Curried Chicken Salad W Grapeswalnuts And Poppy Seed Dressing Recipes

Steps:

• In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt and pepper. Add the chives, parsley and tarragon and mix gently.
• In a large bowl, combine the chicken, onion, celery, grapes and walnuts. Add the mayonnaise mixture and fold together to combine. Season to taste. If desired, serve over mesclun or with bread.

Steps:

• Heat butter in a large saucepan over low heat until melted; remove from heat and cool to room temperature.
• Stir mayonnaise, garlic, parsley, and curry powder into butter until evenly incorporated. Fold in chicken, grapes, and almonds. Transfer mixture to a serving bowl and cover with plastic wrap. Refrigerate until flavors have blended, at least 1 hour.

Steps:

• Boil the chicken in a large pot filled with water until done, about 45 minutes. Drain the chicken and set aside to cool. Once the chicken is cooled, dice into small pieces and place in a large mixing bowl. Add the celery, grapes, almonds, mayonnaise, salt, pepper, poppy seeds and dill. Mix until the salad is fully combined. Cut the crusts off of the bread and place a few tablespoons in between each sandwich, pressing to make it easy to pick up. Cut on the diagonal to make 2 triangles to serve.

Steps:

• Place chicken in saucepan and boil until done, about 20-30 minutes. Let cool and cut into bite size pieces. Place chicken pieces in bowl and add curry powder, pepper and lemon juice and toss lightly; refrigerate until cold. Combine grapes, walnuts, ginger, mayonnaise and sour cream and add to cooled chicken and mix well. Refrigerate until ready to serve. Dressing Preparation: Combine sugar, salt, mustard and vinegar to a saucepan and boil to dissolve sugar. Cool. Add the onion juice and oil slowly and whisk until well blended. Stir in poppy seeds. Makes 1 1/2 cups. Tear or cut romaine into bite size pieces and put on plate. Put a scoop of chicken salad in the middle of the lettuce and drizzle with the poppy seed dressing.

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain well.
• In large bowl, stir together seasoning mix and dressing. Add pasta and remaining ingredients; toss to combine. Serve immediately, or refrigerate.

Steps:

• In a large bowl, combine limeade concentrate and pepper; add the chicken. Cover and refrigerate for 2 hours., Drain and discard marinade. In a large skillet, saute chicken in oil until no longer pink., Meanwhile, in a blender, combine the vinegar, sugar, onion, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds., In a large serving bowl, toss spinach with strawberries, peas, onion, chicken and 1/2 cup dressing. Sprinkle with pecans. Refrigerate leftover dressing.