Hot Or Cold Chicken Salad Recipes

HOT OR COLD CHICKEN SALAD

Steps:

• In a small bowl mix mayo, lemon juice, and lemon pepper. Pour over the other ingredients and mix together.
• If salad seems dry add a little chicken stock to moisten.
• If hot put into a 9X11 inch oblong dish. Bake for 45 minutes at 350°, this dish may be made one day ahead, uncovered.

HOT & COLD CHICKEN SALAD

Steps:

• Marinate the chicken and celery in dressing for 1 hour. Season with salt & pepper to taste.
• Thoroughly blend mayo and sour cream, and add to chicken mixture. Chill in the fridge until ready to serve.
• About 15 minutes before serving, mix in almonds. Pour mixture into shallow oven-proof dish.
• Thoroughly crush potato crisps and blend them well with grated cheese and garlic powder. Completely coat top of chicken salad with potato crisp-cheese mixture, and put under broiler until cheese melts.

HOT CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
• Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.

EASY HOT CHICKEN SALAD

Steps:

• Preheat Oven to 350.
• Combine first 5 ingrediants into a bowl and mix well.
• Pour contents into a 9x9 Pyrex Dish.
• Mix crushed potato chips and Pamasian Cheese well. Pour on top of chicken mixture.
• Bake for 30 minutes!

COLD CHICKEN SALAD

Steps:

• Cook chicken breasts until they are fully done.
• Pull bones from the chicken. Shred or chop the chicken.
• When cooled, add 1 cup of diced celery, the juice of one lemon and enough Kraft mayonnaise to make it as moist as you desire.
• Chill and stir before serving.

HOT CHICKEN SALAD

Steps:

• Heat oven to 350 degrees with a rack positioned in the center.
• Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
• Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
• Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.

CHICKEN COUSCOUS SALAD (HOT OR COLD)

Steps:

• Mix together the dressing ingredients in a large bowl. Add the chicken and toss in the dressing, seasoning well with salt and black pepper.
• Pre-heat a non-stick wok or deep non-stick saucepan. Using a slotted spoon, lift the chicken from the dressing and dry-fry it for 8-10 mins until completely sealed and cooked.
• Add the garlic, coriander and turmeric and continue to cook for 2 minutes Add the broth and dressing and bring to the boil.
• Gradually add the couscous, stirring well. Cover with a lid, remove from the heat and allow to stand for 1min.
• Remove the lid and, using 2 forks, fluff up the couscous grains. Add the herbs, tomato and cucumber and mix well, seasoning to taste.
• Pile into a serving dish and garnish with fresh basil and orange wedges.