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Here are three Chicken Salad Recipes everyone loves.
CHICKEN SALAD WITH GRAPES
2 large cooked chicken breasts
1/2 cup fresh seedless red grapes, cut in half
1 stalk celery, finely chopped
1 teaspoon lemon juice
1/4 cup mayonnaise
2 teaspoons fresh chopped basil
1/2 teaspoon salt
1/4 teaspoon black pepper
Pull the meat from the bone by hand (this enhances the flavor more than cutting it with a knife), and tear the meat into 1/2 inch pieces.
Mix all the rest of the ingredients together with the chicken.
Adjust seasoning as desired.
SUGGESTION: Serve with lettuce, tomato and soft white bread.
SPINACH CHICKEN CRANBERRY SALAD
8 ounces Fresh Spinach
3 scallions, thinly sliced
3/4 cup dried sweetened cranberries
3/4 cup sliced toasted almonds
2 cups cooked chicken, cut in bite size pieces
3 Tablespoons sugar
2 Tablespoons apple cider vinegar
1 Tablespoon white wine vinegar
2 Tablespoons extra virgin olive oil
3/4 teaspoon poppy seeds
1/2 teaspoon paprika
1/2 teaspoon onion powder
In large bowl, combine spinach, onions, cranberries, almonds and chicken.
In a small bowl, whisk together sugar, vinegars, oil, poppy seeds, paprika and onion powder.
Pour dressing over salad and toss lightly until well coated.
MAKES ABOUT 4 SERVINGS
CHICKEN SALAD WITH ROASTED TOMATO VINAIGRETTE
1 pound grape tomatoes
4 to 6 cloves garlic
2 tablespoons olive oil
1/2 teaspoon sea salt
5- to 6-oz bag mixed baby lettuce
1 cooked chicken, chilled, skinned, and chopped
2 ears of cooked white sweet corn
1 chopped avocado
1 cup shredded Swiss cheese
1 cup olive oil
1/2 cup red wine vinegar
3/4 teaspoon sea salt
another 1/2 teaspoon fresh pepper
Preheat oven to 400 degrees.
Toss the tomatoes, garlic cloves, 2 tablespoons of olive oil and the salt in a baking dish.
Roast, uncovered, until softened, about 20-25 minutes.
Remove from oven and let tomato mixture cool well.
Arrange the lettuce on a large platter.
Mound the chicken chunks in the center of the lettuce.
Scatter the corn and avocado over the lettuce.
Sprinkle the cheese over the entire salad.
Sprinkle with cracked pepper.
In a blender, combine the cooled tomatoes, garlic and any remaining oil from the roasting dish.
Add the 1 cup olive oil, the vinegar, salt and the 1/2 teaspoon pepper.
Cover and hold lid in place. Blend at low speed to start. Puree well.
Drizzle dressing over salad and serve.
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