Chicken Salad This wonderful ranch is cooked and diced, and tossed in a salad bowl! Serve with grilled quail, creamed corn, or salmon.

Directions

In a medium bowl, mix butter, mayonnaise, Worcestershire sauce, horseradish, and salt until well blended. Cover, and refrigerate until ready to serve.

Heat oven to 350 degrees F (175 degrees C).

Preheat grill for high heat (or press heat in slow cooker).

Arrange chicken cutlets on a medium cutting board, and pat dry.

Stir butter and mayonnaise in small bowl until it is melted and smoothed. Spread 1/4 cup butter mixture over chicken cutlets. Place sauce mixture over breast, and place over the chicken. Flatten with a spoon. Grill chicken cutlets approximately 1 to 2 minutes longer on each side, depending on color of oil (if chicken is cooked according to package directions, cutlet may be cut 1 to 2 inches thick).