Boil the chicken breasts until no longer pink.
Place 1 chicken breast in a small saute
Combine yogurt, mayonnaise, ginger and cooked chicken together in a large bowl until chicken is well-coated.
Stir in grapes, celery, carrots, scallions and chopped walnuts.
Cover and chill until ready to serve.
Place about 3 romaine lettuce leaves in each pita half.
Add about 1/2 cup of chicken salad mixture.
3 Points per serving.
5-20 minutes.
Chicken Salad
Combine mayonnaise and lemon
owl, whisk the 2 cups of flour with the sugar, garam
Pulse chicken breast in a food processor until finely chopped. Transfer to a bowl.
Combine celery, onion, and green onions in the food processor; pulse until finely chopped. Add to chicken in the bowl.
Stir mayonnaise, tarragon, salt, and black pepper into the chicken mixture in the bowl.
Chill chicken salad until flavors combine, at least 2 hours.
Top each pretzel cracker with a piece of provolone cheese and a heaping tablespoon of chicken salad. Garnish with a slice of cherry tomato.
In medium bowl, combine chicken, celery, raisins and green onions.
In small bowl, combine mayonnaise, lemon juice and curry powder; blend well.
Pour dressing over chicken mixture; mix well. Arrange 1/4 of spinach leaves and 1/4 of apple slices in each pocket with the pieces extending slightly over edge of pocket. Spoon 1/4 of chicken salad mixture into each pocket.
Makes 4 sandwiches.
tick vegetable spray.
Season chicken breasts with Sister's Season
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.
ntil smoking.
Sprinkle the chicken breasts on both sides with
Combine chicken, celery, cooked rice, Miracle Whip, chopped onion, lemon juice, salt, pepper, water chestnuts, cream of chicken soup, chopped boiled eggs and water.
Place in 2-quart casserole or 9 x 13-inch pan.
Melt 1/4 cup butter.
Add bread crumbs and Cheddar cheese.
Toss.
Sprinkle over casserole.
Bake at 350\u00b0 for 35 minutes.
Remove from oven and sprinkle with almonds that have already been toasted with a little margarine in the oven.
Return to oven and bake 5 to 10 minutes longer.
In a medium bowl toss chopped apples with squeeze of lemon juice.
Add celery, raisins, cranberries and chicken. Season with salt and pepper to taste and mix. Fold in mayonnaise.
Split a whole wheat sub roll horizonally without cutting all the way through the roll. Add about 1/3-1/2 cup shredded lettuce. Add veggies of choice, and finish with desire amount of chicken salad. You will have enough chicken salad for two 6 inch subs.
Chop the chicken and add the mayonnaise and dill.
Cut the cucumbers into round slices and put a small amount of chicken salad on top of each one.
Put a small piece of parsley on the top of each chicken salad mound.
Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.
If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad.
poon until mixture leaves sides of pan and forms a smooth
oil over high heat. Add chicken, cover and return to a
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.
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.
Put layer of crushed potato chips in greased baking dish.
Mix the chicken, celery, onion, salad dressing, cream of chicken soup and water chestnuts; pour mixture over potato chips.
Top with cheese.
large bowl combine the chicken, salt and pepper, rice, soup