Gourmet Chicken Salad Ii Recipes

Steps:

• Mix together chicken, grapes, nuts, celery, oranges, and dressing. Chill.

Steps:

• Mix ingredients together (don't make it mushy).
• If it is not wet enough add a little mayonnaise.
• Best if refrigerated for at least 3 hours before serving.

Steps:

• 1. First, clean chicken breast and remove excess fat and bits.
• 2. Then, cut into small pieces. About 1 inch cubes.
• 3. Marinate chicken cubes with garlic and ginger paste, and salt and pepper (or soy sauce.) I use soy sauce when I can because I feel it adds more depth to the flavor.
• 4. Heat a tablespoon of oil in a saucepan over the stove on medium heat.
• 5. Add the stock to the pan.
• 6. Next add the marinated chicken cubes.
• 7. Boil the chicken in the stock until the chicken is fully cooked through. I like to start breaking apart the chicken at this stage. It helps in two ways: first it tells me that the chicken is cooked; and second, it give me a head start in the shredding process.
• 8. Take the pan off the heat and begin to shred the chicken using two forks. Keep any remaining liquid in the pan as you will need for your mixture.
• 9. Leave chicken to cool in its own juices.
• 10. In a seperate mixing bowl, add yoghurt and mayo and mix.
• 11. Chop up the spring onions and the avacado.
• 12. Add chopped avacado and spring onions ot the mixing bowl. I always throw in the pit of the avacado in the mixture to keep the chopped avacado from turning brown.
• 13. Add dried cranberries and mix.
• 14. Finally add the room temperature shredded chicken along with any residual juices from the saucepan. Should not be that much, about a tablespoon or so.
• 15. Mix it all up and finally add cracked black peppercorns, salt, and sugar to taste!

Steps:

• Place the chicken and broth in a large pot, cover, and bring to a boil. Reduce the heat and simmer gently until the chicken is cooked through and the meat is ready to fall off the bone, about 45 minutes.
• Using tongs, transfer the chicken to a plate; set it aside until it is cool enough to handle. Then pull the meat from the bones in large pieces, discarding the skin and bones.
• In a large bowl, combine the chicken with the mayonnaise, relish, apples, grapes, pecans, and eggs. Season with salt and pepper. Mix well. Serve over greens or in a sandwich.

Steps:

• In a medium bowl, whip cream to soft peaks.
• Combine meat, celery, grapes, dried fruit and nuts (or Salad Pizazz), parsley, salt and mayonnaise with whipped cream. Chill.
• Note: Instead of using the dried fruit and the nuts, I always use Salad Pizazz which is a gourmet salad topping that can be found in grocery stores and comes in a variety of flavors. For this salad I like to use the Cherry Cranberry Pecano, the Orange Cranberry Almondine or the Raspberry Cranberry Walnut Frisco.