RECIPE # 4200 - GRILLED CHICKEN SALADTINI, Monday, September 22, 2008 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4200 - GRILLED CHICKEN SALADTINI, Monday, September 22, 2008

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ANNA JARVIS/TN STATE FAIR RECIPE CONTEST FINALIST

1 package Hidden Valley Ranch The Original Salad Dressing and Seasoning Mix

4 boneless skinless chicken breast, cut in half

1 cup mayonnaise

1 cup celery, finely chopped

1 cup green onion tops, finely chopped

1 cup almonds, sliced and toasted

1 cup golden raisins

1/2 teaspoon curry powder

2 tablespoons honey

mixed salad greens, spring mix

6 green onion bottoms

6 green salad olives with pimento

Slice raw chicken breasts in half creating 8 thin breasts. Shake ranch dressing mix over chicken breasts. Place on high grill for 4 minutes on each side. Remove from grill to cool. Chop chicken breast into 1/8 inch thick pieces. Place in a large mixing bowl and add remaining ingredients. Toss to coat all ingredients well. Chill salad 1 hour or overnight to render best flavors.

Place a bed of greens in a martini glass. Spoon generous portion of chicken salad on greens. Garnish with green onion bottom and olive. Serves 6.

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