Fresh Vegetable Chicken Salad

Ingredients
6 cups torn salad greens
2-1/2 cups chopped cooked boneless skinless chicken breasts
2 large tomatoes, chopped (2 cups)
4 medium carrots, shredded (2 cups)
1/2 cup Kraft® Ranch dressing

Directions
Toss salad greens with chicken, tomatoes and carrots in large
bowl. Add dressing; mix lightly. Divide evenly among 4 individual
serving plates.
Makes 4 servings, 3-1/2 cups each.

Recipes – Chicken Recipes – Chicken Souffle

Metric Ingredient Imperial
250 ml bread crusts 1 cup
125 ml milk 1/2 cup
10 ml olive oil 2 tsp
1/2 onion, finely chopped 1/2
1 celery stalk, finely chopped 1
250 ml mushrooms, thinly sliced 1 cup
3 egg yolks 3
750 ml cooked white meat of chicken, chopped 3 cup
1/2 red pepper, cut in small cubes 1/2
– salt & pepper to taste –
2 ml paprika 1/2 tsp
3 egg whites 3

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Directions
In a bowl; soak bread crusts in milk and let sit for 5 minutes.
Meanwhile, heat olive oil in non-stick skillet and cook onion, celery and mushrooms for 5 minutes; set aside.

In another bowl; mix together egg yolks, chicken, red pepper, onion-celery-mushroom mixture and bread crusts. Season to taste with salt, pepper and paprika; set aside.

Beat egg whites until stiff with wire whisk or electric mixer; gently fold into chicken preparation. Transfer to a buttered souffle dish and cook in preheated 325 F (160 C) oven for 50 to 60 minutes or until blade of knife inserted in centre comes out clean.

Serves 4

Recipes – Chicken Recipes – BAKED CHICKEN SALAD

2 Tbs. margarine
1 cup thinly sliced celery
1/2 cup chopped onion
1/2 cup Hellman’s or Best Foods Mayonnaise
1/2 cup sour cream
1 Tbs. lemon juice
1/2 teas. salt
1/8 teas. pepper
2 cups cubed cooked chicken
1/2 cup slivered almonds, toasted
1 can (6 oz.) sliced mushrooms, drained
1/4 cup crushed potatoes

In large skillet, melt margarine over medium heat.
Add celery and onion;
cook about 4 minutes or until tender.
Remove from heat.
Stir in next 5 ingredients until well blended.
Add chicken, almonds and mushrooms;
toss to coat well.
Spoon into 1 1/2 qt. baking casserole.
Sprinkle with potato chips. Bake at 325 degrees for 25 to 30 minutes.

Serves 4-6.

Lighter Chicken Waldorf Salad
Servings: 4

3/4 pound Roasted chicken breast (2 Boneless, skinless halves)
1 medium Granny Smith apples, cored
And diced in 1/2-inch pieces
1 Rib celery, finely minced
1 Ripe mango, peeled and diced
2 tablespoons Minced, candied ginger *
1/3 cup Light mayonnaise
1/3 cup Nonfat sour cream
2 tablespoons Lime juice
2 tablespoons Mango chutney
1 teaspoon Grainy mustard
3 tablespoons Coarsely chopped walnuts
2 tablespoons Minced fresh mint

Dice the cooked chicken. Combine with the apple, celery, mango
and candied ginger. In a medium bowl, combine the mayonnaise,
sour cream, lime juice, chutney and mustard; mix well. Add to the
salad, mixing well. Cover and refrigerate until ready to serve.
Just before serving, stir in the chopped walnuts and mint
Note:
Waldorf salad is typically chock full o’ fat; this one has some fat,
but less fat than the traditional recipe.

* Candied or sugared ginger can be found in the Asian section of major supermarkets.

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