Pink Chicken Recipes

PINK CHICKEN SALAD

Pink Chicken Salad image

With dried cranberries, grapes and paprika, this is simply one of the best chicken salad recipes I have ever had! Enjoy :)

Provided by KsuKitty

Categories Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 chicken breasts, cooked and chopped
1 stalk celery, chopped- about 3/4 cup
2 green onions, chopped
1/2 cup grapes, seedless, halved
3/4 cup cranberries, dried
3/4 cup salad dressing, such as Miracle Whip brand
2 tablespoons reduced-fat coleslaw dressing (Marzetti's is good)
1 teaspoon paprika
1 teaspoon seasoning salt
fresh coarse ground black pepper, to taste

Steps:

Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.

Nutrition Facts : Calories 192.9, Fat 9.8, SaturatedFat 2.9, Cholesterol 64.6, Sodium 286.5, Carbohydrate 9.3, Fiber 1.1, Sugar 5.6, Protein 16.8

PINK CHICKEN

Pink Chicken image

I got tired of the same ole chicken week after week, so decided to try something different. FYI - my lil guy is very picky and loves this!

Provided by sutersgal

Categories < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

1 cup Italian dressing
1 cup Catalina dressing
6 chicken drumsticks

Steps:

Preheat oven to 375°F.
Combine the italian and calalina dressings in a bowl.
Place drumsticks in a shallow baking dish and pour dressing over. Use tongs to turn the chicken in the dressing to coat. If the chicken has skin, bake with skin side up.
Bake for 45 minutes.
The dressing works great as a marinade for make-aheads.

Nutrition Facts : Calories 421.9, Fat 36.1, SaturatedFat 5.8, Cholesterol 59.1, Sodium 807.6, Carbohydrate 10.6, Sugar 9.9, Protein 14.5

PINK CHICKEN SAUTé

Pink Chicken Sauté image

Provided by James Beard

Categories Chicken Dairy Sauté Winter House & Garden

Yield Serves 4

Number Of Ingredients 9

Ingredients

3 1/2 to 4 pound chicken, quartered
4-6 tablespoons butter
2 tablespoons finely chopped onion
1/2 teaspoon thyme
1 tablespoon paprika
1 cup heavy cream
Salt, freshly ground pepper
1 cup white wine (Pouilly Fuissé or White Pinot)
Garnish: chopped parsley, paprika

Steps:

Brown the chicken pieces in the butter, turning each piece to color evenly. When the pieces are evenly browned, add 2 tablespoons finely chopped onion to the pan and let it cook down over low heat for 3-4 minutes. Add salt and pepper to taste, 1/2 teaspoon thyme, and 2/3 cup white wine. Simmer gently until chicken is tender. Add 1/2 cup white wine and 1 tablespoon paprika and cook slowly for a few minutes. Remove chiken to a hot platter and reduce pan juices over high heat. Add 1 cup heavy cream, heat through and blend. Thicken sauce with beurre manié and taste for seasoning. Pour sauce over chicken and garnish with a good sprinkling of paprika and finely chopped parsley. Serve with a rice pilaf and a crisp salad.

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