Chicken Salad With A Twist Recipes

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, onion, celery, cucumber and olives. , In a small bowl, whisk the Italian dressing, mayonnaise, mustard, lemon juice, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 2 hours or until chilled. Just before serving, fold in tomatoes.

Steps:

• In a large bowl, combine the chicken, cranberries, mayonnaise, walnuts, scallions, curry powder and apple and mix to thoroughly combine.
• Cut the crusts from the bread and set aside for another purpose.
• Using 2 slices of the bread, make a sandwich, taking care to spread the chicken salad in an even layer all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.

Steps:

• Mix together yogurt, garlic powder, sesame oil, salt, pepper, asian dressing (there is a recipe here on Food.com that is awesome), and set aside.
• Chop the onion and celery into small pieces.
• Using a "slapper" food chopper, chop the cashews.
• Chop the chicken into small pieces.
• Mix the yogurt mixture in with the grapes, chicken, cashews, onion, and celery.
• Serve on a good, nutty bread (I like the ABM Seed Bread found here on Food.com) with spinach leaves. Sprinkle a few sesame seeds on top and serve.

Steps:

• Heat oil in a large heavy skillet over medium-high heat. One at a time, slip a tortilla into the hot oil. If the tortilla starts to puff up, press it down with a fork. When crisp and brown, remove to paper towels. Repeat with remaining tortillas.
• Place the chicken in a bowl, and separate with a fork. Stir in the mayonnaise. Dice the jalapenos (reserving the liquid), and stir them into chicken salad. Pour in 1 tablespoon jalapeno juice, season with salt and pepper, and stir well. To serve, spread the chicken salad on the tostadas.

Steps:

• In a small bowl combine the onions, garlic and ginger.
• In another small bowl whisk together the sugar, vinegar, peanut oil, chili oil and tamari sauce.
• Toss with the onion mixture.
• Let stand for 10 minutes.
• Place remaining ingredients except cilantro and cashews in a large bowl and toss in Onion mixture.
• Sprinkle top with cilantro and cashews.