Poultry Recipes Grandma's Chicken Salad Recipe My Grandma made the best chicken salad I have ever tasted. Yes, this is a very simple, old-fashioned recipe, but it is delicious, classic, and sugar-free. Ingredients: 1 chicken (or equivalent in chicken parts) 1/2 as much celery as chicken pepper to taste mayonnaise pickle if desired (Grandma used sweet pickle, which a sugar addict should not, but I have tried sour pickle for an unusual taste!) boiled eggs if desired Directions: Wash chicken and soak in salt water for 1 hour. Boil the chicken for 1 hour or more. Let the chicken cool and then get it off the bone. Cut the chicken finely with scissors. Use half as much celery as chicken. Chop the celery up real fine. Sprinkle with pepper. Mix the chicken and celery together with mayonnaise until it looks right to you. Can add pickle or boiled egg if desired. This recipe was handed down by my Great-Grandma Leah Myrick to my Grandma Gladys Perkinson to me. Hope you enjoy! Chicken Meatloaf This recipe was contributed by Allison Schact from the Potatoes not Prozac Community Forum. Here's a chicken meatloaf I like, that I invented playing around in the kitchen. Ingredients: 2 pounds ground chicken 1 can black beans, drained 1 large onion, diced some mayonnaise some salsa some chili powder Directions: Mix all ingredients together in a bowl. Spoon into two bread loaf pans. Bake at 350 degrees for about an hour. I have no idea what quantity of mayo and salsa I use, I just eyeball it. A big spoonful of mayonnaise, as much salsa as you feel like. This isn't spicy/hot, it is spicy nice. San Diegan Turkey Meatloaf This recipe was contributed by Sabrina. Ingredients: 1 package of ground turkey or chicken (1 pound) 1 cup of grated swiss or any cheese of choice 1 cup of shredded zucchini 1 tablespoon of ground fresh ginger 2 cloves of minced garlic 3 tablespoons fresh chopped cilantro 1 egg 1 teaspoon of soy sauce paprika 1/2 can chicken broth (make sure sugar-free) 1 pat butter Directions: Mix all ingredients together and put in a pan. Sprinkle a little paprika on the top for color. Then take half a can of chicken broth and pour it over the meat. Take one pat of real butter, put that on top and bake for 45 minutes to an hour. Serve with a bunch of asparagus with fresh lemon juice and sea salt to taste. Sesame-Almond Baked Chicken Ingredients: 1 cup yogurt 1 egg, beaten ½ cup whole wheat flour 1 teaspoon sea salt 6 chicken breasts, skinned and halved 1 cup ground almonds ¼ cup sesame seeds ½ cup wheat germ butter slivered almonds Directions: Preheat oven to 350 degrees. Mix yogurt with egg in a bowl. Combine flour and salt. Dip chicken breasts in egg-yogurt mixture and then in flour. Place in oiled baking dish. Mix ground almonds, seeds, and wheat germ together and sprinkle over chicken breasts. Dot with butter. Bake at 350 degrees for 35 minutes. When done, sprinkle almond slivers over the top and place under broiler for a minute or two to brown. This recipe is from The Real Food Cookbook by Ethel H. Renwick, 1978. Grilled, Herbed Chicken Breasts This recipe was contributed by Cheryl from the Potatoes not Prozac Community Forum. Ingredients: frozen skinless, boneless chicken breasts sea salt fresh ground pepper garlic powder onion powder Mrs. Dash Table Blend Old Bay Seasoning chili powder Directions: Rinse frozen chicken breasts under tap, shake off excess water. Place on a plate. Sprinkle top side with the above listed herbs and spices (or use your own favorite herbs and spices). Place herbed side down on very hot indoor grill or non-stick griddle (if you use griddle, you may need to use a small amount of olive oil when searing chicken). As herbed side sears, sprinkle other side with the herbs and spices. Turn to sear 2nd side. After 2nd side is seared, turn heat down and bake for 20 minutes turning midway through. By searing the chicken breasts first, the moisture is retained and they cook up moist and tender. Chicken with Yogurt Ingredients: 1 large chicken, cut into 6 serving pieces 3 tablespoons oil 2 onions, sliced 2 cups stock (sugar-free) 3 tablespoons whole wheat flour ¼ teaspoon sea salt 3 tablespoons brewer's yeast (optional) 2 teaspoons tarragon 1 teaspoon parsley 1 cup plain yogurt Directions: Brush chicken with oil. Broil lightly on each side Arrange chicken pieces in casserole. Surround with onions. Blend stock, flour, salt, yeast, tarragon and parsley together. Pour mixture over chicken and onions. Cover. Bake at 350 degrees F. until chicken is tender, about 1 hour. Remove casserole from oven. Remove drippings from pan; blend yogurt into drippings. Use yogurt mixture as sauce. Serves 6. This recipe is from The Wonderful World of Natural-Food Cookery by Eleanor Levitt, 1971. Some graphics provided by: Pat's Web Graphics