Edgars Sonoma Chicken Salad Recipes

Steps:

• In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,garlic powder,onion powder, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
• Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
• When the chicken is cold, dice into bite-size pieces or shred and transfer to a large bowl. Stir in pecans, Craisins, celery and dressing.

Steps:

• In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
• Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish and season with salt and pepper. Add to the pan 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature. Note: I find mixing the ingredients together while still slighly warm absorbs the flavors better.
• When the chicken is cool, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

Steps:

• Preheat the oven to 350 degrees F. Rub the chicken inside and out with salt and pepper. Place the chicken in shallow roasting pan and roast until cooked through, 35 to 40 minutes. Test for doneness by twisting the drumstick, as it will release at the joint when done. Pour off any accumulated pan juices and reserve. Place the chicken and the reserved juices in the refrigerator to chill. When the chicken is completely chilled, remove the meat from the bones and place in a mixing bowl. Melt the reserved juices in the microwave, then pour over the chicken and toss so that all of the juices can be re-absorbed. Add the lemon juice and Dijon mustard and toss again to coat the meat. Add the celery seed, celery, onions, and parsley. Toss with just enough mayonnaise to moisten the salad. Season with salt and pepper, to taste. Serve as a chicken salad sandwich, grilled or cold, or on a bed of mixed greens garnished with fresh vegetables.