egrees.
Remove skin from rotisserie chicken. Remove excess fat from around
hred the 2 large cooked chicken breasts and place into a
Toss chicken, salad greens, strawberries, avocado, peaches and macadamia nuts in a large bowl.
Whisk remaining ingredients in a small bowl. Drizzle over salad; toss to coat well.
Debone and skin rotisserie chicken before dicing.
Chop celery, onion, apple, and olives and mix with the chicken.
Add mayonnaise and salt to the chicken salad and mix thoroughly. Enjoy!
Add the cooked cubed chicken, celery, onion, dried cranberries, parsley, and walnuts in a large mixing bowl; stir to combine.
In a smaller bowl, whisk together the dressing ingredients.
Pour the dressing mixture over the chicken salad; toss to thoroughly coat.
Cover and refrigerated a few hours before serving (may refrigerate up to 24 hours before serving).
Line individual plates with red lettuce leaves; spoon chicken salad onto lettuce leaves and serve.
Remove meat from rotisserie chicken. Chop into bite size pieces.
Combine chicken, onion, eggs, pickle relish, mustard, paprika, and red pepper flakes in a bowl; stir in mayonnaise by spoonfuls until mixture holds together but isn't too moist. Season salad with salt and pepper.
Debone rotisserie chicken & cut into roughly 1/2\" pieces.
Finely dice all of the vegetables.
Combine chicken & vegetables in a large mixing bowl. Add salt, all spices & lime juice. Mix with a large spoon to combine well. This is best when allowed to sit overnight for the flavors to combine.
Serve on baguette slices, pita chips or crackers. If your diet low carb like mine, this is lovely on tomato slices.
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.
Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.
In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing.
Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.
Place shredded chicken, pecans, apple, and quartered grapes in a bowl. Stir.
Mix mayonnaise, yogurt, mustard, lemon juice, cumin, salt, and pepper together in a small bowl. Pour over chicken mixture and toss to coat. Cover and refrigerate until chilled, about 1 hour.
In a large bowl combine, lime juice, salt, pepper and sour cream. Whisk until well combined. Add in chicken, corn, red pepper, onion and cilantro. Toss to coat.
Serve on top of lettuce and garnish with chips. Serve immediately or refrigerate for up to 2 days.
bout 20 minutes.
Stir rotisserie chicken into soup and simmer 5
ed pepper flakes.
Combine chicken, nuts, and bacon with cilantro
For the dressing:
Put all ingredients into a small bowl and whisk to dissolve the sugar. Set aside.
For the salad:
Put all of the prepared vegetables, herbs and shredded chicken in a large bowl and toss to mix. Add the dressing and toss again.
To serve, cut the baguette in half and then slice each half lengthways. Spread each slice with desired amount of mayonnaise, then fill with the chicken salad.
Debone your Rotisserie chicken.
Make a white sauce
In a medium bowl, whisk the mayonnaise, 1 tbsp of the lime juice, 1/2 tsp salt, and 1/4 tsp pepper. Add the chicken, raisins, celery, and onion. Season to taste with salt and pepper.
In another medium bowl, combine the oil with the remaining 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp pepper. Mix in the carrots, beets, and cilantro.
Put a lettuce leaf on 4 of the bread slices, then top with the chicken salad, carrot mixture, another lettuce leaf, and another slice of bread.
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.
5-20 minutes.
Chicken Salad
Combine mayonnaise and lemon
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.