Roasted Chicken Salad Bites Recipes

CREAMY CHICKEN SALAD BITES

Steps:

• Combine the cooked and chopped chicken, grated eggs, cheese, tomato, parsley in a large bowl.
• Add the mayo and Ranch dressing, if using and mix everything to combine.
• Slice the cucumber into thin slices.
• Place about 1 Tablespoon of chicken mixture on top of the crackers. Place a cucumber slice on top of the chicken mixture. Serve immediately.

ROASTED CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven until fragrant, stirring occasionally, about 10 minutes. Remove from pan; let cool completely.
• Pull chicken from the bone; discard bones, and cut meat into 3/4-inch pieces. Transfer to a medium bowl; add scallions, celery, apples, raisins, and oregano. Season with salt and pepper. Add dressing; toss to combine. Chill, covered, until ready to serve.

ROASTED CHICKEN SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes.
• Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, Dressing and herbs. Mix together all ingredients in Dressing, add to chicken and mix. Can be served by itself or on a sandwich.
• Mix all ingredients together.

ROASTED CHICKEN AND BRIE HOLLY MINI BITES

Steps:

• Preheat broiler. Cut baguette into 24 slices; place on foil-lined baking sheets. Combine mayonnaise and garlic; spread evenly over baguette slices. Add a half slice of chicken to each. Combine apple jelly and fig preserves; spread evenly over chicken., Add one baby spinach leaf to each slice. Standing the Brie wheel on end, cut crosswise into six narrow slices. Lay slices flat; cut each into four wedges. Add one cheese wedge to each baguette. Top with 3 cranberries. Broil 3-4 in. from heat until cheese is melted, 1-2 minutes. Cool 5 minutes before serving.

ROAST CHICKEN GARDEN SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Season the chicken inside and out, then stuff the cavity with 1 of the lemons and the thyme. Sit in a roomy roasting tin, drizzle with olive oil and roast for 40 mins.
• Remove the tin from the oven, then scatter the ciabatta pieces around the chicken and ruffle over the prosciutto. Add the garlic and remaining lemon halves to the tin. Roast everything together for 40 mins more until the croutons and prosciutto are crisp. Remove from the oven, transfer the chicken to a plate and leave to cool. Remove the croutons and prosciutto, and set aside.
• While the chicken is cooling, cook the green beans in a pan of boiling water for 5 mins. Drain, cool under cold water, then tip into a big bowl with the spring onions and parsley.
• To make the dressing, squash the roasted lemon and garlic in the roasting tin with a potato masher. Remove all the skin from the garlic, then stir in the olive oil and lemon juice with some seasoning - scrape the bottom of the tin to get all the sticky chicken juices into your dressing. Stir in any resting juices from the chicken and set aside.
• When the chicken is cool enough to handle, strip the meat off the bones. Just before serving, add the dressing, chicken, croutons, prosciutto and lettuce to the green bean mix in the bowl, toss together and scatter over a large serving platter.

ROASTED CHICKEN SALAD BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush chicken with olive oil, salt and pepper. Wrap in foil and bake in the preheated oven 1 to 1 1/2 hours, until internal temperature has reached 160 degrees F (70 degrees C).
• Remove chicken from heat. Cool, debone and chop.
• In a large bowl, mix chicken, mayonnaise and dill. Gently fold in grapes, mandarin oranges and sunflower seeds.
• Spread the mixture on miniature croissants. Cover and chill in the refrigerator until serving.