Beverly Hills Cafe Chicken Salad Recipes

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CURRIED CHICKEN SALAD



Curried Chicken Salad image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
  • For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
  • Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

BEVERLY HILLS CAFE CHICKEN SALAD



Beverly Hills Cafe Chicken Salad image

I found this recipe in a local paper and it sounded alittle different, so I gave it a try. It's the best chicken salad I've ever had. I hope you like it too.

Provided by Boca Pat

Categories     Chicken

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 1/2 lbs cooked boneless skinless chicken, cut into 1/2 inch dice
1/4 cup diced yellow onion
1/2 cup diced celery
1/4 cup very thin sliced scallion, white part and 1 inch green
1 tablespoon minced garlic in oil (like the kind in a jar)
1/2 cup shredded parmesan cheese
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1 tablespoon Dijon mustard
1 cup mayonnaise (I used low fat)
1 tablespoon honey

Steps:

  • Mix all ingredients (except for the chicken) together in a large bowl.
  • Refrigerate for at least 30 minutes to chill, the longer you chill, the better.
  • Remove from frig.
  • and stir well, then mix with the chicken.

Nutrition Facts : Calories 435.4, Fat 20.2, SaturatedFat 4.3, Cholesterol 127.5, Sodium 758.7, Carbohydrate 14.1, Fiber 0.5, Sugar 6.1, Protein 47.7

BEVERLY HILLS CHOPPED SALAD



Beverly Hills Chopped Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

2 vine-ripe tomatoes, seeds removed and chopped
1 head iceberg lettuce, chopped
1 romaine heart, chopped
One 15-ounce can chickpeas, rinsed and drained
5 ounces dry salami, julienned
1 cup grated fresh mozzarella
1/3 cup olive oil
1/3 cup freshly grated Parmesan
1/3 cup white wine vinegar
1 teaspoon dry mustard
Kosher salt and freshly ground black pepper

Steps:

  • Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
  • Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
  • Add the dressing to the salad and toss to combine. Serve immediately.

5-INGREDIENT CHICKEN SALAD



5-Ingredient Chicken Salad image

Make and share this 5-Ingredient Chicken Salad recipe from Food.com.

Provided by Kim19068

Categories     One Dish Meal

Time 1h

Yield 5 serving(s)

Number Of Ingredients 5

4 chicken breasts, cooked, cubed
2 cups celery, chopped
1 teaspoon poultry seasoning
2 teaspoons pickle relish
1 cup mayonnaise

Steps:

  • Combine everything. Chill for a hour.
  • Wonderful on toast, or on crackers or use to stuff a tomato.

Nutrition Facts : Calories 209.5, Fat 10.8, SaturatedFat 3.1, Cholesterol 74.2, Sodium 121.8, Carbohydrate 2.1, Fiber 0.7, Sugar 1.3, Protein 24.5

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