Amys Fruited Chicken Salad Food

FRUITED CHICKEN SALAD

Steps:

• Mix cream cheese and mayo in large bowl until well blended.
• Add all remaining ingredients except almonds; mix lightly.
• Spoon onto lettuce-covered plate, if desired; sprinkle with almonds. Serve with saltine crackers or round buttery crackers.

FRUITED CHICKEN SALAD

Steps:

• Drain the pineapple, reserving 2 TBSP of juice.
• Combine pineapple and the next 6 ingredients.
• Combine mayonnaise, concentrate, salt, pepper and reserved pineapple juice until smooth; toss with chicken mixture.
• Chill several hours or overnight.
• Add almonds just before serving.

AMY'S FRUITED CHICKEN SALAD

Steps:

• In large bowl combine chicken, pineapple, celery, olives, onions and grapes.
• Blend mayonnaise and msutard.
• Toss gently with chicken mixture.
• Cove and chill at least on hour.
• Just before serving, gently fold in oranges and chow mein noodles.
• Place on lettuce leaves placed on a platter.

FRIED CHICKEN SALAD

Steps:

• Remove and discard the bones from the chicken. Chop up the meat, with the fried skin, into small pieces (you should have about 6 cups).
• Set aside 1 tablespoon each of the celery, scallions and pickle.
• Whisk together the mayonnaise, pickle brine, buttermilk, yellow mustard and a couple dashes hot sauce in a large bowl. Stir in the remaining celery, scallion and pickle.
• Add the chopped chicken to the bowl and stir gently to combine. Season with salt and more hot sauce if you'd like. Transfer to a large serving bowl and sprinkle with the reserved celery, scallion and pickle. Serve on potato rolls with a few dashes of hot sauce.

CHICKEN SALAD WITH FRESH HERBS

Steps:

• Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
• Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.
• In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
• When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.

AMY'S CHICKEN SALAD WITH CHERRIES AND WALNUTS

Steps:

• Chop all ingredients into bite sized pieces.
• Place all ingredients in a bowl and mix.
• Serve on your choice of bread or atop lettuce leaves.

SHARON'S FRUITED CHICKEN

Steps:

• In large baggie, mix ¾ C flour and seasonings. Add chicken pieces a few at a time until all coated.
• Brown chicken in margarine.
• Place in baking dish, reserving drippings in pan.
• Drain fruit (keep 1 C syrup)and arrange fruit over chicken.
• Stir corn starch and sugar in drippings. Add 1 C syrup from pineapple and teriyaki sauce.
• Cook and stir until thickened and bubbly. Spoon over meat.
• Cover and microwave on high 5 minutes. Serve over rice.

EASY FRUITED CHICKEN SALAD

Steps:

• In a bowl, lightly mix the apple, grapes, pecans, apple pie spice, and mayonnaise together until thoroughly combined; stir in the chicken breast meat. Chill until cold.

AMY'S BARBECUE CHICKEN SALAD

Steps:

• Preheat the grill for high heat.
• Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
• In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
• In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

COLD FRUITED CHICKEN SALAD

Steps:

• Combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil.
• Set aside to cool.
• Combine apricot mixture with chicken, orange, grapes, almonds, parsley, pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2 hours.
• Spoon chicken mixture onto a lettuce lined platter to serve.

FRUITED CHICKEN SALAD

Steps:

• Place cubed chicken in a bowl and sprinkle with lemon juice. Place in the refrigerator for a few hours.
• Add remaining ingredients and chill for several hours more to blend flavors.

FRUITED CHICKEN SALAD

Steps:

• Drain the pineapple, reserving 2 tablespoons juice. Combine pineapple and the next six ingredients. Combine the Miracle Whip, concentrate, salt, pepper and reserved pineapple juice until smooth; toss with chicken mixture. , Chill for several hours or overnight. Add almonds just before serving.

AMY'S GRILLED CHICKEN BREASTS

Steps:

• Place the chicken breasts within a folded piece of plastic wrap; slightly flatten upper portion of each breast with the broad side of a chef's knife to promote even grilling.
• Place breasts in a shallow glass or ceramic dish.
• Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine.
• Add oil a little at a time and whisk to combine marinade.
• Pour marinade over breasts.
• Cover with plastic wrap and marinate in refrigerator, turning once or twice in marinade, for at least 2 hours, or up to 4 hours.
• Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish.
• Transfer all marinade to small saucepan and bring to a boil; reserve.
• Lightly grease grill rack with cooking spray.
• Preheat grill.
• Place breasts on grill.
• Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.