Napa Valley Chicken Salad Recipes

NAPA CABBAGE SALAD

Steps:

• Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
• Preheat oven to 350 degrees F (175 degrees C).
• Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
• Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
• Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

HEALTHY NAPA CHICKEN SALAD

Steps:

• For the tarragon yogurt dressing: Put the yogurt, mustard, honey, vinegar, celery seed and tarragon in a small bowl. Season with 1/4 teaspoon salt and about 1/8 teaspoon pepper and whisk to combine.
• For the chicken salad: Combine the chicken, grapes, almonds, celery and onion in a medium bowl. Add the dressing to the chicken mixture and toss until evenly coated.
• Serve the chicken salad on top of butter lettuce, cucumber slices, rice cakes, your favorite bread or even by itself!

NAPA VALLEY CHICKEN SALAD

Steps:

• In a small bowl, combine the dressing and mustard and stir until well blended.
• In a large bowl, the chicken, grapes, celery, pecans and green onion. Add the dressing to the salad and toss until evenly coated. Chill covered for two hours before serving.

NAPA VALLEY CHICKEN SALAD

Steps:

• Mix marinade ingredients and add chicken. Allow to marinate for 4-24 hours. Char-broil until cooked thru then slice, cross grain, into thin strips. Mix all dressing ingredients except oil well then drizzle oil slowly while mixing to incorporate, set aside in cooler to bloom. Slice grapes in half Slice grape tomatoes in half Mix greens, grapes, and tomatoes with dressing place in bowl and top with remaining ingredients

NAPA VALLEY CHICKEN SALAD

Steps:

• In a small bowl, combine the dressing and mustard and stir until well blended.
• In a large bowl, combine the chicken, grapes, celery, pecans and green onion. Add the dressing to the salad and toss until evenly coated. Chill covered for two hours before serving.

CHICKEN SALAD V. SATTUI WINERY COPYCAT

Steps:

• Mix all ingredients together.
• Refrigerate for an hour.
• Serve cold.

NAPA VALLEY CHICKEN BAKE

Steps:

• Wash chicken and pat dry.
• In small bowl, cmbine the flour, oregano, garlic, paprika, salt and pepper. Dust chicken with all the mixture (this will help thicken sauce).
• In large skillet heat the oil and brown the chicken.
• Arrange chicken in 9 x 13 baking dish. Sprinkle with the onions and mushrooms.
• In separate bowl mix together the wine, sour cream, tomato paste, and salt and pepper to taste. Pour over the chicken.
• Bake, covered, at 350 degrees for 30 to 35 minutes or until chicken is done. Remove cover last 5 minutes of cooking time.
• Tips: If desired, the top of casserole can be sprinkled with 1/2 cup grated Gruyere cheese 10 minutes before end of cooking time.