Which is the best chicken salad recipe??

Mine. Buy a whole chicken. Clean well. remove the tips. Rub butter over chicken to hold the seasoning. season well, even the insides. Then bake until juices are clear and chicken is browned, Let cool. Now dice up small, onion, celery, boiled egg 2. After chicken is cooled remove bones then cut up the meat leaving out nothing except the bones. Remember the seasoning will season the salad so use the skin, Because it should be a little crispy. Now add the veggies, 1tsp mustard, 1Tsp honey, miracle whip(your call) on how much. then add the egg, 2Tsp sweet pickles. Mix well. It taste better the next day but you can eat it now. You can make some personal adjustments if you like, But I wouldn't. IT,S GOOOOD. All my family and friend love it and I make it for party's. I serve it rolled in romaine lettuce, This black girl can cook even if it's sinful food. Enjoy!!!Which is the best chicken salad recipe??
publix grocery storeWhich is the best chicken salad recipe??
Chicken Salad


4 cups diced chicken (white and dark meat)


1/2 cup diced celery


1/4 cup diced green bell pepper


3 stalks green onion, chopped


1 apple (cored and diced)(with or without peel)


1/2 cup chopped pecans


4 hard boiled eggs (chopped)


Mix all ingredients together in a large bowl.


Sprinkle with 1/2 teaspoon each salt, black pepper, garlic powder and sugar. More or less can be added depending on taste.


Add 1/4 to 1/2 cup Miracle Whip and mix thoroughly. Chill and serve on bed of lettuce or bread.


When I make this salad I serve it on a bed of lettuce with asparagus spears, sliced tomatoes, olives, sweet and dill pickles and a fruit salad made with pineapple chunks and Mandarin orange sections. It makes a pretty plate and is great in the summer.
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A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.';


Makes 6 servings.


Printed from Allrecipes, Submitted by Jill Lopez


2 tablespoons brown sugar


2 teaspoons soy sauce


1 tablespoon sesame oil (optional)


1/4 cup vegetable oil


3 tablespoons rice vinegar


1 (8 ounce) package dried rice noodles


1 head iceburg lettuce- rinsed, dried and chopped


4 boneless chicken breast halves, cooked and shredded


3 green onions, chopped


1 tablespoon sesame seeds, toasted














Directions:


Directions


1. Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.


2. To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper


towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.


3. In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the


dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
chicken curry.