Nantucket Chicken Salad Recipes

Steps:

• In a large bowl, combine yogurt, mustard, curry powder, cumin, and cayenne pepper. Add the cubed chicken and raisins. Season with salt, pepper and more cayenne, if desired. Refrigerate 30 minutes to allow flavors to blend.
• Mix in the cashews right before serving so they stay crunchy. Serve as a sandwich on bread or on a bed of lettuce as a salad.

Steps:

• 1. Bake one whole chicken. When cool, remove meat from bones and dice. Dice eggs and celery. Finely chop onion. Cut grapes in half grapes.
• 2. Mix all ingredients in large bowl with mayonnaise, add one 10 ounce package of Back to Nature Nantucket Blend. Stir until blended.
• 3. NOTE: Back to Nature Nantucket Blend contains almonds, raisins, pistachios, dried cranberries, and dried cherries.

Steps:

• For vinaigrette: Combine shallot, blueberries, salt, sugar, vinegar, and oil in electric blender container; blend until smooth.
• For salad: In large bowl combine spinach, blueberries, cheese, and pecans.
• Toss with generous amount of vinaigrette and serve.

Steps:

• 1. Remove chicken from the bones - remove the skin as well (not great in this salad) 2. You will use about 1/2 of the chicken from a Costco rotisserie chicken. You want to chop it up finely - I used a food chopper, and it worked great. 3. Chop celery and sweet onion very finely - again, I used a food chopper. 4. In a separate bowl, mix together mayonnaise, sour cream, salt, sugar, lemon juice, parsley, and vinegar. 5. Combine chicken, celery, and onion in a large bowl. 6. Fold in the dressing and combine together. 7. Refrigerate a few hours for best results!