BEVERLY HILLS CAFE CHICKEN SALAD
I found this recipe in a local paper and it sounded alittle different, so I gave it a try. It's the best chicken salad I've ever had. I hope you like it too.
Provided by Boca Pat
Categories Chicken
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients (except for the chicken) together in a large bowl.
- Refrigerate for at least 30 minutes to chill, the longer you chill, the better.
- Remove from frig.
- and stir well, then mix with the chicken.
Nutrition Facts : Calories 435.4, Fat 20.2, SaturatedFat 4.3, Cholesterol 127.5, Sodium 758.7, Carbohydrate 14.1, Fiber 0.5, Sugar 6.1, Protein 47.7
D.C. CHICKEN SALAD
This is a knock-off of the Corner Bakery D.C. Chicken Salad. I've tried it with a whole roasted chicken and it's very tasty!
Provided by kimmivo
Categories Poultry
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together and serve over baby greens or as a sandwich.
Nutrition Facts : Calories 260.2, Fat 14.5, SaturatedFat 3.2, Cholesterol 64.6, Sodium 160, Carbohydrate 10.4, Fiber 1.9, Sugar 7.3, Protein 22.1
BEVERLY HILLS CHOPPED SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
- Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
- Add the dressing to the salad and toss to combine. Serve immediately.
SOUTHERN HONEY-CHICKEN SALAD
This is the best chicken salad I've ever made. It's a little fancier than my 'regular' chicken salad, and it's a nice presentation with whole grain crackers (like the Kashi crackers) or put a scoop on a large spinach leaf. Great for a brunch event. The different textures of the ingredients and the sweet "dressing" make a great combination. I found this recipe in The 2006 Southern Living Annual Recipes collection, hence the "Southern" name. Enjoy!
Provided by kitty.rock
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: For the chicken, I use 4 boneless, skinless chicken breasts, baked. You can also use a rotissiere chicken or left-over baked chicken.
- Toast the pecans lightly in a dry frying pan over medium-low heat or in a 350 degree oven for about 15 minutes. Set aside.
- Combine first 4 ingredients (chicken, celery, cranberries, and pecans).
- Whisk together mayonnaise and next 3 ingredients until mixed.
- Add to chicken mixture, stirring gently until combined.
- Garnish with additional pecans, if desired.
- Chill 1-2 hours before serving with crackers or on individual salad greens.
Nutrition Facts : Calories 729.8, Fat 48.8, SaturatedFat 7.9, Cholesterol 136.5, Sodium 993.3, Carbohydrate 36.7, Fiber 3.1, Sugar 29, Protein 37.2
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