Chicken Salad Chapala Food

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.

CHICKEN SALAD CHAPALA

Steps:

• Prepare dressing.
• preheat oven to 375.
• Cut tortillas into 6 slices spray tops with cooking spray.
• Back on cookie sheet for 5-8 minutes until crisp.
• In a bowl combine the remaining ingredients except salad greens, pour in dressing, toss to coat Arrage salad greens on plate, top with chicken salad, garnish with tortilla crisps.

CHICKPEA SALAD WITH CUMIN VINAIGRETTE

Steps:

• Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended.
• Toss chickpeas and next 4 ingredients in large bowl, and drizzle with vinaigrette.
• Add sea salt and pepper. Add feta cheese and toss gently. Serve immediately at room temperature or chill until ready to serve.

2 IN 1 - HERBED CHICKEN & LEFTOVER CHICKEN SALAD

Steps:

• Herbed Chicken (served hot):.
• Mix margarine with spices.
• Coat chicken with herb mixture.
• Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
• For leftover chicken salad:.
• Mix all leftover ingredients together.
• Delicious served on a plate of lettuce- suppose you could put in a sandwich.
• Probably would be best served the next day to let flavors blend – mine didn't last that long.

CHICKEN SALAD CHAPALA WITH HONEY-CUMIN VINAIGRETTE

Steps:

• Mix all ingredients together well.
• Use as directed in accompanying recipe, or as a dressing for other salads.
• Cover and refrigerate for use within 3 days, if desired.
• Heat oven to 375 degrees.
• Prepare Honey-Cumin Vinaigrette; cover and set aside.
• Crisp the tortillas: Cut each tortilla into 6 wedges; spray tops with cooking spray.
• Bake on cookie sheet until browned and crisp, 5 to 8 minutes; reserve.
• Prepare the salad: In a bowl, combine chicken, beans, mango, zuc chini, bell pepper and green onions; pour Honey-Cumin Vinaigrette over and toss.
• Arrange salad greens on serving plates and spoon chicken salad over; garnish with reserved tortilla wedges.
• Serve immediately.