Helens Chicken Salad Recipes
BASIC CHICKEN SALAD
This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.
Provided by Jackie M.
Categories Salad
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
- In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g
HELEN'S CHICKEN SALAD
Another recipe from the back of a Susan Mallery book. This was was published in Barefoot Season. I haven't tried it yet but will as soon as possible. In the book this salad was served on focaccia bread.
Provided by Bekah Balmer
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients in a large bowl.
- Serve on your favorite bread or on a bed of lettuce.
Nutrition Facts : Calories 632.5, Fat 43.5, SaturatedFat 9.2, Cholesterol 135.1, Sodium 766.9, Carbohydrate 20.6, Fiber 2.3, Sugar 7.1, Protein 40.7
HELEN'S SALAD
The first time I saw this salad at a family gathering I thought "yuck, canned vegetables"! Being polite I tasted it and was pleasantly shocked at how good it was. Believe me if you make this and people try it you will have to give the recipe because everyone will want it. This recipe seems like it takes a long time to make but it is very easy to make and is so worth it.
Provided by luvstacook
Categories Peppers
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Open cans of green beans, peas, and carrots and pour vegetables into a large strainer in the sink. Let vegetables drain for at least an hour, shaking strainer every so often to get rid of water.
- When drained, put vegetables into a large bowl that has a lid that seals.
- Slice onion into thin slices and then cut the slices in half or fourths. Put cut onion on vegetables.
- In a small pan, heat to dissolve: sugar, oil and vinegar. Be careful to not breathe in the fumes as this mixture heats. I usually just bring it to a boil, stirring constantly.Marinade should be clear not cloudy. Remove pan from burner and let mixture cool to just warm.
- Pour cooled marinade over vegetables and carefully stir so vegetables don't get mushy. Cover and refrigerate overnight.
- Next day drain salad in strainer in the sink for at least an hour. Pour salad back in bowl and add diced celery and green pepper. Add 3 tbsp Miracle Whip and gently stir to mix well. If it isn't creamy enough add up to 3 more tbsp Miracle Whip.
- Salad is ready to serve and will keep for up to a week.
Nutrition Facts : Calories 873.8, Fat 55.5, SaturatedFat 4.1, Sodium 639.2, Carbohydrate 89.7, Fiber 13.4, Sugar 65.2, Protein 9.6
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