Ninth Street House Of Grace Chicken Salad Recipes

COPYCAT CHICKEN SALAD

Steps:

• Mix the first 7 ingredients; stir in chicken. Line 2 slices of toast with lettuce. Top with chicken salad and remaining toast.

NINTH STREET HOUSE OF GRACE CHICKEN SALAD

Steps:

• Melt butter in saucepan. Cool to room temperature.
• In a bowl, gently stir the butter into mayonnaise, parsley, curry powder, garlic, marjoram, salt and pepper.
• In a large bowl, combine chicken, grapes and almonds.
• Arrange this mixture on lettuce leaves. Spoon dressing on top and sprinkle with paprika.

NINTH STREET HOUSE CALIFLORNIA CHICKEN SALAD

Steps:

• Melt butter in saucepan. Cool to room temperature. In a bowl, gently stir the butter into mayonnaise, parsley, marjoram, salt and pepper. In a large bowl, combine chicken, grapes and almonds. Arrange this mixture on lettuce leaves. Spoon dressing on top and sprinkle with paprika.

GET OUT OF THE KITCHEN QUICK CHICKEN

Steps:

• pre-heat oven to 350- lay foil in shallow baking pan spary with cooking oil-sprinkle pan with salt,lemon pepper a few slices of onion and tomatoes. Lay washed chicken breast on top and repeat, spread mayonaise over the top and cover with foil let cook for about 25/30 minutes. in seperate pot cook rice according to pkg when all is done lay rice on plate put chicken on top use sauce from mayo and dressing and serve with a side salad and hot rolls.

GRACE'S AWESOME CHINESE CHICKEN SALAD

Steps:

• Heat oil in a wide frying pan over medium-high heat. Crumble noodles (do not use seasonings); add crumbled noodles with almonds and sesame seeds to hot oil. Cook, stirring until browned (3 to 4 minutes).
• Lift out mixture from frying pan; drain.
• In a salad bowl, combine noodle mixture, chicken, cabbage and onions. Season with salt to taste.
• Mix together ingredients for Rice Vinegar Dressing and pour over salad; toss lightly until well coated.
• Serve within 1 hour of mixing.

NINTH STREET HOUSE CONGEALED SPINACH SALAD WITH CRABMEAT DRESSING

Steps:

• Dissolve gelatin in 3 cups boiling water; add 1/2 cup cold water and vinegar, then all other ingredients, and pour into 9x13-inch pan that has been coated with mayonnaise. Refrigerate until congealed. Cut into squares, garnish with tomato wedges, and serve with Crabmeat Dressing. Crabmeat Dressing: Mix all ingredients except crabmeat. Fold in crabmeat, and spoon over squares of Congealed Spinach Salad.