Janies Chicken Salad Recipes

CLASSIC CHICKEN SALAD

Steps:

• Combine all ingredients in a small bowl and mix well.
• Season with salt and pepper to taste.
• Serve as a sandwich or over salad.

JANIE'S CHICKEN SALAD

Steps:

• Cook 4 chicken breasts in salted water until tender. I use seasoning salt. Cool and dice but not too finely.
• Add chopped celery, pecans, and apples.
• Add Kraft Mayo 1 tablespoon at time until correct consistency. Add grapes as you are doing this. You can use more mayo depending how you like consistency. I also use white pepper in place of black.

JANIE'S FRUIT SALAD

Steps:

• Make the Jello according to package directions and add the other ingredients inches
• Pour into rectangular casserole dish and chill according to package directions.
• Mean while add the first 5 topping ingredients together in a small sauce pan and cook slowly until you get a custard like consistency
• add the 1 cup of Cool whip.
• Pour over the chilled Jello mixture and chill an additional hour.
• Cut in squares and place on individual lettuce leaves for serving.

JAMIE DEEN'S CHICKEN SALAD

Steps:

• Place the "Chicken" ingredients in a large stockpot with water to cover.
• Boil the chicken until tender; Reserve stock.
• Remove the chicken from the pot.
• Cool; remove skin, bones, and meat.
• Dice the chicken and stir together with the "Salad" ingredients and mix well.

JANIE'S FRUIT SALAD

Steps:

• In a large bowl, add the apples, strawberries, and celery.
• In a smaller bowl, add the mayonnaise, honey, and celery seed; stir to combine.
• Right before ready to serve, add the peanuts to the salad mixture; stir to combine.
• Spoon salad onto individual plates.
• Drizzle with the dressing mixture.

JAMIE OLIVER'S BLACKENED CHICKEN WITH SAN FRAN QUINOA SALAD

Steps:

• Put the quinoa into the pan and generously cover with boiling water and the lid.
• Put the chilli, spinach, trimmed spring onions and coriander (reserving a few leaves) into the processor, tear in the top leafy half of the mint, then blitz until finely chopped.
• On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the allspice and paprika • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until blackened and cooked through.
• Deseed the peppers, cut each one into 8 strips and add to the frying pan, tossing regularly • Peel and cut the mango into chunks.
• Drain the quinoa and rinse under the cold tap, then drain well again and tip on to a serving board or platter • Toss with the blitzed spinach mixture, squeeze over the lime juice, add the extra virgin olive oil, mix well and season to taste.
• Sprinkle the mango chunks and cooked peppers over the quinoa • Halve and destone the avocado, then use a teaspoon to scoop curls of it over the salad • Slice up the chicken, toss the slices in any juices and add to the salad • Crumble over the feta, scatter over the remaining coriander leaves and snip over the cress • Serve with dollops of yoghurt.