Bird Of Paradise Chicken Salad Recipes

Steps:

• Put the chicken in a large bowl; add in pineapple, grapes, and mango (if you are not serving right away, cover and refrigerate for up to 2 hours; if you refrigerate longer, the pineapple tends to give off its juices).
• To make the dressing: whisk the mayonnaise, orange juice, and zest together in a small bowl.
• Stir in 1/4 cup nuts.
• Pour the dressing over the chicken mixture; toss gently but thoroughly.
• Peel the papaya, using a vegetable peeler.
• Cut it in half, remove the seeds, and the cut it vertically into even slices.
• Line individual plates with lettuce leaves; mound the chicken salad in the middle of the plate; arrange papaya slices around the salad along with a cluster of grapes.
• Sprinkle with remaining nuts; serve immediately.

Steps:

• Whisk the egg and milk together, place cheese in a shallow bowl.
• Dip Chicken into egg"wash" then into cheese.
• In a skillet melt the butter.
• Add the coated chicken and brown for 5-6 minutes on each side.
• Add Sherry.
• Cover and cook on med-low heat for 35 minutes or until cooked through.

Steps:

• Cut green onion into 1-inch pieces shred pieces lengthwise into fine strips. Cover with iced water let stand 10 minutes or until strips curl.Remove bones and skin from chicken breasts cut each chicken breast lengthwise into halves. To butterfly chicken, split each piece lengthwise almost into halves open flat. Place 1 ham slice on each chicken piece fold chicken lengthwise in half, pressing cut edge to seal. Mix 2 tablespoons cornstarch, 2 tablespoons water and the sugar.Heat broth, bamboo shoots, dark soy sauce, white pepper and sesame oil to boiling. Stir in cornstarch mixture cook and stir 1 minute or until thickened. Remove from heat keep warm. Heat vegetable oil (2 inches) in wok to 350°. Mix flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the gingerroot juice, baking soda, salt and egg white in medium bowl. Dip chicken, 1 piece at a time, into batter to coat all sides. Fry 2 pieces at a time 3 minutes or until very light brown drain on paper towels.Increase oil temperature to 375°. Fry half the chicken 2 minutes or until golden brown, turning once drain on paper towels. Repeat with remaining chicken. Cut each piece crosswise into 1-inch pieces, using a very sharp knife place in a single layer on heated platter. Pour sauce over chicken garnish with green onion.8 servings**Crisply batter fried on the outside with a fine slice of firm Virginia ham down the middle, this colorful dish makes a most impressive presentation. Garnish with curly scallion ringlets. If necessary, secure edges of chicken together with wooden picks.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Cook fettuccine nest as directed on package, omitting salt. Drain, being careful to retain the nest shape.
• Combine all remaining ingredients except nuts.
• Place fettuccine nest on plate; top with chicken salad and nuts.

Steps:

• Cut green onion into 1-inch pieces shred pieces lengthwise into fine strips. Cover with iced water let stand 10 minutes or until strips curl.Remove bones and skin from chicken breasts cut each chicken breast lengthwise into halves. To butterfly chicken, split each piece lengthwise almost into halves open flat. Place 1 ham slice on each chicken piece fold chicken lengthwise in half, pressing cut edge to seal. Mix 2 tablespoons cornstarch, 2 tablespoons water and the sugar.Heat broth, bamboo shoots, dark soy sauce, white pepper and sesame oil to boiling. Stir in cornstarch mixture cook and stir 1 minute or until thickened. Remove from heat keep warm. Heat vegetable oil (2 inches) in wok to 350°. Mix flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the gingerroot juice, baking soda, salt and egg white in medium bowl. Dip chicken, 1 piece at a time, into batter to coat all sides. Fry 2 pieces at a time 3 minutes or until very light brown drain on paper towels.Increase oil temperature to 375°. Fry half the chicken 2 minutes or until golden brown, turning once drain on paper towels. Repeat with remaining chicken. Cut each piece crosswise into 1-inch pieces, using a very sharp knife place in a single layer on heated platter. Pour sauce over chicken garnish with green onion.8 servings**Crisply batter fried on the outside with a fine slice of firm Virginia ham down the middle, this colorful dish makes a most impressive presentation. Garnish with curly scallion ringlets. If necessary, secure edges of chicken together with wooden picks.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Cut each pineapple in half lengthwise, then cut in half lengthwise again, making four shells with part of the leaves. Remove fruit; cut into cubes. Turn pineapple shells cut side down on paper towels to drain; set aside. , In a large bowl, combine the pineapple cubes, chicken and celery; cover and refrigerate. In another bowl, combine the mayonnaise, yogurt, chutney and salt; cover and refrigerate for at least 30 minutes., Before serving, drain the chicken mixture; toss with mayonnaise mixture and peanuts. Using a slotted spoon, fill pineapple shells. Sprinkle with coconut; top with oranges and grapes.