Company Chicken Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
• In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
• Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.

Steps:

• Preheat the oven to 350 degrees F.
• Coat the chicken breasts in the dressing mix.
• Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
• To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
• In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
• Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.

Steps:

• 1. Mix all together and chill.
• 2. Serve on a lettuce leaf or scooped out pineapple.
• 3. I have added chopped pecans to this since I moved to Alabama and we have our own pecan trees. I like to toast the pecans in a little butter first.
• 4. To use this as a sandwich filling, pulse the meat in the food processor until fine. Then add the other ingredients and do the same.

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente (about 8 to 10 minutes); drain
• Run under cool water to chill and drain again
• In a medium bowl, combine the chicken, celery, apricots, raisins, cooked pasta, salt and white pepper, mixing well
• In another bowl, combine the mayonnaise, curry powder, cumin, coriander, rice vinegar and sugar; whisking ingredients together
• Toss this dressing with the chicken mixture
• Cover bowl and chill for at least 2 hours before serving
• Serve on chilled plates, sprinkling with the toasted cashews

Steps:

• Combine chicken and red pepper in a large bowl.
• Steam broccoli under just tender and add to the chicken and mix it in gently, add bacon.
• In a small bowl, whisk together sour cream, mayonnaise, dijon mustard, raspberry vinegar and dill. Pour over chicken and vegetables and mix well.
• Chill the salad for at least 2 hours before serving.

Steps:

• In a pan lightly toast walnuts.
• Lightly toss apples with a little lemon juice (this keeps them from turning brown) In a large bowl, combine salad greens, walnuts, cheese, and apples.
• Sprinkle with cranberries if desired.
• Toss with raspberry vinaigrette, and serve.

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.