Golden Chicken Salad Recipes

Steps:

• Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto a greased baking sheet. Bake until golden brown, 15-20 minutes. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. , Split puffs and set tops aside; remove soft dough form inside. In a large bowl, combine filling ingredients. Fill puffs and replace tops. Chill until serving. Refrigerate leftovers.

Steps:

• Poach the chicken breasts in two cups of boiling salted water.
• Drain the chicken breasts and then allow to cool completely.
• In the meantime, hang yoghurt in a muslin cloth for 15 minutes to drain the excess liquid.
• Sprinkle lemon juice on the apples and mix thoroughly.
• Chop walnuts but do reserve a few to garnish.
• Mix chicken, apples, pineapple, chopped walnuts and celery in a bowl.
• Add yoghurt, salt and white pepper powder to taste.
• Spread lettuce leaves on a serving dish.
• Arrange the salad on these lettuce leaves.
• Garnish the salad with the whole walnut kernels.
• Enjoy!

Steps:

• In a large bowl, combine the first eight ingredients. Place 1-1/2 cups in a resealable plastic bag. Store remaining coating in a covered container in the refrigerator for future use. , Dip chicken in soda or milk, then place in bag; seal and shake to coat. Place chicken in a single layer in a greased 13-in. x 9-in. baking pan. , Bake, uncovered, at 375° for 50-60 minutes or until juices run clear.