Bird Of Paradise Chicken Salad Food

BIRD OF PARADISE CHICKEN SALAD

Steps:

• Put the chicken in a large bowl; add in pineapple, grapes, and mango (if you are not serving right away, cover and refrigerate for up to 2 hours; if you refrigerate longer, the pineapple tends to give off its juices).
• To make the dressing: whisk the mayonnaise, orange juice, and zest together in a small bowl.
• Stir in 1/4 cup nuts.
• Pour the dressing over the chicken mixture; toss gently but thoroughly.
• Peel the papaya, using a vegetable peeler.
• Cut it in half, remove the seeds, and the cut it vertically into even slices.
• Line individual plates with lettuce leaves; mound the chicken salad in the middle of the plate; arrange papaya slices around the salad along with a cluster of grapes.
• Sprinkle with remaining nuts; serve immediately.

BIRD OF PARADISE

Steps:

• Whisk the egg and milk together, place cheese in a shallow bowl.
• Dip Chicken into egg"wash" then into cheese.
• In a skillet melt the butter.
• Add the coated chicken and brown for 5-6 minutes on each side.
• Add Sherry.
• Cover and cook on med-low heat for 35 minutes or until cooked through.