CHICKEN RECIPE WITHOUT ONION RECIPES

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MY FAVORITE CHICKEN SALAD RECIPE | ALLRECIPES



My Favorite Chicken Salad Recipe | Allrecipes image

I'm a huge fan of chicken salad and have tried so many different variations over the years, but this one is by far my favorite. Simple, refreshing flavors and great texture make it wonderful on a sandwich or just served over a bed of lettuce!

Provided by SunnyDaysNora

Categories     Salad

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 6 servings

Number Of Ingredients 14

2 cooked skinless, boneless chicken breast halves, cut into cubes
3 stalks celery, finely diced
¾ cup chopped pecans
½ cup mayonnaise
2 tablespoons minced yellow onion
1?½ tablespoons sweet pickle relish
2 teaspoons prepared mustard
1?½ teaspoons ground black pepper
1?½ teaspoons minced fresh dill
1 teaspoon lemon juice
½ teaspoon white sugar
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika

Steps:

  • Stir chicken, celery, pecans, mayonnaise, yellow onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a bowl until well combined. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 287.1 calories, CarbohydrateContent 5.5 g, CholesterolContent 31.4 mg, FatContent 25.5 g, FiberContent 2 g, ProteinContent 11 g, SaturatedFatContent 3.3 g, SodiumContent 384.3 mg, SugarContent 2.4 g

BAKED CHICKEN AND ONIONS RECIPE | MARTHA STEWART



Baked Chicken and Onions Recipe | Martha Stewart image

Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.

Provided by Martha Stewart

Categories     Chicken Recipes

Total Time 50 minutes

Prep Time 10 minutes

Number Of Ingredients 6

2 onions, thinly sliced
1 cut-up chicken, (3 1/2 pounds in 8 pieces)
2 tablespoons vegetable oil
2 teaspoons coarse salt
1/2 teaspoon ground pepper
1 tablespoon paprika

Steps:

  • Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
  • Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
  • Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.

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