Hot Cold Chicken Salad Recipes

Steps:

• Preheat oven to 325 degrees F ( 165 degrees ).
• Mix together chicken, celery, lemon juice, chopped onion, toasted almonds, mayonnaise, sour cream, and grated cheese and place mixture in a lightly greased 9x13 inch baking dish. Top with crushed corn flakes.
• Bake in preheated oven for 45 minutes to 1 hour, until heated through.

Steps:

• In a small bowl mix mayo, lemon juice, and lemon pepper. Pour over the other ingredients and mix together.
• If salad seems dry add a little chicken stock to moisten.
• If hot put into a 9X11 inch oblong dish. Bake for 45 minutes at 350°, this dish may be made one day ahead, uncovered.

Steps:

• Mix together the dressing ingredients in a large bowl. Add the chicken and toss in the dressing, seasoning well with salt and black pepper.
• Pre-heat a non-stick wok or deep non-stick saucepan. Using a slotted spoon, lift the chicken from the dressing and dry-fry it for 8-10 mins until completely sealed and cooked.
• Add the garlic, coriander and turmeric and continue to cook for 2 minutes Add the broth and dressing and bring to the boil.
• Gradually add the couscous, stirring well. Cover with a lid, remove from the heat and allow to stand for 1min.
• Remove the lid and, using 2 forks, fluff up the couscous grains. Add the herbs, tomato and cucumber and mix well, seasoning to taste.
• Pile into a serving dish and garnish with fresh basil and orange wedges.

Steps:

• Cook chicken breasts until they are fully done.
• Pull bones from the chicken. Shred or chop the chicken.
• When cooled, add 1 cup of diced celery, the juice of one lemon and enough Kraft mayonnaise to make it as moist as you desire.
• Chill and stir before serving.

Steps:

• Marinate the chicken and celery in dressing for 1 hour. Season with salt & pepper to taste.
• Thoroughly blend mayo and sour cream, and add to chicken mixture. Chill in the fridge until ready to serve.
• About 15 minutes before serving, mix in almonds. Pour mixture into shallow oven-proof dish.
• Thoroughly crush potato crisps and blend them well with grated cheese and garlic powder. Completely coat top of chicken salad with potato crisp-cheese mixture, and put under broiler until cheese melts.