Wedding Chicken Salad Recipes

CHICKEN AND MUSHROOM WEDDING SALAD

Steps:

• Season both sides of chicken breast with salt and pepper. Saute over medium heat in 2 Tbsp olive oil until golden brown and cooked through. Let chicken rest on a cutting board at least 10 minutes before cutting into it. It will be so juicy if you wait! Once chicken is cool enough to handle, dice it up. I sliced it in half lengthwise, cut into strips and then diced the strips. Transfer chicken to a medium salad bowl to cool to room temp. Wipe down the skillet with a paper towel.
• Cut mushrooms into large dice. I used my Vidalia Chop wizard to do this quickly. This by the way is a very handy tool and no one paid me to say that. ;). Saute mushrooms over medium/high heat until all of the water is evaporated then season with salt and pepper to taste. Continue to saute and stir until mushrooms are golden brown - remove mushrooms to the salad bowl to cool. Wipe down the skillet.
• Grate carrots and finey dice onions. Saute in 2 Tbsp olive oil over medium heat, or until softened and golden. I burned my carrots maybe just a teensy bit. Transfer carrots to salad bowl to let them cool to room temp.
• Finely dice your baby dills. These add great flavor and crunch to the salad. Don't skip them, k? Add them to the salad bowl.
• Once all of your ingredients have cooled to room temp, stir in mayo. I used about 2 flat Tbsp of mayo. This salad really doesn't need much mayo. Add it to taste.

EVERY SHOWER CHICKEN SALAD

Steps:

• Turn on stove pot to medium/high heat.
• In a large stock pot place chicken breasts so that they all fit comfortably/loosely in the pot and fill with water until there is about an inch of water above where they sit. Add all tried herbs and 1 tablespoons salt to the water.
• Place pot on the stove.
• After bringing the liquid to a boil, reduce heat to a bare simmer so that only an occasional bubble breaks the surface. At this point, partly cover the pot, cook for about 10 minutes, then turn off the heat, leaving the chicken to finish cooking in the hot water for 10-15 more minutes.
• Remove chicken from water and place on cutting board to cool.
• In a large container mix mayo, grapes, celery, walnuts, salt and pepper (to taste).
• When chicken has cooled to the touch chop into bite sized pieces and mix in with mayo mixture.
• Taste to adjust salt content. Cover and then refrigerate overnight or until cool (the flavors get better over night, but would work for immediate use).
• Spoon onto croissants or your favorite bread.

WEDDING SHOWER CHICKEN SALAD

Steps:

• Mix mayonnaise with curry powder and check for taste. Gently mix with all but the nuts. Allow to combine. Sprinkle with nuts and serve on lettuce leaves.

WEDDING CHICKEN

Steps:

• Whisk garlic, chiles, ginger, oil, soy sauce, vinegar, sugar, fish sauce, and salt in a medium bowl until sugar and salt dissolve. Add lemon slices and thyme. Place marinade and chicken in a large resealable plastic bag. Turn to coat, and chill at least 12 hours.
• Heat oven to 450°. Remove chicken from marinade, shaking off excess, and place, skin side up, on a rimmed baking sheet. Roast until cooked through and an instant-read thermometer inserted in the thickest part of the thigh registers 165°, 25-30 minutes. Serve chicken with lemon wedges for squeezing over.

WEDDING CHICKEN SALAD RECIPE

Steps:

• Boil chicken. Cool and shred into fine small pieces. Mix sauce together and wire wisk to get the lumps out. Pour over the chicken. Stir well. Add grapes and cashews before serving.

WEDDING CHICKEN

Steps:

• Mix together sour cream and soup; set aside.
• Wrap each chicken breast with 2 slices of bacon.
• Place in a casserole dish.
• Pour sour cream/soup mixture over chicken breasts.
• Bake at 400 for about 40-45 minutes until breasts are done and sauce is brown and bubbly at edges.