Chicken Salad Bake Recipes

Steps:

• Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
• In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

Steps:

• Preheat oven to 375°. In a small bowl, mix the first 5 ingredients. In a large bowl, combine chicken, celery, nectarines and onions. Add mayonnaise mixture; toss gently to coat., Transfer to a greased 13x9-in. baking dish. Sprinkle with noodles. Bake, uncovered, until heated through, 20-25 minutes. To Make Ahead: This can be made a day in advance. Before adding noodles, cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Sprinkle with noodles. Bake as directed.

Steps:

• Rinse the chicken breast under cold water and pat dry.
• Arrange the chicken breast on a cookie sheet that has been sprayed with cooking spray, so they will not stick.
• Sprinkle with garlic and onion salt to taste.
• Bake in a 350F oven for about 20 minutes or until done.
• You do not want them to dry out, so watch them carefully.
• Remove from pan and cool completely.
• Dice the chicken breast into small pieces, DO NOT GRIND.
• Add the celery, onion, and pickle relish.
• Mix in some salad dressing to moisten chicken mixture.
• Add salt and pepper to taste.
• You will have to add more salad dressing in about an hour.
• The chicken will soak up the dressing.
• Cover and refrigerate 2 hours or overnight.
• Serve on a fresh baked croissant, served with lettuce and tomato, or serve on a fresh bed of lettuce, with apple slices or fresh grapes.