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jwc HOUSTON HOME JOURNAL
A week's worth of
chicken salad recipes
By CHARLOTTE PERKINS
HHJ Lifestyle Editor
There was a time when chicken salad only had a few varia
tions.
You could make it with mayonnaise of with “salad dress
mg.
You could add hard-boiled eggs or leave them out.
In these days of more adventurous eating, chicken salad
has come to include everything from toasted pecans to white
grapes to wild rice and mustard (as you’ll see below).
Here are seven variations on chicken salad. The old famil
iar one is on the list, too, because it’s still worth going back
to from time to time, and it really makes good sandwiches.
On white bread, of course.
With the crusts cut off.
Chicken Pecan Salad
6 ounces chicken breast, boiled or baked
1 cup celery, diced
4 apples
1 cup pecans, chopped
1/2 cup fat free mayonnaise
1/2 cup sour cream, reduced fat
Mix mayonnaise and sour cream. Combine ingredients, add
pecans just prior to serving. Hollow out avocado and serve
salad inside; or serve on bed of lettuce and garnish with
avocado.
Source: Georgia Pecan Commisson
Cauliflower and Chicken Salad
Sue Drennan contributed this recipe to “Dining with
Grace,” a cookbook published by Grace Church in Perry. It
looks fabulous.
1 package Azteca salad shells
2 cups fresh cauliflower, rinsed, but and trimmed
into bite-size flowerets.
4 cups chopped iceberg lettuce
1/2 lb. bacon, cooked crisp and crumbled
1/3 cup thinly sliced red onion
2 cups cooked, diced chicken breast
Dressing:
1 cup mayonnaise
1/4 cup sugar
1/2 cup shredded Parmesan Cheese (not grated)
Bake salad shells according to package directions; set
aside. In large bowl mix together cauliflower, lettuce, bacon,
onion and chicken. Cover and refrigerate. In small bowl
combine mayonnaise, sugar and cheese. Cover and refriger
ate. Immediately before serving, mix together salad with
dressing. Divide between four salad shells and serve.
Oriental Chicken Salad
Marcilla Heath contributed this in “Dining with Grace.”
It was a very popular recipe about 10 years ago and deserves
another time in the spotlight.
1 cup slivered almonds, toasted
1/2 head cabbage, shredded very fine
2 green onions, chopped fine
, 1 package Ramen Chicken Noodles, broke
4 chicken breasts, cooked and sliced thin
2 tablespoons toasted sesame seeds
Dressing:
Seasoning packet from Ramen Chicken Noodles
1/2 cup Canola oil
1 tablespoon soy sauce
2 tablespoons sugar
1/2 cup rice wine vinegar (no substitutes)
1/2 teaspoon pepper
Combine the almonds, cabbage, green onion, noodles,
chicken breast slices and sesame seeds. Mix the dressing
ingredients and shake well. Pour dressing over salad and
refrigerate about 1 hour before serving.
Bistro Chicken Summer Salad
Try using the George Foreman grill for the chicken
breasts.
2 cups cooked penne pasta, well drained and
cooled
1 bag (6 oz.) Fresh Express Baby Spinach
1 lb. boneless skinless chicken breasts, grilled, cut
into strips
2 medium tomatoes, chopped (about 2 cups)
1 cup sliced halved cucumbers
1 cup Kraft Natural Sharp Cheddar Cheese
Crumbles, divided
1/2 cup Good Seasons Sun Dried Tomato Vinaigrette
with Roasted Red Pepper Dressing
Toss pasta with spinach, chicken, tomatoes, cucumbers
and 1/2 cup of the cheese in large bowl. Add dressing; mix
lightly. Sprinkle with remaining 1/2 cup cheese.
Source: Good Seasons
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(Photo credit )The Georgia Pecan Commission
This chicken salad has the added textures and flavors of pecans, apples, celery and avocado.
Chicken Salad on Croissants
Microwave cooking makes this chicken salad a really cool
choice; croissants offer a fancy wrapper.
2 boneless skinless chicken breast halves (1/2
pound)
1/4 cup creamy ranch dressing
1/2 teaspoon yellow mustard
1/4 cup chopped cucumber
1/4 cup chopped tomato
2 tablespoons chopped cashews
2 croissants, split
1 tablespoon butter, margarine, mayonnaise or
salad dressing
Lettuce, if desired
Arrange chicken, thickest parts to outside edge, in 2-cup
microwavable casserole or on microwavable plate. Cover
tightly and microwave on High 3 to 4 minutes or until juice
is no longer pink when centers of thickest pieces are cut.
Uncover and refrigerate about 10 minutes or until cool
enough to handle.
Cut chicken into 1/4-inch pieces. Toss chicken, dressing,
mustard, cucumber, tomato and cashews. Cover and refrig
erate about 1 hour or until chilled.
Just before serving, spread cut sides of croissant halves
with butter. Spread chicken mixture over bottoms of crois
sants; top with lettuce and tops of croissants.
Source: Betty Crocker
North Woods Chicken Salad
Leftover chicken? Use it in another wild and wonderful
chicken salad recipe from Betty Crocker that features sugar
snap peas and wild rice. (We’re thinking toasted pecans
would be good variation from the cashews.)
Dijon Vinaigrette
1/3 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon freshly ground pepper
2 cloves garlic, finely chopped
Salad
3 cups cold cooked wild rice
2 cups cubed cooked chicken
1/2 red bell pepper, diced
1 cup 1-inch pieces snap pea pods
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3 medium green onions, sliced (3 tablespoons)
1/2 cup cashews
In food processor, cover and process all vinaigrette ingre
dients 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.
The Original
Ready for some plain old-fashioned chicken salad? Here
we go. This is from the late Violet Moore of Montezuma. In
case you want to use leftover cooked chicken or just stick
with white meat, you need at least four cups, diced.
1 chicken (minus giblets) simmered until tender in water
or broth, drained, covered and cooled overnight.
Remove skin, and remove meat from the bones. Dice,using
both dark and white meat.
Mix with:
1/2 cup chopped sweet cucumber pickles or sweet pickle
relish
2 cups chopped celery
Salt and pepper to taste
Sufficient mayonnaise to mix well. (Start with 1/2 cup)
Optional: 2 hardboiled and peeled eggs, chopped, can be
added.
Some prefer “salad dressing” or Miracle Whip in the place
of mayonnaise.
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