chicken Salad Recipes
Chicken salad recipes can be eaten as side dishes or full meals. They can also be used in sandwiches.<<
>>Here are a couple of basic recipes to get you started.
You can add other ingredients if you like-any fruits, vegetables, nuts etc. can make each salad a unique eating experience.
1-Creamy:
This version is similar to making a chicken salad sandwich filling. Instead of putting it between 2 slices of bread you are putting it in a bed of bite-sized salad greens, of which you can use any type(lettuce, spinach, argula etc). A bag of pre-washed mixed greens is a great option as well.
Ingredients:
1 cup cooked chicken meat(1 medium chicken breast)
1 celery stalk-sliced and chopped
1 Carrot-grated
1/2 cup red onion-chopped
1/2 Bell pepper
Salad greens
Dressing:
2 tbsp. Mayonnaise
1 tbsp. Vinegar
1 tsp.Mustard
1 tsp.Celery seed
1/2 tsp. Salt
1/2 tsp. Pepper
Chop cooked chicken into 1/2 inch pieces and set aside.
Mix the dressing ingredients in a small bowl until smooth and creamy.
In a large bowl mix the chopped vegetables, chicken and dressing together and refrigerate for about 1 hour.
Just before serving, wash & dry salad greens, break it up into bite size pieces and lay in the bottom of a small salad bowl.
Stir the chicken salad mix again and scoop into the lettuce lined bowl. Serve immediately.
Makes 2 side servings or 1 meal serving. Just double up the ingredients for each 1 or 2 servings you need to make.
If you're looking for an easy chicken salad recipe this one is a basic green & vegetable salad with chicken added. You can make the dressing recipe below or use your favorite bottled variety(it can be a creamy or oil/vinegar type).
Ingredients:
1-Chicken Breast
1-Celery stick
3-Green Onions
1/2 bell pepper
6-8 Cherry or grape tomatoes
Salad Greens
Dressing:
2 tbsp. Salad oil
1 tbsp. Vinegar
1/2 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
Cut tomatoes in half and squeeze out the seeds. If they are the larger grape type cut them into quarters. For the smaller cherry tomatoes just leave them cut in half.
Chop remaining vegetables and add them to a salad bowl with the tomatoes.
Cut the cooked chicken into bite-sized pieces and add to salad. Cover and refrigerate if not serving right away.
Add the salad greens and dressing when serving.
Carrot Salad Recipes
The easiest GRATED carrot salad recipes involve just carrots and mayonnaise.<<
>>If you are looking for something you can whip up in a couple of minutes this is probably the quickest salad you can make. Here is a basic recipe for carrot salad:
* 1-2 peeled carrots per serving
* Mayonnaise
Grate carrots and put in bowl.Add mayonnaise sparingly and mix.
Here are some variations for a little extra flair:
2.-Add some chopped apple and/or pineapple Crushed pineapple blends well and really sweetens it up.
3.-Don't want to add any fruit? Try some chopped almonds,pecans, or sunflower seeds-a great way to add a little crunch and flavour.
4.-Add a little lemon juice to the mix, not too much though.
5.- Try substituting sour cream or yogurt for the mayonnaise. This will go great if you have added any fruit.
6.- You could add some other vegetables such as broccoli, peas and zucchini.
7.-Have a look in your fridge, you may be inspired to try something totally new and unorthadox. That's always my favorite option.
Here's a quick fresh carrot salad I whipped up with mayo and raisins
>>
You can always leave out the bacon if you prefer, or substitute it with turkey bacon, bacon bits or ham.
If it's the holiday season, there's no reason you couldn't throw in a little leftover turkey instead of the bacon-it just might complement the cranberries a little!
Ingredients:
1-2 bunches broccoli
1 cup sweetened dried cranberries
1/2 cup chopped red onion
1/2 cup chopped celery
6-8 strips bacon
1 cup sweetened dried cranberries
1/2 cup chopped red onion
1/2 cup chopped celery
6-8 strips bacon
Dressing:
1 cup mayonnaise
1/4 cup red wine vinegar
1/4 cup sugar
Fry bacon until crispy and set aside.1/4 cup red wine vinegar
1/4 cup sugar
Cut up broccoli flowerettes into bite-sized pieces, leaving just a little stem. Cut up enough for about 4 cups of flowerettes.
Add cranberries, onions, celery, dressing and toss salad.
Refrigerate salad for about 2-3 hours.
Crumble bacon and add just before serving
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