Audreys Chicken Salad Food

AUDREY'S MEXICAN CHICKEN

Steps:

• Preheat oven to 350º F.
• Melt butter in large, wide frying pan.
• Cut up chicken.
• Cook over medium high heat until pale golden brown, about 5 minutes.
• Remove chicken to a 4 L baking dish with a tight fitting lid.
• Stir rice into fat remaining in frying pan; add remaining ingredients and bring to a boil.
• Break up tomatoes with a fork.
• Pour rice mixture over chicken and cover tightly.
• Bake in oven for 1 hr 15 minutes until rice is tender.
• Stir several times while cooking;add a bit more tomato juice or water if necessary.

AUDREY'S ORIENTAL CHICKEN

Steps:

• In a medium bowl, combine sugar and cornstarch.
• Gradually stir in vinegar and soy sauce.
• Stir in pineapple, green pepper and onion, set aside.
• Heat oil in wok.
• Add chicken and stir fry, just until tender, and chicken has turned white.
• Add pineapple and vegetable mixture; stir until well mixed.
• Cover and simmer over low heat 15 minutes.

AUDREY'S CHICKEN SALAD

Steps:

• Place chicken and celery in a large bowl, combine mayo and chili powder, add to chicken mixture and mix well.
• Cover and chill 30 minutes.
• Before serving add pineapple, bananas, oranges and coconut.
• Toss gently.
• Serve on greens.
• Sprinkle with peanuts.