a boil and add spinach. Boil for 30 seconds to
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.
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.
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
ill center with your favorite chicken salad, if desired.
Cranberry mixture
o wire racks.
For chicken sald filling: combine all ingredients
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.
Arrange spinach on 4 chilled plates.
Place chicken onto spinach and top with strawberries.
In a small bowl, combine salad dressing, orange juice and mustard and mix well.
Drizzle over salads and top with almonds.
In a large bowl, combine chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate.
Combine oil, sugar, vinegar, salt, dried minced onion, lemon juice and minced fresh parsley for dressing. Place in a jar or small bowl; mix well and refrigerate.
Just before serving, pour dressing over salad and toss.
If desired, serve on a spinach leaf and garnish with oranges.
(I used the different colored corkscrew pasta and it made a very pretty salad.)
Season chicken breasts with lemon pepper, oregano, garlic salt, salt and pepper.
Broil until cooked thoroughly; let cool. Slice in thin slices.
Toss spinach and lettuce together with onions and cucumbers.
Add chicken.
Mix olive oil, sugar and balsamic vinegar together.
Shake well and pour over salad.
Add noodles and enjoy!
b>chicken, nuts, and bacon with cilantro mixture; set aside.
Toss spinach
HAWAIIAN CHICKEN SALAD:
Preheat broiler to High
o 350 degrees.
Place chicken in shallow baking dish, add
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.
Rub the brandy (if used) into the diced chicken and set aside while you prepare the remaining salad ingredients.
Combine all the salad ingredients in a large bowl.
Pour over the dressing you prefer and toss well to coat.