Best Beyond The Grave Chicken Salad Recipes

BEYOND THE GRAVE CHICKEN SALAD

Steps:

• Fill a large pot with 2 quarts water, and add first five ingredients. Bring to a boil, then lower heat and simmer for 40 minutes. Remove from heat and let cool.
• Blend ingredients for dressing. Shred cooled chicken and mix with 1 cup of dressing. Let stand in refrigerator at least one hour or overnight to marinate.
• After marinating, combine remaining dressing with final ingredients listed above.
• Add to chicken and mix well. Serve with crackers or on sandwich. Cover and refrigerate if not used immediately. Should keep for several days in refrigerator.

"BEYOND THE GRAVE" CHICKEN SALAD

Steps:

• In a large pot, bring water and seasoning to a boil, add chicken, lower heat and simmer for 40 minutes. Remove from heat and let cool. Shred chicken and refrigerate. Toss shredded chicken with one cup of dressing and let stand at least one hour to marinate. Combine remaining dressing with sour cream and honey. Add to chicken and mix well. May add canned water chestnut, blanched almonds or chopped pecans.

BEYOND THE GRAVE CHICKEN SALAD

Steps:

• 1. In large pot, bring water and seasoning to boil, add chicken and onion, lower heat and simmer 40 minutes. Remove from heat, cool. Shred chicken and refrigerate. (discard onion)....(I use mine in stew or soup for later use)
• 2. Dressing: Blend well together.
• 3. Salad: Toss shredded chicken with 1 cup of dressing and let stand at least 1 hour to marinate. Combine remaining dressing with: 1/2 cup sour cream 1 tablespoon honey Add to chicken and mix well. Serve.
• 4. If desired, add chopped pecans or can of sliced water chestnuts.

BEYOND GRILLED CHICKEN SALAD

Steps:

• DRESSING: In a small container with a lid, combine dressing ingredients; cover and shake well; set aside for about 1 hour.
• SALAD: Sprinkle breasts with steak sauce; let rest for 15-30 minutes.
• Toast the pine nuts in a cast-iron skillet or in the oven--to golden brown; set aside.
• Grill or broil chicken breasts (12-15 minutes) until tender and no longer pink--turning once; cool slightly.
• Arrange greens on four plates, top with grapes, cheese and nuts.
• Slice each breast width-wise, arrange on each salad.
• Shake dressing agrain and drizzle over each salad.
• SUBSTITUTIONS: Other nuts will do fine for the pine-nuts. Try Bleu cheese instead of the Feta--it's a whole different salad then!