Chicken Salad From Mom Recipes

Steps:

• Melt butter, let it cool.
• Mix together butter, mayo, parsley, garlic, curry and marjoram.
• Toss in chicken and grapes.
• Add salt and pepper to taste.
• Cover tightly and refrigerate until serving.
• Toast Almonds in 350 degree oven on a cookie sheet for 5-10 minutes.
• Right before serving toss in almonds.

Steps:

• In a large bowl, combine salad ingredients (chicken through almonds.).
• In a small bowl, mix dressing ingredients.
• Pour dressing over salad ingredients and mix well.
• Garnish with pineapple tidbits.
• Serve plain, as sandwiches, or on top of a bed of lettuce.

Steps:

• Toss together the chicken, celery, scallions, dill and parsley in a large bowl.
• In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

Steps:

• Combine the chicken, guacamole, mango, onion, pepitas, lime juice and pesto in a mixing bowl, then season to taste with salt and pepper. Serve with lettuce leaves or flatbread for easy eating.

Steps:

• Mix all ingredients and chill.

Steps:

• Add broth, wine, bay leaves, a couple dashes of salt & pepper and enough water to cover the chicken into a deep pot.
• Bring to a boil, add chicken (add more water if needed to cover the meat).
• Turn down heat to a slow boil.
• Cook for 20 minutes or until no longer pink.
• Remove chicken and let cool.
• Shred meat by hand for chunky salad or place chicken into a food processor if you wish for a very shredded consistancy.
• Combine mayo, onion, celery in bowl
• Mix in chicken, add more mayo if you so desire.
• Taste and add spices to your liking.
• Chill and enjoy!

Steps:

• Preheat oven to 350 degrees F.
• Mix all ingredients, except for the topping ingredients, in an 8 inch X 8 Inch square baking dish.
• Top with the cornflake crumbs, using more or less (original recipe didn't give an amount) and dot with butter (use as much as you like since original recipe didn't give an amount).
• Bake for 45 minutes.

Steps:

• In a large mixing bowl, combine mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix and dill weed.
• Gently mix in cooked chicken, almonds, grapes and celery.
• Refrigerate for at least 1 hour and serve on croissants.

Steps:

• Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
• In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.