Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Chicken Salad - Hawaiian Tossed Salad
Famous Authors (View All Authors)
Poultry - Chicken Salad -  Hawaiian Tossed Salad Post by :jenny1005 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1450

Click below to download : Poultry - Chicken Salad - Hawaiian Tossed Salad (Format : PDF)

Poultry - Chicken Salad - Hawaiian Tossed Salad

1 package Fresh Express Blend, any style
1 cup fresh pineapple, cut in chunks (canned chunks can be used if well drained)
1/2 cup shredded or diced Swiss cheese
1/4 cup diced green bell pepper
1/4 cup diced celery
1 cup cooked chicken breast, cut into bite-size pieces (optional)
1/2 cup French salad dressing


Toss together well and serve immediately (may be prepared ahead of time without salad dressing and refrigerated). Add salad dressing just before serving.
If you like this book please share to your friends :
NEXT BOOKS

Poultry - Chicken Salad -  Holiday Chicken Salad Poultry - Chicken Salad - Holiday Chicken Salad

Poultry - Chicken Salad -  Holiday Chicken Salad
4 cups cubed, cooked chicken meat 1 cup mayonnaise 1 teaspoon paprika 1 1/2 cups dried cranberries 1 cup chopped celery 2 green onions, chopped 1/2 cup minced green bell pepper 1 cup chopped pecans 1 teaspoon seasoning salt ground black pepper to taste In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour. Serve on lettuce cups, or make sandwiches. Makes 12 servings.
PREVIOUS BOOKS

Poultry - Grilled Szechuan Chicken Salad Poultry - Grilled Szechuan Chicken Salad

Poultry - Grilled Szechuan Chicken Salad
1 pound boneless, skinless chicken breasts Seasoned pepper 1 can (8 ounces) pineapple slices 3 T. vegetable oil 2 T. soy sauce 2 T. reserved pineapple juice 1 T. vinegar 1 T. honey 1/4 t. ground ginger Mixed greens (lettuce, red onion, grated carrots, red pepper, broccoli) Peanuts, optional Lightly sprinkle chicken breasts with seasoned pepper. Grill; slice in strips. Reserve 2 T. juice from pineapple.In a covered jar, combine vegetable oil, soy sauce, pineapple juice, vinegar, honey & ginger. Shake well. Brush pineapple slices with dressing; grill 2 to 3 minutes. Arrange chicken & pineapple over lettuce & vegetables. Sprinkle
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT