b>with buttermilk and transfer the biscuits to a baking sheet. Bake for
Process mayonnaise, basil, Parmesan, lemon juice, and garlic in food processor until smooth and pale green, about 10 seconds.
Combine chicken, celery, apples, and mayonnaise mixture in large bowl.
Gently toss arugula into chicken salad and season with salt and pepper to taste; serve.
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 all ingredients except for chicken.
Fold chicken into mayonnaise mixture.
Chill for several hours before serving.
hisk together all the ingredients for the salad dressing. Cover and chill
br>To make the salad: Cut up chicken into small bite size
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,
ometimes a vinaigrette and \"Cobb Salad.\" I have had probably 5
>chicken cavity, then rinse inside and out with
Toss salad ingredients in large bowl.
Whisk dressing ingredients in a separate container. You can toss the salad with the dressing and serve it like that, or let each person put as much or as little dressing on their salad as they would like.
The extra dressing stays fresh in the refrigerator for a long time.
egetables and cheese and toss with cooled, cooked rice. I use
ach one liberally with butter. Sprinkle lightly with Parmesan cheese and garlic
whisk the vinaigrette ingredients together in a small bowl or place them in a mason jar and shake.
divide the salad greens among four bowls. top each with a chicken breast (optional), 1 ounce crumbled goat cheese, 1 tablespoon almonds, 1 tablespoon cranberries, and half an apple. top with vinaigrette.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Spread on a platter; let cool.
Combine chicken, Granny Smith apples, mozzarella cheese, parsley, thyme, salt, and pepper in a large bowl. Mix in raspberry vinaigrette. Chill salad for 20 minutes.
Fold quinoa into the salad. Refrigerate until serving.
To make the dressing, whisk the vinegar with the Dijon, garlic, salt and pepper in a small bowl.
While whisking, drizzle in the oil.
Stir in the tarragon.
To make the salad, toss the chicken with the apple, celery and onion in a bowl.
Add 1/4 cup of the dressing or enough to coat.
Add the pecans, taste and add more dressing if you wish.
Serve on a bed of lettuce (I use romaine.).
ombine.
To make the salad:
Roast peppers under the
In a large bowl, combine all ingredients except the greens.
Toss well, cover, and chill for 15 minutes (or make the day before).
Divide chicken salad in half and place each serving on top of mixed greens.
Boil chicken until tender.
Remove bones from chicken and cut or shred into small pieces.
Chop finely the hard-boiled eggs and add to chicken.
Peel and slice apples, cut into small pieces, then put apples and desired amount of pickle relish and blend finely. Add apples and relish to chicken mixture.
Mix in enough Miracle Whip, stirring along, until you get the right consistency.
Serve on lettuce or use for chicken salad sandwiches.