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Salad Recipes for Butcher's Choice of Atlanta, Inc. Chicken Products
Recipe Quick Links:
Apricot Chicken Salad with Pistachios
Asian Chicken Coleslaw
Chicken Apple Salad with Garlic Blue Cheese Dressing
Chicken Lemon Salad
Chicken Salad Supreme
Chicken Strawberry Salad
Chinese Walnut Chicken
Crepes Almondine
Warm Chicken Salad with Sweet Orange Dressing
| Apricot Chicken Salad with Pistachios |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 10-20 min.
Serving Size: 6 servings
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Can be used with:
Cc - Honey Dijon Breast Fillets
Cd - Breaded Chicken Tenderloins
Ce - Chicken Breast Fillets
Cf - Mesquite Chicken Breast Fillets
Cg -Lemon Pepper Breast Fillets
Ch -Santa Fe Chicken Breast Fillets |
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Ingredients:
1 pound Chicken Breast Fillets, cut in small cubes
3/4 cup shelled coarsely chopped pistachios
1 cup fresh apricots (measure after taking the pits out and chopping), about 4 to 6
1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
2 tablespoons whole-grain or Dijon-style mustard
1 tablespoon honey
1 tablespoon Splenda or other sugar substitute, or to taste |
1/2 teaspoon prepared horseradish
dash hot pepper sauce
dash salt
dash white pepper
Field greens
Thinly sliced tomatoes
Thinly sliced onion |
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Instructions:
Lightly toast the nuts in a small skillet over low heat. Stir frequently and do not allow to burn. Set aside.
Lightly coat a 12-inch skillet with nonstick cooking spray. Heat over medium heat. Add the chicken and cook and stir until tender and no longer pink.
Place the chicken in a medium bowl. Add 1/2 cup of the pistachios, cut up apricots, mayonnaise, sour cream, mustard, honey, sugar substitute, horseradish, hot pepper sauce, salt, and pepper. Serve on a bed of field greens, tomato slices, and thinly sliced onion rings.
Garnish with the remaining chopped pistachios.
*Note: If apricots are not in season, use fresh oranges, cut up. Do not used canned (Mandarin) oranges as they are canned in sugar. Note: You can also use brown sugar substitute here in place of Splenda.
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| Chicken Apple Salad with Blue Cheese Dressing |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 7-10 min.
Serving Size: 4 servings
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Can be used with:
Cc - Honey Dijon Breast Fillets
Cd - Breaded Chicken Tenderloins
Ce - Chicken Breast Fillets
Cf - Mesquite Chicken Breast Fillets
Cg -Lemon Pepper Breast Fillets
Ch -Santa Fe Chicken Breast Fillets |
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Ingredients:
4 Chicken Breast Fillets, COOKED & SLICED
8 slices bacon
2 cups buttermilk
1 cup crumbled blue cheese
1 cup diary sour cream
1/4 cup mayonaise
1/4 cup Djon-style mustard
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1 tablespoon lemon juice
2 to 3 cloves garlic, chopped
Black pepper to taste
1 cup chopped pecans
3 to 4 cups torn romaine, arugula, and/or spinach
1 cup finely chopped apple
1/2 of a small red onion, thinly sliced |
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Instructions:
For dressing, combine buttermilk, blue cheese, sour cream, mayonnaise, mustard, lemon juice, and garlic in a blender. Cover and blend until smooth. Season to taste with pepper. Set dressing aside.
Cook bacon in a skillet over medium heat. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Add pecans to skillet; saute pecans until toasted.
In a large bowl toss romaine with toasted pecans, crumbled bacon, and apple; divide among four dinner plates. Arrange chicken slices on top of each salad. Top each salad with onion and, if desired, blue cheese. Serve with dressing. Tastests great served with cornbread! |
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| Chicken Lemon Salad |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 2 hours marinade, 7-10 min.
Serving Size: 4-6 servings
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Can be used with:
Cc - Honey Dijon Breast Fillets
Cd - Breaded Chicken Tenderloins
Ce - Chicken Breast Fillets
Cf - Mesquite Chicken Breast Fillets
Cg -Lemon Pepper Breast Fillets
Ch -Santa Fe Chicken Breast Fillets |
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Ingredients:
1-1/2 cups Chicken Breast Fillets, COOKED & CUT INTO CUBES
2 (4 serving) pkg. lemon sugar free Jello
1 cup cold water
1 (8 oz.) can crushed pineapple in unsweetened juice, undrained
2 tablespoon lemon juice |
1/2 teaspoon dried tarragon leaves, crushed
1-1/2 cups cubed cooked chicken breast
1/2 cup chopped celery
1/4 cup chopped red pepper
Dash of white pepper |
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Instructions:
Bring chicken broth to a boil in small saucepan. Completely dissolve gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and white pepper. Refrigerate until slightly thickened. Stir in chicken, celery and red pepper. Spoon into 4 individual plastic containers or serving dishes. Refrigerate until firm, about 2 hours. |
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| Chicken Salad Supreme |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 5-10 min.
Serving Size: 4-6 servings
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Can be used with:
Cc - Honey Dijon Breast Fillets
Cd - Breaded Chicken Tenderloins
Ce - Chicken Breast Fillets
Cf - Mesquite Chicken Breast Fillets
Cg -Lemon Pepper Breast Fillets
Ch -Santa Fe Chicken Breast Fillets |
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Ingredients:
4 Chicken Breast Fillets, COOKED & CUT INTO CUBES
12 oz carton cottage cheese
1/4 cup mayonnaise or Miracle Whip dressing
1/2 tsp garlic salt, or to taste
1 tsp dried dill weed
1/2 tsp vinegar
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1 bunch broccoli, cut into bite-size pieces
1/2 package fresh mushrooms, sliced
1 cucumber, seeded and thinly sliced
1/4 package baby carrots, sliced thin
2 tomatoes, cut into wedges |
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Instructions:
Combine cottage cheese, mayonnaise, garlic salt, dill weed, and vinegar in a large mixing bowl. Stir in chicken, broccoli, mushrooms, cucumbers and carrots. Turn into serving bowl; top with tomato wedges. |
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| Chicken Strawberry Salad |
Prep. Time: 20-35 min.
Cook-Refridgerage Time: 2-4 hours marinade, 7-10 min. cooktime
Serving Size: 4 servings
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Can be used with:
Ce - Chicken Breast Fillets |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Chicken Breast Fillet
2 tablespoons orange juice
1 tablespoon olive oil or salad oil
2 teaspoons sugar
1/4 cup soy sauce
2 green onions, thinly sliced (1/4 cup) |
2 tablespoons orange juice
1 tablespoon lemon juice
1 clove garlic, minced
4 cups spinach leaves
1 cup sliced fresh strawberries
1 11-ounce can mandarin oranges, drained |
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Instructions:
Dressing: In a screw-top jar combine 2 tablespoons orange juice, the oil, and sugar; cover and shake well. Chill dressing until serving time.
For marinade, combine soy sauce, green onions, 2 tablespoons orange juice, the lemon juice, and garlic. Place chicken in a plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill 2 to 4 hours, turning chicken occasionally.
Remove chicken from bag, reserving marinade. Grill chicken on an uncovered grill over medium coals for 5 minutes. Brush with marinade; turn chicken and brush with marinade. Grill 7 to 10 minutes more or until chicken is tender and no longer pink. Cool slightly; slice chicken breast. Discard any remaining marinade.
Line 4 individual plates with spinach leaves. Arrange strawberries, oranges, and chicken breast slices on spinach-lined plates. Shake dressing; drizzle over salads.
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| Chinese Walnut Chicken |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 20-30 min.
Serving Size: 4 servings
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Can be used with:
Cc - Honey Dijon Breast Fillets
Cd - Breaded Chicken Tenderloins
Ce - Chicken Breast Fillets
Cf - Mesquite Chicken Breast Fillets
Cg -Lemon Pepper Breast Fillets
Ch -Santa Fe Chicken Breast Fillets |
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Ingredients:
2 Chicken Breast Fillets, cut in small cubes or strips
1 cup walnuts; coarsely chopped
1/4 cup salad oil
1/2 teaspoon salt
1 cup onions; sliced
1-1/2 cups celery; sliced
1-1/4 cups chicken broth |
1 teaspoon sugar
1 tablespoon cornstarch
1/4 cup soy sauce
2 tablespoon cooking sherry
2/3 cup bamboo shoots; drained
5 ounces waterchestnuts, canned; drained and sliced |
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Instructions:
In skillet, toast walnuts in hot oil, stirring constanly. Remove nuts and place paper towels. Put chicken in skillet. Sprinkle with salt, cook stirring frequently for 5 to 10 minutes or until tender. Remove chicken. Put onion, celery and 1/2 cup of the chicken broth in skillet. Cook uncovered 5 minutes or until slightly tender. Combine sugar, cornstarch, soy sauce and cooking sherr4y. Add remaining chicken broth. Pour over vegetavles in skillet. Cook and stir till sauce thickens. Add chicken, bamboo shoots, waterchentnuts and walnuts. Heat through. Serve with oriental rice. |
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| Crepes Almondine |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 30 min. marinade, 20-25 min cooktime
Serving Size: 4 servings
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Can be used with:
Cc - Honey Dijon Breast Fillets
Cd - Breaded Chicken Tenderloins
Ce - Chicken Breast Fillets
Cf - Mesquite Chicken Breast Fillets
Cg -Lemon Pepper Breast Fillets
Ch -Santa Fe Chicken Breast Fillets |
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Ingredients:
2 cups Chicken Breast Fillets, COOKED & cut in small cubes or strips
2/3 cup flour
1/2 teaspoon salt
1-1/2 cup milk
3 eggs, beaten
3/4 cup salad dressing
3 tablespoon. flour
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1/2 teaspoon salt
Dash of pepper
1 cup (4 oz.) shredded natural Swiss cheese
3/4 cup slivered almonds, toasted
1 cup chopped celery
2 tablespoons chopped pimiento
2 tablespoons green onion slices |
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Instructions:
Combine flour, salt, milk and eggs; beat until smooth. Let stand 30 minutes. For each crepe, pour 1/4 cup batter into hot, lightly greased 8-inch skillet. Cook on one side only until underside is lightly browned. Combine salad dressing, flour and seasonings; gradually add milk. Cook, stirring constantly over low heat until thickened. Add cheese; stir until melted. Stir in 1/4 cup nuts and remaining ingredients. Fill each crepe with 1/2 cup chicken mixture; roll up. Place in 12x8-inch baking dish. Bake at 350 degrees for 20 minutes. Top with remaining sauce and nuts; continue baking 5 minutes. |
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| Warm Chicken Salad with Sweet Orange Dressing |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 30 min. marinade, 20-25 min cooktime
Serving Size: 4 servings
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Can be used with:
Cc - Honey Dijon Breast Fillets
Cd - Breaded Chicken Tenderloins
Ce - Chicken Breast Fillets
Cf - Mesquite Chicken Breast Fillets
Cg -Lemon Pepper Breast Fillets
Ch -Santa Fe Chicken Breast Fillets |
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Ingredients:
1 cupChicken Breast Fillets, COOKED & cut in small cubes or strips
1 cup bottled honey-mustard salad dressing
4 tablespoons orange juice concentrate |
2 packages (8-ounce) ready-to-use mixed salad greens
1 can (15-ounce) apricot halves, drained
4 tablespoons walnuts, toasted (optional) |
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Instructions:
In saucepan over medium-high heat, combine salad dressing and orange juice concentrate. Bring to a boil.
Reduce heat to low, add 1 cup shredded, cooked chicken meat. Heat 2 minutes or until chicken is heated through.
Remove from heat, strain over a bowl, keeping chicken meat in saucepan.
Arrange salad greens on 4 plates, top with chicken and apricots. Drizzle dressing over salads and sprinkle with toasted walnuts, if desired. |
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