Cardinal Chicken Salad Recipes

CHICKEN CARDINALE

Steps:

• Melt butter in a saute pan until melted.
• Saute chicken breasts and mushrooms until the chicken is lightly brown and juices run clear.
• Add the proscuitto, oregano, salt & pepper.
• Add marsala wine and cook rapidly to reduce it by half.
• Remove chicken to a broiling pan, top with cheese and broil only until the cheese has melted.
• Pour remaining sauce from pan over chicken and sprinkle with chopped parsley if desired.

CARDINAL CHICKEN SALAD

Steps:

• Sprinkle lemon juice over apples. Add chicken, celery, grapes, 1/4 cup salad dressing, and seasoning; mix lightly.
• Press mixture into 1 1/2 qt. bowl; chill several hours, (overnight). Unmold on serving platter. Combine softened cream cheese and 1/4 cup salad dressing, mixing until well blended.
• Frost chicken salad. Garnish as desired. I always put parsley leaves, with radish roses centered in the parsley. Looks really pretty.

CARDINAL SALAD

Steps:

• Dissolve the Jello in the boiling water.
• Add the beet juice, vinegar, salt, grated onion and horseradish.
• Chill until partially set.
• Fold in the celery and beets.
• Chill until firm.
• Unmold and serve with mayonnaise on the side.