Recipe for Chicken salad?

1. 2 skinless, boneless chicken breast halves


2. 1/2 cup teriyaki marinade sauce


3. 2 tomatoes, seeded and chopped


4. 1/2 cup chopped onion


5. 2 teaspoons minced jalapeno pepper


6. 2 teaspoons chopped fresh cilantro


7. 1/4 cup Dijon mustard


8. 1/4 cup honey


9. 1 1/2 tablespoons white sugar


10. 1 tablespoon vegetable oil


11. 1 1/2 tablespoons cider vinegar


12. 1 1/2 teaspoons lime juice


13. 3/4 pound mixed salad greens


14. 1 (8 ounce) can pineapple chunks, drained


15. 4 cups corn tortilla chips





1. Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.


2. In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.


3. In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.


4. Preheat the grill for high heat.


5. Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.


6. Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.





Boneless chicken breasts are marinated in teriyaki sauce and grilled. Then they're cut into strips and layered on salad plates with salad greens, a spicy tomato-jalapeno salsa, chunks of pineapple, and a wonderful honey-mustard vinaigrette.











1. 2 boneless, skinless chicken breast halves


2. 3/4 cup steak sauce


3. 1 (12 ounce) package fusilli pasta


4. 2 cubes chicken bouillon


5. 1 Vidalia onion, diced


6. 2 avocados - peeled, pitted and diced


7. 1 cup halved cherry tomatoes


8. 1 cup Ranch-style salad dressing





1. Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.


2. Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.


3. To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.


4. In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.





Sweet Vidalia onions, lots of avocado, and grilled chicken breasts marinated in steak sauce seem to do the trick. This pasta salad is indeed the best. Add in a huge dollop of Ranch dressing, an hour or so of chilling, and the best just got better.Recipe for Chicken salad?
Boiled (or baked) breast chicken deboned and chopped.


1 boiled egg, chopped


1 dill and


1 sweet pickle chopped


mustard %26amp; mayo just a little of each to moisten misture


1 tablespoon minced onion


1 tablespoon chopped fresh parsley


1/2 small granny smith apple diced small





salt %26amp; pepper to taste





mix all together gently





great as a sandwich or stuffed into a nice ripe tomatoeRecipe for Chicken salad?
CHARGRILLED CHICKEN SALAD





2 heads leaf lettuce, torn into bite-size pieces


2 avocados, cubed


3 tomatoes, cubed


6 green onions, chopped


1/2 green pepper, chopped


4 chicken breasts, broiled in oven until done, cut into bite-size pieces


1 c. pecans





Toss all ingredients together in large salad bowl. Bring honey mustard in separate side container. Sprinkle lemon juice on avocados.





HONEY MUSTARD DRESSING:





1 1/2 c. mayonnaise


1/3 c. honey


1 tbsp. vinegar


2/3 c. salad oil


1 tsp. minced onion flakes


2 tbsp. minced parsley


2 tbsp. prepared mustard





Mix or shake all ingredients together thoroughly. Bring in side container with chargrilled chicken salad.
I make a very simple chicken salad that's quick and easy and good as a sandwich. Here's all I do:





1 Can Chicken (I use Tyson)


1/2 c. Mayo (add more or less to suit your taste)


2 Stalks Chopped Celery -OR- 2 Tablespoons Sweet Pickle Relish





Drain the chicken. Mix chicken, mayo, and celery (or relish) until combined.





I like it on toast with lettuce, tomato, and dill pickle.
Mexican Chicken Salad--some cooked and cut up chicken, a little bit of mayo, a dash of orange juice, some chopped celery, a hand full of raisins and a touch of sugar and cinnamon to taste...yum! :)
Fantastic recipe:





Preparation time: 10 minutes





Cooking time: 15 minutes











85g bag watercress


500g new potatoes, halved


220g ready-cooked roast chicken breast portion, shredded


juice of 1 lemon


2 tsp wholegrain mustard


3 tbsp olive oil


salt and freshly ground black pepper


bag of mixed salad leaves


1 avocado














Preheat the oven to 200掳c, 400掳F, gas mark 6.





Boil the potatoes in a large saucepan of salted water for 10-15 minutes until tender.





Place the chicken on a roasting tray in a pre-heated oven and heat through for 15 minutes.





Meanwhile, blend the watercress with the lemon and wholegrain mustard in a food processor. Add the olive oil and season.





Toss the cooked potatoes and the salad leaves together with the dressing, and place in a large serving bowl.





Slice the avocado and arrange with the chicken on top of the salad. Serve with the watercress and lemon dressing drizzled over.





Also goes well with a little Italian hard cheese over the top
CHICKEN SALAD





1 7 oz. Creamette elbow macaroni 1 1/2 to 2 lbs chicken breast


1 small. onion, diced (red)


1 green bell pepper


1 red bell pepper


1 celery stalk, chopped


Salt and Pepper to taste


2 boiled eggs, chopped placed on top at the end


Hellmann's mayonnaise


Frozen peas








Cut up vegetables Cook the noodles and add the frozen peas at the last 3 minutes of the boiling noodles. Drain and rinse with cold water.


Add vegetable, mayonnaise, noodles and peas then the chicken. Using the canned chicken add the water from the can. Add at the end with the rest so it does not break up to much. You will have to add more mayonnaise as it soaks up about 1 to 2 hours later.





If using cooked chicken, add onion, celery together until done. Cool cooked chicken dice. Add salt and salad dressing or mayonnaise. Add chopped eggs. Garnish with paprika.





Optional - a pinch of Paprika on eggs, but not to much otherwise it will change the taste to much.





Optional - cherry tomatoes.





Note: you can substitute 1 large can of chicken meat for the chicken breasts.





ENJOY
Apricot Chicken Salad





4 single chicken breast fillets, sliced lengthways into thirds


2 lemons, juiced


2 tbs balsamic vinegar


120g dried apricot halves


185mls (3/4 cup) water


140g (1/2 cup) natural low-fat yoghurt


2 tsp wholegrain mustard


12 small Cos lettuce leaves, washed, dried


110g baby green beans, topped


70g sugar snap peas or snow peas, topped


100g (1 punnet) enoki mushrooms


50g (1/2 cup) mustard seed sprouts or alfalfa and onion sprouts


1 Lebanese cumber, thinly sliced lengthways


Method


Place the chicken in a glass or ceramic bowl. Combine the lemon juice and vinegar and pour over the chicken. Place in the fridge to marinate while you prepare the apricots and salad.


Place the apricots in a small saucepan with the water. Cook, uncovered, over medium heat for 5 minutes or until the apricots are soft. Remove the apricots with a slotted spoon and simmer the liquid until reduced to a syrupy consistency. Cool.


Place 3 apricot halves on each serving plate. Place the cooled apricots and reduced apricot liquid, yoghurt and mustard in the bowl of a food processor and process until smooth. Transfer to a small bowl and set aside.


Arrange the lettuce, beans, sugar snap peas, mushrooms, sprouts and cucumber on serving plates.


Heat a frying pan or chargrill on medium. Cook the chicken in the preheated frying pan or on the chargrill, brushing with the lemon juice marinade, for 2-3 minutes each side or until golden and cooked through. Place the chicken on the plates with the salad and serve accompanied by the apricot yoghurt.