147 chicken french salad Recipes

chicken breasts, french dressing or 8 oz russian salad dressing, apricot preserves, onion soup mix

chicken breasts, with bone, french onion soup mix, apricot preserves, russian salad dressing

shredded rotisserie chicken, fresh mozzarella cheese, cubed, grape tomatoes, halved, water-packed artichoke hearts, rinsed, drained and coarsely chopped, pitted greek olives, thinly sliced, minced fresh basil, olive oil, garlic cloves, minced, salt, coarsely ground pepper, french bread baguettes (10-1/2 oz each), garlic cloves, tomatoes, olive oil, salt

chunky salsa, french dressing, bacon , cut into 1/2 inch pieces, boneless skinless chicken breast halves, cut into 1/2 inch slices, torn romaine lettuce or 6 cups iceberg lettuce, yellow bell pepper, coarsely chopped, tomatoes, coarsely chopped, avocado, sliced into thin wedges, shredded colby-monterey jack cheese, sour cream (optional), tortilla chips (i used the small round doritos)

ground chicken, drained sun-dried tomatoes, chopped coarsely, garlic powder, egg, breadcrumbs, feta cheese, crumbled, divided use, red onion, finely sliced, baby spinach leaves, olive oil, balsamic vinegar, garlic powder, sugar, mild french mustard

cubed cooked chicken, celery ribs, chopped, sliced ripe olives, drained, diced pimientos, drained, mayonnaise, sugar, lemon juice, ground mustard, salt , optional, french-fried onions, lettuce leaves

french dressing, chunk pineapple, seedless grapes, diced celery, whipping cream, mayonnaise, macadamia nuts or 1/2 cup. pecans, pineapple, maraschino cherries, diced cooked chicken breasts, lettuce leaves

chicken breasts , organic free-range, vermicelli (for diabetics, use low-carb rotini or penne pasta), broccoli floret, frozen spinach, peas, marinated artichoke, red bell pepper, chopped, pepperoni, sectioned into fours, red onion, parmesan cheese, grated, vinaigrette , 1 bottle brianna s french dressing, red wine vinegar, low sodium salt , and, black pepper , to taste

chicken breast for every 2 people being served. i usually use boneless/skinless for this unless i am going to cook them over a wood fire. then i would use skin on and bone in, thick cut bacon (apple smoked or maple will add another flavor level). choose a bacon that you love the taste of., amounts of the vegetable you use depend upon how many people you are feeding . for only 2 i would use 1/2 of each color of bell pepper for example. for 8 i would probably use a whole or nearly whole bell pepper., red, green, yellow, orange bell peppers, cored , seeds removed, sliced into strips., vidalia onions (sweet and mild ) or red onions (zing) cut into strips, yellow and green squash cut slightly thick then in half, asparagus cut into 1 1/2 inch bites, grape tomatoes, garlic cloves left whole for now, mushrooms (your favorite type , of course!), fresh green beans, broccoli and cauliflower can be used too; but make them bite sized pieces, olive oil (have at least a cup or two available depending on how many you are cooking for. you need this to roast the vegetables and for making your croutons!), day old french or italian bread cut up into good sized bites, bigger than what would come in a box of croutons, i cut it up 1 1/2 to 2 inches., fresh grated parmesan or romano cheese, garlic granules , fresh cracked pepper, italian seasonings...or fresh marjoram, basil and thyme, (cut up the basil into small bits), some times i ll add some peas and corn to this as well. also optional would be a couple of boiled eggs..., kosher salt and fresh cracked black pepper (white pepper could be added, but it is going to add a significant jolt in the heat/pepper pop department!)

chicken breast halves, with skin on and bone in, extra virgin olive oil, salt and pepper (i use sea ), ranch salad dressing, divided, velveeta cheese , cut into 6 slices, french rolls, split, lettuce leaves

chicken livers , cut into bite-sized chunks, bacon , cut into lardons, tomatoes, halved, new potatoes, cleaned, butter, balsamic vinegar, french beans , topped and tailed, handful lettuce, handful rocket

boneless skinless chicken breast halves, worcestershire sauce, red wine vinegar, honey, vegetable oil, honey dijon mustard, ground ginger, lettuce (mixed greens of your choice)

chicken breasts, garlic salt, greek yogurt, olive oil, carrot (grated ), celery, chopped fine, onion, chopped fine, black currants, granny smith apples (chopped fine ), pecans, chopped (lightly roasted), mayonnaise, mild curry powder, salt, pepper, french baguette, grapes , for garnishing

chicken breast tenders, panko breadcrumbs, french-fried onions, seasoning salt, fresh ground black pepper, garlic powder, ranch salad dressing

cubed french bread, sour cream, mayonnaise, lemon juice, dijon-style prepared mustard, honey, chopped fresh rosemary, salt, ground black pepper, skinless, boneless chicken breasts, stalks celery, chopped, golden raisins, lemon zest, leaves romaine lettuce, leaves radicchio, raw, lemon juice, olive oil, red onion, pine nuts, toasted

canola oil (5 ml), sliced mushrooms, green red yellow pepper (finely chopped ), red chili paste (7 to 15 ml), cumin (15 ml), cayenne pepper, mixed beans (primo), aylmer diced tomatoes, crisp bacon, maple syrup (15 ml), ketchup (125 ml), reserved cooked chicken (500 ml to 750 ml), frozen corn kernels (250 ml), dark seedless grapes, green seedless grapes, mandarin oranges, honeydew melon, french vanilla yogurt, multigrain buns, cheddar cheese (125 ml)

light olive oil, plus extra for drizzling, prosciutto, chicken fillets, heads baby leaf lettuce , roughly torn, peppercorns, parmesan cheese, finely grated, garlic cloves, finely grated, lemon , zest and juice, extra virgin olive oil, extra virgin olive oil, thyme, rosemary, garlic cloves, peeled, stale ciabatta or 3 1/2 oz french bread, roughly torn

instant minced garlic, chicken breasts, thickened cream, margarine, tomatoes, cheese, lettuce, capsicum, green, french dressing