Inspiration for good food can be found anywhere, even Starbucks, where I had a delicious chicken salad sandwich recently. The key ingredients other than chicken? Cranberries and tarragon. French tarragon is a distinctive herb, with a slight anise or licorice aroma. We don't use it that often; I grew some last year and don't think we used it more than once or twice the whole season. But it does pai
There was absolutely nothing to this scene. I was sitting in the car, waiting for my friend to pick up dinner and hell bent on sketching something. Anything. So here was the parking lot in North Falmouth, Massachusetts. I wasn't able to finish the sketch as my friend was too quick for me and anxious to get home with the hot goods.
Serves 1Preperation Time 15 MinutesContentsChickenIngredientsUnlimited amounts of shredded lettuce, choppedCucumber and any other green salad1 apple1 pear1 orange1 kiwifruit2 oz (50g) cooked and chopped chicken breast2 tablespoons plain yogurt1 tablespoon wine vinegar1 clove garlic, crushedsalt and freshly ground black pepperRecipePlace the lettuce and green salad on a large dinner plate. Prepare the fruitsby peeling, coring and slicing. Lay the slices in a circle on top of the saladvegetables and in the centre put the chopped chicken.Serve with a dressing made of plain yogurt mixed with wine vinegar, garlicand seasonings.
Serves 43 1/2 to 4 pounds rotisserie chicken (chopped)1/2 cup mayonnaise1 teaspoon salt1/2 teaspoon freshly ground pepper1/2 red onion, finely chopped1 1/2 cups grape tomatoes, halvedIn a large bowl, gently toss all of the ingredients together.Goat Cheese DressingServes 42 ounces fresh goat cheese3/4 cup buttermilk1 teaspoon lemon juice1 tablespoon olive oil1/2 teaspoon salt 1/4 teaspoon freshly ground pepperCombine all of the ingredients in the jar of a blender. Blend until the dressing is smooth and creamy. (It should have the consistency of a ranch dressing.) Season with salt and pepper. Serve on quartered lettuce.
IngredientsDressing:1 c. Non-fat yogurt2 Hard-boiled eggs (discard yolks)1 1/2 tbsp. Soy sauce1 l/2 tsp. Curry powder1 tsp. Ground ginger1 c. Cottage cheese, 1 % fat (by weight) maximumStuffing:2 c. Diced cooked chicken breast1 c. Sliced canned water chestnuts, drained1 c. Diced celery1 c. Green or red seedless grapes1/2 c.finely chopped onions6 lg. Ripe whole tomatoes6 lg. Lettuce leaves1. Place the dressing ingredients in a blender and blend until smooth.2. Combine the chicken, water chestnuts, celery, grapes, and onions ina bowl.3. Add l cup dressing and toss lightly to coat the salad well. Chill.4. Cut each tomato at the stem end into eight equal wedges, leaving thebottom quarter of the tomato intact; pull segments apart gently.5. Just before serving, fill the center of each tomato wit
As the seasons change so does the menu, at this popular 1064-unit casual restaurant chain. You’ll find this item in the “Low-Fat and Fabulous” column during the summer months where it’s been a favorite since 1997. As with any salad, the waistline violator is the traditionally fat-filled dressing that’s drizzled in gobs over the top of very healthy greens (a tablespoon of dressing is usually around 10-12 grams of fat each). So if we can just figure out a cool way to make the dressing fat-free, we’re well on our way to making huge salad – four of them to be exact – with only 12 grams of fat on the entire plate. Most of those grams come from the chicken breast, while the crunchy chow mein noodles pick up the rest. Just be sure to plan ahead when you make this one. The chicken
Blackened Chicken Salad quickly becamea favorite, encouraging this popular full-service chain tocreate a low-fat version of the delish dish. While most ofthe fat in the original comes from the tasty honey mustarddressing, this version creates a dressing that tastes justas good, yet has not a single gram of fat. Combine that withfresh lettuce, shredded carrot, a little egg white, non-fatshredded cheese, and a delicious Cajun spice blend whichgenerously coats chicken seared in light butter then grilled,and you have a majorly munchable salad which is incrediblyeasy on the waistline. Who says you need gobs of fat to createa tasty meal?Dressing1/4 cup fat free mayonnaise1/4 cup Grey Poupon Dijon mustard1/4 cup honey1 tablespoon prepared mustard1 tablespoon white vinegar1/8 teaspoon paprikaChicken Marinade1 cup water3 tablespoons lime juice2 tablespoons soy sauce1/2 tablespoon WorcestershireCajun Spice Blend1/2 tablespoon salt1 teaspoon sugar1 teaspoon paprika1 teaspoon onion powder1 teaspoo
Prep and cook time: 30 mins to 1 hourServes: 4Ingredients1.3kg chicken1 few black peppercorns and bay leaves2 x 5ml spoons cumin seedsHandful of almonds2 x 15ml spoons whole milk natural yoghurt3 x 15ml spoons mayonnaise2 lemons, juiced and zested1 cucumber, peeled and diced20g pack of basil, torn200g bag Fresh ‘n’ Ready continental four-leaf saladMethodTo poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves, and bring to a gentle simmer. Poach for around 40 minutes. If you can, leave it to cool in the liquid. Then take the chicken out of the pan, remove the skin and shred the meat. Dry-fry the cumin and almonds in a hot pan, and leave to cool. To make the dressing, mix the yoghurt, mayonnaise and lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin andalmonds with the torn basil.Mix well and serve with the four-leaf salad.
Applebee's original Blackened Chicken Salad quickly became a favorite, encouraging this popular full-service chain to create a low-fat version of the delish dish. While most of the fat in the original comes from the tasty honey mustard dressing, this version creates a dressing that tastes just as good, yet has not a single gram of fat. Combine that with fresh lettuce, shredded carrot, a little egg white, non-fat shredded cheese, and a delicious Cajun spice blend which generously coats chicken seared in light butter then grilled, and you have a majorly munchable salad which is incrediblyeasy on the waistline. Who says you need gobs of fat to create a tasty meal?Dressing1/4 cup fat free mayonnaise1/4 cup Grey Poupon Dijon mustard1/4 cup honey1 tablespoon prepared mustard1 tablespoon white vinegar1/8 teaspoon paprikaChicken Marinade1 cup water3 tablespoons lime juice2 tablespoons soy sauce1/2 tablespoon WorcestershireCajun Spice Blend1/2 tablespoon salt1 teaspoon sugar1 teaspoon paprika1
As the seasons change so does the menu, at this popular 1064-unit casual restaurant chain. You’ll find this item in the “Low-Fat and Fabulous” column during the summer months where it’s been a favorite since 1997. As with any salad, the waistline violator is the traditionally fat-filled dressing that’s drizzled in gobs over the top of very healthy greens (a tablespoon of dressing is usually around 10-12 grams of fat each). So if we can just figure out a cool way to make the dressing fat-free, we’re well on our way to making huge salad – four of them to be exact – with only 12 grams of fat on the entire plate. Most of those grams come from the chicken breast, while the crunchy chow mein noodles pick up the rest. Just be sure to plan ahead when you make this one. The chicken should marinate for a few hours if you want it to taste like the original. Get ready for some big, meal-size salads.RECIPE INGREDIENTS1 cup teriyaki marinade4 chicken breast filletsFat-Free Asia
There’s leftovers, and there is leftover chicken. This is in a category all on its own as the possibilities are endless. It’s such a versatile thing to have around! Not only can I think of a gajillion ways to use it, but I can derive great satisfaction gnawing on a cold chicken drummie for lunch while standing over the kitchen sink.
With the hot weather we’ve been slogging through, meals are being thought out with only a few things in mind; one being easy, the other being cool, and I had chicken salad on the mind. Staring at a mess of leftover grilled chicken surely helped. I have a yummy Curry Cashew Chicken salad, and was craving it recently so I bought a bag of cashews and then did the Jedi mind wipe on Mike so he wouldn’t eat them all up before I had a chance to utilize them.
Truthfully, all I did was hide them. It’s a lot easier than mastering Jedi principles, at least in my opinion.
I whipped it together and tried a photo. It’s brown and, wel
We had this for lunch today and it was very good -- Sydney enjoyed it, too! The weekend was exceptional in all ways. It was great to jet ski again. Have a slight injury so I'm wearing what Marie refers to as my "second skin" -- the tensor bandage!Speaking of Marie, I heard from her this morning. Those of you who know her will be glad to hear she's doing well and settling in at her son's home. She was overwhelmed to receive the cheque from Beau(coup) with our monies raised (I was impressed by the generosity of a certain "deciduous" individual, btw) for her from paid posting and hanging out our "shingles" to send writing projects her way. She can't handle any further projects at this time and her blog is offline. She'll be back within a month, so we can all look forward to hearing from her then. Sorry I haven't had time to email everyone individually or via our "loop". I'll get caught up soon. That's a promise. :)Noodle Wedges With Smoked Chicken Salad8 ounces thin, fresh egg noo
The days are hot and I really do not look forward to elaborate meals.So I am planning onkeeping meals simple from here on out! Lots of salads and fresh fruits and vegetables.Yesterday I made a huge bowl of potato salad, chicken salad ,nectarine and blueberry salad and deviled eggs.Here is the link for the potato salad from a previous post Mommy Cooks: Southern Potato Salad We munched all day and I stayed out of the kitchen for the most part.This is the best chicken salad.It is a base for many different chicken salads.I have added pecans,grapes,nectarines and peaches to this salad (on seperate occasions) and it always tastes divine.My husband loves this stuff and my 3 year old ate it by heaping spoonfuls.We take this on picnics and to the pool.I usually double the recipe.Chicken Salad6 cups cooked diced chicken (about 4 breasts)1/2 cup minced onion1/2 cup finely minced celery6-8 tsp lemon juice3/4 c mayonnaise3 tsp dijon mustardsalt to tastepepper to tastehot sauce (optional)In a large
Ingredients:
1lb. Chicken Breast
1 - 1 & 1/2 cup mayonnaise
3 cups grapes
1/2 - 1 cup almonds
Salt and pepper
Optional: Serve with Croissants
Directions:
Boil chicken breast, drain and shred.
Mix all other ingredients to taste.
Some like a little more or a little less of mayo, grapes, and almonds.
Delicious! Another family favorite!
It has been a long day and I am so tired. I just finished dinner. My feet are up and I am trying to rest. My husband is upstairs putting our toddler to bed, so I am officially done for the day. My laptop is resting on what is left of [...]
This makes a delightful taste tempting appetizer for a party.
Chicken Salad (**)
1-1/2 c. finely chopped cooked chicken¼ c. finely chopped celery (*)¼ c. finely chopped onion(*)1 hard boiled egg, chopped1 TBS sweet pickle relish1/4 tsp. saltGarlic powder to tasteDash of black pepper1/8
scant
tsp
or less
of curry (Add a pinch as you mix - add more if necessary to develop a subtle taste.1/3 c. mayonnaise
Combine all ingredients. Chill in covered container until ready to serve.
(*) The celery and onion should be finely shredded in a food processor.
The curry is what makes this chicken recipe salad above and beyond the norm.
(**) This salad is exquisite served in small filled, cream puff pastries [2" diameter]
Cut puffs in half, stuff each half, put back together. and arrange on a nice plateWe are not liable for weight gain
for the listed recipes. :-)
From the recipe archive, a cool salad for hot days.
Inspiration for good food can be found anywhere, even Starbucks, where I had a delicious chicken salad sandwich recently. The key ingredients other than chicken? Cranberries and tarragon. French tarragon is a distinctive herb, with a slight anise ...
