Best 2 Bird Of Paradise Chicken Salad Recipes
Indulge in a culinary journey with Bird of Paradise Chicken Salad, a delightful dish that combines vibrant flavors and textures to tantalize your taste buds. This versatile recipe offers variations to suit your preferences, whether you desire a classic mayonnaise-based salad or a lighter, tangy yogurt-based version. Savor the juicy, tender chicken paired with crisp celery, sweet grapes, crunchy almonds, and a hint of curry powder, all enveloped in a creamy, flavorful dressing. Prepare to embark on a delightful culinary adventure with this versatile and delicious Bird of Paradise Chicken Salad.
Check out the recipes below so you can choose the best recipe for yourself!
BIRD OF PARADISE
This chicken is to die for! I got it out of a cookbook from our library 9 years ago and use it alot. You can add more chicken just up your amounts of cheese and sherry.
Provided by ShayK
Categories Chicken
Time 50m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Whisk the egg and milk together, place cheese in a shallow bowl.
- Dip Chicken into egg"wash" then into cheese.
- In a skillet melt the butter.
- Add the coated chicken and brown for 5-6 minutes on each side.
- Add Sherry.
- Cover and cook on med-low heat for 35 minutes or until cooked through.
PINEAPPLE CHICKEN PARADISE
You'll think you've traveled to the tropics when you bite into this inviting chicken salad, served in an attractive pineapple "boat". It's a blend of a variety of tastes and textures, including coconut, peanuts, mandarin oranges and green grapes. -Dorothy Anderson, Ottawa, Kansas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cut each pineapple in half lengthwise, then cut in half lengthwise again, making four shells with part of the leaves. Remove fruit; cut into cubes. Turn pineapple shells cut side down on paper towels to drain; set aside. , In a large bowl, combine the pineapple cubes, chicken and celery; cover and refrigerate. In another bowl, combine the mayonnaise, yogurt, chutney and salt; cover and refrigerate for at least 30 minutes., Before serving, drain the chicken mixture; toss with mayonnaise mixture and peanuts. Using a slotted spoon, fill pineapple shells. Sprinkle with coconut; top with oranges and grapes.
Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 300mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
Tips:
- For the best flavor, use fresh, ripe avocados. If your avocados are not ripe, you can place them in a paper bag with an apple or banana for a few days to speed up the ripening process.
- Dice the avocado and red onion into small pieces so that they are evenly distributed throughout the salad.
- Use a light hand when mixing the salad so that you don't overmix it and break up the avocado.
- Serve the salad immediately or chill it for a few hours before serving.
Conclusion:
This bird of paradise chicken salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken. The combination of sweet and tangy flavors is sure to please everyone at your table. So next time you are looking for a new salad recipe, give this one a try. You won't be disappointed!
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