Elegant Brunch Chicken Salad Recipes
ELEGANT CHICKEN SALAD
I have been asked to make chicken salad for a reception for 200. I tried many recipes to make sure that I had the best. I think this one is at the top!
Provided by gilmore_karen
Categories Fruit
Time 15m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Toss and chill several hours.
- Spoon onto lettuce beds & top with remaining almonds.
Nutrition Facts : Calories 521.3, Fat 31.2, SaturatedFat 5.1, Cholesterol 105.4, Sodium 459, Carbohydrate 23.2, Fiber 3.4, Sugar 10.1, Protein 38.8
ELEGANT BRUNCH CHICKEN SALAD
I made this for a baby shower and was bombarded with requests for the recipe! It is delicious on its own, or with small bread slices or crackers. Don't skimp by not using the homemade mayonnaise, it really adds a special flavor! Makes a 2-quart serving dish full, so if there will be other foods, this will serve at least six, maybe even up to ten!
Provided by Kristin Kahl
Categories Salad
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add the chicken and simmer until cooked through, approximately 10 minutes. Drain, cool and cut into cubes.
- While boiling chicken, make the mayonnaise: Using a blender or hand-held electric mixer, beat the egg, mustard, salt, water and vinegar until light and frothy. Add the oil a tablespoon at a time, beating thoroughly after each addition. Once mixture begins to thicken, you can add oil more quickly. Continue until mixture reaches the consistency of creamy mayonnaise. NOTE: The more oil you add, the thicker it gets; you may not need the full cup of oil.
- In a large bowl, toss together the chicken, grapes, pecans, blue cheese and 1 cup of the mayonnaise. Stir until evenly coated, adding more mayonnaise if necessary. Refrigerate until serving.
Nutrition Facts : Calories 657 calories, Carbohydrate 12.6 g, Cholesterol 91.8 mg, Fat 57.7 g, Fiber 2.3 g, Protein 25.4 g, SaturatedFat 10.9 g, Sodium 570.6 mg, Sugar 9.8 g
MISS DAISY'S HOT BAKED CHICKEN SALAD
There are probably a thousand different ways to make a hot chicken salad casserole, but this is, in my opinion, one of the tastiest and simplest. This recipe comes from "Miss Daisy" King, a Nashville cooking legend who made this recipe and many others famous at her "Miss Daisy's Tearoom" in Franklin, Tennessee. I like to serve this for supper with fresh fruit, hot rolls and lemon icebox pie for dessert.
Provided by AngelaTN
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Combine first 7 ingredients.
- Pour into greased casserole.
- Mix cheddar and crushed chips and sprinkle over the top.
- Bake for 10 minutes.
SESAME CUCUMBER AND AVOCADO SALAD
Crispy cucumber and creamy avocado perform a delicate dance with earthy notes of sesame in this most simple of salads. Thin-skinned varieties such as Persian or English cucumbers work best, as they are almost seedless with a robust flesh that stays crisp. But don't worry if you only have access to seedy cucumbers: Peel them if their skins are thick, then cut them in half lengthwise and scrape out the seeds before slicing. No-cook and ready in a matter of minutes, this elegant salad can be dressed up according to your mood. It is a satisfying meal on its own, but it can also be served alongside cold soba noodles, or with brown rice and a fried or jammy egg on top.
Provided by Hetty McKinnon
Categories brunch, dinner, lunch, quick, weeknight, salads and dressings, appetizer, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)
- When you're ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into 1/2-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.
- Add the cucumbers and scallions and toss everything together. Season with salt and black pepper, top with more sesame seeds, and serve immediately.
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