Sausalito Chicken And Seafood Salad Recipes

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SAUSALITO CHICKEN AND SEAFOOD SALAD



Sausalito Chicken and Seafood Salad image

Enjoy this wonderful Sausalito chicken and seafood salad topped with tomato and garnished with lime wedges that's ready in just 20 minutes - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

6 cups bite-size pieces assorted salad greens
1 cup diced rotisserie or other cooked chicken
1 large avocado, pitted, peeled and sliced
1 package (8 oz) refrigerated imitation crabmeat chunks
1 can (4 oz) whole green chiles, drained, sliced lengthwise
3/4 cup frozen (thawed) guacamole (from 12-oz container)
1/2 cup sour cream
1 large tomato, chopped (1 cup)
Lime or lemon wedges

Steps:

  • Among 4 plates, divide salad greens. Top with chicken, avocado, crabmeat and chiles.
  • In small bowl, mix guacamole and sour cream; spoon over salad. Top with tomato. Garnish with lime wedges.

Nutrition Facts : Calories 360, Carbohydrate 20 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 9 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1400 mg, Sugar 6 g, TransFat 0 g

SEAFOOD & SHELLS SALAD



Seafood & Shells Salad image

My family often asks for this salad during the summer months. The colors and flavor brighten up any potluck. -Rosalee Ray, Lansing, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 13 servings.

Number Of Ingredients 12

2 cups uncooked small pasta shells
3 packages (8 ounces each) imitation crabmeat
1 pound cooked small shrimp, peeled and deveined
1/4 cup finely chopped sweet onion
1/4 cup finely chopped celery
3 tablespoons each finely chopped green, sweet red and yellow pepper
3 tablespoons minced fresh parsley
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1-1/2 cups fat-free mayonnaise
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water., In a large bowl, combine the crab, shrimp, onion, celery, peppers, parsley and dill. Stir in pasta. In a small bowl, combine the mayonnaise, lemon juice, salt and pepper. Pour over salad and toss to coat. Chill until serving.

Nutrition Facts : Calories 164 calories, Fat 2g fat (0 saturated fat), Cholesterol 62mg cholesterol, Sodium 612mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges

SEAFOOD SALAD III



Seafood Salad III image

Low fat and filling. I use imitation crab in this, but it also works well with lobster, real crab and shrimp. For a tangy flavor, add 1 teaspoon mustard.

Provided by Krista B

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 5m

Yield 4

Number Of Ingredients 8

1 cup light mayonnaise
1 tablespoon white sugar
¼ teaspoon salt
1 teaspoon white vinegar
2 teaspoons skim milk
1 cup imitation crabmeat, flaked
1 stalk celery, chopped
1 tablespoon finely chopped green bell pepper

Steps:

  • In a medium bowl, whisk together the mayonnaise, sugar, salt, vinegar and milk. Add the crabmeat, celery and green pepper and stir until evenly combined. Refrigerate until ready to use.

Nutrition Facts : Calories 254.2 calories, Carbohydrate 15.1 g, Cholesterol 29.4 mg, Fat 19.8 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 3 g, Sodium 986.1 mg, Sugar 8.6 g

CHILLED ITALIAN SEAFOOD SALAD



Chilled Italian Seafood Salad image

Provided by Guy Fieri

Categories     side-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 31

1 pound calamari tentacles and tubes, cleaned and cut into 1-inch rings
2 cups buttermilk
3 tablespoons white wine vinegar
2 large cloves garlic, minced
Juice and zest of 1 lemon
1 cup canola oil
1/2 teaspoon sugar
1/4 cup fresh parsley leaves
2 tablespoons fresh cilantro leaves
1 tablespoon roughly chopped fresh oregano leaves
2 scallions, roughly chopped
Kosher salt and freshly cracked black pepper
2 celery ribs, cut into 1/2-inch pieces
1 medium carrot, unpeeled and cut into 1/2-inch pieces
1 onion, skin on, halved and quartered
4 sprigs fresh parsley
4 sprigs fresh lemon thyme
2 bay leaves
1 dried red chile
1 lemon, thinly sliced
1/2 teaspoon black peppercorns
1 pound U21/25 tail-on shrimp, peeled and deveined
2 pounds littleneck clams, scrubbed, beards removed
1 1/2 cups halved and thinly sliced tomato
Kosher salt and freshly cracked black pepper
8 ounces lightly packed Israeli arugula, washed and trimmed
1 small fennel bulb, trimmed, fronds reserved and sliced thin
Kosher salt and freshly cracked black pepper
1 plum tomato, seeded and finely diced
2 scallions, sliced on the bias
1 lemon, cut into wedges

Steps:

  • For the calamari: Combine the calamari and buttermilk in a large glass container. Cover and refrigerate for 30 minutes. Drain and rinse. Transfer to a mixing bowl and set aside.
  • For the Venetian vinaigrette: Combine the vinegar, garlic, lemon zest and juice in a medium mixing bowl. Whisk in the oil slowly to emulsify. Once thickened, whisk in the parsley, cilantro, oregano and scallions. Season with salt and pepper. Refrigerate in an airtight container until ready for use (or up to 48 hours).
  • For the court bouillon: Place 12 cups cold water, the celery, carrot, onion, parsley, thyme, bay leaves, chili, lemon and black peppercorns into a large stockpot fitted with a fine mesh colander attachment. Bring to a boil and reduce to a simmer. Poach by placing the calamari and the shrimp into the colander and simmering until the calamari is firm and the shrimp is pink, about 3 minutes. Remove to a mixing bowl and set aside. Poach the clams until the shells open, 4 to 6 minutes.
  • Transfer the clams to the already poached shellfish, discarding any unopened shells. Add the sliced tomato to the shellfish. Toss with two-thirds of the vinaigrette, season and refrigerate until chilled, about 10 minutes.
  • For the salad: Gently toss the arugula and fennel in a large mixing bowl with the remaining vinaigrette to coat. Season with salt and pepper. Transfer to a large serving dish. Arrange the marinated seafood atop the salad. Garnish with the diced tomatoes, scallions, lemon wedges and fennel fronds around the platter.

OLD FASHIONED SEAFOOD SALAD



Old Fashioned Seafood Salad image

My husband's grandmother made a salad like this - and the whole family loved it. I was pretty skeptical but... I like it.

Provided by Barefoot Beachcomber

Categories     German

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon butter
1 lb white fish fillet (fresh or frozen)
1/2 cup water, hot
4 large eggs, hard cooked
2 dill pickles
1 tablespoon capers
2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons lemon juice
1 teaspoon dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon white pepper
1 large egg, hard Cooked
4 beets, cooked and sliced

Steps:

  • Melt butter in a frypan.
  • Place fish in frypan and pour hot water over fish.
  • Bring to a simmer, cover, lower heat and cook gently for 10 minutes.
  • Meanwhile slice the 4 hard cooked eggs and the pickles.
  • Drain fish, cool and cut into cubes.
  • Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper.
  • In a separate bowl gently mix fish, egg and pickle slices and capers.
  • Arrange fish mixture in individual dishes and spoon salad sauce over tops.
  • Chill for 30 minutes.
  • To garnish, cut remaining egg into eight pieces and chop beet slices.
  • Arrange garnish on each serving. Serve immediately.

Nutrition Facts : Calories 256.1, Fat 11.7, SaturatedFat 4.8, Cholesterol 319.4, Sodium 879, Carbohydrate 6.8, Fiber 1.5, Sugar 4.9, Protein 29.9

SAUSALITO CHICKEN AND SEAFOOD SALAD



Sausalito Chicken and Seafood Salad image

Number Of Ingredients 9

6 cups bite size pieces assorted salad greens
1 cup diced cooked chicken
1 large avocado, sliced
1 (8-ounce) package refrigerated imitation crabmeat chunks
1 (4-ounce) can whole green chili, drained and sliced lengthwise
6 ounces frozen guacamole, thawed
1/2 cup sour cream
1 large tomato, chopped (1 cup)
lime or lemon wedges

Steps:

  • Divide salad greens among 4 plates. Top with chicken, avocado, crabmeat, and chilies. Mix guacamole and sour cream spoon over salad. Top with tomato. Garnish with lime wedges.1 Serving: Calories 265 (Calories from Fat 125) Fat 14g (Saturated 3g) Cholesterol 50mg Sodium 750mg Carbohydrate 17g (Dietary Fiber 5g) Protein 23g% Daily Value: Vitamin A 22% Vitamin C 82% Calcium 10% Iron 12%Diet Exchanges: 3 Lean Meats, 3 Vegetable, 1 FatBetty's TipSausalito is a quaint town across the bay from San Francisco that's known for its outdoor cafes and wonderful seafood. Our salad will transport you there!

Nutrition Facts : Nutritional Facts Serves

HOT SEAFOOD SALAD



Hot Seafood Salad image

Make and share this Hot Seafood Salad recipe from Food.com.

Provided by Terri F.

Categories     < 60 Mins

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (4 1/2 ounce) can shrimp, drained
1 (6 ounce) can crabmeat, drained and picked over
1 (6 ounce) can minced clams, drained
1 cup diced celery
3/4 cup diced green pepper
1 cup mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 drops hot pepper sauce
crushed potato chips

Steps:

  • Heat oven to 350 F degrees.
  • Stir together seafood, celery, and green pepper.
  • In separate bowl, mix all other ingredients except potato chips.
  • Fold seafood and sauce mixtures together.
  • Spoon into greased 1 and 1/2 qt casserole dish.
  • Sprinkle crushed chips over the top, if desired.
  • Bake for 45 minutes, until bubbling hot.

Nutrition Facts : Calories 88, Fat 0.9, SaturatedFat 0.2, Cholesterol 52.9, Sodium 434.2, Carbohydrate 3.8, Fiber 0.6, Sugar 1.1, Protein 15.2

CHILLED SEAFOOD SALAD WITH HERBED OLIVE OIL AND SEA SALT



Chilled Seafood Salad with Herbed Olive Oil and Sea Salt image

Categories     Salad     Low/No Sugar     Buffet     Rosemary     Scallop     Shrimp     Squid     Chill     Healthy     Chive     Parsley     Boil     Gourmet

Yield Serves 12

Number Of Ingredients 12

1 pound cleaned squid
1 pound small sea scallops
1 pound medium shrimp (about 25), shelled, leaving tail and connecting shell segment intact
For herbed olive oil
3/4 cup extra-virgin olive oil
3/4 cup coarsely chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
1/2 cup chopped fresh chives (wash and dry before chopping)
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon table salt
2 lemons, sliced thin
fresh lemon juice to taste
coarse sea salt to taste plus additional for serving

Steps:

  • Remove flaps from squid sacs if attached, reserving them, and cut sacs crosswise into 1/4-inch-thick rings. Cut reserved flaps into 1/4-inch-thick strips and halve tentacles lengthwise if large. Remove tough muscle from side of each scallop if necessary.
  • Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook shrimp 1 minute, or until pink and just cooked through, and transfer with a slotted spoon to ice water to stop cooking.
  • Add scallops to boiling water and cook at a bare simmer 2 minutes, or until just cooked through. Transfer scallops with slotted spoon to ice water to stop cooking.
  • Add squid to boiling water and cook 20 to 30 seconds, or until just opaque. Drain squid in a colander and transfer to ice water to stop cooking.
  • Drain seafood well in colander and transfer to a bowl. Chill seafood, covered, until cold, at least 2 hours, and up to 1 day.
  • Make herbed oil:
  • In a blender blend together herbed oil ingredients on high speed 1 minute. Pour oil through a fine sieve into a bowl, pressing hard on solids, and discard solids. Herbed oil may be made 2 days ahead and chilled, covered. One hour before serving, toss seafood with lemon slices and lemon juice. Divide seafood among 12 bowls and drizzle with herbed oil. Sprinkle salads with sea salt and serve additional sea salt on the side.

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