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.
Mix chicken, salsa, black beans, and corn.
Add chili powder and black pepper.
Allow to sit for several hours.
Serve over mixed greens.
Top with monterey jack cheese.
If you have tortilla chips, serve with those.
If you have flour tortillas, cook in a very hot skillet with a little olive oil and cut into wedges to accompany the chicken salad.
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.
ire rack to cool.
Chicken.
Fill a large pot
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
o wire racks.
For chicken sald filling: combine all ingredients
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.
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.
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.
Rub chicken with olive oil and fajita seasoning. Grill over lot heat until done. Set aside and keep warm.
While the chicken is grilling, prepare and combine the remaining salad ingredients, except the dressing.
Slice chicken 1/4\" thick, against the grain, and add to salad. Toss with dressing to taste.
Serve immediately.
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse
Heat oil in large skillet.
Add chicken, cook, stirring occasionally, until chicken is no longer pink.
Remove.
Combine salad dressing, salsa and sour cream. Cover and refrigerate until serving.
oiling over high heat. Add chicken, reduce heat to low and
Cook chicken.
Cool; shred into small pieces.
Combine mayo and 1/4 cup sour cream; stir well.
Add chilies and next 3 ingredients; stir well.
Combine chicken and onion; add to sour cream mix.
Stir, cover and refrigerate 2 hours.
Place tortillas on a baking sheet; sprinkle cheese over top.
Bake at 300\u00b0 for 10 minutes, until cheese melts.
Transfer to individual serving plates.
Arrange lettuce over tortillas.
Top with chicken. Garnish with sour cream and tomato.
Serve with picante sauce.