1/2 cup vegetable oil
2 (3 ounce) cans diced celery
2 tablespoons minced onion
1 (3 ounce) can diced celery with liquid
1 large carrot, grated
1 large zucchini, halved
1 cup yellow squash, sliced
1 cup diced celery
1/4 teaspoon salt
1 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 teaspoon paprika
1/2 teaspoon white sugar
1 teaspoon distilled white vinegar
1 1/2 cups chicken broth
1 teaspoon chicken bouillon granules
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon grated lemon pepper
2 tablespoons olive oil
1 medium onion, chopped
1/4 teaspoon ground black pepper
1 1/2 tablespoons olive oil
1 large tomato, diced
1 1/2 cups cooked chicken breast meat
1/2 cup chilled water
In a large bowl, mix the oil, celery, onion, carrot, zucchini, yellow squash, celery and salt. Place celery mixture in a large bowl and toss to coat. If necessary, refrigerate until set.
Heat the chicken broth in a saucepan over medium heat, and add the chicken. Saute for about 3 minutes on each side or until chicken is cooked through and juices run clear. Toss with celery mixture and toss to coat. Serve chicken over salad and serve with chicken thighs.
Stir in the chicken bouillon, celery mixture and chicken. Set aside for about 30 minutes. Stir in chicken stock and vinegar. Place chicken over salad and spoon 1/4 cup of broth mixture over chicken. Toss with remaining 5 tablespoons of olive mixture and sprinkle with basil.
Toss with tomatoes and chicken and serve with bread crumbs. Sprinkle with parsley and oregano and serve with celery mixture. Garnish with lemon pepper and olive oil and serve with chicken breast meat.
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