How to Make Chicken Salad

Ingredients
For the salad:

• 6 green onions, chopped
• 1 red bell pepper, seeded and cut into strips
• 1 celery rib, thinly sliced
• 1 16-oz. package uncooked linguine pasta

• 3½ cups cooked chicken, cut into strips
• 1 cup julienne-sliced carrot
• ½ cup chopped roasted peanuts, for garnishing
• ½ cup fresh cilantro leaves, chopped

For the dressing:

• ⅓ cup smooth peanut butter
• ¼ cup soy sauce
• 3 tbsp. low-sodium chicken broth
• 2 tbsp. unseasoned rice vinegar

• 1 tbsp. brown sugar, packed
• 1 tbsp. finely chopped fresh ginger root
• 1 tbsp. Asian garlic-chili sauce
• ⅛ tsp. red pepper flakes
• Salt and ground black pepper, to taste

Process
First start with the dressing. Add the soy sauce, three tablespoons of chicken broth, peanut butter, red pepper flakes, rice vinegar, ginger, chili-garlic sauce, and brown sugar to a blender and mix until smooth. Next, add salt and pepper to taste. If the dressing is to thick, add some water or chicken broth.

Now for the salad, boil water in a large pot and add a pinch of salt to it. When the water boils, add linguine to it and cook until firm for about 8 - 10 minutes. When done, drain the water and place the pasta in a large mixing bowl.

Now add celery, green onions, cilantro, carrots, red pepper, and chicken to the bowl. Pour the dressing mixture over chicken-noodle mixture and toss to evenly coat the solids.

Ingredients

• 1 garlic clove, minced
• 2 cups cooked chicken
• ¾ cup of chopped celery
• ½ cup chopped apple
• ½ cup red onions
• 3 tbsp. good olive oil
• 1 tsp. chopped sage
• 1 tsp. Dijon mustard
• 1 tsp. white wine vinegar
• ½ tsp. lemon zest
• Salt and pepper to taste

Process
Take a large bowl and shred chicken in it. Add garlic, lemon zest, all the vegetables, and apples to the bowl and set aside. In another bowl, make vinaigrette by adding mustard, oil, and vinegar. Combine this mixture with the chicken mixture and season with salt and pepper to taste.

Ingredients

• 2 large cans chicken, drained and flaked apart with a fork
• 2 8-oz. packages regular cream cheese
• 8 oz. bottle Ranch cheese salad dressing
• 8 oz. shredded cheddar cheese
• 6 oz. hot sauce

Process
Add hot sauce to a saucepan and simmer over medium low heat. Once hot enough, add the cream cheese and stir until melted. Now add the dressing and chicken. Stir well until thoroughly coated. Then add the cheese and stir until cheese melts. Transfer this mixture to a small casserole dish and bake for about 20 - 25 minutes at 350ºF. Serve warm.