Sheilas Chicken Salad Recipes

CHICKEN SALAD SHELLS

Steps:

• In a large bowl, combine the chicken salad and grapes. Spoon about 2 tablespoons into each pasta shell. Refrigerate until serving. Drizzle with salad dressing.

SHELIA'S CHICKEN YASSA

Steps:

• Stir together lemon juice, oil, mustard, and garlic for marinade in a small bowl. Stir together black pepper, cayenne, lemon-pepper seasoning, and salt in another small bowl. Rub spice mixture all over chicken and transfer to a large zip-top plastic bag. Add lemon juice mixture. Seal the bag and turn to coat. Chill up to 8 hours or overnight.
• Prepare an outdoor grill for indirect grilling, lighting burners on one side only or pushing lit coals to one side. Heat grill to medium heat, 325 to 375 degrees F (165 to 190 degrees C). Lightly oil the grill grate.
• Transfer chicken to unlit side of grill, discarding marinade. Grill, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 40 to 50 minutes.
• Meanwhile, grill lemon halves, cut-sides down, over lit side of the grill until grill marks appear, about 8 minutes.
• Heat 1/4 cup oil in a 12-inch cast iron skillet on the stovetop over medium-high heat until hot. Stir in onions, bell peppers, carrot, garlic, and lemon juice; cook, stirring occasionally, until liquid evaporates and vegetables are tender and starting to brown, 10 to 12 minutes. Add chicken broth; cook and stir for 1 minute. Remove from heat and stir in olives.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Arrange grilled chicken over vegetables in the skillet.
• Cover and bake in the preheated oven for 20 minutes. Serve over cooked rice with grilled lemon halves.

SHEILA'S CHICKEN MILANESE

Steps:

• Preheat oven to 200 degrees.
• In shallow dish, mix flour with garlic powder, salt, and pepper.
• In another shallow dish, beat eggs with garlic cloves and lemon zest.
• In still another shallow dish, mix bread crumbs with parmesan cheese and parsley.
• In large nonstick skillet, heat 1/4 cup of olive oil over medium heat.
• Meanwhile, coat chicken in flour mixture, then egg mixture, then bread crumb mixture. Fry half (about 4 cutlets) in skillet until golden brown and crisp, turning once. When cooked, drain on a plate lined with a paper towel to absorb any excess oil. Drizzle with 1 T. fresh lemon juice. Transfer to oven to keep warm.
• Heat remaining 1/4 cup of olive oil over medium heat and fry remaining chicken as previously directed. Drain on a plate lined with paper towel, then drizzle with remaining 1 T. lemon juice. Transfer to oven to keep warm until ready to serve.
• To make salad, whisk 2 T. olive oil with lemon juice, salt and pepper in a large bowl. Add remaining ingredients and toss.
• To serve, place chicken on plate and top with salad mixture.