to use grilled tortillas. Enjoy!
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.