NORTH WOODS CHICKEN SALAD
Leftover chicken? Use it in a wild and wonderful chicken salad.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h15m
Yield 6
Number Of Ingredients 13
Steps:
- In food processor, cover and process all vinaigrette ingredients until smooth.
- In large bowl, toss vinaigrette and all salad ingredients except cashews until coated. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours.
- Toss salad and cashews just before serving.
Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 40 mg, Fat 3, Fiber 3 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 3 g, TransFat 0 g
NORTHWOODS INN PURPLE CABBAGE SALAD
The restaurant Northwoods Inn or Clearmans serves this slaw. I normally do not like cabbage, but this salad is delish!
Provided by Aussie-In-California
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder in a bowl. Pour over cabbage; chill for at least 2 hours or overnight.
NORTH WOODS CHICKEN AND WILD RICE SOUP - OAMC
This recipe comes from the cookbook "Don't Panic - Dinner's in the Freezer" . It is really delicious. Good with crusty bread and a green salad. I must admit to using the pre-cooked bacon crumbles (about 1/2 cup) instead of cooking and crumbling the bacon. Sometimes it is just easier! Make sure it is real bacon though, not the imitation bacon bits! Enjoy.
Provided by JillAZ
Categories Grains
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan.
- Add onion and celery and saute until tender.
- Stir in flour, salt, thyme and paprika. Cook for about 1 minute until bubbly.
- Add chicken, broth, worcestershire, sherry, milk and half & half. Cook, stirring, until it thickens slightly.
- TO EAT RIGHT AWAY: Fold in rice and bacon pieces. Cook until heated through.
- Ladle into bowls and serve.
- TO FREEZE:.
- Allow to cool. Fold in rice and bacon.
- Place in a freezer bag and seal. Label and freeze.
- TO REHEAT: Thaw and heat in a saucepan until bubbly. Ladle into bowls and serve.
Nutrition Facts : Calories 490.2, Fat 36.4, SaturatedFat 16.7, Cholesterol 103.5, Sodium 837.9, Carbohydrate 18.6, Fiber 1.2, Sugar 1.4, Protein 21.3
CLASSIC CHICKEN SALAD
This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon juice add a tangy bite. Enjoy it just as it is, or add nuts or fruits. My favorite way to eat this is on toasted wheat bread with lettuce and tomato alongside a healthy serving of potato chips!
Provided by NicoleMcmom
Time 3h55m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
- Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
- Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
- Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
- Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
- Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
- Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 4.4 g, Cholesterol 65.1 mg, Fat 22.1 g, Fiber 0.3 g, Protein 19.6 g, SaturatedFat 4.7 g, Sodium 456.7 mg, Sugar 2.2 g
NORTHWOODS WILD RICE SALAD
This is my Minnesota version of a vintage German slaw served at church suppers. The wild rice has a nutty flavor that's perfect with tangy sauerkraut. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook wild rice according to package directions. Cool completely., In a large bowl, combine sauerkraut, apple, celery, carrot, onion and cooled rice. In a small bowl, whisk the first five dressing ingredients until sugar is dissolved; stir in herbs. Add to sauerkraut mixture; toss to combine., Refrigerate, covered, at least 4 hours to allow flavors to blend. Stir in walnuts just before serving.
Nutrition Facts : Calories 290 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 747mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 5g fiber), Protein 5g protein.
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