Combine chicken, celery, onion, apple, and nuts
pinach.
2. Pour cubed chicken into a food processor and
In a large bowl combine the first 4 ingredients.
Set aside. In a small bowl combine mayonnaise, sour cream and vinegar; mix well.
Pour over chicken mixture.
Toss to coat.
Cover and refrigerate for at least 1 hour.
(Wonderful on croissant rolls.) Recipe can be cut in half.
br>Meanwhile, tear apart the chicken, tearing the pieces into bite
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.
To cook the chicken: Fill a large saucepan half
Drain meat well and blot on paper towels to dry meat and drain pineapple well. Bring cream cheese to room temperature to soften and chop celery and onion, med to fine. Mix meat, pineapple, celery, onion and cream cheese in large bowl,mix well with fork. Season to taste with salt and pepper. Cover and chill several hours or overnite is better. To serve cut the center out of the bread and stuff with salad. Chop the center bread that was removed into cubes. Garnish with coconut or pecans.(I prefer pecans)serve on party crackers and bread cubes.
Cook breasts of chicken in pressure cooker for 15 minutes with 1 cup water.
Cool immediately.
Remove skins and bones; cut into small pieces.
Pour the juice of 2 lemons over the meat and place in refrigerator overnight.
The next day, add the onion, which has been diced, almonds, celery and grapes and season to taste. Moisten well with mayonnaise.
Serve in lettuce cups.
Garnish with ripe olives and tomato wedges.
Serves 8.
Remove skin and fat from meat and cut in cubes.
Use mostly white meat.
Mix with dressing and celery and arrange on lettuce in salad bowl.
Garnish with green peppers.
Combine all ingredients except almonds and chill overnight. Sprinkle toasted almonds on top of chicken salad just before serving.
If you like, serve on lettuce garnished with wedges of your favorite melon.
Yields 12 servings.
Cook macaroni according to package directions.
Drain and rinse well under cold running water.
Drain chicken well and flake.
Add to macaroni with the onion and Salad Supreme.
Add enough mayonnaise to hold together.
Taste and add additional Salad Supreme, if desired.
Dice chicken carefully into 3/4-inch pieces.
Set aside.
Mix celery, oranges, walnuts, parsley, mayo, salt and pepper together. Add chicken and toss gently to maintain whole pieces.
Try carefully not to break up the chicken pieces.
5-20 minutes.
Chicken Salad
Combine mayonnaise and lemon
Mix everything together.
Slice croissants 2/3 through.
Fill with chicken salad or serve on whole wheat or rye.
Excellent. Better after it sits a couple of hours, covered, in refrigerator. Yields 8 average croissants.
Mix together; season to taste with salt and white pepper. Serves 8.
In medium bowl, combine chicken, grapes, celery and pecans. In small bowl, combine mayonnaise, sour cream, ginger and pepper. Blend well and stir into chicken.
Cover and refrigerate 1 to 2 hours before serving.
Makes 4 servings.
ire rack to cool.
Chicken.
Fill a large pot
In a large mixing bowl, use a fork to break down the large chunks of chicken.
Break the eggs apart with your hands by squeezing and crumbling them into the chicken.
Add all remaining ingredients.
Stir with a spoon until well mixed.
Refrigerate at least 30 minutes before serving.
Drain chicken well and flake into bowl.
Add onion, eggs, green pepper and pickles (to individual taste).
Add enough mayonnaise to hold together.
Taste and salt if needed.
Chill overnight to allow flavors to marry.
Just before serving, add almonds and mix well.
Do not add almonds sooner, as they will soften.
Mix first 3 ingredients together, then mix all others and pour over chicken mixture.
Serves 6 to 8.