1 (3 ounce) package chicken flavored ranch dressing
3 tablespoons canola oil
1 onion, sliced into rounds
1 (8 ounce) can malt vinegar
3 carrots, sliced
3 stalks celery, sliced
1 cup finely chopped onion
1 cup finely chopped celery
1 cup prepared Dijon mustard
1 cup distilled white vinegar
1/4 cup brown sugar
1/4 cup mayonnaise
1 teaspoon distilled white vinegar
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon paprika
2 teaspoons prepared horseradish
1/2 teaspoon crushed red pepper flakes
In a large bowl, mix ranch dressing, oil, onion, celery and carrots. Pour in vinegar and carrots. Mix thoroughly.
Layer the chicken, celery and onion mixture, olives, celery and onion mixture and potatoes on top of the salad.
Cover edges of the bowl with plastic wrap and refrigerate until serving.
IX. Cream Cheese and Cream Of Chicken Noodle Recipe
1 (1 pound) whole chicken
1 (4 ounce) can cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 (8 ounce) package shredded Swiss cheese, divided
1 (8 ounce) package cream cheese, softened
1 teaspoon minced onion
Place chicken in a large microwave-safe bowl. Cover, and microwave on HIGH for 1 hour or until cooked through. Microwave at MEDIUM for 1 to 2 minutes, or until chicken is no longer pink.
Heat the cream cheese and softened cream cheese in a large microwave-safe bowl. Stir in chicken, 1/2 cup at a time. Microwave for 2 minutes, stirring to make sure that chicken is evenly coated. Spread cream cheese over the chicken breast, then cheese over the top of the chicken. Season with remaining 1/2 teaspoon onion.
Microwave on HIGH for 1 to 2 minutes, or until chicken is no longer pink and juices run clear. Spoon chicken mixture over chicken and spoon cream cheese sauce over all.