California Chicken Salad Recipes

Steps:

• Cook pasta according to package instructions. Drain pasta and rinse in cold water., In a large bowl, combine the mayonnaise, sour cream, milk, sugar, vinegar, salt and pepper. Stir in the chicken, apple, grapes, pineapple, oranges, celery and cooked pasta. Chill until serving., Spoon 1/2 cup onto each lettuce leaf.

Steps:

• Combine all dressing ingredients in a blender. Sprinkle chicken with garlic and chili powders, salt and pepper. Coat a large skillet with cooking spray. Heat skillet over high heat and add oil. When oil is hot, add chicken. Reduce heat to medium-high and cook for 6 minutes per side, turning halfway through. Reduce heat to low and cover. Cook until chicken is no longer pink inside, 2 to 3 minutes. Cool chicken and slice thinly. Boil corn in a medium saucepan 5 minutes; cool, then cut kernels off cob; place in a bowl. Steam asparagus in 1 inch boiling water 3 minutes; drain and cool 1 minute. Add to bowl along with remaining vegetables. Heat a dry pan over medium heat. Add pine nuts. Cook, stirring often, until toasted, about 6 minutes. Place salad on a platter; top with chicken, bacon, pine nuts and dressing.

Steps:

• Cook pasta as directed on box.
• Drain pasta; rinse with cold water. Shake to drain well.
• In large bowl, stir together seasoning (from Suddenly Salad™ box) and mayonnaise. Stir in drained pasta and remaining ingredients. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.

Steps:

• Toss with a fork; chicken, celery, almonds, piment, grated onion and seasonings.
• Blend mayonnaise and lemon juice and add to the first mixture.
• Spread in a greased casserole.
• Mix grated cheese and potato chips. Sprinkle over casserole.
• Bake in a preheated oven at 375 degrees until lightly browned and heated through.

Steps:

• Sprinkle lemon juice over chicken and apple, mixing lightly.
• Combine remaining ingredients, suing only enough mayonnaise to moisten well.
• Add chicken/apple mixture and toss together lightly.
• Serve very cold, dressed with mayonnaise.

Steps:

• To prepare citrus mayonnaise, combine first 5 ingredients in a small bowl.
• To prepare the sandwiches, sprinkle chicken with salt and pepper.
• Heat a large non stick skillet over medium-high heat and add chicken. Coat skillet with cooking spray if desired.
• Cook chicken 5 minutes on each side.
• Reduce heat to low.
• Cover and cook 5 more minutes until done. No pink is showing.
• Remove chicken from skillet and cut diagonally across grain into thin slices.
• Spread 1 tablespoon of citrus mayonnaise on each of 4 bread slices.
• Top with 1 lettuce leaf, 1 chicken breast half (sliced), 2 tomato slices, 2 avocado wedges and remaining bread slices.
• Add additional citrus mayonnaise to top bread slice if desired.

Steps:

• To make the spiced chicken: combine coriander and cinnamon with olive oil to make a paste. Spread on chicken breasts with a bbq brush or fingers; cook chicken in pan or grill (I used my Foreman grill and it worked well) until fully cooked. Let chicken cool and slice.
• While chicken is cooking, roast diced squash in a 400 degree oven for about ten minutes (I used my toaster oven).
• Toss all other ingredients together with the champagne dressing to taste. Top with sliced chicken & almonds.

Steps:

• Cook the chicken breast and put in a food processor with the onion celery and mayo.
• Put mixture in a mixing bowl.
• Mix in the other ingredients.
• Clean and trim the lettuce to uniform size resembling small tacos.
• Fill the lettuce with a quarter cup of the chicken salad.