BULLOCK'S TEA ROOM, CANTONESE CHICKEN SALAD
The Los Angeles Times published this recipe in 1979, back when chinese chicken salads were all the rage. I still make this recipe but usually add some manderin orange segements on top.
Provided by lynnski LA
Categories Summer
Time 17m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To prepare the dressing, mix all the dressing ingredients in a small bowl, mix well; makes about 2 cups.
- To prepare the salad, deep fry the rice sticks, a small handful at a time for 1 to 2 minutes or until puffed, drain.
- Place about one cup of chopped lettuce in each of 6 bowls.
- Top with 1/2 cup per serving of the chicken and 1 tablespoon of nuts.
- Spoon a tablespoon (or to taste) of dressing over the salad.
- Top with a handful of the puffy rick sticks.
- Serve.
BULLOCK'S CHICKEN SALAD, JUDY'S VERSION
Steps:
- Mix chicken and celery and sprinkle with pepper. Make dressing by combining mayonnaise, chicken stock base and lemon juice. Pour dressing over chicken and toss. Refrigerate for 2 to 24 hours before serving.
BUFFALO CHICKEN SALAD
This salad takes the main components of Buffalo Chicken Wings--chicken, hot sauce, blue cheese and celery--and tosses them together in a refreshing salad that is significantly lower in fat and calories than the dish that inspired it. If you like spicy food, add more hot sauce; this is a mild version. Recipe courtesy of Hallmark Magazine.
Provided by Stacky5
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the broiler. In a medium bowl, combine 2 tablespoons of the oil and 1 tablespoon of the hot pepper sauce. Add the chicken and toss. Transfer the chicken to a broiler pan and sprinkle on both sides with the paprika and 1/2 teaspoon of the salt. Broil 6 inches from the heat, turning once, for 8 to 10 minutes, or until cooked through. Place on a plate to cool slightly. When cool enough to handle, cut into bite-size pieces.
- Meanwhile, prepare the celery, carrots and scallions, and put them in a large salad bowl, tossing well to combine.
- In a blender or mini food processor, combine the blue cheese, milk, yogurt, vinegar, remaining 2 teaspoons oil, remaining 1 teaspoon hot pepper sauce and remaining 1/2 teaspoon salt. (If there are any juices on the chicken plate, add them in.) Process until smooth.
- Add the dressing, chicken and lettuce to the salad bowl, tossing gently to combine. Serve chilled or at room temperature.
Nutrition Facts : Calories 286.6, Fat 13, SaturatedFat 4.7, Cholesterol 80, Sodium 854.4, Carbohydrate 9.6, Fiber 3.1, Sugar 5.1, Protein 32.5
JUDY'S STRAWBERRY PRETZEL SALAD
This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top.
Provided by Allrecipes Member
Categories Jell-O® Salad
Time 2h
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
- In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
- In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 41.2 g, Cholesterol 53.7 mg, Fat 22.3 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 14.7 g, Sodium 327.2 mg, Sugar 33.6 g
JULIE'S CHICKEN SALAD
Unique chicken salad perfect for a nice luncheon. Serve on toasted heavy grain bread, on croissants, or on a bed of lettuce for a very unique chicken salad.
Provided by Julie Dwenger
Categories Salad
Yield 9
Number Of Ingredients 9
Steps:
- In a large bowl toss together the chicken, raisins, celery and grapes. Fold in the avocado and the apple. Mix in the mayonnaise and lemon juice. Chill.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 14.9 g, Cholesterol 48.1 mg, Fat 28.7 g, Fiber 2.9 g, Protein 16.8 g, SaturatedFat 4.3 g, Sodium 184.3 mg, Sugar 9.4 g
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