Chicken Salad Another Way Of Maxines Recipes

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MAXINE'S PASTA SALAD



Maxine's Pasta Salad image

My friend Maxine never ceases to amaze me with the way she prepares food. Simple and delicious. Her pasta salad is not only my favorite, but it makes a colorful presentation. Serving size, cooking and prep times are all estimates.

Provided by mermaidmagic

Categories     Vegetable

Time 27m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb penne pasta, cooked al dente
1 (6 ounce) can pitted black olives, sliced in half
1 (8 ounce) package sliced mushrooms, fresh
1 bunch asparagus, cleaned,blanched and chopped
1 red pepper, cleaned,seeds removed,and chopped
1 orange bell pepper, cleaned,seeds removed,and chopped
1 cup romano cheese, to taste
salt and pepper, to taste
1 (3/4 ounce) packet Good Seasonings Italian salad dressing mix
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil

Steps:

  • Prepare packet of salad dressing with oil and vinegar, as stated on envelope.
  • Place cooked pasta in a large bowl.
  • Add sliced mushrooms, olives, peppers, asparagus, cheese and Italian dressing.
  • Mix well.
  • Add salt and pepper to taste.
  • Mix well and adjust s&p or cheese to taste.
  • Serve at room temperature.
  • Maxine likes to arrange some of the colored vegetables on top for a prettier presentation.

Nutrition Facts : Calories 418.6, Fat 20.1, SaturatedFat 4.2, Cholesterol 11.1, Sodium 297.7, Carbohydrate 52.1, Fiber 9.1, Sugar 2.7, Protein 10.4

CHICKEN SALAD MY WAY



Chicken Salad My Way image

My mom really likes the DC Chicken Salad at Corner Bakery, so I came up with a copy that tastes as good as the real thing. Enjoy!

Provided by ILLUMINATIAN

Categories     Salad

Time 8h45m

Yield 3

Number Of Ingredients 14

1 (1 inch) piece fresh ginger root
1 star anise pod
2 skinless, boneless chicken breast halves
½ cup mayonnaise
⅛ teaspoon salt
1 pinch ground black pepper
1 pinch paprika
½ teaspoon honey
½ cup diced celery
½ cup diced apples
¼ cup diced red onion
¼ cup chopped raisins
¼ cup chopped walnuts
2 teaspoons minced fresh ginger root

Steps:

  • Place the 1-inch piece of ginger and star anise in a pot of water over medium-heat and bring to a boil. Add chicken to the water. Lower heat to medium-low; simmer until chicken is no longer pink the middle, 10 to 12 minutes. Remove to a plate to cool. Once cool to the touch, dice into bite-sized pieces.
  • Make a dressing by whisking together the mayonnaise, salt, pepper, paprika, and honey; set aside.
  • Combine the diced chicken, celery, apple, onion, raisins, walnuts and 2 teaspoons minced ginger in a bowl. Drizzle dressing into the chicken mixture; stir until pieces are evenly coated. Cover and refrigerate overnight.

Nutrition Facts : Calories 471.6 calories, Carbohydrate 19 g, Cholesterol 54.5 mg, Fat 37.3 g, Fiber 2.4 g, Protein 18 g, SaturatedFat 5.4 g, Sodium 357.4 mg, Sugar 12 g

CHICKEN SALAD FOUR WAYS



Chicken Salad Four Ways image

Chicken salad isn't just a way to use up leftover chicken-if it's good enough, it can be a reason to cook a chicken in the first place! Here you'll learn a basic chicken salad recipe, plus three ways to build on it if you're looking for something a little different.

Provided by Michael Ruhlman

Categories     main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 26

2 1/2 pounds cooked leftover chicken, bones removed, preferably roasted
1 shallot, ? cup minced
kosher salt
1/3 cup fresh lemon juice, plus more to taste
2 ribs celery
1 1/2 cups mayonnaise, preferably Hellmann's brand or homemade
Freshly ground black pepper
1 clove garlic
1-inch piece ginger, about 1 teaspoon finely grated on a Microplane
1 tablespoon vegetable oil, plus more as needed
1 tablespoon curry powder
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne, may substitute Espelette
2 tablespoons mayonnaise
1/2 lime
kosher salt
4 sprigs tarragon, plus more to taste, may substitute chervil
1 tablespoon tarragon vinegar, plus more to taste
kosher salt
Freshly ground black pepper
1/2 lime
2 tablespoons mayonnaise
2 teaspoons jerk seasoning, preferably Busha Browne brand
1 loaf sliced bread of your choice
1 head lettuce, such as romaine, Bibb, or green

Steps:

  • Basic Chicken Salad: Dice the chicken, keeping as much skin as you like, and transfer to a large mixing bowl. (You should have about 8 cups, enough to make all four versions of chicken salad.)
  • Mince shallot. Sprinkle with a pinch of salt on the cutting board, then run knife through the minced shallot again to distribute the salt and to create a finer mince. Transfer to a small mixing bowl. Squeeze lemon juice over the shallot and let rest for at least 10 minutes and up to 30, to remove the raw flavor. (This process is called "macerating.")Meanwhile, dice celery so the pieces are the same size as the diced chicken, or smaller; add to the bowl with reserved chicken.
  • Crush the garlic and roughly chop. Use a Microplane to grate the ginger, about 1 teaspoon. Into a small saucepan over medium heat, add oil, garlic, and ginger. Sauté until aromatic, stirring frequently, 1-2 minutes. Turn off the heat; then add curry, cumin, turmeric, and cayenne to the pan; stir until a paste forms. Let cool.
  • Remove tarragon leaves from stems; discard the stems. Mince the tarragon leaves; you should have about 2 tablespoons. Set aside. Assemble Basic Chicken Salad: Add mayonnaise to a bowl. Scoop the minced shallot out of its bowl with a teaspoon, leaving behind the lemon juice, and add to the mayonnaise. (Discard the lemon juice.) Stir mayonnaise and shallot until combined. To the bowl of chicken and celery, add half of the mayonnaise mixture and stir until evenly coated, then add more mayonnaise to taste. Season with salt and freshly ground pepper. (Makes about 8 cups Basic Chicken Salad.)
  • Tarragon Chicken Salad: To 2 cups of Basic Chicken Salad, add minced tarragon and tarragon vinegar; stir until evenly combined. Adjust seasoning with salt and pepper to taste. (Serves 2.)
  • Jerk Chicken Salad: Squeeze lime juice into a mixing bowl with the mayonnaise. Add jerk seasoning, and stir until combined. Add mixture to 2 cups Basic Chicken Salad; stir until evenly combined. (Serves 2.)
  • Curried Chicken Salad: Add curry paste to mayonnaise, and stir until evenly distributed. Add curried mayonnaise to 2 cups Basic Chicken Salad; stir until evenly combined. Add freshly squeezed lime juice and salt to taste, and stir again. (Serves 2.)
  • Assemble sandwiches: Pile a scoop of chicken salad onto a slice of bread; top with lettuce and a second slice of bread. Repeat with remaining chicken salad, bread, and lettuce.(Note: Chicken salad will keep for up to 2 days in the fridge in an airtight container. Assemble sandwiches immediately before serving.)

MAXINE'S CRANBERRY RELISH SALAD



Maxine's Cranberry Relish Salad image

Make and share this Maxine's Cranberry Relish Salad recipe from Food.com.

Provided by Brookes Kitchen

Categories     Fruit

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 (3 ounce) package lemon Jell-O gelatin
1 (3 ounce) package cherry Jell-O
3 cups boiling water
1/2 cup sugar
1 tablespoon lemon juice
1 (8 ounce) can crushed pineapple
3 cups fresh cranberries
1 small orange, quartered and seeded
1 cup celery, finely diced
1/2 cup nuts, chopped

Steps:

  • Dissolved gelatin in boiling water. Add sugar. Add lemon juice and undrained pineapple. Chill until partially set.
  • Grind oranges and cranberries in grinder or food processor. Fold into gelatin mixture along with celery and nuts.
  • Let chill until firm.

Nutrition Facts : Calories 242.7, Fat 6, SaturatedFat 0.8, Sodium 161, Carbohydrate 47, Fiber 4.3, Sugar 38.7, Protein 3.7

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