San Francisco Chicken Salad Recipes

Steps:

• Brown chicken breasts in a small amount of oil.
• Remove from pan and add garlic, soy sauce, brown sugar and 1 cup of the chicken broth.
• Stir to mix and return chicken to pan and cover.
• Simmer until the chicken is done (about 15 minutes).
• Remove chicken from pan and add remaining half cup of broth which has been mixed with cornstarch.
• Bring to a boil to thicken sauce and return chicken to the pan, coating it well.

Steps:

• Whisk together mustard, vinegar, and oil; toss with remaining ingredients.
• To serve in an avocado half: Slice avocado in half lengthwise, and remove pit; mound chicken salad in each avocado half (makes 2 servings).
• To serve in a roasted tomato: Preheat oven to 400 degrees. Slice top off a large beefsteak tomato; scoop out flesh to form a shell, and brush inside with a bit of olive oil. Bake until slightly softened, 3 to 5 minutes. Let cool slightly, then fill with chicken salad.

Steps:

• Preheat oven to 350^.
• Melt butter in skillet, add oil and garlic and simmer for 3 minutes.
• In a small bowl, mix bread crumbs, Parmesan cheese, parsley, salt, and pepper. Dip chicken in butter mixture to coat, then dip in crumb mixture.
• Place in baking dish just large enough to hold chicken. Sprinkle with lemon juice and paprika.
• Bake 40 minutes or until juices run clear.