Salads

Platter Salad

Summary

Yield
8 Servings
SourceBarb Apel (2004)
Prep time
20 minutes
Cooking time
Total time
20 minutes

Ingredients

1
head of lettuce
1⁄2 c
celery (chopped)
1
onion (chopped)
1 c
sour cream
1⁄2 c
sugar
1⁄2 c
Miracle Whip
2 T
vinegar
 
bacon bits
 
Parmesan cheese (grated)

Instructions

Break up lettuce in a 9 x 13-inch pan. Sprinkle onion and celery over lettuce. Mix sour cream and sugar; pour over lettuce. Mix Miracle Whip and vinegar. Pour over salad. Do not toss! Sprinkle with bacon, then Parmesan cheese. Cover and refrigerate at least 2 hours or overnight.

Baby Salad

Summary

Yield
1 Servings
SourceJulie Waddell (1993)
Prep time
10 minutes
Cooking time
Total time
10 minutes

Ingredients

 
Iceberg lettuce (washed and torn)
 
raisins
 
Chopped apple
 
Crumbled blue cheese
 
Shredded coconut

Instructions

Adjust amounts to taste. Finish with sweet-and-sour dressing.

Pesto Chicken-Potato Salad

Summary

Yield
6 Servings
SourceFlorence Taylor (1992)
Prep time
20 minutes
Cooking time
Total time
20 minutes

Ingredients

1 lb
small new red potatoes (cooked and cooled)
3
skinned and boned chicken breasts (up to 4, cooked and cooled)
1⁄2 c
fresh basil
2 clv
garlic (peeled and minced)
3 T
Parmesan cheese (grated fresh)
4 T
white wine vinegar
1⁄2 c
olive oil
 
Salt and pepper (to taste)

Instructions

Shred chicken and cut potatoes into cubes. Place in large serving bowl. Place remaining ingredients into a blender or food processor and purée until smooth. Toss with chicken and potatoes. Taste for seasoning. Serve immediately or refrigerate until served.

This recipe was adapted from the California American Cookbook.

Warm Wild Rice & Chicken Salad

Summary

Yield
4 Servings
SourceJudy Herbst (2004)
Prep time
20 minutes
Cooking time
24 minutes
Total time
44 minutes

Ingredients

2⁄3 c
wild rice
2 c
water
1⁄4 t
salt
3
boneless, skinless chicken breast halves
 
salt and freshly ground pepper (to taste)
1⁄2 c
chicken stock (canned broth or bouillon)
1
tart unpeeled apple (cored and cut into small chunks)
1⁄2
red bell pepper (diced)
1⁄2 c
dried currants
2 T
balsamic vinegar (or 1 1/2 T. red wine vinegar)
2 T
olive oil
1⁄2 t
salt
 
freshly ground pepper

Instructions

Prepare rice according to package directions. Season both sides of chicken with salt and pepper. Add to stock and microwave until done. Cut chicken breasts into 1-inch chunks and add to cooked rice. Add apple, bell pepper, currants, pecans, vinegar, olive oil, salt and pepper. Adjust seasoning to your taste.

Everything-But-the-Kitchen-Sink Chicken Pasta Salad

Summary

Yield
6 Servings
SourceMary Szymkowiak (1995)
Prep time
20 minutes
Cooking time
15 minutes
Total time
35 minutes

Ingredients

1 cn
white meat chicken (or 1 chicken breast grilled and chopped into small pieces)
3 c
pasta shells, cooked (small, up to 4 c)
1 c
raisins
3⁄4 c
celery (chopped)
3⁄4 c
carrots (chopped)
3⁄4 c
walnut pieces (chopped)
3⁄4 c
apple (chopped)
3⁄4 c
Claussen's dill pickles (chopped)
1⁄2 c
green onions (chopped)
1⁄2 c
tomato (chopped)
1 ds
lemon juice
1⁄2 t
lemon-pepper seasoning
1⁄4 t
garlic salt
2 T
Newman's Own olive oil and vinegar salad dressing (up to 3 T)

Instructions

Precook pasta shells; drain and rinse with cold water. Allow shells to cool, then mix with other ingredients. Toss mixture with salad dressing just before serving.

Maurice Salad

Summary

Yield
2 Servings
SourceMargery Howe Smith (1992)
Prep time
20 minutes
Cooking time
Total time
20 minutes

Ingredients

3⁄4
head hearts of crisp lettuce
1⁄2 c
chicken (julienned)
1⁄2 c
baked ham (julienned)
1⁄2 c
Swiss cheese (julienned)
1 t
chives (finely chopped)
1
hard-boiled egg (chopped)
3 T
mayonnaise
2 T
vinegar
3 T
olive oil
1 t
Worcestershire sauce

Instructions

Mix well and serve on chilled plates. Serve directly on plates, not on lettuce leaves. Garnish with 2 pieces of quartered tomatoes and 2 slices of hard-boiled eggs. (A touch of garlic may be added.)

Hot Chinese Chicken Salad

Summary

Yield
4 Servings
SourceBev Rhodes (1978)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

4
chicken breasts (skinned, boned, cut into 1-inch pieces)
1⁄4 c
cornstarch
 
vegetable oil
1 cn
chicken broth (10 3/4-oz can )
1⁄8 t
garlic powder
1
ripe tomato (large, cut into chunks)
1⁄3 c
water chestnuts (sliced)
1 cn
sliced mushrooms (4-oz can, drained)
1 c
green onion (coarsely chopped)
1 c
celery (slant-sliced )
1⁄4 c
soy sauce
1 c
Lettuce (finely shredded, optional)
 
rice

Instructions

Roll chicken in cornstarch. In skillet, heat small amount of oil over medium-high heat. Add chicken; quickly brown. Sprinkle with garlic powder. Add 1 can chicken broth. Simmer while preparing vegetables. Add next 5 ingredients. Stir in soy sauce. Cover; reduce heat and cook 5 minutes, or until vegetables are tender crisp. Lightly toss with lettuce, if desired. Serve hot with rice.

Hot Chicken Salad

Summary

Yield
4 Servings
SourceHazel Sheahan (1977) Courtesy of Daughter-In-Law Jeanne
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Ingredients

2 c
chicken (cooked)
2 c
celery (chopped)
1⁄2 c
slivered almonds
2 t
fresh onions
1⁄2 t
Accent
2 T
lemon juice
1 c
cheddar cheese (grated)
1 c
mushroom soup
1 c
crushed potato chips

Instructions

Combine all ingredients except 1 cup potato chips and 1/4 cup cheese. Put in greased casserole. Top with 1/4 cup cheese and potato chips. Bake at 425 degrees for 30 minutes.

Friends Luncheon Chicken Salad for 75

Summary

Yield
75 Servings
SourceAlice Larrimer (1978)
Prep time
1 hour
Cooking time
Total time
1 hour

Ingredients

5 c
salad oil
2 1⁄2 c
vinegar
2 1⁄2 c
sugar
1⁄4 c
salt
1⁄8 c
Accent
1⁄16 c
pepper
10 lb
Lettuce
32
chicken breasts
8 cn
Chinese noodles
8 pk
slivered almonds
2 c
sesame seed (brown)
1 pk
poppy seed
30
green onions

Instructions

Mix first six ingredients into dressing. Toss all other ingredients in trash bag with dressing just before serving.

Friends Luncheon Chicken Salad (Tuna, Turkey, Etc.)

Summary

Yield
4 Servings
SourceAlice Larrimer (1978)
Prep time
10 minutes
Cooking time
Total time
10 minutes

Ingredients

1⁄2 c
salad oil
1⁄4 c
vinegar
1⁄4 c
sugar
2 t
salt
1 t
Accent
1⁄2 t
pepper
1
head lettuce (up to 1 1/2 heads)
3
halves chicken breasts (up to 4)
1 cn
Chinese noodles
1 pk
slivered almonds
1⁄4 c
sesame seed (brown)
1 pk
poppy seed (as desired)
3
green onions

Instructions

4 to 6 servings. Mix first six ingredients into dressing. Toss all other ingredients with dressing just before serving.

Pages

Subscribe to Salads