Best Chicken Salad With Sage Biscuits Recipes

HOT CHICKEN SALAD WITH SAGE BISCUITS

Steps:

• 1. Heat oven to 425°. Mix mayonnaise and 2 tablespoons Bisquick mix in medium bowl until well blended. Stir in chicken, cheese, celery and onions set aside.2. Mix remaining ingredients just until soft dough forms. Place on surface sprinkled with Bisquick mix roll in Bisquick mix to coat. Shape into a ball knead 10 times. Roll dough 1/2 inch thick. Cut with 1 1/2-inch round cutter dipped in Bisquick mix. Place close together around edge of ungreased 2-quart casserole.3. Spoon chicken mixture into mound in center of biscuits. Bake uncovered 18 to 20 minutes or until biscuits are golden brown and chicken mixture is hot. wing it!For an extra-special touch, sprinkle this warm salad with toasted sliced almonds and dried cranberries, and garnish with fresh sage leaves. 1 SERVING: Calories 370 (Calories from Fat 170) Fat 19g (Saturated 5g) Cholesterol 55mg Sodium 820mg Carbohydrate 31g (Dietary Fiber 1g) Protein 190g * % DAILY VALUE: Vitamin A 4% Vitamin C 2% Calcium 16% Iron 12% * DIET EXCHANGES: 2 Starch, 2 Medium-Fat Meat, 1 1/2 Fat * CARBOHYDRATE CHOICES: 2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

CHICKEN SALAD WITH SAGE BISCUITS

Steps:

• CHICKEN SALAD:.
• Cook chicken until no longer pink in the center by either roasting it or poaching it in water or chicken broth. After it has cooled completely, dice into small pieces.
• In a small bowl stir together mayonnaise and sour cream. In a very large bowl stir together chicken, celery, grapes and sour cream mixture. Add salt and pepper to taste. Cover and chill 2 to 24 hours.
• SAGE BISCUITS:.
• Preheat oven to 425 degrees. In a small bowl whisk together milk and egg until blended; set aside. Blend flour, baking powder, salt, sage and pepper in a food processor or large bowl. Add cold butter and pulse or quickly blend with your fingertips until mixture resembles coarse meal. Do not overmix. Add milk mixture and process just until moist clumps begin to form. Transfer dough to a floured surface.
• Knead dough until it holds together, about 6 turns. Roll out dough to 1/2-inch thickness. Using a floured 2 1/2-to 3-inch biscuit or cookie cutter, cut out biscuits. Reroll scraps and cut remaining biscuits. Transfer to a large nonstick or lightly greased baking sheet.
• Bake until golden brown, 10-12 minutes Let cool.
• To serve, split sage biscuits and spoon in chicken salad.