San Francisco Chicken Salad Recipes

SOUTHWESTERN CHICKEN SALAD

Steps:

• Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
• In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
• Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

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.

SAN FRANCISCO CHICKEN

Steps:

• Preheat oven to 350^.
• Melt butter in skillet, add oil and garlic and simmer for 3 minutes.
• In a small bowl, mix bread crumbs, Parmesan cheese, parsley, salt, and pepper. Dip chicken in butter mixture to coat, then dip in crumb mixture.
• Place in baking dish just large enough to hold chicken. Sprinkle with lemon juice and paprika.
• Bake 40 minutes or until juices run clear.

SPICY SOUTHWEST CHICKEN SALAD

Steps:

• 1. Combine 1/4 cup Wish-Bone&Reg; Italian Dressing with chipotle chile pepper in small bowl. Brush chicken and onion with dressing mixture.
• 2. Grill or broil chicken and onion, turning once, 10 minutes or until chicken is thoroughly cooked and onion is tender; thinly slice chicken.
• 3. Arrange spring salad mix on serving platter. Top with beans, mango, avocado, onion and chicken. Just before serving, drizzle with remaining 1/4 cup Dressing.

FRENCH CHICKEN SALAD

Steps:

• Whisk together mustard, vinegar, and oil; toss with remaining ingredients.
• To serve in an avocado half: Slice avocado in half lengthwise, and remove pit; mound chicken salad in each avocado half (makes 2 servings).
• To serve in a roasted tomato: Preheat oven to 400 degrees. Slice top off a large beefsteak tomato; scoop out flesh to form a shell, and brush inside with a bit of olive oil. Bake until slightly softened, 3 to 5 minutes. Let cool slightly, then fill with chicken salad.

CHINATOWN CHICKEN SALAD

Steps:

• Preheat oven to 375 degrees F.
• Spray large (4")custard cups or foil tart pans with oil.
• Cut wrappers into 6" circles.( use the top of a 6" bowl for a pattern.
• Fit each into pans/cups.(Edges will be ruffled).
• Lightly spray each wrapper.
• Bake until golden brown, 6-7 minutes. Remove to cool; store in airtight container until ready to fill.
• Combine chicken, lettuce, bean sprouts, onions and cilantro in large bowl.
• Whisk dressing ingredients in small bowl or jar until well blended.
• Pour dressing over salad and toss to coat evenly.
• Spoon one cup into each shell and sprinkle with peanuts to serve.

SAN FRANCISCO CHICKEN SALAD

Steps:

• 1. In a large bowl, toss together lettuce and spinach. Cover and refrigerate.2. Cook snow peas in boiling salted water for 1 minute or until crisp-tender. Immediately plunge into cold water until chilled drain well.3. On a large platter or six large salad plates, arrange salad greens, snow peas, water chestnuts, mushrooms, avocado, green onions and sprouts. Top with chicken and bacon.