Chicken Kaleidoscope Recipes
KALEIDOSCOPE CHOPPED CHICKEN SALAD
This tasty chicken salad really is a kaleidoscope of colors and textures-from the crunchy veggies to the creamy cheese and dressing.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 4 servings, about 2 cups each
Number Of Ingredients 7
Steps:
- Combine chicken, vegetables and dressing in large bowl.
- Add cheese and bacon; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 890 mg, Carbohydrate 11 g, Fiber 3 g, Sugar 5 g, Protein 28 g
CHICKEN KALEIDOSCOPE
Number Of Ingredients 13
Steps:
- *You will need pineapple chunks from only 1 can for this recipe. Freeze excess pineapple in an ice cube tray covered with orange juice.Line bottom of crockpot set on HIGH with chicken. Add pineapple juice and lime juice cook for 4 to 6 hours or until tender, but not falling apart. When chicken is tender, layer mushrooms, pepper slices, 1 can pineapple chunks, onion slices, olives and snow peas in crockpot in order given. Top with butter. Cook for 1-1-1/2 hours more, or until veggies are tender, but not mushy. Remove chicken and veggies from broth set aside on a warmed utility platter, covered, in a 200 degree oven to keep hot. Broth should measure approximately 1 quart add salt and brown rice. Following package directions, cover and cook on HIGH until done. When rice is cooked, place in center of large, warmed presentation platter. Scoop veggies over top and arrange chicken around perimeter, letting veggies spill over them.
Nutrition Facts : Nutritional Facts Serves
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