CHICKEN SALAD RECIPE

Chicken Salad Recipe

2009-06-03T18:41:00.000-07:00

Caribbean Chicken Salad

Ingredients

(1 servings)

3 oz 90 g cooked long grain rice
1 oz 30 g pineapple in natural
Juice, drained and chopped.
Half medium banana sliced.
15 oz 45 g black grapes, halved And pipped.
2 ts Lemon juice.
Quarter oz 7 g sultanas.
2 ts Desiccated coconut.
1 tb Low fat natural yoghurt.
2 ts Low calory mayonnaise.
pn Chili powder (optional).
2 oz 60 g cooked chicken, chopped
Salt and pepper.
Lemon slices and fresh
Sprigs of parsley to garnish

Instructions

1. Mix together the rice, pineapple, banana, grapes and lemon juice.
2. In a small bowl combine the sultanas, coconut yoghurt, mayonnaise and chili powder if using. Add the chicken and rice mixture stirring well to coat. Season with salt and pepper.
3. Serve garnished with lemon slices and parsley sprigs.

Preparation 10 minutes.
Serves 1: 380 calories.
Selections: 1 bread 1 fat 2 fruit 2 protein. 20 optional calories.

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Chicken Salad Sandwich Recipe

2009-05-03T18:39:00.000-07:00

Chicken Salad Sandwich

Yield: 1 Sandwich

Ingredients

3 tb chicken; diced cooked
1 ts mayonnaise &/or
1 ts plain yogurt
1 ts to 2 ts any of the following
1 walnuts chopped
1 pecans chopped
1 almonds chopped
1 peanuts
1 pickle chopped
1 cheese grated
1 celery diced
1 cucumber diced
1 green or red pepper
1 mushrooms sliced
1 carrots
1 margarine -=or=-
1 mayonnaise
2 sl bread (any kind)

Instructions

In a small bowl, mix the cooked chicken with the Mayonnaise and/or yogurt. Stir in the additional ingredients. You may find you need more Mayonnaise and/or yogurt, but start with just a little and work up the right proportion. Spread each piece of bread with a very thin layer of margarine or Mayonnaise. Fill the sandwich with the chicken salad mixture. Source: The Creative Lunch Box by Ellen Klavan Brought to you and yours via Nancy O'Brion and her Meal-Master.

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Chinese Chicken Salad Recipe

2009-04-03T18:36:00.000-07:00

Chinese Bbq Chicken Salad

Yield: 1 Servings

Ingredients

1 ts salt & 1 teaspoons soy
1 sauce
2 ts sherry
1 sauce:
2 ts red wine vinegar & 1/4 cup
1 soy sauce
2 ts dark sesame oil & 2 tbsp.
1 sugar
2 ts hoisin sauce & 2 stalks
1 green onion shredd
1 salad:
3/4 head lettuce -- torn into
1 sm piec
1 1/2 boneless, skinless chicken
1 breasts
3 ts sesame seeds
1 mai fun noodles or sai fun
1 noodles (chines
1 oil for deep frying

Instructions

The night (or morning) before serving: mix marinade ingredients, cut chicken into cubes about 3/4 inch or smaller, and mix chicken pieces with marinade.

Bake chicken and marinade in dish large enough so that chicken pieces are spread out (not in a big pile). Bake approximately 25 to 30 minutes at 350 degrees until chicken pieces are cooked. After sufficient cooling period, place chicken in refrigerator to chill/store.

While baking chicken, mix sauce. Place in refrigerator to chill.

Anytime before serving: Pour oil in wok or pan until it is at least one inch deep (two or three inches is much better!). Heat to 375 or 400 degrees. Place a single Mai Fun noodle in hot oil to test. If the oil is hot enough, the noodle will instantly expand like crackly popcorn.

Place small quantities of noodles in the hot oil. They will expand instantly. Be sure all noodles are cooked. Sometimes the expansion will lift noodles out of the oil before they cook. Flip the uncooked noodles into the hot oil so they cook too. The cooked noodles don't retain much oil.

Cook enough noodles to match the amount of lettuce/bean sprouts. The noodles will shrink when you add the sauce.

Before serving: Mix lettuce and bean sprouts. Place in bowl twice as large as the lettuce/bean sprouts. Remove the chicken from the refrigerator. Mix with the lettuce and bean sprouts. Add the noodles. Mix with the salad. Sprinkle sesame seeds on top of salad. Remove the sauce from the refrigerator. Stir and pour over salad. Serve
immediately.

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Chicken Salad Grapes Recipe

2009-03-03T18:35:00.000-08:00

Chicken Salad With Grapes

Yield: 4 Servings

Ingredients

1 1 whole chicken, cooked,
: skinned, -- boned, meat
: shredded

Instructions

4 TB orange juice
1 c mayonnaise
1/2 c heavy cream, -- whipped
1 1/2 c halved seedless grapes
1/4 c sugar
: Salt & freshly ground black
: pepper
1/4 head Boston or Bibb lettuce
2 TB julienned orange peel

In a bowl, combine the chicken, orange juice, mayonnaise, whipped cream, and grapes. Season to taste with sugar, salt, and pepper. Chill, covered. Arrange on lettuce leaves if desired or on salad plates. Top with the slivered orange peel.

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Easy Chicken Salad Recipe

2009-02-03T18:31:00.000-08:00

Fast And Easy Chicken Salad

Yield: 2

Ingredients

1 whole chicken breast with skin and; bones
2 md russet potatoes
4 md roma tomatoes
2 tb dijon mustard
1/4 c balsamic vinegar
1/4 c olive oil
1 ts minced garlic
2 ts chopped fresh basil
2 pita bread round; warmed

Instructions

Poach chicken breast in simmering water or stock until done (8-10 minutes). Remove from heat and chill.

Bake potatoes 45 minutes to 1 hour in 400-degree oven. Remove and chill.

Remove chicken skin and bones and slice into 1/4 inch strips. Slice tomatoes into wedges. Slice potatoes into 1/4 inch strips. Place chicken, tomatoes and potatoes in bowl.

In separate bowl, mix mustard, vinegar and oil. Pour over chicken mixture, sprinkle on garlic and basil and serve on lettuce or by itself.

Per serving: 782 Calories (kcal); 43g Total Fat; (48% calories from fat); 40g Protein; 62g Carbohydrate; 93mg Cholesterol; 628mg Sodium Food Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates

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Best Chicken Salad Recipe

2009-01-31T18:28:00.001-08:00

Baked Chicken Salad Oster Kitchen Center Cookbook

Ingredients

(4 servings)

2 c Chicken -cooked, diced
1/2 c Mayonnaise
1 1/2 c Celery - diced
1 ea Lemon slice - peeled
1/2 c Almonds - blanched
1/2 ea Onion - small
4 c Potato chips - whole
1 c Cheddar cheese cubes

Instructions

Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating.

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Chicken Pasta Salad Recipe

2009-01-31T17:53:00.000-08:00

Baja Chicken Pasta Salad

Ingredients

(6 servings)

3/4 lb Chicken Breast; *
6 oz Dried Mixed Fruit; **
1 c Ring Macaroni Or Orzo; Raw
1 c Jicama; Cubed
2 Green Onions/Tops; Sliced
1/2 c Mayonnaise Or Salad Dressing
2 tb Sour Cream Or Plain Yogurt
1 ts Red Chiles; Ground
1/4 ts Salt

Instructions

* The chicken breast should be boneless, skinless and weigh about 3/4 ** You should use 1 6-oz package of diced mixed fruit.

Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast.

Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon.

Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours.

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Oriental Chicken Salad Recipe

2009-01-31T17:52:00.000-08:00

Oriental Chicken Salad

Yield: 6 Servings

Ingredients

4 boneless skinless chicken breasts cooked and broken into small pieces
8 oz waterchestnuts; drained and sliced
3 green onions and tops; chopped
1/4 c sesame seed; toasted
1/3 c sliced almonds; toasted
1 tb poppy seed Dressing; recipe follows
3 oz chow mein noodles
1 md iceberg lettuce broken into small pieces

Instructions

In large bowl, mix together chicken, water chestnuts, green onions, sesame seed, almonds and poppy seed. Pour Dressing over chicken mixture and toss gently to mix well. Refrigerate until chilled, about 2 hours. At serving time, mix chicken mixture with noodles and lettuce. To prepare dressing, in pint jar, mix together 4 tablespoons sugar, 4 tablespoons cider vinegar, 1 teaspoon salt and 1/2 teaspoon pepper. Add 1/2 cup vegetable oil and shake to mix well.

NOTES : When taking on picnic, store in insulated container or ice chest.

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Asian Chicken Salad Recipe

2009-01-31T17:50:00.000-08:00

Asian Chicken Salad

Yield: 1

Ingredients

4 boneless skinless chicken breast ha; lves
1 1/2 c teriyaki sauce
1/4 c hoisin sauce*
1/4 c sesame seeds; toasted
6 tb oriental sesame oil
2 tb dry mustard
1/2 c rice vinegar
2 c vegetable oil; (for deep frying)
1/2 pk wonton skins; cut into 1/4-inch
1 ; strips
1 1 1/2 ounces rice-stick noodles; (mai fun)*
8 c sliced iceberg lettuce
2 c chopped fresh cilantro
1 pk japanese fish cake; * cut into strips
1 ; (optional) (6
1 ; 1/2-ounce)
1/2 c drained cucumbers from cucumber kim; chi, * sliced
5 green onions; sliced

Instructions

*Available at Asian markets, specialty foods stores and some supermarkets.

Preheat oven to 375F. Line baking sheet with foil. Place chicken on sheet. Combine teriyaki sauce, hoisin sauce, sesame seeds, 3 tablespoons sesame oil and dry mustard in large bowl. Brush chicken with some of dressing; set aside. Bake chicken until just cooked through, about 15 minutes. Cool completely.

Pour vegetable oil and remaining 3 tablespoons sesame oil into heavy large skillet and heat to 375F. Fry wonton strips in batches until crisp and golden, about 45 seconds. Drain wonton strips on paper towels. Fry rice-stick noodles in batches until noodles are puffed, turning once, about 15 seconds. Drain rice sticks on paper towels.

Combine iceberg lettuce, cilantro, fish cake, cucumbers and green onions in large bowl. Shred chicken and add to bowl. Toss salad with enough dressing to coat. Mix in wonton strips and rice sticks just before serving. Pass remaining dressing separately.

Serves 8.

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Curry Chicken Salad Recipe

2009-01-31T17:48:00.000-08:00

Curry Chicken Salad

Yield: 4 Servings

Ingredients

16 oz skinless chicken breasts
2 stalks celery, minced
3 tb mayonnaise
2 tb mild mango chutney
2 ts hot curry powder
1 tb minced roast unsalted nuts
1 head boston lettuce
1 tomato
1 parsley

Instructions

Place chick breasts in large saucepan with water to cover. Boil over medium heat for 30 minutes or cooked through.

Meanwhile, in a small bowl, mix the celery, may, chutney, curry powder & nuts together.

Cut meat into 1/2 inch pieces and place in glass bowl. Add mayonnaise mixture, stirring to make sure all chicken pieces are well coated. Cover with plastic wrap & refrigerate for an hour.

When ready to serve, arrange lettuce leaves on a platter and mound the chicken salad on top. Garnish with parsley & tomatoes.

223 calories per serving

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Grilled Chicken Salad Recipe

2009-01-31T17:47:00.000-08:00

Grilled Chicken Salad

Yield: 4 Servings

Ingredients

4 boneless, skinless chicken breast h; alves
2 tb low-sodium soy sauce
2 tb dark sesame oil
2 tb lemon juice
2 ts sugar
1/2 c slivered almonds
1 lg ripe mango
1 cn sliced water chestnuts, rinsed and; drained (8 oz)
6 c torn leaf lettuce

Instructions

1. Prepare grill and ignite charcoal or preheat broiler; preheat oven to 350'F. Trim all fat from chicken breasts and cut lengthwise into*" wide strips; set aside.

2. In small bowl whisk together soy sauce, sesame oil, lemon juice and sugar; divide in half. Toss half the soy sauce mixture with the chicken strips and reserve half for the salad dressing.

3. Thread chicken on skewers and grill over medium coals about 4 minutes per side, or until done.

4. Meanwhile, toast almonds on a dry cookie sheet at 350'F. for five minutes, or just until lightly browned. Peel and cut up mango; drain, rinse and drain water chestnuts. Wash and tear lettuce into bite-size pieces. Combine almonds, mango and lettuce in large bowl. When chicken is cooked, add to salad and toss with remaining soy sauce mixture.

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Chicken Caesar Salad Recipe

2009-01-31T17:45:00.000-08:00

Chicken Caesar Salad

Yield: 7 Servings

Ingredients

4 1 oz. slices french bread
1 vegetable cooking spray
1/2 ts garlic powder
2 lb boneless chicken breasts
1/3 c fresh lemon juice
1/4 c red wine vinegar
1 tb olive oil
1 ts anchovy paste
1/4 ts fresh ground pepper
5 cl garlic
9 c romaine lettuce
1/4 c grated parmesan cheese

Instructions

1. Trim bread crusts and discard.Cut bread into 1 inch cubes. Place cubes in a single layer on a baking sheet. Coat cubes with cooking spray; sprinkle with garlic powder; toss well. Bake at 350F for 15 minutes or until lightly browned and set aside.

2. Coat a large nonstick skillet with cooking spray; place over med-high heat until hot. Add chicken halves; saute 6 minutes on each side or until well done. Remove chicken from skillet; let cool. Cut chicken across the grain into thin slices; set aside.

3. Combine lemon juice and next 5 ingredients in container of an electric blender. Cover and process until smooth. Add 1/4 cup of the lemon juice mixture to the chicken; toss gently to coat.

4. In a large salad bowl, place the lettuce. Drizzle remaining lemon juice mixture over lettuce and toss well. Add the chicken mixture and cheese, and toss gently to coat. Serve with croutons.

Calories per 1 1/2 cup serving: 257

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Hot Chicken Salad Recipe

2009-01-31T17:43:00.001-08:00

Cumin Crusted Chicken Salad

Ingredients

(4 servings)

1/4 c Chopped Tomato
3 tb Peeled, Chopped Cucumber
3 tb Chopped Green Pepper
1 tb Chopped Purple Onion
1 sm Jalapeno Pepper Chopped
1 tb Ground Cumin
1 ts Pepper
4 (4 Oz. ) Chicken Breasts
Boned And Skinned
1 tb Red Wine Vinegar
Cherry Tomatoes (Optional)
Fresh Basil (Optional)

Instructions

Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in A Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken Breasts With This.Place A Large Cast Iron Skillet Over Medium High Heat Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove From Skillet, Reserving Drippings in Skillet. Set Chicken Aside. Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With Reserved Vegetable Mixture.Garnish Each Serving With Cherry Tomatoes & Basil. 155 Cal. Per Chicken Breast Half & 3 T. Vegetable Mixture.

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Simple Chicken Salad Recipe

2009-01-31T17:40:00.000-08:00

Quick Chicken Pasta Salad

Yield: 6 Servings

Ingredients

Vinaigrette

2 tb balsamic vinegar
1/2 ts dijon mustard
1/4 c olive oil

Instructions

Salad

1/2 lb pasta; bowties, cooked
4 c chicken/turkey; cooked and shredded
4 tomatoes; plum, cut into 8 pieces e
1/4 c parsley; chopped
1/4 lb green beans; cooked, cut up

1: In a large bowl, mix the vinegar and mustard; slowly whisk in olive oil and continue whisking until is slightly thick.

2: Add pasta, chicken/turkey, tomatoes and parsely; toss together and add green beans.

NOTES : This is also very good with Italian dressing. I keep cooked chicken or turkey frozen most of the time. you can then throw this together very quickly when unexpected dinner guests arrive. In an emergency, I have used drained can tomatoes. This salad is great hot or cold, and is actually better the next day.

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Chicken Waldorf Salad Recipe

2009-01-31T17:37:00.000-08:00

New Waldorf Chicken Salad

Yield: 4 Servings

Ingredients

5 black peppercorns
1 bay leaf
1 garlic clove, halved
4 chicken breasts
2 green onions
1 celery stalk
2 red apples
1/4 c toasted pecans, coarse chop

Dressing

1/2 c plain yogurt
1/3 c light mayonnaise
2 tb fresh parsley, chopped
2 ts lemon juice
2 ts dijon mustard
1/4 ts pepper

Instructions

1. In large shallow saucepan, pour in water to depth of 2 inches; add peppercorns, bay leaf and garlic. Heat over medium heat until simmering (small bubbles form but do not break surface of water).

2. Add chicken to pan in single layer, meaty side down; cook for 15-20 minutes or until no longer pink inside. Using tongs, transfer chicken to plate; let cool in refrigerator for about 1 hour or until chilled. [Chicken can be covered and stored for up to 4 hours.]

3. Dressing: in small bowl, whisk together yogurt, mayonnaise, parsley, lemon juice, mustard and pepper. (Dressing can be covered and refrigerated for up to 8 hours.]

4. Meanwhile, thinly slice onions and celery. Pull off skin from chicken. Pressing small paring knife against bone, cut off each breast to remove in 1 piece. Cut lengthwise into 1/2-inch wide strips; cut crosswise into 1/2-inch cubes.

5. One apple at a time, slice off 1 side close to core; repeat 3 more times. Layer each piece cut side down; cut in half horizontally. Holding layers together, cut into 1/2-inch wide strips; cut crosswise into 1/2-inch cubes.

6. In large bowl, combine chicken, green onions, celery, apples and pecans. Add dressing and stir gently to coat well.

Variations:

New Classic Chicken Salad: Replace apples with 1 carrot and half a sweet red pepper, chopped; omit pecans. Dressing: Replace parsley with 3 tb chopped fresh basil; omit lemon juice.

Curried Chicken Salad: Omit apples and pecans. Add half a sweet red pepper, chopped, and 1/4 cup currants; sprinkle salad with 1/4 cup toasted sliced almonds. Dressing: Omit parsley and mustard. Add 3 tb chopped fresh coriander, 3/4 ts curry powder, 1/4 ts each ground cumin and ginger, and a pinch of salt.

Source: Canadian Living magazine, Aug 95 Canadian Living Test Kitchen: Cooking Lesson recipe

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Apple Chicken Salad Recipe

2009-01-31T17:36:00.000-08:00

Apple Chicken Salad

Yield: 1 Serving

Ingredients

1 md apple; cored and chopped
1 c chicken breast; diced and cooked
2 tb fat-free mayonnaise
2 tb green pepper; diced
1 ts pimiento; diced
pn rosemary; crushed
pn lemon-pepper seasoning
lettuce leaf

Instructions

In a small bowl, combine the first seven ingredients. Chill until ready to serve. Place lettuce leaf on a serving plate and top with salad.

Yield: 1 serving

Serving Size: 1 recipe

Calories: 238, Total Fat: 5gm, Calories from Fat: 17%, Saturated Fat: 1gm, Cholesterol: 85mg, Sodium: 228mg, Carbohydrate: 27gm, Protein: 23gm

NOTES : This tasty salad recipe is a favorite of mine because it's colorful, a little different and also contains healthy ingredients. I rely on it whenever I want to prepare a special meal just for myself.

Contributor: Anne Stevens, Lake Charles, Louisiana

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Curried Chicken Salad Recipe

2009-01-31T17:35:00.000-08:00

Curried Chicken Salad

Yield: 1 Serving

Ingredients

2 whole chicken breasts; cooked in stock with 1 tb
4 sl pineapple *; diced
2 pickled cucumbers; diced fine ( optional)
2 ribs celery; diced fine
3 to 4 tbs mayonnaise
1 ts garam masala
2 tb chicken broth
2 tb curry powder
1 tb raisins; optional
2 tb cashew nuts chopped;
optional
pinch cayenne
salt and pepper; to taste
1/2 ts freshly grated ginger

Instructions

Cook chicken in chicken broth, may be cubes
1. Let chicken cool in broth then drain it.
2. Cut it into bite size pieces
3. Mix together the rest of the ingredients and add to the chicken.
4. Chill

NOTES : * If you don't find fresh pineapple, boil the canned with water and vinegar for 1 minute and drain. May be substituted by tart apples

Contributor: Miriam Podcameni Posvolsky

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Healthy Chicken Salad Recipe

2009-01-31T17:32:00.000-08:00

Chicken, Mango, And Rice Salad

Yield: 4

Ingredients

1 1/2 c rice; preferably short
1 ; grain
1 1/3 lb boneless; skinless chicken
1 ; breasts (about 4)
1/3 c plus 1 tablespoon cooking oil
1 1/4 ts salt
3/4 ts fresh-ground black pepper
3/4 c chopped red onion
1 mango; peeled and cut into
1 ; 1/2-inch dice
1 avocado; peeled and cut into
1 ; 1/2-inch dice
3 1/2 tb lime juice; (from about 2 limes)
3/4 c chopped cilantro

Instructions

1. In a large pot of boiling, salted water, cook the rice until just done, 10 to 15 minutes. Drain. Rinse with cold water. Drain thoroughly.

2. Coat the chicken with the 1 tablespoon oil. Season with 1/4 teaspoon each of the salt and pepper. Heat a grill pan over moderate heat. Cook the breasts until just done, 4 to 5 minutes per side. Alternatively, heat the tablespoon of oil in a large frying pan and season and cook the chicken as directed above. When the chicken is cool enough to handle, cut it into 1/2-inch dice.

3. Toss the rice with the chicken, onion, mango, avocado, the 1/3 cup oil, the remaining 1 teaspoon salt and 1/2 teaspoon pepper, the lime juice, and cilantro.

--Quick From Scratch Herbs & Spices

Posted to FOODWINE Digest TX Feb 99

Per serving: 372 Calories (kcal); 8g Total Fat; (19% calories from fat); 6g Protein; 69g Carbohydrate; 0mg Cholesterol; 678mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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Low Fat Chicken Salad Recipe

2009-01-31T17:28:00.000-08:00

Chicken Taco Salad, Low Fat

Yield: 6 Servings

Ingredients

1 lb chicken meat -- white
1 skinless
1/2 c lettuce -- torn into pieces
2 md tomatoes -- cut into pieces
1 cn kidney beans -- rinsed and
1 drained (15 oz. size)
1 pk taco seasoning mix
1/2 c cheddar cheese -- non fat
1 hot sauce to taste
1/2 pk tortilla chips -- *baked*
1 (1 gm fat per 20 chips)
1 bottle kraft fat free salad
1 dressing -- catalina

Instructions

Place chicken in a bowl and cover with waxed paper. Cook in microwave about 5 minutes. Remove and drain chicken to remove any fat. Prepare taco mix as directed, substituting chicken for beef. Place lettuce, tomatoes, and chips in a large bowl. Add drained beans, grated cheese, and salad dressing. Mix well. Serve immediately. Per serving: fat 4 GM, chol. 56 mg, calories 336, protein 30 G, carb. 46 GM, 11% of calories from fat.

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Buffalo Chicken Salad Recipe

2009-01-31T17:25:00.000-08:00

Buffalo Chicken Salad

Yield: 1 Servings

Ingredients

1 boneless chicken breasts
1 durkee's red hot sauce
1 olive oil
1 lemon juice
1 salt
1 pepper
1 (see instructions)

Instructions

Marinate a few boneless chicken breasts in Durkee's Red Hot Sauce (I swear by the stuff at work, I should have known it was the best for Buffalo Wings ~ it is great in Crab Dip, too) and a little olive oil, lemon juice, salt and pepper. I like to let the chicken sit overnight so that it soaks up the true flavor of the durkee's. Bake off the chicken at 350 until cooked through, and no pink shows. Let cool and tear into pieces, drizzling more Durkee's if the flavor is not enough. Then I just toss it with chopped celery, and homemade blue cheese dressing. The dressing certainly does not have a recipes (We really don't use recipes in catering)- basically it is Mayo, Sour Cream, Chopped Green onion, salt, pepper, lemon juice, and crumbled blue cheese - Saga Blue usually. The secret is to let the blue cheese set in the fridge at least overnight.

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Cranberry Chicken Salad Recipe

2009-01-31T17:22:00.000-08:00

Cranberry Chicken Salad

Yield: 12

Ingredients

First Layer:

1 envelope unflavored gelatin
1/4 c cold water
1 c hot chicken broth
1/3 c salad dressing

Second Layer:

1 envelope unflavored gelatin
1/2 c cold water
1 cn whole cranberry sauce; melted
1/2 c evaporated milk
2 c cooked chicken; diced
1 ts salt
1 c celery; finely chopped
1/2 c chopped nuts
1/2 c orange juice

Instructions

First Layer:
Soak gelatin in cold water and pour into hot chicken broth, add remaining first layer ingredients, pour into a 9 x 12-inch glass cake pan. Chill until firm.

Second Layer:
Soak gelatin for second layer. Stir into hot cranberry sauce. Cool; add celery, nuts and orange juice. Let set partially; pour over jelled chicken layer. When set cover with saran wrap and keep in refrigerator until ready to serve.

Mildred Two (Cake Decorator)

Per serving: 151 Calories (kcal); 5g Total Fat; (30% calories from fat); 10g Protein; 17g Carbohydrate; 23mg Cholesterol; 253mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates

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Mango Chicken Salad Recipe

2009-01-31T17:15:00.000-08:00

Mango Chicken Salad

Yield: 6 Servings

Ingredients

4 whole chicken breasts without skin,; boned
1 c chicken broth, fat free
1/2 c golden raisins
1 whole mango, peeled and cubed
3/4 c low fat blend
1/4 c mango chutney
2 tb sour cream, light
2 1/2 ts curry powder
1/4 c fresh parsley, minced
1 c pineapple, coarsely chopped
2 c grapes

Instructions

Cook chicken. Set aside to cool.

In a large bowl, shred or cut the chicken into bite sized pieces. Add the raisins, mango and grapes and mix well.

In a small bowl, whish the Low Fat Blend, chutney, sour cream, curry powder, and parsley together. Combine with the chicken and chill for at least 3 hours. Just before serving, stir in the pineapple. Serve on a bed of mixed greens.

NOTES : Low Fat Blend: Equal parts non-fat yogurt and non-fat cottage cheese zapped in the blender until smooth. I make up a jar and keep it in the refrigerator as a lot of recipes in Great Good Food call for this ingredient.

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Tarragon Chicken Salad Recipe

2009-01-31T17:11:00.000-08:00

Tarragon Chicken Salad

Yield: 8 Servings

Ingredients

1 (4 1/2 lb. ) fryer
1/2 c dry white wine or
1 vermouth
2 tb minced shallots
1 tb chopped fresh tarragon
1 or 1 t. dried tarragon
1 crushed
1/8 ts salt
1/8 ts pepper
1 1/2 c plain yogurt
2 c water
3/4 lb small new potatoes
1 quartered
1 lb fresh green beans
1 tb safflower or other
1 vegetable oil
1/8 ts salt
1/8 ts pepper
1/2 sm purple onion cut into
1 thin strips

Instructions

Remove Giblets & Neck From Chicken. Rinse Chicken & Pat Dry.
Place Chicken in A Large Cooking Bag.
Seal Bag According To Package Directions.
Cut Slits in Top Of Bag.
Place Chicken & Bag in A 13 X 9 X 2 Inch Baking Pan.
Bake At 350 Degrees For 2 Hours OR Until drum sticks Move Easily.
Remove From Bag & Let Cool.
Skin & Bone Chicken; Cut Into 1/2 in. Pieces. Cover & Chill.
Combine Wine, Shallots, Tarragon, 1/8 t. Salt & 1/8 t. Pepper in A Small Saucepan; Cook Over Medium Heat Until All Liquid Is Absorbed.
Combine Herb Mixture & Yogrut in A Medium Bowl.
Cover & Chill Several Hours.

Bring 2 Cups Water To A Boil in A Medium Saucepan. Add Potatoes; Cover, Reduce Heat & Simmer 5 Min. OR Until Tender. Remove Potatoes From Liquid, Reserving Liquid. Set Potatoes Aside. Wash Beans, Trim Ends & Cut in Half. Return Reserved Liquid To A Bowl. Add Beans, Cover, Reduce Heat & Simmer 5 Min. OR Until Crisp- Tender. Drain.
Combine Reserved Potatoes & Beans; Add Oil, 1/8 t. Salt & 1/8 t. Pepper, Tossing Gently. Cover & Chill. Combine Reserved Chicken, Yogurt Mixture & Purple Onion. Spoon Into Center Of A Serving Platter. Arrange Potatoes & Green Beans Around Chicken Mixture. About 280 Cal. Per 2/3 C. Chicken Mixture & 1/2 C. Vegetables. (Fat 9.6. Chol. 88.)

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Thai Chicken Salad Recipe

2009-01-31T17:10:00.000-08:00

Thai Chicken Salad

Ingredients

(4 servings)

2 Lettuces
4 sm Roasted chicken breasts.
4 lg Tomatoes cut into eighths.
1 Yellow pepper de-seeded and sliced
6 Spring onions finely sliced
100 g 3,5 oz bean sprouts.

Instructions

DRESSING.
15 ml 1 tbsp tahini. 15 ml 1 tbsp sunflower oil. 15 ml 1 tbsp white vinegar. 5 ml 1 tsp sugar. Pinch of chili powder. Remove and discard any lettuce leaves which are bruised and yellow. Wash and thoroughly dry the lettuce then place in a large salad bowl. Chop the chicken into bite sized pieces and mix with the tomatoes, pepper, spring onions and bean sprouts. Add to the bowl. Mix together the dressing ingredients. Pour over the salad, toss and serve. 237 Calories 991 kj 29 g protein. 6,4 g carbohydrates of which 4,9 g sugars. 11 g fat of which 2,3 g saturates. Trace of sodium. 2,1 g dietary fibre.

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California Chicken Salad Recipe

2009-01-31T17:08:00.000-08:00

California Chicken Salad

Yield: 4 Servings

Ingredients

2 c cooked chicken -- chopped
1/2 c monterey jack cheese -- shredded
1/2 c cheddar cheese -- shredded
1 avocado -- diced
1/2 c olives -- chopped
1 tomatillos -- chopped
1/2 ts chili powder
1/4 ts garlic powder
1 ts onions -- chopped
1 black pepper
2 tb mayonnaise
1 ts green chiles -- minced
2 ts sun-dried tomatoes,
1 oil-packed -- minced

Instructions

* A tomatillo is also known as a Mexican Cherry tomato. ** Use a dash of onion juice instead of minced onions if preferred.

Lightly mix the first 10 ingredients together. Moisten with mayonnaise, using more or less as desired. Mound in 4 decorative serving dishes, sprinkle the minced green chilies and minced sun-dried tomatoes on top. Chill for 1 hour. Serve with corn chips or crisp-fried tortillas as a light lunch.

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