Kiwicatsgourmetsaladwithchicken Recipes

CHICKEN SALAD SANDWICHES

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.

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KIWICATS GOURMET SALAD WITH CHICKEN

Steps:

• Preparation:.
• Chicken.
• Lightly coat pan with Olive Oil. Sauté chopped garlic cloves and ginger for about a minute Then cook chicken thighs until done or lightly browned. Add 1/2 cup of white wine and 1/2 cup of water and let it simmer for about 3min. Squeeze fresh lemon juice on top of chicken thighs. Let cool. Then chop the chicken things into small pieces.
• Brown Rice.
• Follow the directions on the package for absorption method. Let cool.
• Blanche Green beens in boiling water for 1 minute Let cool.
• Hard boil the Eggs.
• Building the Salad:.
• Place 4 washed lettuce leaves on each plate. Combine the brown rice with the green beans and mix together. Place one-two big spoonfuls of rice & beans in the center of the lettuce leaves. Then add the chicken to each plate, on top of the rice.
• Garnish:.
• Thinly slice the avocado and hard boiled eggs and place around the lettuce leaves.
• Slice in half the cherry tomatoes and do likewise.
• *Optional:.
• Then to top everything off I dabbed a spoonful of chutney on top and poured the sauce that was from the chicken on top of the salad along with some grated Parmesan cheese.

GOURMET CHICKEN SALAD

Steps:

• Mix together chicken, grapes, nuts, celery, oranges, and dressing. Chill.

GOURMET CHICKEN SALAD

Steps:

• In a medium bowl, whip cream to soft peaks.
• Combine meat, celery, grapes, dried fruit and nuts (or Salad Pizazz), parsley, salt and mayonnaise with whipped cream. Chill.
• Note: Instead of using the dried fruit and the nuts, I always use Salad Pizazz which is a gourmet salad topping that can be found in grocery stores and comes in a variety of flavors. For this salad I like to use the Cherry Cranberry Pecano, the Orange Cranberry Almondine or the Raspberry Cranberry Walnut Frisco.

CLASSIC CHICKEN SALAD

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
• Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
• Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
• Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
• Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
• Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
• Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.