|The New Chicken Breast Cookbook|
|by Diane Rozas|
Covers the gamut of flavor combinations and cooking approaches, from classics including White Wine Coq au Vin and party fare such as Goat Cheese a...
1 - 10 of 156 for cold chicken salad
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.
Cook chicken and bone; refrigerate until ready to use. Mix remaining ingredients to diced chicken, except for noodles. Add when you serve.
Cook pasta, transfer ... mix mushrooms, broccoli, tomatoes, olives, artichokes with remaining dressing. Chill. Add chicken, basil, nuts. Mix with pasta.
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.
Place chicken in a large ... or longer, stirring occasionally. Add remaining ingredients and toss until vegetables are coated with marinade. Serves 4-6.
Stir together first seven ingredients. Add chicken, grapes and ... desired serve in cantaloupe halves, sprinkle with toasted slivered almonds. 4 servings.
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.)
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.
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