Lehrs Greenhouse Alani Chicken Salad Food

CHICKEN SALAD

Steps:

• Toss together the chicken, celery, scallions, dill and parsley in a large bowl.
• In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower 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-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.

JAN'S ALANI CHICKEN

Steps:

• Mix together flour, salt, pepper and spices in a paper bag.
• Add chicken pieces, one at a time, and shake to coat evenly.
• In heavy skillet, brown chicken in butter, until golden on all sides.
• Combine orange juice, soy sauce and brown sugar; pour over chicken in skillet.
• Cover tightly and cook for 30 to 40 minutes, or until chicken is tender.
• Meanwhile heat chicken chow mein according to directions.
• Spoon hot chow mein onto a serving platter and arrange chicken attractively on top.
• Pour orange sauce into a separate serving bowl.
• Garnish with orange wedges.

HOT CHICKEN SALAD

Steps:

• Mix all together except for cheese and french-fried onions.
• Place in grased 9x13 pan.
• Sprinkle with french-fried onions and cheese.
• Bake at 350 for 30 minutes.

LEHR'S GREENHOUSE ALANI CHICKEN SALAD

Steps:

• Mix chicken with 1/4 cup mayonnaise; chill about 2 hours.
• Toss chicken with remaining mayonnaise and celery.
• Season to taste with salt and pepper.
• Cut each tomato about 3/4 through into 6 equal sections.
• Fill each with chicken salad.
• Place in lettuce cup and garnish with asparagus tips, carrot sticks, pineapple slices, eggs and olives.
• Just before serving, pour Macadamia Nut Dressing over and top with chopped macadamia nuts.
• Macadamia Rum Dressing: Combine 1/4 cup pineapple juice, 3/4 cup mayonnaise, and 1 teaspoon rum extract. Mix well and chill before serving.