Nantucket Chicken Salad Recipes

NANTUCKET BAY SCALLOPS IN TEQUILA, CITRUS, AND CHILE DRESSING

Steps:

• Clean the mussels off the scallops and reserve in the refrigerator on ice until needed.
• Combine all of the ingredients to make the marinade and add the scallops 15 minutes before serving. Keep the scallops in the marinade in the refrigerator until ready to serve.
• To serve, fill a glass bowl with crushed ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving, sprinkle some sea salt over the scallops.

NANTUCKET CHICKEN SALAD

Steps:

• 1. Bake one whole chicken. When cool, remove meat from bones and dice. Dice eggs and celery. Finely chop onion. Cut grapes in half grapes.
• 2. Mix all ingredients in large bowl with mayonnaise, add one 10 ounce package of Back to Nature Nantucket Blend. Stir until blended.
• 3. NOTE: Back to Nature Nantucket Blend contains almonds, raisins, pistachios, dried cranberries, and dried cherries.

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.

NANTUCKET BLEU SPINACH SALAD

Steps:

• For vinaigrette: Combine shallot, blueberries, salt, sugar, vinegar, and oil in electric blender container; blend until smooth.
• For salad: In large bowl combine spinach, blueberries, cheese, and pecans.
• Toss with generous amount of vinaigrette and serve.

CURRIED CHICKEN SALAD - SOMETHING NATURAL, NANTUCKET

Steps:

• In a large bowl, combine yogurt, mustard, curry powder, cumin, and cayenne pepper. Add the cubed chicken and raisins. Season with salt, pepper and more cayenne, if desired. Refrigerate 30 minutes to allow flavors to blend.
• Mix in the cashews right before serving so they stay crunchy. Serve as a sandwich on bread or on a bed of lettuce as a salad.