Time 15m Number Of Ingredients 8 Steps:
Combine all ingredients in a small bowl and mix well. Season with salt and pepper to taste. Serve as a sandwich or over salad.
Time 40m Yield 3-5 serving(s) Number Of Ingredients 4 Steps:
Cook chicken breasts until they are fully done. Pull bones from the chicken. Shred or chop the chicken. When cooled, add 1 cup of diced celery, the juice of one lemon and enough Kraft mayonnaise to make it as moist as you desire. Chill and stir before serving.
Time 30m Yield 4 servings Number Of Ingredients 17 Steps:
Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl. Toss together the chicken, celery, shallot, dill and parsley in a large bowl. Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives. Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
Time 45m Yield 8 serving(s) Number Of Ingredients 13 Steps:
In a small bowl mix mayo, lemon juice, and lemon pepper. Pour over the other ingredients and mix together. If salad seems dry add a little chicken stock to moisten. If hot put into a 9X11 inch oblong dish. Bake for 45 minutes at 350°, this dish may be made one day ahead, uncovered.
Time 10m Yield 2 Number Of Ingredients 6 Steps:
Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily. In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
Time 40m Number Of Ingredients 23 Steps:
Mix the garlic, olive oil and lemon juice together in a reusable plastic container or bowl. Stir in all the spices, oregano, a large pinch of salt and the yogurt, then mix to make a paste. Tip in the chicken, tossing to coat, then cover and marinate for at least 1 hr, or chill overnight. To make the dressing, mix all the ingredients together in a small bowl, season, cover and chill until needed. Can be made up to two days ahead. Toss all the salad ingredients, except the lemon juice and olive oil, together. The salad can be assembled 1-2 hrs ahead and kept chilled. Light the barbecue or heat a griddle pan over a high heat. Cook the marinated chicken for 5 mins on each side, or until lightly charred and cooked through. Lift onto a board and set aside. Drizzle the salad with the lemon juice and olive oil, then season with salt and toss everything together. Scatter the salad over a large platter or tip into a large serving bowl. Slice the chicken, then arrange it over the salad (or serve it on the side if you’re also cooking for vegetarians). Serve the salad with the tahini dressing on the side for drizzling over, along with toasted flatbreads or pittas for stuffing the chicken into and pickled chillies, if you like.
Time 15m Yield 4 Number Of Ingredients 7 Steps:
In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.
Time 3h15m Yield 8 servings Number Of Ingredients 6 Steps:
Combine pasta, vegetables and chicken in large bowl. Add dressing; mix lightly.
