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Pink Chicken Salad

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.

The Classic 1953 Coronation Chicken Salad Recipe

nd any bones from the chicken and cut into small pieces

Chicken Salad Stuffed Bread Sticks

5-20 minutes.

Chicken Salad
Combine mayonnaise and lemon

Chicken Salad Spread With Smoked Almonds

large skillet and add chicken breasts.
Reduce heat to

Skillet Chicken Salad

In 10-inch skillet, melt butter until sizzling. Stir in chicken, salt and pepper.
Cook over medium-high heat, stirring occasionally, until chicken is browned and fork-tender (10 to 15 minutes).
Stir in remaining ingredients except lettuce leaves and cherry tomatoes.
On platter or individual salad plates, place lettuce leaves.
Place chicken salad on lettuce. Arrange cherry tomatoes around salad.

Cranberry Citrus Ring With Chicken Salad

ill center with your favorite chicken salad, if desired.
Cranberry mixture

2 In 1 - Herbed Chicken & Leftover Chicken Salad

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.

Curried Chicken Salad With Garam Masala Biscuits

ire rack to cool.
Chicken.
Fill a large pot

Chicken Salad-Stuffed Shells

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.

Chicken Salad Puffs

o wire racks.
For chicken sald filling: combine all ingredients

Walnut Chicken Salad

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.

Chicken Salad Lettuce Wraps(Easy Appetizer)

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.

Chicken Salad Surprise Sandwiches

Spread chicken salad on bread.
Top each with 2 tomato slices and slices of cheese.
Broil 1 to 2 minutes.
Garnish with green peppers.

Chicken Salad Party Tray

Place chicken salad in mold.
When it has molded, place on serving tray and place crackers around salad.
Serves 40 people.

Chicken Salad Appetizer

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.

Awesome Vietnamese Chicken Salad

or many different kind of foods.
Daikon (white radish) is

Parsley Pesto Chicken Salad With Pine Nuts

Separate chicken from bones and chop or

Simple Smoked Chicken Salad Recipe

br>Add 2 cups of chicken to food processor and pulse

Mexican Chicken Salad

il in skillet.
Sprinkle chicken* with garlic salt, then saute

Southern Chicken Salad In Baked Pie Shell

Poach and skin chicken; cut into 1-inch chunks.
Blend the mayonnaise and whipped cream.
Toss to coat chicken, celery, pineapple and nuts.
Season with salt and pepper to taste.
Mound in baked pie shell.
Chill; serve in wedges.

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