Chicken Or Turkey Salad Recipes

Steps:

• Place chicken meat into a large bowl. Add celery, mayonnaise, salt and pepper to taste. Stir to mix. Lay 4 slices bread on work surface. Divide salad evenly among them. Top with remaining bread.

Steps:

• Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
• Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.

Steps:

• In a small bowl, whisk together the olive oil, soy sauce, lemon juice, and mustard. Stir in chives, sage, oregano, parsley, thyme, garlic, paprika, and herb seasoning. Cover, and refrigerate for 30 minutes to allow flavors to blend before marinating your favorite meat.
• Place turkey or chicken in a 30 gallon plastic kitchen bag. Pour marinade over the bird. Grasp the bag a few inches above the poultry, and press air from the bag. Seal with a twist tie. Rotate bag to coat turkey with the marinade. Marinate in the refrigerator 24 hours, repositioning the bag every 4 hours, or so. Remove poultry from bag before roasting, and transfer marinade to a saucepan. Boil marinade for a few minutes, then use to baste the turkey every 30 minutes, or so, while roasting. Discard any remaining marinade when turkey is done.

Steps:

• Mix turkey, celery, mayonnaise, lemon juice, parsley, thyme, salt,and pepper. Adjust amount of mayo according to how wet you like your chicken salad.
• Pile onto your preferred bread with greens and tomatoes.

Steps:

• Mix all ingredients together, except for cheese and onion.
• Cheese and top and cover with onions.
• Bake at 350 degrees for 30 minutes.

Steps:

• Season the chicken or turkey in a large mixing bowl with the salt, pepper, and oil.
• Add lemon juice, herbs, celery, onions, romaine and optional walnuts- mix well.
• Taste and add more salt/pepper/lemon juice if required.
• Let mixture marinate for at least 10 minutes, tossing several times.
• Drain any accumulated liquid out of the salad, then fold in just enough mayonnaise to coat the ingredients.
• Garnish before serving, if desired.
• Note: Salad may be prepared a day in advance; cover and refrigerate.

Steps:

• Combine chicken and celery in bowl.
• Mix salad dressing (I used Miracle Whip), salt, poultry seasoning, onion salt and pepper.
• Pour over chicken and celery; toss.
• Cover; chill at least 2 hours.
• For variation, fold in one of the following: 1 cup chilled fruit (mandarin orange segments, chopped apple, seedless green grapes or pineapple tidbits) or: 1/4 cup chopped sweet pickle or: 4 slices bacon, crsply fried and crumbled or: 1/3 cup chopped nuts.

Steps:

• In a bowl, mash the egg with a fork. Add turkey, mayonnaise and relish. Cover and refrigerate until serving. Stir in pecans just before serving.

Steps:

• Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled.
• Add chicken or turkey, celery, apple, green onion and tarragon to wild rice. Whisk remaining ingredients to blend in small bowl. Pour over wild rice mixture and toss well. Season with salt and pepper.

Steps:

• For salad:
• Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add sesame oil; toss to blend. Mix in chicken or turkey, onions, cilantro and chilies.
• Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute. Drain. Rinse with cold water to cool; drain well. Mix into salad.
• For dressing:
• Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor; blend until smooth.
• Pour dressing over salad and mix with hands to blend well. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large platter with Napa cabbage leaves. Mound salad over and serve.

Steps:

• Combine turkey, celery, apple, raisins, and yogurt in a medium bowl. Season to taste with salt and pepper.
• Serve in pita, with a cruncy lettuce leaf.