Baked Chik Salad Recipes

Steps:

• Preheat oven to 400°F (200°C).
• In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
• Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
• Dice the cucumber and add to a large bowl.
• Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
• Divide between individual bowls and serve.
• Enjoy!

Steps:

• In a large bowl, combine the first six ingredients. Combine Miracle Whip Light, garlic powder and pepper; stir into chicken mixture. , Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. , Toss bread crumbs with butter; sprinkle over chicken mixture. Top with cheese. Bake 7-10 minutes longer or until heated through and top is lightly browned.

Steps:

• Preheat the oven to 400 degrees F.
• Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes.
• Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, Dressing and herbs. Mix together all ingredients in Dressing, add to chicken and mix. Can be served by itself or on a sandwich.
• Mix all ingredients together.

Steps:

• Place chicken in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with salt. Combine salsa and taco sauce; drizzle over chicken. Sprinkle with cheese. , Cover and bake at 350° for 25-30 minutes or until a thermometer reads 170°. If desired, serve with lime wedges and sliced avocado.

Steps:

• Rinse the chicken breast under cold water and pat dry.
• Arrange the chicken breast on a cookie sheet that has been sprayed with cooking spray, so they will not stick.
• Sprinkle with garlic and onion salt to taste.
• Bake in a 350F oven for about 20 minutes or until done.
• You do not want them to dry out, so watch them carefully.
• Remove from pan and cool completely.
• Dice the chicken breast into small pieces, DO NOT GRIND.
• Add the celery, onion, and pickle relish.
• Mix in some salad dressing to moisten chicken mixture.
• Add salt and pepper to taste.
• You will have to add more salad dressing in about an hour.
• The chicken will soak up the dressing.
• Cover and refrigerate 2 hours or overnight.
• Serve on a fresh baked croissant, served with lettuce and tomato, or serve on a fresh bed of lettuce, with apple slices or fresh grapes.

Steps:

• Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven until fragrant, stirring occasionally, about 10 minutes. Remove from pan; let cool completely.
• Pull chicken from the bone; discard bones, and cut meat into 3/4-inch pieces. Transfer to a medium bowl; add scallions, celery, apples, raisins, and oregano. Season with salt and pepper. Add dressing; toss to combine. Chill, covered, until ready to serve.