Chickadee Cottage Old Fashioned Chicken Salad Food

OLD FASHIONED CURRIED CHICKEN SALAD

Steps:

• Section orange over bowl to catch juice.
• Slice banana diagonally and dip in reserved orange juice.
• Place salad greens in large salad bowl.
• Arrange orange sections, banana, chicken, the cranberry cubes, raisins, and peanuts atop salad greens.
• Chill To make dressing, combine mayonnaise or salad dressing, yogurt and curry; chill.
• Pass dressing with salad.

COTTAGE CHICKEN

Steps:

• Squeeze out as much moisture from the spinach as you can (use fresh if you have it, but if not can is ok).
• Mix together spinach, cottage cheese, eggs, parmesan, salt and pepper in a bowl.
• Here is the tricky part. Take your chicken and cut it down the middle of the breast plate and all the way through the back (you can help by trying to break it). Now you have your chicken in two halves.
• Turn your chicken breast side up. Loosen the skin from breast and drumsticks by inserting one hand, palm side down. Gently push hand beneath the skin against the meat to loosen the skin.
• Try not to tear the skin.
• Spoon the spinach mixture into pockets beneath skin.
• Place chicken, breast side up, in a roasting pan. Combine olive oil, oregano, rosemary, and thyme and brush it over chicken. Bake, uncovered, at 375 degrees for 1 hour or until chicken is done.

OLD-FASHIONED CHICKEN SALAD

Steps:

• To make the chicken: in a large pot, combine the chicken, butter, chopped celery and onion, poultry seasoning, 2 teaspoons salt and 1 teaspoon pepper. Add enough water to cover generously, cover, and heat to boiling. Reduce to a simmer, cooking the breasts about 10 minutes or the cutlets about 3. Turn off the heat and let the chicken stand in the cooking liquid until cooked through, about 10 minutes for the breasts and about 2 for the cutlets. Remove the chicken to a bowl. Cool and cut into bite-size pieces.
• To make the salad: combine the minced celery and the onion, 1/2 teaspoon salt, 1 teaspoon pepper and all of the remaining ingredients in a bowl and mix. Add the chicken, tossing it gently until coated. Serve immediately, or cover and refrigerate until serving.

OLD FASHIONED CHICKEN SALAD

Steps:

• Oil a 10" X 13" pan.
• Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves.
• Cool and stir in lemon juice, salt, pepper and thyme. Mix well into the broth and add the mayonnaise.
• Add all other ingredients (except grapes) and pour into pan.
• Place in refrigerator overnight or for several hours until set.
• Decorate with halved grapes and serve over salad greens.

OLD-FASHIONED CHICKEN SALAD

Steps:

• Combine the first 9 ingredients in a big bowl; toss gently.
• Fold in mayonnaise; taste and adjust with salt and pepper.
• Cover and chill 2 hours or until well chilled.
• Spoon into a serving dish; sprinkle with paprika.
• Garnish with parsley and tomatoes.