Chicken Salad

3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts

1. Combine mayonnaise, ginger and salt.
   
2. Stir in chicken, grapes, celery, green onion and walnuts.
   

Makes 5 1/2 cups. Serve on lettuce leaf.

Chicken Pot Pie

3 lb. chicken
1 can French onion soup
1 lg. carrot
1 lg. celery
Flour to thicken gravy
Water
1 double crust

1. Preheat oven to 400 degrees.
   
2. Simmer whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours.
3. Pick meat off and cut into bite-size pieces.
   
4. Refrigerate chicken and broth separately overnight.
   
5. Next day, remove fat from broth as well as carrots and celery.
   
6. Add onion soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove onions.
   
7. Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at 400 degrees for 30 minutes.

Chicken Salad Supreme

2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)
4 tbsp. salad oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 c. mandarin oranges
2 c. pineapple chunks
3 c. green grapes
Slivered almonds
3 c. diced celery
2 1/2 c. raw rice
1 qt. mayonnaise

1. Cut chicken into pieces and boil until tender with no seasonings.
   
2. Remove skin and fat first. Remove meat from bones and cut into cubes.
   
3. Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight.
   
4. Drain fruit well, add to nuts and celery the next day; add to chicken mixture.
   
5. Cook rice until tender in boiling water, drain, blanch with cold water, drain well; add to chicken mixture.
   
6. Add mayonnaise, mix well.
   
7. Serve with crackers and lettuce or in pocket bread.

Chicken Tortillini Soup

2 carrots
1 onion
2 garlic cloves
3 cans cream of chicken soup
6 c. water
1 tsp. oregano
1 tsp. basil
1 pkg. boneless chicken breasts, cut into bite-size pieces
1 bag cheese tortellini
2 boxes frozen broccoli

1. Cook chicken in small amount of oil.
   
2. While meat cooks, chop vegetables and open cans.
   
3. Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli.
4. These 2 ingredients you add the last 10 minutes or so before serving so that they are not over cooked.
   
5. Simmer the other ingredients for an hour or however long you like.
   

<>Soup tastes great with freshly grated Italian cheese and a loaf of Italian or French bread.

Sweet and Sour Chicken

1 frying chicken, cut up
1 tbsp. melted butter
Dash of salt, pepper, ginger
3 celery stalks
1 can pineapple (chunk)
2 tbsp. brown sugar
3 tbsp. water
1 1/2 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
1 red pepper (optional)

1. Rinse chicken, place skin side up in oiled pan.
   
2. Pour melted butter over chicken. Sprinkle chicken with salt, pepper, ginger, diced celery.
   
3. Bake chicken at 325 degrees for about 20 minutes.
   
4. Drain pineapple juice into cup. Blend in brown sugar, water, soy sauce, vinegar, cornstarch.
   
5. Pour mixture over chicken in pan. Top with pineapple chunks and pepper.

Chicken Divan

3 or 4 deboned chicken breasts
2 cans cream of chicken soup
1 tsp. lemon juice
1 c. sharp American cheese, shredded
2 (10 oz.) pkgs. frozen broccoli
1/2 c. soft bread crumbs, mixed with 2 tsp. melted butter
1 c. mayonnaise

1. Simmer chicken until tender.
   
2. Cook broccoli in salted water, drain.
   
3. Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli.
   
4. Combine soup, mayonnaise and lemon juice. Pour over chicken.
5. Sprinkle cheese and bread crumbs on top.
   
6. Bake at 350 degrees for 25 minutes.

Prepare rice or potatoes for 6 people and serve.

Chicken Tikka

5/8 c. yogurt
4 crushed garlic cloves
1 1/2 inch fresh ginger, peeled & chopped
1 sm. onion, grated
1 1/2 tsp. chili powder
1 tbsp. ground coriander
1 tsp. salt
4 chicken breasts, skinned & boned
1 lg. onion, thinly sliced into rings
2 lg. tomatoes, sliced
2 tbsp. coriander leaves

1. Combine first 7 ingredients and set aside.
   
2. Cut chicken into 1 inch cubes. Add to marinade, mix well, cover and chill for 6 hours or overnight.
   
3. Heat broiler. Put chicken on skewers or in broiler pan and broil (or grill) 5 to 8 minutes, turning occasionally until cooked through.

Garnish with onion rings, tomatoes, and coriander leaves and serve. 4 servings.