Jims Chicken Salad Recipes

JIM'S MACARONI SALAD

Jim's Macaroni Salad image

This is my family's favorite. I have made this salad since I was a kid. I think it has just about everything you need in a salad of this kind.

Provided by BIGJIM

Categories Vegetarian Pasta Salad

Time 40m

Yield 9

Number Of Ingredients 11

Ingredients

1 (16 ounce) package macaroni
1 tablespoon cider vinegar
1 cup mayonnaise
½ cup chopped white onion
1 (4 ounce) jar sliced pimento peppers, drained
½ cup chopped dill pickles
½ cup chopped green bell pepper
6 slices American processed cheese, cut into 1/2-inch piece
1 (6 ounce) can pitted ripe olives, drained
4 hard-cooked eggs, chopped
salt and ground black pepper to taste

Steps:

Cook the macaroni in a large pot of lightly salted boiling water until tender, 6-8 minutes depending on size. Drain, and set aside.
Stir the vinegar and mayonnaise together in a bowl until thoroughly blended.
Combine the cooked noodles, onions, pimentos, pickles, bell peppers, cheese, olives, and eggs in a large bowl. Add the mayonnaise mixture, and toss gently to coat ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve.

Nutrition Facts : Calories 488.5 calories, Carbohydrate 43.3 g, Cholesterol 116.8 mg, Fat 29.1 g, Fiber 2.8 g, Protein 13.6 g, SaturatedFat 7.2 g, Sodium 749.9 mg, Sugar 3.7 g

JIM'S CHICKEN PROVOLONE

Jim's Chicken Provolone image

This is an original chicken recipe by my brother-in-law, Jim. He is a gourmet cook and this dish is one of his specialities. It makes a wonderful main dish for company. I like to get all the ingredients ready the night before and put together the next morning. It sounds like a lot of steps but it is really easy to put together and worth the effort. I'm not sure of the time it takes to prepare but at least a half hour.

Provided by M. Joan

Categories Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 whole boneless skinless chicken breasts, cut in half
1 tablespoon flour
1 cup milk
garlic salt
salt
8 slices bacon, fried
1 (10 ounce) package frozen chopped spinach, thaw,drain and press out liquid
1 tablespoon basil
1 (16 ounce) carton sour cream
grated provolone cheese

Steps:

Pound breasts to flatten.
Mix 1 tb. flour and 1 cup of milk together.
Add a little garlic salt and salt, to taste. Pour over the chicken breasts.
Cover and refrigerate and let marinate while preparing rest of the ingredients.
Fry bacon crisp, saving grease to cook in. Set bacon aside.
Thaw and squeeze our liquid of spinach until dry.
Mix the spinach with the sour cream.
Add a pinch of garlic salt, salt and 1 Tb. of fresh, chopped basil to spinach and sour cream. Mix and refrigerate.
Take the breasts out of the refrigerator and drain. Pat off excess moisture with a paper towel.
Saute the chicken in the bacon grease 8 to 10 minutes until golden brown.
Remove chicken and put in a 9 x12 elongated dish or pan. You don't want the sides to deep.
Spoon the sour cream/spinach mixture over the top of each breast and top with grated provolone cheese and finish with a crisp bacon strip.
Bake at 350° or 325° for about 20 or 30 minutes. You can put this dish together the night before but bake longer if do so.
This dish rewarms very well.

Nutrition Facts : Calories 395.8, Fat 25.6, SaturatedFat 12.4, Cholesterol 114.4, Sodium 338.5, Carbohydrate 6.4, Fiber 1.1, Sugar 0.4, Protein 34.3

JIM'S BIRTHDAY PASTA SALAD

Jim's Birthday Pasta Salad image

Jim turned 40. Barb threw a party. I brought this pasta salad.

Provided by MOTTSBELA

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Time 1h45m

Yield 16

Number Of Ingredients 8

Ingredients

1 (16 ounce) package dry penne pasta
1 (15 ounce) can garbanzo beans, drained
1 (14 ounce) can artichoke hearts, drained
1 pint cherry tomatoes
1 lemon, zested
2 tablespoons chopped fresh basil leaves
½ cup Italian salad dressing, or as needed
salt and pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Place penne pasta in pot, and cook for 10 to 12 minutes, until al dente; drain and cool.
In a large bowl, gently toss the cooked penne, garbanzo beans, artichoke hearts, cherry tomatoes, lemon zest, basil leaves, and Italian salad dressing. Season to taste with salt and pepper. Chill at least 1 hour before serving

Nutrition Facts : Calories 170 calories, Carbohydrate 29.9 g, Fat 3 g, Fiber 3.1 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 324.9 mg, Sugar 1 g

JIM'S CHICKEN AND DUMPLINGS

Jim's Chicken and Dumplings image

Dad was a terrific cook, down-home done gone gourmet kinda cook. He was in the country club restaurant bidness in Texas and Arkansas and loved his work.

Provided by Red_Apple_Guy

Categories Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2-3 lbs whole chickens
1 small onion, pealed and cut in half
1 carrot, scraped and cut into chuncks
0.5 (10 1/2 ounce) can cream of chicken soup
salt and pepper
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup shortening
3/4-1 cup buttermilk

Steps:

Cover with water and boil until tender.
Remove and debone chicken.
Cut into bite-sized pieces.
Degrease broth.
For the dumplings:.
Cut the shortening into the flour with a fork until it looks like coarse cornmeal.
Add egg and enough milk to make a ball that's a little sticky.
Knead a few times and and roll out about 1/8 inch thick (12 inch by 14 inch rectangle)
Cut into narrow strips (1 to 1 1/2 inch wide).
To proceed:.
Boil broth.
Add 1/2 can of cream of chicken soup.
drop dumplings into boiling broth.
Add chicken pieces.
Simmer until dumplings are tender.
Adjust seasonings and add milk to taste.
Thicken with roux if necessary.

Nutrition Facts : Calories 621.9, Fat 39.4, SaturatedFat 10.7, Cholesterol 127.6, Sodium 596.2, Carbohydrate 37.3, Fiber 1.6, Sugar 2.7, Protein 28.1