Josephines Gourmet Chicken Salad Food

GOURMET CHICKEN SALAD

Steps:

• Mix together chicken, grapes, nuts, celery, oranges, and dressing. Chill.

GOURMET CHICKEN SALAD

Steps:

• In a medium bowl, whip cream to soft peaks.
• Combine meat, celery, grapes, dried fruit and nuts (or Salad Pizazz), parsley, salt and mayonnaise with whipped cream. Chill.
• Note: Instead of using the dried fruit and the nuts, I always use Salad Pizazz which is a gourmet salad topping that can be found in grocery stores and comes in a variety of flavors. For this salad I like to use the Cherry Cranberry Pecano, the Orange Cranberry Almondine or the Raspberry Cranberry Walnut Frisco.

JOSEPHINE'S GOURMET CHICKEN SALAD

Steps:

• In a medium bowl, all ingredients togather, mix well, cover and chill.

KIWICATS GOURMET SALAD WITH CHICKEN

Steps:

• Preparation:.
• Chicken.
• Lightly coat pan with Olive Oil. Sauté chopped garlic cloves and ginger for about a minute Then cook chicken thighs until done or lightly browned. Add 1/2 cup of white wine and 1/2 cup of water and let it simmer for about 3min. Squeeze fresh lemon juice on top of chicken thighs. Let cool. Then chop the chicken things into small pieces.
• Brown Rice.
• Follow the directions on the package for absorption method. Let cool.
• Blanche Green beens in boiling water for 1 minute Let cool.
• Hard boil the Eggs.
• Building the Salad:.
• Place 4 washed lettuce leaves on each plate. Combine the brown rice with the green beans and mix together. Place one-two big spoonfuls of rice & beans in the center of the lettuce leaves. Then add the chicken to each plate, on top of the rice.
• Garnish:.
• Thinly slice the avocado and hard boiled eggs and place around the lettuce leaves.
• Slice in half the cherry tomatoes and do likewise.
• *Optional:.
• Then to top everything off I dabbed a spoonful of chutney on top and poured the sauce that was from the chicken on top of the salad along with some grated Parmesan cheese.

GOURMET CHICKEN SALAD II

Steps:

• Place chicken in a skillet, and sprinkle with lemon juice and 1/2 the rosemary. Pour broth into the skillet. Bring to a boil, reduce heat to low, and simmer 25 minutes, or until chicken juices run clear. Drain, cool, and dice chicken.
• In a large bowl, toss chicken with lemon zest, remaining rosemary, walnuts, celery, blue cheese, mayonnaise, brown mustard, salt and pepper, and garlic powder. Chill in the refrigerator at least 1 hour before serving.