Chicken Salad Recipes (5) 1997-12-27

Curried Cranberry Chicken Salad
Arroz Con Pollo Salad
Curried Chicken Salad with Fruits and Nuts
Chicken Waldorf Salad
Chicken Salad Supreme

cheat sally/wv (8:17:29 pm) : * Exported from MasterCook *
Curried Cranberry Chicken Salad
Recipe By : Pillsbury Classic Cookbooks,Dec 97
Serving Size : 5 Preparation Time :0:00
Categories : Salads Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Cup Mayonnaise
2 Tsp Lime Juice
3/4 Tsp Curry Powder
2 Cups Chicken -- Cubed,Cooked
1 Med Apple -- Cut Into 1" Pieces
3/4 Cup Craisins,Sweetened Dried Cranberries
1/2 Cup Celery -- Thinly Sliced
1/4 Cup Pecans -- Chopped
2 Tbsp Green Onion -- thinly sliced
Combine Mayonnaise,lime juice and curry powder in large mixing bowl.Stir in
remaining
Ingredients. Serve within 8 hours.
Makes 5 cups
- - - - - - - - - - - - - - - - - -
Serving Ideas : breads,muffins
NOTES : To make day ahead,stir in cranberries,pecans and green onion into
salad mixture up to 8 hours before serving
----------------------------------------------------------------------------
Betsy at TKL (8:22:57 pm) :
From: judi.phelps@sjc.com (Judi Phelps)
Date: Tue, 19 Apr 94 23:31:00 -0800
Title: Arroz Con Pollo Salad
Categories: Salads, Chicken, Grains
Yield: 6 servings
- JUDI PHELPS
1 c Chopped onion
1 tb Vegetable oil
2 2/3 c Water or chicken broth
1 c Brown rice
2 ts Chili powder
1 ts Salt; optional
1/3 c Vegetable oil
2 tb Red wine vinegar
2 c Chicken; cooked and diced
1 pk Frozen peas; cooked/drained
1/2 c Black olives; sliced
2 Avocados; ripe California
1 md Tomato; chopped, chilled
Cook onion in oil in large saucepan until tender but not brown.
Add water or chicken broth and bring to a boil. Stir in rice,
chili powder and optional salt. Cover tightly and cook over low
heat until all liquid is absorbed, about 50 minutes. Combine oil,
vinegar and remaining salt mixing well; stir into hot cooked rice
with chicken, peas and olives. Chill. To serve, peel, seed and
coarsely chop 1-1/2 avocodos reserving remaining half for garnish.
Stir chopped avocados and tomato into rice mixture. Top with
reserved avocado slices. SOURCE: More Favorite Brand Name Recipes
Cookbook.
Originally posted on Prodigy by me.
Shared and MM by Judi M. Phelps, Moderator, alt.creative-cook.
Internet: Judi.Phelps@sjc.com or JPHELPS@nvn.com
----------------------------------------------------------------------------
Betsy at TKL (8:24:16 pm) :
Date: Wed, 15 Jun 1994 14:35:03 EDT
From: Felicia Pickering (MNHAN063@SIVM.SI.EDU)
Curried Chicken Salad with Fruits and Nuts
(serves 4, generously)
4 boneless, skinless chicken breasts, steamed for 10 minutes
or so, just until cooked through (or you can poach them in
a combo of water and chicken broth)
1 teaspoon curry powder
1/2 teaspoon salt
pepper to taste
1 tablespoon lemon juice
1 cup diced cataloupe
1 cup seedless grapes
1/2 cup walnuts or pecans
2 tablespoons finely slivered candied ginger, or grated fresh
ginger to taste
1/4 cup sour cream or yogurt
1/2 cup mayonnaise
Cut chicken breasts into 1-inch cubes as soon as they are cool
enough to handle and toss with curry powder, salt, pepper and
lemon juice. Refrigerate until cold. Combine chicken with
cantaloupe, grapes, walnuts or pecans, ginger, sour cream or
yogurt and mayonnaise. Refrigerate until served.
Note, when I make this I usually use the fresh ginger and
yogurt, not sour cream, and it is delicious.
----------------------------------------------------------------------------
Leslie WA (8:35:39 pm) : Chicken Waldorf Salad
2 cups cooked boneless chicken breast(cut in bite size pieces)
1 cup celery (sliced in pieces)
2 cups chopped apples
1/2 cup raisens
1 cup walnuts (coarsely chopped)
Mix with Waldorf dressing.
Waldorf Dressing:
3/4 cup Mayonaise
3/4 cup cool-whip
1/2 tsp. cinnamon
pinch of salt
----------------------------------------------------------------------------
Betsy at TKL (8:44:49 pm) :
Chicken Salad Supreme
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Mayo Or Salad Dressing
1/4 cup Lime Juice
1 teaspoon Salt
1/4 teaspoon Ground Nutmeg
4 cups Cubed Chicken Or Turkey
11 ounces (1 cn) Mandarin Oranges *
1 cup Seedless Green Grape Halves
3/4 cup Chopped Celery
1/2 cup Slivered Almonds -- Toasted
Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime
juice, salt, and nutmeg. Add remaining ingredients; miz well.
Chill. Serve on Lettuce leaves. Refrigerate leftovers.
----------------------------------------------------------------------------
END OF FILE
The Kitchen Link
http://www.kitchenlink.com