Bird Of Paradise Chicken Salad Food

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BIRD OF PARADISE



Bird of Paradise image

This chicken is to die for! I got it out of a cookbook from our library 9 years ago and use it alot. You can add more chicken just up your amounts of cheese and sherry.

Provided by ShayK

Categories     Chicken

Time 50m

Yield 3 serving(s)

Number Of Ingredients 6

3 chicken breasts, boneless and skinless
1 egg, beaten
1/4 cup milk
1/3 cup grated parmesan cheese
1 cup sherry wine
1/2 cup butter

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.

BIRD OF PARADISE CHICKEN SALAD



Bird of Paradise Chicken Salad image

Make and share this Bird of Paradise Chicken Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

2 1/2 cups cubed cooked chicken
1 1/2 cups peeled peeled cored cubed fresh pineapple
1 cup red seedless grapes, halved
2 ripe mangoes, peeled and cubed
1 ripe papaya
lettuce leaf
6 bunches red grapes (for garnish)
3/4 cup mayonnaise
1/4 cup fresh orange juice
2 tablespoons grated orange zest
1/4 cup chopped macadamia nuts

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.

PINEAPPLE CHICKEN PARADISE



Pineapple Chicken Paradise image

You'll think you've traveled to the tropics when you bite into this inviting chicken salad, served in an attractive pineapple "boat". It's a blend of a variety of tastes and textures, including coconut, peanuts, mandarin oranges and green grapes. -Dorothy Anderson, Ottawa, Kansas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 11

2 fresh pineapples with tops
1-1/2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/3 cup reduced-fat mayonnaise
1/3 cup fat-free plain yogurt
2 tablespoons chutney
1/2 teaspoon salt
1/4 cup dry roasted peanuts
1/4 cup sweetened shredded coconut, toasted
1 can (11 ounces) mandarin oranges, drained
1/2 cup halved green grapes

Steps:

  • Cut each pineapple in half lengthwise, then cut in half lengthwise again, making four shells with part of the leaves. Remove fruit; cut into cubes. Turn pineapple shells cut side down on paper towels to drain; set aside. , In a large bowl, combine the pineapple cubes, chicken and celery; cover and refrigerate. In another bowl, combine the mayonnaise, yogurt, chutney and salt; cover and refrigerate for at least 30 minutes., Before serving, drain the chicken mixture; toss with mayonnaise mixture and peanuts. Using a slotted spoon, fill pineapple shells. Sprinkle with coconut; top with oranges and grapes.

Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 300mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

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