Jennys Chicken Salad 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.

JENNY'S GRILLED CHICKEN BREASTS

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Dip chicken in lemon juice, and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice.
• Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.

JENNIE'S HEAVENLY SLOW COOKER CHICKEN

Steps:

• Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

CHICKEN SALAD SANDWICHES

Steps:

• In a bowl, combine first 8 ingredients.
• Line pita bread with lettuce and add 1/2 cup chicken salad to each pocket.

JENNY'S CHICKEN CURRY

Steps:

• Heat oil in stockpot until smoking.
• Remove from heat and add sugar.
• Return to heat and caramelize to a golden.
• Add chicken to pot, brown stir. Add onion and garlic; stir and lower heat. Simmer approximately 8-10 minutes.
• Add other ingredients and potatoes.
• Mix curry powder with 2- 2 1/2 cups water, and add to pot.
• Add more water so that liquid just covers ingredients.
• Turn heat to high.
• When chicken cooked, and potatoes soft, mash down some of the potatoes to thicken sauce.
• Simmer for further 5 minutes.
• Serve hot in a bowl, OR place small amount in centre of a ROTI bread wrap, fold bottom over, then top down over bottom then both sides inches CONGRATULATIONS-- you've just made a chicken roti.

SIMPLE CHICKEN SALAD SANDWICHES

Steps:

• Mix the chicken, miracle whip, mustard, & spices together in a food processor.
• Stir in the cheese then spread the mixture evenly on 2-3 slices of bread. Top with the tomato then with the remaining bread.