Nancys Chicken Salad Recipes

Steps:

• Mix all together and refrigerate.
• Good served on mixed greens, or simply spinach.
• Triscuits or other crackers are very good with this, also.
• Also, add salt and pepper to your taste.

Steps:

• Preheat the oven to 400 degrees F.
• Set the chickens on a rimmed baking sheet, sprinkle them all over with salt and pepper, and drizzle with olive oil. Roast to an internal temperature of 160 degrees F, taken between the breast and thigh, about 1 hour.
• Allow to cool. With two forks, shred all the meat off the bone.
• In a large bowl, combine the shredded chicken, mayonnaise, grapes, walnuts, celery, apples, chives, lemon juice and big pinches of salt and pepper. Toss well.
• To assemble the sandwiches: Fill a leaf of butter lettuce with some chicken salad. Sandwich the stuffed lettuce with two slices of bread spread with mayo. Repeat for the remaining sandwiches. Slice in half and enjoy.

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain.
• Combine cooked pasta, chicken, grapes, celery, oranges, water chestnuts, cashews, mint leaves, and cinnamon in a large bowl.
• Mix yogurt, mayonnaise, and chicken bouillon for dressing together in a bowl until well blended. Pour dressing over pasta salad and toss lightly until all ingredients are coated. Refrigerate at least 15 minutes.

Steps:

• Cook chicken how you like; I usually boil mine. Remove from water and let it cool. Chicken can be shredded with a fork, cut into cubes, or thrown into a food processor.
• Add all ingredients in a bowl and mix together. If the Worcestershire and lemon is too strong, add extra mayo to taste.
• Let it sit in the fridge for a bit because it tastes better cold.