WALMART CHICKEN SALAD RECIPES

Steps:

• Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.  Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside. Chop all of your fruits and veggies and place them in a bowl with the chicken. In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.  Add the dill (or oregano or cilantro…whatever makes your skirt fly up) and if you’re feeling a bit brazen throw in a dash of cayenne pepper! When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. Stir in the almonds. If you are feeling naughty, add a sprinkling of bacon bits. Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon. Try it soon—you’ll love it!

Steps:

• In a large bowl mix the soups.
• Whisk well.
• Add the milk and pepper.
• Whisk well.
•  Add the cooked chicken and the mixed vegetables.
• Mix and coat well with the soup mixture.
• Unroll one of the pie crusts and place it in the bottom of an 8-9 inch pie plate.
• Pour in your filling and distribute it evenly.
• Unroll the second pie crust.
• Place it over the top of the filling.
• The edges of the crust will hang over the pie plate and this is normal.
• Now, tuck the edges of the crust into the pie plate all the way around.
• Take a knife and cut holes into the top of the crust for ventilation.
• Brush the top of the crust with egg white (I used a whole egg- either is fine.)
• Bake the pot pie in a 350 degree oven for 30-45 minutes or until the top  crust is light brown and the filling is heated thoroughly.
• Serve it up.