Cardinal Chicken Salad Recipes

CLASSIC CHICKEN SALAD

Steps:

• Combine all ingredients in a small bowl and mix well.
• Season with salt and pepper to taste.
• Serve as a sandwich or over salad.

CHICKEN SALAD - QUICK, EASY, BIG!

Steps:

• Dressing: Place ingredients in a jar, shake, set aside for at least 10 minutes to let flavours meld.
• Salad: Place all ingredients except bacon in a big bowl. Drizzle over most of the Dressing, then toss well.
• Transfer to serving bowl, drizzle with remaining Dressing. Sprinkle with bacon. Serve immediately!

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce 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 1/2-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.

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.

CLASSIC CHICKEN SALAD

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
• Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
• Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
• Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
• Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
• Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
• Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

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.