San Francisco Chicken Salad Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
• When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
• To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

Steps:

• Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined.
• Serve the chicken salad on the toasted rolls with lettuce and tomato.

Steps:

• Brown chicken breasts in a small amount of oil.
• Remove from pan and add garlic, soy sauce, brown sugar and 1 cup of the chicken broth.
• Stir to mix and return chicken to pan and cover.
• Simmer until the chicken is done (about 15 minutes).
• Remove chicken from pan and add remaining half cup of broth which has been mixed with cornstarch.
• Bring to a boil to thicken sauce and return chicken to the pan, coating it well.

Steps:

• Heat oil in a large skillet. Add onion, and cook over medium heat until soft. Add beef, mixing with onion and breaking it up into bits with a fork. Cook until no longer red.
• Add spinach. Mix well. Cook, stirring for 3 to 4 minutes, until spinach has wilted. Add salt to taste. Mix a dash of Tabasco with eggs, then pour eggs over beef. Stir until eggs set. Transfer mixture to a warm platter, and sprinkle with cheese.

Steps:

• Preheat oven to 350^.
• Melt butter in skillet, add oil and garlic and simmer for 3 minutes.
• In a small bowl, mix bread crumbs, Parmesan cheese, parsley, salt, and pepper. Dip chicken in butter mixture to coat, then dip in crumb mixture.
• Place in baking dish just large enough to hold chicken. Sprinkle with lemon juice and paprika.
• Bake 40 minutes or until juices run clear.

Steps:

• Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.