Chicken Salad With Longan In Catalina Dressing Recipes

CATALINA CHICKEN

Steps:

• In a large nonstick skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. Combine the salad dressing, soup mix and jelly; pour over chicken. , Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 170°.

CATALINA® CHICKEN SALAD

Steps:

• Mix dressings in medium bowl until well blended.
• Add chicken, celery, eggs and onions; mix lightly.
• Divide spinach among 4 salad plates; top evenly with chicken mixture.

CHICKEN SALAD WITH CAESAR DRESSING

Steps:

• Toast the English muffin and set aside.
• In a bowl, add the chicken and some of the Caesar Dressing and toss to combine.
• Layer both halves of the English muffin with lettuce, tomato and onion slices, if desired. Spoon the chicken salad mixture evenly on top.
• Place the avocado, garlic, lemon juice, Worcestershire, mustard, Parmesan, salt, pepper, anchovy paste, if using, plus 6 tablespoons water in a food processor or powerful blender and mix until thoroughly combined and smooth.

EASY CATALINA BAKED CHICKEN

Steps:

• Preheat oven to 350.
• Lightly grease/spray a 13" x 9" baking dish.
• Place chicken in prepared baking dish.
• In a bowl, combine Catalina dressing, onions, worcestershire sauce, and brown sugar; mix very well.
• Pour the sauce evenly over the chicken.
• Bake, uncovered, at 350 for 45-55 minutes or until juices run clear.

CILANTRO LIME CHICKEN TACO SALAD WITH CREAMY BAJA CATALINA DRESSING RECIPE

Steps:

• Prepare Cilantro Lime Chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken. Meanwhile, whisk together all of the Dressing ingredients in a medium bowl, including the 1 tablespoon reserved Cilantro Lime Marinade. Store in the refrigerator. Best if chilled at least 30 minutes. May keep in an airtight container up to 7 days. To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste. Recipe Notes *For more of a vinaigrette, you may sub the mayo and sour cream for canola oil

CHICKEN SHAWARMA SALAD WITH TAHINI DRESSING

Steps:

• Combine avocado oil, lemon juice, garlic, pepper, cumin, paprika, kosher salt, turmeric, and red pepper flakes in a small bowl and whisk to combine.
• Place chicken thighs into a gallon-sized resealable bag and pour the marinade over. Rub the marinade into the chicken with clean hands, then press the air out of the bag, seal, and place in the refrigerator. Marinate for at least 3 hours, or up to overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken.
• Roast in the preheated oven until no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool slightly, then slice into 1/2-inch strips.
• Place tahini, olive oil, 1/4 cup water, lemon juice, salt, and pepper for dressing into a blender. Blend until emulsified, adding additional water as needed to reach desired consistency.
• Chop romaine and butter lettuces. Place in a large bowl and toss to combine with parsley and mint. Layer tomatoes, cucumber, and red onion over the herb salad base. Top with chicken and drizzle with dressing to taste. Serve immediately.

CHICKEN SALAD WITH LONGAN IN CATALINA DRESSING

Steps:

• In a pot add the water, onion powder, ginger powder, and salt.
• Bring to a rolling boil.
• Add the chicken pieces and mix well; turn off the heat.
• After 4 to 5 minutes pour the mixture into a colander to drain.
• Place the chicken pieces into a bowl to cool, and into the refrigerator until chilled.
• Combine chicken and pickled ginger and mix well.
• In a cold mixing bowl add the lettuce, tomatoes, onion, cucumber and longan.
• Top with chilled chicken mixture and Catalina dressing.