CHICKEN SALAD SUPREME
2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)
4 tbsp. salad oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 c. mandarin oranges
2 c. pineapple chunks
3 c. green grapes
Slivered almonds
3 c. diced celery
2 1/2 c. raw rice
1 qt. mayonnaise
Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat first. Remove meat from bones and cut into cubes. Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight. Drain fruit well, add to nuts and celery the next day; add to chicken mixture. Cook rice until tender in boiling water, drain, blanch with cold water, drain well; add to chicken mixture. Add mayonnaise, mix well.
Serve with crackers and lettuce or in pocket bread.
CHICKEN SALAD
1 can chicken, chopped (or 5 oz. cooked chicken)
1/2 c. chopped celery
1/3 c. chopped sweet pickle
1 boiled egg, chopped
1/2 c. salad dressing
Mix and serve.
CHICKEN AND ALMOND SALAD
1 1/2 c. cooked chicken
3/4 c. diced celery
1 1/2 tbsp. lemon juice
1/2 c. seedless white grapes
1/2 c. almonds
1/2 tsp. dries mustard
3/4 tsp. salt
1/16 tsp. pepper
1/8 c. light cream
1 hard boiled egg, sliced
1/2 c. mayonnaise
Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour over other ingredients.
Delicious!
HOT CHICKEN SALAD
1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo
Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are brown.
LIGHT CHICKEN SALAD
3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts
Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts.
Makes 5 1/2 cups. Serve on lettuce leaf.
Antipasto Salad
1 Cauliflower,small
-in small flowerettes 3 Carrots; large, thinly slic
1 Green pepper; diced
1 c Black olives
2 1/2 c Pasta; rotini
———DRESSING———-
1 1/4 c Oil; vegetable or corn
3/4 c Vinegar, cider
2 Garlic cloves; peeled & min
1 tb Sugar
Directions:
Salt & pepper In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water. Dressing: Combine oil,
vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but 1/3 cup dressing over salad, tossing to mix, reserve remaining dressing. Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and add remaining dressing if necessary.
Caribbean Chicken Salad
4 servings
PREP TIME 30 Min
COOK TIME 15 Min
READY IN 2 Hrs 45 Min
INGREDIENTS
* 2 skinless, boneless chicken breast halves
* 1/2 cup teriyaki marinade sauce
* 2 tomatoes, seeded and chopped
* 1/2 cup chopped onion
* 2 teaspoons minced jalapeno pepper
* 2 teaspoons chopped fresh cilantro
* 1/4 cup Dijon mustard
* 1/4 cup honey
* 1 1/2 tablespoons white sugar
* 1 tablespoon vegetable oil
* 1 1/2 tablespoons cider vinegar
* 1 1/2 teaspoons lime juice
* 3/4 pound mixed salad greens
* 1 (8 ounce) can pineapple chunks, drained
* 4 cups corn tortilla chips
DIRECTIONS
1. Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
2. In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
3. In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
4. Preheat the grill for high heat.
5. Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
6. Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.
Apple Cider Salad
2 packages gelatin powder — unflavored
2 cups apple cider
1/4 teaspoon salt
2 cups apples — diced
1/4 cup black walnuts — chopped
1 tablespoon chopped parsley
cooking oil
lettuce leaves — for decoration
1. Put 1/2 cup cold water into a small bowl. Sprinkle two envelopes (2 tablespoons) of unflavored gelatin on water. Let stand 5-10 minutes to soften.
2. Heat 2 cups apple cider until very hot; add salt. Remove from heat and immediately add softened gelatin. Stir until gelatin is completely dissolved. Have a 1 quart mold lightly greased with cooking oil. Do not use olive oil. Spoon about 1/2 cup of gelatin mixture into mold and place in refrigerator.
3. Chill remaining mixture until slightly thicker than consistency of unbeaten egg white. Just before large bowl of gelatin is desired consistency, dice apples and chop walnuts and parsley. Add this to the gelatin and place into the mold which already has thin bottom layer of gelatin. Chill until set.
4. Unmold onto serving plate which has been decorated with lettuce leaves; curly endive is a good choice.
Apple and Fennel Salad
5 ounces Fresh Spinach
1 each Small Fennel Head — sliced
2 each Medium Granny Smith Apples
1 each Small Red Onion — sliced
* The Granny Smith apples should be peeled and cubed. Thoroughly wash spinach, removing fibrous stems. Dry and place in salad bowl. Add fennel, apples and onions. Toss with Celery Seed Dressing. Trim with fennel tops. 6 servings.
Antipasto Salad
16 oz. pkg fresh/frozen cheese tortellini
4 ounces chopped salami
4 ounces provolone cheese, cut into — 2 x 1/4″ strips
11 oz. can corn — drained
9 oz. package frozen spinach, thawed — squeezed to drain
6 oz. jar marinated artichoke hearts — drained/chopped
6 ounce can pitted ripe olives — drained/sliced
1 1/2 cups prepared creamy Italian salad dressing
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
2 ounce jar diced pimiento, drained — if desired
Cook tortellini to desired doneness as directed on package; drain, rinse
with cold water. In very large bowl, combine tortellini, salami, provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives. In small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well. Pour dressing over salad; toss gently. Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 - 2 hours to blend flavors. Just before serving, garnish with pimiento
ANOTHER BEAN SALAD
1 cup Sugar
1/2 teaspoon Salt
1 cup Vinegar
16 ounces Green beans, can — drained
16 ounces Yellow beans, can — drained
16 ounces Lima beans, can — drained
16 ounces Garbanzo beans, can — drained
16 ounces Red kidney beans — drained
1 each Green pepper — slivered
4 each Celery — sliced
3 each Onions, medium — sliced thin
Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool.
Toss all other ingredients together and pour the vinegar mixture over
them. Marinate for 24 hrs in refrigerator, stirring occasionally.
Cal: 313.
Aegean Artichoke and Penne Pasta Salad
6 fresh baby artichokes
1/4 cup lemon juice
1/2 pound penne pasta
1/2 cup tomato juice
2 tablespoons olive oil
Juice of one lemon
2 cloves garlic — minced
3 tablespoons fresh parsley
3 tablespoons fresh basil — or 1 tsp. dried
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh tomato — chopped
1/2 cup olives — Kalamata
2 tablespoons capers
1/2 cup feta cheese — optional
1. Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain. Steam artichokes until tender, about 20 minutes. chill.
2. In a large pot, bring 2 quarts water to a rapid boil. Add 1 teaspoon salt and penne. Cook penne until al dente, about 10 minutes. Drain and rinse with cold water.
3. To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds.
Adreana’s Greek Pasta Salad
1 pound rotini
1 pound boneless skinless chicken breasts
3 stalks celery — chopped
1 red bell pepper — chopped
2 1/4 ounces black olives — sliced
4 ounces feta cheese — drained & crumbled
3 green onions — finely sliced
16 ounces Italian salad dressing
Cook chicken in water to cover with 1 bay leaf. Bring to boil and cook for 30 min. or until juices run clear. Cool and remove skins. Or, you can cook chicken in frying pan until cooked through. Cut into bite size pieces. Cook noodles and drain. Add all ingredients and mix well. I use only about half the bottle of dressing and then put the rest on the table if someone wants more. Serve warm or cold.
24-Hour Slaw
3/4 cup sugar
1 lg. head cabbage — shredded/not chopped
2 lg red onions — thinly sliced
Hot Dressing — see below
Stir sugar into cabbage. Place half of the cabbage in a large bowl. Cover with onion slices. Top with the remaining cabbage. Pour boiling hot dressing over slowly. Do not stir. Cover and refrigerate at once. Chill 24 hours. Stir well before serving.
HOT DRESSING
1 teaspoon celery seeds 1 1/2 teaspoons salt
1 teaspoon sugar 1 cup cider vinegar
1 teaspoon dry mustard 1 cup oil
Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.
Bring to a rolling boil. Add oil, stirring,
and return to rolling boil. Makes about two cups.