Chicken Salad Deluxe Food

CHICKEN SALAD DELUXE

Steps:

• Combine salad dressing, mayonnaise,half and half, seasoning,salt and pepper in a small bowl, blend, cover, refrigerate overnight to blend flavors.
• Place chicken, onion slices,carrot & celery in dutch oven, add enough cold water to cover; cover,bring to boil, reduce heat to low, simmer 7 minutes until chicken is no longer pink.
• Drain chicken, discarding vegetables and liquid, refrigerate chicken until cool, cut chicken into 1/2" pieces.
• Cook shells until al dente', drain, cover and refrigerate until chilled.
• Combine chicken,shells,dicedcelery,grapes,almonds,water chestnuts & chopped onion in a large bowl, pour dressing over, toss gently to coat.
• Serve on lettuce-lined plates, garnish if desired; serve with cantaloupe slices.

DELUXE CHICKEN SALAD

Steps:

• In large mixing bowl, toss chicken or turkey with salt, pepper, and enough oil to coat the meat very lightly.
• Then toss with the lemon juice, and finally with the herbs, celery, onions, and optional walnuts.
• Add torn lettuce.
• Taste and correct seasoning.
• Let steep 10 minutes, tossing several times.
• Drain any accumulated liquid out of the salad, correct seasoning again; fold in just enough mayonnaise to" bind" the ingredients.

CHICKEN SALAD

Steps:

• Combine all ingredients in a large bowl and toss to coat evenly.
• Refrigerate approximately 3-4 hours to let flavors blend.

DELUXE HONEY PECAN CHICKEN SALAD

Steps:

• 1. Combine seasoned chicken, grapes, celery (if used) and pecans in a large bowl, set aside.
• 2. Mix mayonnaise, sour cream, honey and poppy seeds in a small bowl to blend. Add to chicken mixture.
• 3. Toss well to coat. Serve over lettuce, or with your favorite bread or crackers.
• 4. Note: the original recipe doesn't call for celery. I add it when I want to change the taste up a bit and add a little more crunch. It's equally delicious either way. Another variation is to use dried cranberries in place of the grapes.

CHICKEN DELUXE

Steps:

• Heat oven to 300 degrees.
• Pound out chicken breast to a 1/4 inch thick.
• Place 2 slices dried beef on chicken and roll up.
• Wrap 1 slice of bacon around chicken and put into a large casserole dish.
• Melt together the cream cheese and soup.
• Pour all over chicken.
• Cook uncovered at 300 degrees for 3 hours. (Don't cheat on the time; it really does change the taste).
• Serve with rice or mashed potatoes.

CHICKEN SALAD SANDWICHES

Steps:

• In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.

DELUXE CHICKEN OR TURKEY SALAD (JULIA CHILD)

Steps:

• Season the chicken or turkey in a large mixing bowl with the salt, pepper, and oil.
• Add lemon juice, herbs, celery, onions, romaine and optional walnuts- mix well.
• Taste and add more salt/pepper/lemon juice if required.
• Let mixture marinate for at least 10 minutes, tossing several times.
• Drain any accumulated liquid out of the salad, then fold in just enough mayonnaise to coat the ingredients.
• Garnish before serving, if desired.
• Note: Salad may be prepared a day in advance; cover and refrigerate.