Poultry Dips Tenders or Salads

Let's Remember any of these recipes can be made with Turkey

Hoping someone will step up to the plate and SHARE . Big-Small - easy-hard all recipes will be wonderful.

Chicken Dip Warm

2 pkgs. cream cheese
1 1/2 c. chicken chop or shred
1 can Cream of Chicken Soup * add cream if needed (little
1 can green chilies chopped or
1 can artichokes chopped drain well

Place cream cheese in crockpot - melt
Add chicken-soup with chilies n artichokes

Serve with tortilla chips or fresh veggies
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Fantastic Chicken Dip

4 cans Underwood chicken spread
1/4 cup diced onion
1/4 cup diced celery
1/4 cup diced black olive
1/4 cup Ranch dressing
1/4 cup mayo
salt, pepper to taste

mix all in a bowl and chill serve with fancy crackers

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Zesty Chicken Dip

1 c. Ranch dressing
3/4 c.. red onion dice
2) 8 oz. pkgs. Philly cream cheese
2) 10 oz. Campbell's Cream Chicken
3/4 c. Frank’s hot sauce
2 c. Cheddar -Mexican Blend or Asiago cheese shredded
1 container of bleu cheese crumbles

Tortilla chips or crackers for dipping

Saute onions in butter until slight color change- remove from heat. Warm chicken in a skillet Add hot sauce- cream cheese n Ranch dressing-mix -add half the cheese into sautéed onions. Mix well. Pour into baking dish. Sprinkle rest of cheddar cheese on top. Top with as much blue cheese crumbles as u like. Bake in oven 350° F-20 to 30 minutes.
Serve with tortilla chips or crackers.
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Chili Chicken Dip

1 lb. chicken breast halves skinless boneless
1) 8 oz. pkg. Philly cream cheese softened
4 ozs. jar mayonnaise
2 ozs. sour cream
8 ozs. package shredded Cheddar cheese
4 ozs. green chile peppers can diced
1 -2 jalapeno peppers seeded or use 2 serrano's finely diced

Boil or use left over chicken. Remove from heat- cool - shred
in medium bowl- mix in cream cheese- mayonnaise- Cheddar cheese- green chile pepper n jalapeno pepper -black olives . Transfer chicken mixture to medium baking dish.
Bake uncovered in the preheated 350 F.oven 30 minutes or until edges are golden brown.
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Chicken Enchilada Dip

2) 10 oz. cans chunk chicken-left over or boiled chicken shred
1 oz. can diced tomatoes with green chile peppers DRAIN
1) 8 oz. pkg. cream cheese
2) 10 oz. cans favorite enchilada sauce
1-2 T. chili powder
1 tsp. garlic granular
little onion powder to taste
2 T. cumin powder or more
1/2 handful chopped cilantro's chop
1 tiny tiny bit Mexican Oregano
salt if needed

In a pan heat together chicken diced tomatoes with green chile peppers- cream cheese -enchilada sauce with seasonings -BRING to boil simmer 20 to 30 minutes- stirring frequently- until dip begins to thicken.

Use as a dip or over rice.
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Beer Batter Chicken Fingers By Rick Young
Give these a try! A delicious finger food. Eat yours first 'cuz the mob will devour the rest without saving any for the cook. This beer batter is also excellent for onion rings.

1 cup flour
1 cup beer
1/2 cup water
1 egg yolk
1 egg white, beaten until stiff
2 chicken breasts, skinless,boneless,cut into large strips
1/4 teaspoon salt
2 tablespoons Worcestershire sauce
2 tablespoons your favorite hot sauce
peanut oil (for deep frying)

Mix together flour and salt.
Add the beer.
Using a whisk, mix well and then add water and mix until smooth.
Add the egg yolk and mix well.
Add the beaten egg white and mix well.
Place into refrigerator for at least 2 hours (this breaks down the gluten in the flour).
Mix the Worcestershire sauce and hot sauce together and add chicken strips.
Allow chicken to marinate for at least 10 minutes.
Roll chicken in your batter.
Deep fry until golden brown, then drain on a paper towel.
Serve with your favorite dipping sauce.
or Bob says
2 cup mayonnaise
4 cup ketchup
2 tablespoon garlic powder
2 tablespoon Worcestershire sauce
1 teaspoon paprika

Generous amount of black pepper (cover surface two or three times and mix in)

Combine all ingredients. It will start to look and taste right as you blend them together, but it is best to let the sauce sit for a few hours before serving.
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Chicken Salad from Australia Honey Mustard with Lemon

leftover BBQ 'd chickens- torn or cut into bite sized bits sliced avocados or mangoes
1-2 chopped shallot or 1/2 small red onion, finely sliced
lettuce

Dressing- enough for two chicken breasts
1/2 large lemon, juice of
1 tsp. grainy mustard
1 T warmed honey

Place lettuce leaves in serving bowl throw in everything else.

Dressing-place all ingredients a in screw top jar- shake till well mixed pour over salad about 30 mins before serving time.
Keep in fridge.
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Sesame Salad

"With its delicious mix of crunchy peanuts, tangy dried cranberries and mandarin oranges, this colorful pasta salad is a definite crowd-pleaser. Water chestnuts and a teriyaki dressing give this main dish its Oriental flair." - Carolee Ewell, Santaquin, Utah

1 package (16 ounces bow tie pasta
1 cup vegetable oil
2/3 cup white wine vinegar
2/3 cup teriyaki sauce
1/3 cup sugar
1/2 teaspoon pepper
3 cans (11 ounces each mandarin oranges, drained
2 cans (8 ounces each sliced water chestnuts, drained
2 cups cubed cooked chicken
1-1/3 cups honey roasted peanuts
1 package (9 ounces fresh spinach, torn
1 package (6 ounces dried cranberries
6 green onions, chopped
1/2 cup minced fresh parsley
1/4 cup sesame seeds, toasted

Cook pasta according to package directions; drain and place in a very large bowl. In a small bowl, combine the oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and toss to coat. Cover and refrigerate for 2 hours.

Just before serving, add the remaining ingredients; gently toss to coat. 22 servings
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Hot Chicken Salad

3/4 c. Mayonnaise
3/4 c. Cream Chicken Soup
3 T. lemon juice fresh
4 tsp. grated onion
3 c. cooked chicken cube or shred
3 c. celery dice
garlic granular to taste

3/4 c.cheese grated
1 1/2 c.potato chips or tortilla chips crushed

Mix 1st group together well. Pour into 7x12 in.baking dish. Sprinkle with
cheese -than cushed chips
Bake 350 F. 20 to 25 minutes. Serves 12
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Chicken Fresh Salad

3 whole chicken breasts poached n cut into bite size pieces
1 large sweet red pepper julienned
2 large head of broccoli cut in florets
12 slices thick slab bacon cooked crisp and crumbled
3/4 c. sour cream
3/4 c. mayonnaise
4 1/2 T. Dijon mustard
4 1/2 T. raspberry vinegar
2 T. fresh dill finely chopped
salt n pepper

Combine chicken - red pepper in large bowl.
Steam broccoli under just tender - add to chicken and mix it in gently add bacon.
Small bowl whisk together sour cream- mayonnaise- dijon mustard- raspberry vinegar with dill. Pour over chicken n vegetables and mix well.
Chill salad 2 hours or move before serving.
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Blue Cheese Chicken Salad

2 cups cooked chicken diced
1/2 cup celery diced
1/2 cup walnuts or pecans chopped
1/2 cup mayonnaise
1/4 cup chunky blue cheese salad dressing or Marie's
1/4 teaspoon salt
1/4 teaspoon onion powder
ground black pepper to taste

Combine all ingredients.Toss well to mix.Cover- chill at least 2 hours.Serve as a sandwich or a filling a cut tomato-green peppers celery-avacodo's -crackers.
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Crunchy Cheese Chicken Tenders

4 T. plus 1/2 c x-virgin olive oil
1 c. buttermilk
1 1/2 lbs.chicken tenders
3 garlic cloves large minced
1/2 tsp. salt
3 T. balsamic vinegar
Freshly ground black pepper
1 1/2 c.Romano or Prmesan freshly grated
3/4 c. Italian style seasoned bread crumbs or use Panko Breadcrumbs.

Preheat oven 500 F.

Brush 1 tablespoon oil over each 2 heavy large lined baking sheets. Place buttermilk in large bowl. Add chicken tenders - stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Meanwhile- mash garlic with salt in medium bowl. Whisk in vinegar with remaining 1/2 cup oil. Season vinaigrette to taste with pepper. Place vinaigrette into small serving bowl.

Stir grated cheese with bread crumbs in dish. Remove chicken tenders from buttermilk - dredge tenders in bread crumb mixture to coat completely- pressing to adhere. Arrange coated chicken tenders on prepared baking sheets- spacing evenly. Drizzle remaining 2 tablespoons oil over chicken tenders - bake until they are cooked through - golden brown- 12 minutes.

Place chicken on platter - serve vinaigrette alongside for dipping.
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Chic Strips Spiced

4 chicken breasts bonless skinless pounded cut into strips
size thickness u want

Mix well together~
1/2 c. sour cream
1/2 c. mayo
2 T. lemon or lime juice fresh
1/2 tsp. chili powder
1/2 tsp.garlic granular
1/2 tsp.cumin powder
little paprika or chipotle powder very little
1 to 2 drops Cholula Sauce
1/2 handful cilantros minced fine
Now add chic strips to above sauce -coating well
Cover-chill 8 hours

Remove roll coated chics-in below
1c.tortilla chips or more -crushed fine

Placing on baking sheet lined with parchment paper or foil
spray with
Butter Crisco spray oil
2 c.

Bake 350F.PREHEATED oven-30 minutes or browned n crispy.

Sprinkle little cayenne pepper serving time over all or place on table for those
who like chics hot.

Remove strips to platter
Serve with favorite sauces