1 (4 pound) whole chicken
1 (4 ounce) can onion, diced
1 cup chopped celery
1 cup chopped onion
1/4 cup red wine vinegar
1 (10 ounce) can kidney beans, undrained
1 (3.5 ounce) package instant chicken salad dressing
1 can crushed pineapple wasabi
1 cup chopped celery
1 (8 ounce) package frozen mixed vegetables
1 cup water
3 tablespoons distilled white vinegar
Enclose two of the amaris with their juice, and place them in a saucepan with the chicken. Use your hands to spread marinade onto all pieces of chicken.
Drain excess liquid from chicken stock; add to chicken stock, stirring well. Cover, and simmer over medium heat for 10 to 15 minutes.
Meanwhile, in a large bowl, combine vinegar, mixed vegetables, and vegetable oil; stir well. Stir until vegetables are well coated.
Microwave chicken breasts and onion in microwave for 2 minutes, or until lightly browned. Remove chicken breasts from marinade, throw into pan, and scatter with the vinegar. Cover pan, and simmer for 30 minutes.