Chicken salad deluxe
Yield: 1 Recipe
Ingredients:
- 3 c Chicken; cooked & diced
- 1/2 c Pecans; toasted
- 1 c Celery; chopped
- 1/2 c Coconut
- 1/2 c Grapes seedless; halved
- 1/4 c Sour cream
- 1 ts Mustard
- 1/2 ts Salt
- 1/2 c Mayonnaise
- 1/2 Lemon; (juice from half)
Instructions:
Combine chicken pecans celery coconut and grapes. Mix together the sour cream mustard salt mayonnaise and lemon juice to make dressing. Serve on lettuce or halved avacado. Surround with pineapple or other fruit. Garnish with olives or cherries. (From "Yesterday Today and Tomorrow a cookbook to benefit the
Baddour Memorial Center in Senatobia, MS)
(MM'd by Nancy Hagfors - N.HAGFORS/GEnie), posted by
DonW1948@aol.com Submitted By SALLI SCHWARTZ
<102003.3307@COMPUSERVE.COM> (HONN) On 19 JUN 1995 090333 -0500
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Title: CHICKEN SALAD FOR SANDWICHES
Categories: Sandwiches, Chicken
Yield: 1 Salad
1 Chicken breast cooked
1 Large potatoe
2 Celery sticks
1/2 c Mayonaisse
1/2 c Cream
1/4 sm Onion
Salt and Pepper
Bread slices for to make
The sandwiches
Cook the chicken and make it threads very thiny, cut the potatoes,
celery sticks and onion in very little cubes, mix all with the cream
and mayonaisse, add salt an pepper. Put on the bread with more
mayonaisse if needed. This salad goes well with habanero peppers, add
little thiny pieces. Patricia Wriedt
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Title: CHICKEN SALAD I
Categories: Salads, Poultry
Yield: 1 Servings
1 Chicken
6 Eggs, hard boiled
Salt & pepper
4 Ribs celery
Garlic powder
Mayonnaise
Boil or bake chicken. Take meat from bones and mince finely. Chop
eggs and celery. Combine all ingredients. Sprinkly with garlic
powder, salt and pepper. Add mayonnaise to taste and mix and chill.
Variations:
Ham Salad--substitute 3 cns. deviled ham for chicken.
Shrimp Salad--substitute 2 lbs. cleaned boiled shrimp for chicken.
Tuna Salad--substitute 2 cns. water pack tuna for chicken.
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Title: CHICKEN SALAD II
Categories: Salads
Yield: 1 Servings
4 c Cooked chicken, diced
2 tb Lemon juice
1/2 c Mayonnaise
4 Hard boiled eggs, diced
2 c Diced celery
1/2 c Sour cream
1 1/2 ts Curry powder
Mix all ingredients together and serve on lettuce leaves.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: CHICKEN SALAD III
Categories: Salads, Poultry
Yield: 1 Servings
1 tb Lemon juice
4 c Finely chopped cooked chick.
3/4 c Salad dressing
1/4 ts Pepper
2 c Diced apples
1 1/2 c Celery, finely chopped
1 c Green grapes, halved
1/2 ts Salt
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1 pk Cream cheese (8 oz.)
1/4 c Salad dressing
Sprinkle lemon juice over apples. Add remaining ingredients, mix
lightly. Press mixture into 1 1/2 qt. bowl. Chill several hours.
Unmold on serving platter. Frost (recipe follows) and garnish as
desired.
Combine softened cream cheese and salad dressing, mixing well
untill blended. Frost chicken salad using small metal spatula.
Hint: To unmold salad from bowl more easily, line bowl with
plastic wrap before filling.
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Title: CHICKEN SALAD IMPERIAL B1
Categories: Poultry, Salads
Yield: 4 Servings
6 c CHICKEN BROTH OR 3 lb
-CAN OF CHICKEN STOCK
1 (4-lb) CHICKEN
6 c PEANUT OIL
5 GREEN ONIONS, TOPS & BOTTOMS
1 HEAD ICEBERG LETTUCE, CUT
-INTO STRIPS 1/4 IN. BY 2 IN
3/4 lb CARROTS, CUT INTO STRIPS
2 1/4 oz PICKED SCALLIONS TOPS &
-BOTTOMS CUT INTO STRIPS
2 1/2 oz PICKED RED GINGER, CUT
-INTO LONG, THIN STRIPS
1 1/2 oz CHINESE PICKLES, CUT
-INTO THIN STRIPS
2 1/2 tb EACH PEANUTS AND COCO-
-NUT, ROASTED AND GROUND
1 1/4 tb SESAME SEEDS
1/4 ts EACH SALT & SUGAR
1/8 ts BLACK PEPPER
1/2 ts POWDERED HOT MUSTARD,
-MIXED WITH
1/2 ts WATER
1 1/4 tb EACH HOISIN SAUCE ,
-CHINESE BARCECUE SAUCE &
-OYSTER SAUCE
1/2 ts SOY SAUCE
1/2 ts SESAME OIL
1/2 c PARSLEY, CHOPPED FINE
1/4 lb WON TON PASTRY, CUT IN
-LONG STRIPS & DEEP FRIED
The day before, either prepare the chicken broth using a standard
recipe or use canned chicken broth for convenience. Slowly simmer the
chicken broth until the meat is cooked thr- ough. Place the chicken
out overnight to dry. The next day, deep fry it in peanut oil and
then separate the meat from the bones. With your hands, tear the meat
into long narrow strips. Cut the green onions, carrots, ginger, and
pickles into long strips. Combine the green onions, lettuce, carrots,
scallions, red ginger, pickles, peanuts, coconut, and sesame seed.
Mix well. Add the chicken. Starting with the sugar, mix the rest of
the ingredients with the exception of the parsley and won ton until
thoroughly combined. Just before serv- ing, add the parsley and won
ton pastry and toss lightly. Temperature(s): COLD Effort: AVERAGE
Time: 01:00 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN
FRANCISCO. Comments: WINE: GRGICH HILLS CHARDON. '81.
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Title: CHICKEN SALAD IV
Categories: Chicken, Salads
Yield: 4 Servings
2 1/2 c Cooked chicken -- cubed
1 c Celery -- chopped
Mayonnaise
Greens
Garnishes
Combine the chicken with the celery and blend with mayonnaise to
taste.
Pile on a bed of romaine or Boston lettuce and garnish with any of the
following: tomato quarters, sliced hard cooked egg, capers, pimento
strips, or stuffed olives.
Recipe By : The James Beard Cookbook
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Title: CHICKEN SALAD LOG
Categories: Salads, Poultry, Appetizers
Yield: 1 Log
8 oz Pkg cream cheese
2 tb Lemon juice
1/4 ts Ground ginger
4 Drops red pepper sauce
2 Hard-cooked eggs, chopped
1/4 c Mayonnaise
1/2 ts Salt
1/8 ts Pepper
2 c Finely chopped cooked
Chicken
1/4 c Sliced green onion
Chopped black olive, chopped
Pimento, seasame seed, and
Green onion to garnish.
Mix all ingredients and chill 4 hours. Shape into a 8x2-inch log,
then garnish covering the 1/4 of the log in toasted seasame seed, the
next 1/4 of the log with green onion, the next 1/4 of the log with
chopped pimento, and the final 1/4 of the log with chopped black
olive. Serve as a spread with crackers or bread of your choice.
From Betty Crocker #32 Snack Sampler" (Nov 1988).
