Chicken Salad In Baskets Recipes

Steps:

• In a small bowl, combine the first five ingredients. Combine the mayonnaise, salt and pepper; add to chicken mixture and stir to coat. Cover and refrigerate until serving., Preheat oven to 350°. Cut each slice of bread with a 3-in. round cookie cutter; brush both sides with butter. Press into ungreased mini muffin cups. Bake 11-13 minutes or until golden brown and crisp. , Cool 3 minutes before removing from pans to wire racks to cool completely. Spoon 1 tablespoonful chicken salad into each bread basket. Cover and refrigerate up to 2 hours. Just before serving, sprinkle with parsley.

Steps:

• Place chicken, celery stalk and onion in saucepan with water to cover.
• Bring to a boil and simmer 20 minutes or until chicken is done.
• Drain and discard onion and celery.
• Let chicken cool.
• In a food processor chop chicken.
• In a medium sized bowl combine chicken with mayonnaise, salt& pepper, parsley, dill seed, chopped celery and lemon juice.
• Cover and refrigerate until chilled.

Steps:

• In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.

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:

• Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.

Steps:

• In a large bowl, combine first 5 ingredients. Mix mayonnaise, curry powder and pepper; stir into chicken mixture. Refrigerate until serving., To serve, stir in pecans. Spoon onto lettuce-lined rolls.