Best Bennigans Chicken Salad Recipes

BENNIGAN'S CHICKEN SALAD

Steps:

• Place chicken in large mixing bowl; add celery and mix. Add remaining ingredients and mix with rubber spatula. To serve in pineapple shell, cut whole pineapple in half lengthwise. Using a grapefruit knife, cut around the inside of the pineapple, leaving about 1/4" from the edge. Scoop out remaining pineapple. Place a bed of sprouts in the shell; scoop salad mixture on top. Sprinkle with 1 Tbsp. toasted almonds and serve chilled.

BENNIGAN'S CHICKEN SALAD

Steps:

• Place chicken in a large bowl; add celery and mix.
• Add remaining ingredients and mix well. Keep refridgerated. Serve in a pineapple boat - or your favorite croissant, bagel, pita, toast, etc. Enjoy!

BENNIGAN'S SMOTHERED CHICKEN

Steps:

• Combine all marinade ingredients in a bowl.
• Marinade meat in covered bowl or plastic bag for at least 30 min.
• While chicken is marinating, slice onions and mushrooms and cook your bacon.
• Saute mushrooms and onions in butter and hickory smoke flavor for 3 to 5 minutes, or until onions are transparent but not brown and mushrooms are tender.
• Remove chicken from marinade, and grill* (if you would prefer to cook it in the oven, instructions are below) for about 10 minutes.
• Do not overcook chicken!
• While grilling, preheat oven on broil.
• After chicken is done, remove from grill and place in a shallow baking dish.
• Cover each breast with a strip of bacon, then provolone cheese, then some sauteed onions and mushrooms.
• Broil for 3 to 5 minutes, or until cheese is bubbly.
• *Oveninstructions: Preheat oven on broil.
• Broil chicken, 5 to 7 inches from broiler element, for about 10 minutes.
• Watch the chicken carefully!
• About 6 minutes into broiling, top chicken with bacon strips.
• Once the chicken and bacon is done, remove from oven, top with cheese and mushroom/onion mixture, and broil for 2-3 minutes more.
• Watch carefully; sometimes the grease from the bacon will ignite if not careful.

BENNIGAN'S CHICKEN QUESADILLA

Steps:

• Fry chicken in a pan coated with cooking spray or olive oil.
• After chicken is cooked, add water and seasoning to the pan.
• Sauce will thicken slightly after a few minutes.
• Set the chicken and sauce aside while preparing the other ingredients.
• Butter one side of all the tortillas and set aside.
• Dice the tomato and the onion, mix and also set aside.
• Place a tortilla, buttered side down, on hot pan or griddle.
• Layer ingredient in the following order on the tortilla: cheese, chicken and sauce, tomato/onion mixture, cheese, salsa.
• Top with another tortilla, buttered side up.
• Once the cheese starts to bubble from the sides of the quesadilla it typically is time to flip it.
• Be careful to keep everything together while flipping.
• I used a spatula underneath (in one hand) and some tongs to hold the quesadilla together (in the other hand) and flipped quickly.
• Shell should be crunchy and a golden color.
• If you find that the quesadilla is semi plump in the center, simply press down with spatula once you have flipped it.
• Let stand for a few moments and then cut into quarters, serve with your choice of sour cream, guacamole or salsa for dipping.