SHEILA'S CHICKEN SALAD
This recipe is a favorite. I am asked to bring it to every gathering. It is super simple and easy to adjust the amounts based on your personal tastes and crowd size. This is fool proof!
Provided by Sheila Nakata @Brysgal
Categories Pasta Salads
Number Of Ingredients 7
Steps:
- Simply add the amounts that best suit your taste. More or less of any one ingredient. It really it is that simple.Diced onions, artichoke hearts, diced cucumber, chop your olives, cut chicken into bite size pieces, pour your favorite Italian dressing over the top. All is to taste.
- Chill for a few hours or overnight. Enjoy.
THE BEST CHICKEN SALAD EVER
This is the best chicken salad I have ever had in my life and it is so simple to make.
Provided by Richard Rego
Categories Salad
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.
Nutrition Facts : Calories 102.8 calories, Carbohydrate 3.2 g, Cholesterol 25.6 mg, Fat 6.3 g, Fiber 0.1 g, Protein 7.6 g, SaturatedFat 1.2 g, Sodium 141.2 mg, Sugar 2.7 g
SHEILA'S CHICKEN MILANESE
This goes together pretty quickly and is made even easier by the use of thin-sliced chicken breasts. Served with salad, it is light, refreshing, and delicious!
Provided by JackieOhNo
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 200 degrees.
- In shallow dish, mix flour with garlic powder, salt, and pepper.
- In another shallow dish, beat eggs with garlic cloves and lemon zest.
- In still another shallow dish, mix bread crumbs with parmesan cheese and parsley.
- In large nonstick skillet, heat 1/4 cup of olive oil over medium heat.
- Meanwhile, coat chicken in flour mixture, then egg mixture, then bread crumb mixture. Fry half (about 4 cutlets) in skillet until golden brown and crisp, turning once. When cooked, drain on a plate lined with a paper towel to absorb any excess oil. Drizzle with 1 T. fresh lemon juice. Transfer to oven to keep warm.
- Heat remaining 1/4 cup of olive oil over medium heat and fry remaining chicken as previously directed. Drain on a plate lined with paper towel, then drizzle with remaining 1 T. lemon juice. Transfer to oven to keep warm until ready to serve.
- To make salad, whisk 2 T. olive oil with lemon juice, salt and pepper in a large bowl. Add remaining ingredients and toss.
- To serve, place chicken on plate and top with salad mixture.
Nutrition Facts : Calories 724.7, Fat 44.2, SaturatedFat 8, Cholesterol 217.6, Sodium 968.4, Carbohydrate 41.3, Fiber 6.1, Sugar 5.7, Protein 40.3
SHEILA'S CHICKPEA AND PASTA SALAD
From an old newspaper clipping. I am writing the recipe as it appeared, and have always made this amount, but I suppose it could be halved easily. I really have no idea how many it serves....have always taken it to a buffet dinner as a side dish. The recipe states 10 main course servings.
Provided by mabers
Categories < 60 Mins
Time 35m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together vinegar and garlic, followed by oil. Stir in rosemary, parsley and olives.
- Toss with chickpeas.
- Season with salt and pepper.
- Marinate 30 minutes.
- Cook pasta to desired doneness. Drain.
- Toss with chickpea mixture and feta cheese.
- Check seasoning and add more vinegar or oil if needed.
- Serve warm or at room temperature.
Nutrition Facts : Calories 357.1, Fat 8.8, SaturatedFat 2.1, Cholesterol 6.7, Sodium 724, Carbohydrate 61.4, Fiber 10.2, Sugar 0.4, Protein 10
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