Salads forum: Salads -- Chicken
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| PEACH TREE TEA ROOM CHICKEN SALAD Ingredients 4 c baked, cubed chicken breast (salt, pepper, & paprika before baking) 8 celery ribs, chopped 6 green onions, thinly sliced 1/3 c finely chopped yellow onion 1/4 c capers undrained 1/4 c Peach Tree Herb Mayo plus 1/2 c plain mayonnaise (OR 3/4 c plain mayonnaise plus a little dried parsley, garlic powder, Dijon mustard, white pepper, and dried dill weed to taste) Instructions Mix well and chill several hours or a day before serving. Source: The Peach Tree Tea Room Cookbook PEACH TREE HERB MAYO Ingredients 1/4 c fresh parsley sprigs 1/8 tsp minced garlic 1 1/2 eggs (1 extra large or 2 small) 1 1/2 tsp lemon juice 3/4 tsp apple cider vinegar 3/4 tsp whole grain Pommery or Dijon mustard dash of Tabasco 1/2 tsp salt 1/4 tsp white pepper 3/4 tsp dill weed 1 1/8 c canola oil Instructions Combine all but oil in blender. Process until fine and well-blended. With machine running, slowly add oil, allowing mayo to thicken as oil is added. Yield: 2 cups Source: The Peach Tree Tea Room Cookbook  |
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| CHICKEN, ARTICHOKE, AND RICE SALAD Ingredients 2 c cooked rice, warm 1/2 tsp black pepper 1/4 tsp curry powder 1/4 c stuffed green olives, drained 1 small can sliced water chestnuts, drained 2 celery ribs 4 green onions 1/2 green pepper 2 TBSP pimiento 2 c cooked chicken breast 7 oz marinated artichoke hearts 1 1/2 tsp lemon juice 2 TBSP mayonnaise 2 TBSP Peach Tree Herb Mayo (recipe in first post on this thread) 1 1/2 tsp balsamic vinegar Instructions Chop or dice all vegetables and chicken. Combine all ingredients. Serve at room temperature or chilled. Yield: 6 cups Source: The Peach Tree Tea Room Cookbook |
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| Pecan Chicken Tender Salad (like O’Charley's) Ingredients for chicken tenders 2 lb chicken tenders salt and pepper 1 c flour 2 eggs, beaten with 1 TBSP milk 1 c plain dry bread crumbs 1 c pecans, finely chopped 1/2 tsp ground nutmeg 1 TBSP orange juice vegetable oil, for frying for honey roasted pecans 2 TBSP honey 1/2 tsp salt 1 c pecan halves or pieces for salad 10 c romaine lettuce, torn into bite sized pieces small can mandarin orange slices, drained 1/4 c crumbled bleu cheese 1/4 c dried cranberries balsamic vinaigrette Instructions for chicken tenders Season chicken tenders with salt and pepper. Set out three dishes. In the first dish, place the flour. In the second, eggs beaten with milk. In the third dish, combine bread crumbs, ground pecans, nutmeg and orange juice. Coat tenders in flour, then egg, then pecan mixture. Place tenders on a plate to reserve for frying. Fry in batches in skillet in 1" of oil 3 to 3 1/2 minutes per side. (I use a deep fryer and cook 6 to 7 min at 350 degrees.) Drain on paper towels. for honey roasted pecans Stir together honey and salt. Add pecans and stir to coat well. Spread pecans in single layer in shallow baking pan. Bake for 15 minutes at 350 degrees. Then stir pecans and bake for 3 to 5 min. more. Quickly, transfer to sheet of wax paper to cool. While pecans are still warm, separate them with a fork and chop when cool. for salad In 4 separate salad bowls, mix together all ingredients except tenders and dressing. For each serving toss together 2 1/2 c of lettuce, 1 TBSP crumbled bleu cheese, 1 TBSP dried cranberries, 2 TBSP chopped honey roasted pecans, 1/4 can mandarin orange slices cut in half. Place tenders on top of salad. Drizzle dressing on salads at the table. 4 servings |
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| Tortellini and Chicken Salad Ingredients 19 oz. package frozen cheese tortellini 2 c cooked chicken, chopped 1/3 c green olives, sliced 1/3 c black olives, sliced 1/3 c red bell pepper, diced 2 TBSP sweet onion, chopped 2 TBSP fesh parsley, chopped (or 2 tsp dried parsley) 2 TBSP mayonnaise 1 TBSP red wine vinegar 1 tsp herbes de Provence (or Italian seasoning) 1/4 c extra virgin olive oil or vegetable oil salt to taste Instructions Cook tortellini according to package directions and drain. Submerge in ice water to stop cooking, drain, and place in large bowl. Stir in chicken, olives, pepper, onion, and parsley.. Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture and toss to coat. Add salt to taste. Cover and chill at least 25 minutes. Better if chilled several hours before serving. 4 to 5 servings Source: adapted from recipe in Southern Living |
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| Pineapple-Pecan Chicken Salad Ingredients 3 c cooked chicken breasts, chopped 1 c celery, finely chopped 2 green onions, sliced (about 3 TBSP) 2 TBSP finely chopped green pepper 1 tsp salt dash of black pepper 1/2 c mayonnaise 1/2 c chopped pecans 1 (20 oz.) can pineapple tidbits, drained 2 TBSP lemon juice Instructions Combine chicken, celery, green onion, green pepper, salt, black pepper, and mayonnaise in a bowl; mix well. Stir in pecans, pineapple, and lemon juice. |
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