Kiwicats Gourmet Salad With Chicken Recipes

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.

Steps:

• Preheat oven to 450 degrees.
• Mix together dijon mustard, maple syrup and rice wine vinegar.
• Place chicken in an oven proof baking dish and sprinkle with Salt and Pepper. Pour the mustard mixture over them, turning the thighs in the mixture so they are fully coated.
• Bake for 40 minutes or until the meat is cooked (155 degrees). Halfway through baste the chicken with the sauce.
• Let the chicken rest for 5 minutes before serving. Then sprinkle with fresh rosemary. Enjoy!

Steps:

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

Steps:

• Mix liquids.
• Add vegetables and let stand in fridge overnight.

Steps:

• Break off the stems of the artichokes, remove most of the leaves, cut off the tips on the remaining leaves and carve off everything that is green on the artichoke bottoms. Immediately pat with lemon juice.
• Whisk 1 quart of cold water with the flour, juice of 1/2 lemon and 2 tsp salt and bring to a boil.
• Cook the artichokes, uncovered, until soft (20-30 minutes).
• Put them in a bowl of cold water.
• When cold, remove the rest of the leaves and all "hair" on the bottoms. Put aside.
• Boil the beans in salted water until crisp and put in cold water.
• Cut off the lower part of the asparagus, saving only the top three inches. Cook the asparagus in salted water until crisp and put in cold water.
• Drain the vegetables and pat dry with a kitchen towel. Cut the artichoke bottoms into 1/2-inch pieces.
• Make the dressing by whisking the herbs, any liquid from the truffle and salt and pepper with the vinegar and lemon juice. Add the oil.
• Mix artichokes, asparagus and beans with the dressing.
• Rinse the lettuce and pat dry.
• Arrange the lettuce on two plates, put the vegetables in the middle, garnish with the foie gras slices and finely slice the truffle all over the plates. Garnish with a little coarsely ground pepper.
• Serve immediately.

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.