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Chicken Salami Recipe


2 tablespoons Italian salad dressing

3 tablespoons chili powder

1 pound skinless, boneless chicken breast halves

1 cup toasted, peeled and cubed celery

1 large carrot, peeled and shredded

1 littel beef tenderloin, cut into 1/2 inch cubes

2 teaspoons Worcestershire sauce

1/4 teaspoon tomato paste

1 tablespoon lemon juice

1 cup zesty olive oil


In a large bowl, combine Italian salad dressing, chili powder, chicken breast halves, carrot, beef, & celery. Mix well, cover and refrigerate.

Heat olive oil in a skillet or frying pan, and brush with lemon syrup. Remove carrot and saute about 30 seconds on each side, or just until tender.

Remove chicken from marinade and set aside. Place celery cubes or chicken halves in a dish, and scrape in celery oil. Cover, prevent browning, and place in a large stockpot or Dutch oven. Sprinkle with tomato sauce and cherry juice. Return corn to pot and toss to coat.

Reduce heat to medium low and stir in lemon juice and tomato sauce. Reduce heat to medium low again, and cook, stirring occasionally, until potato is tender. Stir cauliflower into vegetables and cook until tender. Stir in olive oil, tomato sauce, and lemon juice. Reduce heat to low, reduce stirring frequently, and cook about 10 minutes more.

Remove chicken and celery mixture from heat and pour into a medium skillet. Cover the skillet, and return to a simmer. Add cauliflower, carrots, and butterflied potatoes; cook over medium heat for about 5 minutes. Blend together cheese and cooked chicken. Reduce heat, and stir in yellow mustard and lemon juice. Simmer for 10 minutes.

Reduce heat to medium low. Stir in cornstarch and return to a boil. Stirring constantly, heat through and serve. Garnish with olive oil, lemon rind and orange zest.


i. Thimis writes:

⭐ ⭐ ⭐ ⭐ ⭐

Steeped in the spirit of Easter, but without the guilt. I used bars of chocolate chips as well as jam. Rather than ordering an entire cake, I ordered a chunk... and CAUGHT IT FOR CHRISTMAS! The frosting of course was amazing! I did use brown sugar for the topping because I was suckered on by the pudding topping. But no sugar... and I didn't feel guilty about it. GREAT recipe! I will make this again!!!