Carolina Chicken Salad Surprise Food

CHICKEN SALAD SURPRISE

Steps:

• Place chicken, apple, and grapes in a medium bowl; toss to combine. Let stand for 3 minutes.
• Add onion, Nayonnaise, cayenne, and salt to chicken mixture and toss until well combined. Cover and refrigerate until chilled before serving. Serve on whole wheat bread, if desired.

SOUTHERN CHICKEN SALAD

Steps:

• Chop chicken as desired and place in a medium size mixing bowl.
• Wash celery stalks under cool water, chop very fine.
• Add chopped celery to mixing bowl.
• Add the chopped onions.
• Add sweet pickle relish.
• Add mayonnaise.
• Add a little sugar if desired.
• Add salt.
• Add black pepper.
• Add Mustard.
• Add the chopped boiled egg.
• Stir mixture well, cover and refrigerate for at least one hour prior to serving.
• Serve cool and enjoy!

CAROLINA SMOTHERED CHICKEN WITH CREAMY MUSTARD SAUCE

Steps:

• For the chicken: Whisk together the flour and House Seasoning in a large bowl. Add the chicken and toss to coat.
• Add the oil to a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shaking to remove any excess, and add to the hot oil. Fry until the chicken is golden brown on all sides, about 5 minutes per side. Remove to a plate and set aside.
• For the sauce: Add the diced onions to the hot oil in the skillet and cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the butter, garlic, thyme and rosemary and cook until fragrant, about 1 minute more. Whisk in the stock, scraping up any bits from the bottom of the pan. Simmer until thickened, 3 to 4 minutes. Whisk in the cream, Dijon (start with 2 tablespoons for a milder sauce and add up to 8 total tablespoons for a more pungent, mustardy sauce) and ground mustard and bring to a simmer again until thickened, 2 to 3 minutes. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken occasionally, 25 to 30 minutes. Sprinkle with the parsley before serving.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

CAROLINA-STYLE BARBECUE CHICKEN

Steps:

• Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
• Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
• Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
• Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

CUCUMBER SALAD SURPRISE

Steps:

• Peel and dice cucumbers. (Leave skins on if they're unwaxed, garden cukes).
• Quarter onion and slice paper-thin.
• Mince jalapeno.
• Cut celery in 1/4" dice.
• Toss all veggies together with sour cream and seasonings.
• Garnish with sunflower seeds if desired.

CHICKEN SALAD SURPRISE

Steps:

• Whisk in large bowl the dressing ingredients. Then add and toss lightly to coat the chicken, beans, cucumber and grapes. Chill about 1/2 hour for best taste.

CAROLINA'S SURPRISE

Steps:

• In the bowl of an electric mixer fitted with a whisk, combine sugar and heavy cream. Add ricotta gradually, whisking until thick and slightly firm. Add orange zest, and whisk until just blended.
• In a large bowl, mix together strawberries, raspberries and blackberies. Place half of ricotta mixture in the bottom of a large serving bowl. Top with half of berry mixture and a sprinkling of chocolate shavings. Add remaining ricotta mixture, and top with remaining fruit and more chocolate shavings.
• Cover lightly with plastic wrap, and refrigerate until chilled, about 1 hour.

CAROLINA CHICKEN SALAD SURPRISE

Steps:

• Combine all ingredients except potato chips, cheese and almonds and place in a casserole. Top with potato chips and cheese and sprinkle with almonds. Bake at 350 degrees for 20 - 30 minutes.