Chicken Salad Supreme Recipes

Steps:

• Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

Steps:

• Drain Mandarin Orange segments.
• In large bowl, combine mayonnaise, lime juice, salt, and nutmeg.
• Add remaining ingredients; mix well.
• Chill.
• Serve on Lettuce leaves.
• Refrigerate leftovers.

Steps:

• In a large resealable plastic bag, combine first 8 ingredients; add chicken. Seal bag and turn to coat; refrigerate overnight., Place bread crumbs in a shallow bowl. Drain and remove chicken from marinade; coat each piece with crumbs. , Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 170°.

Steps:

• shred chicken
• crumble bacon.
• chop onion, cabbage, eggs, celery, & olives.
• grate carrot.
• Mix first ten ingredients well.
• add salt and pepper if desired.
• Stir in mustard and mayonnaise until well coated
• chill 1 hour.
• serve on whole wheat or your choice of bread.

Steps:

• 1. Once the chicken has been grilled and chopped. In a medium mixing bowl, add all ingredients and mix well, making sure that all the chicken is coated. Let set in refrigerator until well chilled. Serve on croissant with lettuce and avocado.

Steps:

• 1. Drain mandarin orange segments. In large bowl, combine mayonnaise, lime juice, salt and nutmeg. Add remaining ingredients; mix well. Chill.
• 2. Serve on lettuce leaves. Refrigerate leftovers.
• 3. VARIATION: May substitute turkey for chicken.

Steps:

• Place 2 cups lettuce on each of 4 serving plates. Evenly arrange chicken, mangoes, raspberries, cheese and sunflower nuts on lettuce. Drizzle with dressing. Serve immediately.