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Click below to download : Poultry - Chicken Salad - Hawaiian Tossed Salad (Format : PDF)
Poultry - Chicken Salad - Hawaiian Tossed Salad
1 package Fresh Express Blend, any style1 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.
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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.
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.
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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
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
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PREVIOUS 10 BOOKS
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