St Louis Style Chicken Salad Recipes

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ST. LOUIS-STYLE CHICKEN SALAD



St. Louis-Style Chicken Salad image

Entered for safe-keeping, adapted from Denise Evans, "Eat Laugh Love". I am fascinated by local food fetishes, and this was based on Straub's Market's version. This is comfort food, no calorie spared. I normally pressure cook bone-in skin-on chicken to get moist, rich chicken; Recipe #369106 is my go-to recipe (be sure to save the chicken stock for another recipe). If you don't want tiny black specks, use white pepper. It may not be authentic Straub's-style, but I would be tempted to replace the sour cream with Calabro All Natural Whole Milk Ricotta (if available) or Galbani Sorrento Original Ricotta Cheese (whole milk) -- these are premium ricottas, a world apart from the standard supermarket ricotta.

Provided by KateL

Categories     Lunch/Snacks

Time 12m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups cooked chicken breasts, diced
2 large celery ribs, diced
1/2 red bell pepper, seeded and diced
2 green onions, finely diced
6 tablespoons Hellmann's mayonnaise ("Real" Mayonnaise)
6 tablespoons sour cream or 6 tablespoons premium ricotta cheese
4 ounces feta with sun-dried tomato and basil, crumbled
2 teaspoons dried dill weed
1 pinch salt
fresh ground black pepper or white pepper, to taste

Steps:

  • In a large bowl, mix together the chicken, celery, bell pepper, and green onions.
  • In a small bowl, stir together the mayonnaise, sour cream, feta cheese, and dill weed.
  • Pour sauce over the chicken and stir to blend. Taste and season with salt and pepper as desired.
  • This is best refrigerated for 4 hours or more before serving, covered with plastic wrap.

ST. LOUIS SALAD



St. Louis Salad image

This is the best side dish salad.

Provided by Wayne Boggs

Categories     Vegetables

Time 20m

Number Of Ingredients 7

2 1/2 c broccoli
2 1/2 c cauliflower
1 c mayonnaise
1/3 c parmesan cheese
1/4 c sugar
5 strips of bacon crumbled
1 small red onion sliced thin

Steps:

  • 1. Break broccoli and cauliflower into florets, place in bowl with thin sliced red onion.
  • 2. Combine mayonnaise, parmesan cheese, and sugar in a bowl. Stir in bacon.
  • 3. Pour mixture over broccoli, cauliflower, and onion. Refrigerate and toss when ready to serve.

ST. LOUIS SALAD



St. Louis Salad image

When I take this salad to a potluck, it always disappears. Even some of my preschool age grandchildren love it.

Provided by gweshinskey

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 1/2 cups broccoli florets
2 1/2 cups cauliflower florets
1 small red onion, sliced
1 cup mayonnaise
1/3 cup parmesan cheese
1/4 cup sugar
5 slices bacon, fried and crumbled
salt
pepper

Steps:

  • Mix dress ingredients and pour over vegetables.
  • Stir.
  • Season with salt and pepper.

Nutrition Facts : Calories 263.6, Fat 17.9, SaturatedFat 3.9, Cholesterol 19.6, Sodium 440.8, Carbohydrate 22.8, Fiber 1.1, Sugar 12.2, Protein 5.1

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Top Asked Questions

What's the best way to make a St Louis salad?
Break broccoli and cauliflower into florets, place in bowl with thin sliced red onion. Combine mayonnaise, parmesan cheese, and sugar in a bowl. Stir in bacon. Pour mixture over broccoli, cauliflower, and onion. Refrigerate and toss when ready to serve.
What kind of lettuce was in Mayfair salad?
Mayfair Salad was a staple of the original Mayfair Hotel in St. Louis many years ago. In fact. it was one of the original recipes from the 1904 St. Louis Worlds Fair Exhibition. The salad itself was a combination of romaine lettuce—rather racy at the time, when the other lettuce was iceberg—ham, swiss cheese, and croutons.
What's the best way to make Mayfair salad?
Place all but the mayonnaise in a food processor or blender. Using the processor gives the dressing some texture; using the blender will make it perfectly smooth. It's your choice.

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