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Best Chicken Salad

1 rotisserie chicken, cooked, de-boned and shredded

1 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

1/2 lemon, juiced

2 ribs celery, finely chopped

3/4 cup mayo

Combine ingredients; salt and pepper to taste

SIMILAR RECIPES

Easy Chicken Cassoulet

2 Tbsp. olive oil

4 chicken leg quarters, about 1 1/2 lbs.

4 slices of bacon, chopped

1 onion, finely chopped

2 carrots, peeled and cut into 1/2 - inch pieces

2 ribs celery, cut into 1/2 - inch pieces

2 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning

1 1/2 cups chicken stock

1 (15 oz.) can cannellini beans, drained and rinsed

2 cups breadcrumbs or panko breadcrumbs

Preheat oven to 375˚F. In a skillet, heat the olive oil. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 10 minutes. Turn and cook 10 minutes more, then transfer to a 3-quart baking dish. Drain fat from skillet, add half the bacon and cook until crisp, about 4 minutes. Add onion and cook until tender, about 5 minutes. Add carrots, celery and seasoning and cook 1 minute. Stir in stock and beans. Using a fork, mash some of the beans to thicken the liquid, then spoon the bean mixture around the chicken. Combine breadcrumbs and remaining bacon and sprinkle on top. Bake until chicken is cooked, bean mixture is bubbling and topping is golden-brown, about 40 minutes.

Creamy Shrimp Salad on Cucumber Rounds

3/4 lb. shrimp, peeled, deveined, cooked and chopped

2 ribs celery, finely chopped

2 Tbsp. light mayo

1 Tbsp. non-fat Greek yogurt

1 to 2 tsps. Halladay's Spicy Garlic Dill Seasoning

1 large cucumber, cut into 30 thin slices

Combine all ingredients except cucumber; salt and pepper to taste. Arrange cucumber slices on a platter. Top each slice with a tablespoon of shrimp salad and dust lightly with seasoning for garnish.

Artichoke Herbed Chicken

Artichoke Herbed Chicken

2 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

6 boneless chicken breasts

2 Tbsp. olive oil

1 (14.5 oz.) can marinated artichoke hearts, drained (reserve) and sliced

1 (10.5 oz.) can cream of chicken soup

1/2 cup light or regular sour cream

1/4 cup Dijon mustard

1 cup Parmesan cheese, grated

Preheat oven to 350˚F. Season chicken with salt and pepper; sprinkle with Chardonnay seasoning. Heat oil in skillet. Brown chicken on each side, about 3 minutes. Place chicken in a 9x13-inch baking dish. Cover chicken with artichoke hearts. Whisk together soup, sour cream, mustard and reserved artichoke marinade; pour over chicken. Sprinkle with cheese. Bake about 30 minutes, until cheese is melted and sauce is bubbly.

Lemony Artichoke Dip

3 (6 oz.) jars marinated artichoke hearts, drained and chopped

1 tsp. finely grated lemon peel

1 cup sour cream

1 cup mayo

1 cup Swiss or mozzarella cheese, shredded

2 Tbsp. Halladay's Lemon Spinach Seasoning

1 Tbsp. Dijon mustard

Preheat oven to 350˚F. Combine all ingredients: blend well. Pour into a casserole dish. Bake until hot and bubbly, about 25 to 30 minutes. Serve warm with pita chips or French bread.