|The Purdue Chicken Cookbook|
|by Mitzi Perdue|
For the first time in history, Americans are eating more chicken than beef. Here, the wife of America's most famous chicken producer--and the auth...
Results 1 - 10 of 156 for cold chicken salad
Cook chicken and bone; refrigerate until ready to use. Mix remaining ingredients to diced chicken, except for noodles. Add when you serve.
Cook pasta and ... to serve, add chicken to pasta and toss. Then add vegetables, basil and nuts. Toss and enjoy. Make early in the day to serve in evening.
Season peas with ... softening gelatin in cold water. Add other ... and cut up chicken. Put in ... Serve on lettuce with crackers or serve without lettuce.
Cook pasta, transfer ... mix mushrooms, broccoli, tomatoes, olives, artichokes with remaining dressing. Chill. Add chicken, basil, nuts. Mix with pasta.
Combine salad dressing, raisin chutney, ... processor. Blend in chicken, rice, and onion ... for 1 hour (important for flavors to blend). Makes 4 servings.
Combine chicken, scallions, nuts, ... Pour dressing over noodles and toss to coat evenly. Refrigerate a few hours until cold. This serves at least 4 people.
Stir together first seven ingredients. Add chicken, grapes and ... desired serve in cantaloupe halves, sprinkle with toasted slivered almonds. 4 servings.
Place chicken in a large ... or longer, stirring occasionally. Add remaining ingredients and toss until vegetables are coated with marinade. Serves 4-6.
Cook pasta according ... drain. Rinse with cold water and drain well. Add chicken, zucchini, tomatoes ... before adding to salad. Toss salad, ... Makes about 10 cups.
Combine 2 tablespoons pineapple juice with the salad dressing, mustard, curry ... and salt. Mix chicken with the remaining ... grapes. (Good in summer.)
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