Easy Chicken Salad Recipes Recipe For Stuffed

SPINACH STUFFED CHICKEN BREAST RECIPE

Steps:

• Cut about a 3-inch wide pocket into the thick side of each breast almost to the other side, but do not cut all the way through. Season both sides of each breast with kosher salt and freshly ground black pepper.
• Heat oil & butter in a large skillet over medium-low heat. Turn the heat to medium.
• Place the spinach in the skillet and sauté the spinach about 30 seconds, just long enough to wilt but not burn. Dab the spinach on a paper towel to remove excess oil.
• In a medium bowl, mix the cheese and spinach until combined. Stuff the chicken breasts with the spinach/cheese mixture and secure the breasts with toothpicks.
• Place the breasts in the hot skillet and leave for 4 minutes or until the chicken turns golden brown. Carefully turn the breasts over and cook another 3 minutes or until golden brown.
• Reduce heat to low, add wine (if using), cover and cook another 3-5 minutes or until the meat is no longer pink in the middle. A meat thermometer should read 160°F when placed in the thickest part of the meat.
• Enjoy!

CHICKEN SALAD STUFFED TOMATOES

Steps:

• In a large mixing bowl, combine chicken, celery, green onion, mayonnaise, lemon juice, salt, pepper, onion powder and garlic powder. Stir until combined well. Refrigerate until ready to serve.
• Using a sharp knife, cut the top of large, ripe tomatoes (about 1" down from top) and carefully remove all tomato pulp. Pat the inside of the tomato dry with a paper towel.
• Use a scooper or large spoon to fill the tomatoes (about 1/2 cup) with the cold chicken salad.
• Garnish with your favorite toppings like crumbled bacon, chopped green onion, chives, everything bagel seasoning, parsley, basil, thyme, etc. Serve on a bed of lettuce and enjoy!

CHICKEN-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. , In a small bowl, combine the chicken, carrot and onions. Combine mayonnaise and ranch dressing; stir into chicken mixture. Spoon into tomatoes. Sprinkle with walnuts.

EASY CHICKEN SALAD-STUFFED PEPPERS

Steps:

• Cut red peppers lengthwise in half; remove and discard membranes and seeds.
• Mix reduced-fat cream cheese, chicken, tomatoes, jalapeño peppers and onions until blended; spoon into pepper halves. Place, filled sides up, on microwaveable plate.
• Microwave on HIGH 1-1/2 min. Top with cheese; microwave 30 to 45 sec. or until melted.

CHERRY TOMATOES STUFFED WITH CHICKEN APPLE SALAD

Steps:

• Poach chicken in water and set aside to cool. Carefully slice off a small amount of the top of tomatoes (be careful not to remove too much) and scoop out seeds. (A 1/4 teaspoon measuring spoon works well for this procedure.) Peel apples, remove core and chop fine, and coat with lemon juice. Chop cooled chicken fine, season with salt and pepper and cinnamon, and stir in mayonnaise and chopped parsley, mixing well. Spoon chicken salad into tomatoes and garnish with the rosemary leaves.

TOMATOES STUFFED WITH CHICKEN SALAD

Steps:

• Cut 1/2 inch off top of each tomato. Scoop out pulp from tomatoes. Turn tomatoes upside down on paper towels to drain.
• In a medium bowl, combine chicken, bell pepper, corn and onion.
• In a small bowl, whisk together olive oil and next 6 ingredients. Pour over chicken, tossing gently to coat.
• Line tomatoes with leaf lettuce or spinach leaves. Spoon chicken salad evenly in the tomatoes. Refrigerate or serve immediately.