Applecake Tearoom Chicken Salad Recipes

Steps:

• Preheat oven to 325 degrees.
• Wash chicken breasts and pat dry.
• Place on large foil-lined baking sheet and bake until cooked through, about 30-35 minutes.
• Remove and set aside to cool.
• Cut into chunks and transfer to large bowl.
• Add celery, red pepper, dill, ranch dressing and mayonnaise.
• Stir gently but thoroughly to blend.
• Refrigerate to allow flavors to meld for at least a couple of hours before serving.

Steps:

• In a medicum size bowl, combine the celery, apple, onion, pecans, salt, pepper, sugar, lemon juice and mayonnaise.
• Add the chicken and parsley and toss gently.
• Cover and chill. Sprinkle a small amount of paprika over salad and serve over a bed of lettuce leaves or as a filling for sandwiches.

Steps:

• In a large bowl, combine mayonnaise, celery, mustard, poppy seeds and salt. Fold in chicken. Cover and chill for 3 to 4 hours. Top with pecans before serving.

Steps:

• Blend mayonnaise, celery, mustard, poppy seeds and salt together. Fold in chicken. Cover and chill 3-4 hours. Top with pecans before serving. When using a rotisserie chicken you end up with 5 cups of chicken.....so half the ingredients.

Steps:

• Mix sour cream, mayonnaise, lemon juice, lemon zest, salt, and pepper together in a bowl until thoroughly combined. Add cucumber, dill, cilantro, chives, and almonds and combine. Add chicken and combine thoroughly with dressing.
• Create sandwiches with your bread; cut sandwiches into fourths.

Steps:

• Bring stock and 3 cups water to a boil in a medium saucepan. Reduce heat to medium-low, and simmer 2 minutes. Season chicken with salt and pepper; add to stock mixture. Simmer, covered, until chicken is cooked through, about 14 minutes. Remove chicken using a slotted spoon; discard liquid. Let chicken stand until cool enough to handle. Cut into 1/2-inch pieces.
• Stir together mayonnaise, 1/4 teaspoon salt, 1/8 teaspoon pepper, the celery, apricots, almonds, if using, and apple in a medium bowl. Stir in chicken. Refrigerate chicken salad, covered, until cold, about 30 minutes. To serve in lettuce bowls, spoon about 1/2 cup chicken salad onto each leaf, using the smaller, inside leaves for kid-size portions. Any leftover chicken salad can be stored in an airtight container in the refrigerator up to 3 days.

Steps:

• In a small bowl, combine first seven ingredients. Chill until ready to serve. Place lettuce leaf on a serving plate and top with the chilled chicken salad.