Chicken Salad 2 Chicken Breasts, Cooked And Chopped 3 slice Bacon, Cooked And Chopped 1 bag Tri-colored Cabbage Mix, 16 Oz. 1 bunch Scallions (green Onions) 1 pkg Slivered Almonds, 4 Oz. 2 Tbsp ...

This salad is a great way to serve one of the store bought rotisserie chickens. Or use leftover chicken. How much chicken you add is dependent on how you serve it. For lunch or a side dish, use ...

2. Reduce heat to medium and cover (with lid or loosely with foil); cook 4-5 more minutes on each side or until chicken is 165°F. Whisk remaining ingredients until smooth.

____ CRUNCHY CURRIED CHICKEN SALAD PG tested ¼ cup mayonnaise ¼ cup plain Greek yogurt 2 teaspoons curry powder, or more to taste Kosher salt and freshly ground black pepper 1½ heaping cups ...

Extra credit: If you’re up for it, you can make chicken skin cracklings for an extra crunchy-fatty-salty element. While you’re shredding the chicken, preheat the oven to 350.

In the 1951 edition of “The Joy of Cooking,” the first time hot chicken salad appeared in the book, the dish included a béchamel sauce. Toppings can include bread crumbs, crackers or cornflakes.