Recipe For Publix Chicken Salad Food

PUBLIX CHUNKY CHICKEN SALAD

Steps:

• Cook chicken however desired (I often poach in my steamer or bake). Cool and cut into large (about 1") cubes. Set aside.
• In a large bowl, combine salt, basil, dill, lemon juice, white pepper, garlic and parsley with mayonnaise. Mix throughly.
• Stir celery, carrots, onion and chicken into mayonnaise mixture. Mix well.
• Cover and chill overnight or at least several hours before serving.

PUBLIX APRON'S CRANBERRY ALMOND CHICKEN WITH BEET SPINACH SALAD

Steps:

• Pre-heat oven to 450. Coat 2 quart baking dish with cooking spray. Place chicken in dish; bake 20 minutes. While chicken bakes, chop shallots coarsely; slice bulb and lower leaves of leek finely. Place butter in small bowl to soften.
• Combine in small saucepan, vinegar, syrup, nutmeg, shallots, and leeks; bring to a boil on medium high.
• Reduce heat to medium low; cook 10 minutes or until liquid is thickened and has reduced by about one half. Stir remaining ingredients into the softened butter until blended to make topping.
• Remove chicken from oven. Pour hot maple sauce evenly over chicken; sprinkle with cranberry topping. Bake 5 to 10 more minutes or until the chicken is completely cooked.
• Beet Spinach Salad:.
• Place spinach in salad bowl and toss in other ingredients until well mixed.

ALMOND TARRAGON CHICKEN SALAD

Steps:

• Combine all ingredients.
• Cover and chill (I like to make this so that it can chill for a couple hours, so that the flavors meld) Serve on bread or rolls of choice, or with crackers.