Bullocks Chicken Salad Judys Version Recipes

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BULLOCK'S TEA ROOM, CANTONESE CHICKEN SALAD



Bullock's Tea Room, Cantonese Chicken Salad image

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

1 (6 3/4 ounce) package rice sticks
2 cups oil (for deep frying)
1 head lettuce, chopped
3 cups chicken, cooked and shredded
6 tablespoons almonds, toasted and sliced
2 cups mayonnaise
1 1/4 teaspoons Worcestershire sauce
2 teaspoons soy sauce
2 teaspoons oil
1 tablespoon prepared mustard
1 teaspoon prepared mustard
1/8 teaspoon lemon juice

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



BULLOCK'S CHICKEN SALAD, JUDY'S VERSION image

Categories     Salad     Chicken     Bake     Quick & Easy     Lunch

Yield 24 people

Number Of Ingredients 5

16 cups chicken, cooked and cut into 1/2 pieces.
8 cups celery, raw, diced
4 cups mayonnaise
2 tablespoons chicken flavored stock base (Better Than Bullion)
1 Tablespoon lemon juice, fresh

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



Buffalo Chicken Salad image

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

2 tablespoons olive oil
2 teaspoons olive oil
4 teaspoons cayenne pepper sauce
1 1/2 lbs boneless skinless chicken breasts, cut lengthwise into thick strips
1 1/2 teaspoons hot paprika or 1 1/2 teaspoons mild chili powder
1 teaspoon salt
3 large celery ribs, diced
4 carrots, shredded
4 scallions, thinly sliced
3/4 cup crumbled blue cheese (3 ounces)
1/3 cup 1% low-fat milk
6 tablespoons plain low-fat yogurt
1 1/2 tablespoons red wine vinegar
6 cups shredded romaine lettuce

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



Judy's Strawberry Pretzel Salad image

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

1 ½ cups crushed pretzels
4 ½ tablespoons white sugar
¾ cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored Jell-O®
2 cups boiling water
1 (16 ounce) package frozen strawberries

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



Julie's Chicken Salad image

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

1 pound skinless, boneless chicken breast halves - boiled
½ cup raisins
1 cup thinly sliced celery
¾ cup seedless grapes, quartered
½ cup walnuts, toasted and chopped
1 avocado - peeled, pitted and diced
1 tart apple - peeled, cored and chopped
1 cup mayonnaise
1 teaspoon fresh lemon juice

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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