Deliciously Different Chicken Salad 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:

• 1. Poach chicken breasts in pineapple juice with plenty of lemon pepper seasoning (to taste) until cooked through and poaching liquid thickens into a slight glaze. Discard the poaching liquid and allow the chicken to cool.
• 2. Run the chicken through the food processor until crumbly and then transfer to a bowl. Run almonds through the food processor until coarsely chopped (or finely) chopped. Combine almonds with chicken and add garlic powder - the more the better. Start with 1 tbsp. and work your way up. The garlic powder is what makes this chicken salad so addictive.
• 3. Add mayonnaise to desired consistency. Serve as sandwiches (I prefer mini croissants) or place in a bowl surrounded by crackers or toasted french bread. Enjoy!

Steps:

• In a hot non-stick skillet over medium/high heat saute the chopped prosciutto until in gets browned and crispy. (use a spray or two of cooking spray if it starts to stick at all).
• Set pan aside to cool while you make the dressing.
• Whisk together the pesto, Greek yogurt, white vinegar, dill, garlic powder, and salt and pepper (to taste).
• Add the crispy bits of prosciutto, the cooked and cooled tortellini, mozzarella, green onions, cucumber, sundried tomatoes, and pimento, and mix well to coat.
• Don't worry if the dressing is a little thin right now, after chilling it with thicken slightly and cling to the salad better.
• Add any more salt and pepper to the finished salad now to taste, if you like.
• Cover and chill in the fridge for at least an hour.
• Before serving stir the salad to redistribute the dressing, and enjoy!