Chicken Ambrosia Salad Recipes
AMBROSIA SALAD
Remember this classic? You might be surprised at how it satisfies a modern palate, even as it gives a retro wink to the last century.
Provided by Food Network Kitchen
Categories side-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F.
- Spread the pecans on a small baking sheet and bake, stirring once halfway through, until lightly browned and toasted, 6 to 8 minutes. Transfer the pecans to a medium bowl and cool completely.
- Whip the heavy cream in a medium bowl with an electric mixer to stiff peaks. Stir in the sour cream by hand until combined. Stir in the marshmallows, pineapple and coconut. Gently fold in the mandarin oranges. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to overnight.
- Right before serving, roughly chop the pecans. Fold the pecans and maraschino cherries into the ambrosia salad. Transfer to a serving bowl and serve immediately.
CHICKEN AMBROSIA SALAD
This is one of my favorite salads that is a meal and dessert in one...My mom makes this it is creamy, fruity and nutty with chicken in it...I love the flavor and can set and eat the whole thing all by my self...as a kid we would have this for lunch...I consider this a special occasion salad...All the kids love it and of course us...
Provided by JoSele Swopes
Categories Chicken Salads
Time 20m
Number Of Ingredients 10
Steps:
- 1. In large bowl, drain and shred chicken Drain all fruits, add in all meat, celery, fruit and nuts...Then in small microwavable bowl place Mayonnaise and Marshmallow Cream...place in microwave for 30 seconds at a time time cream has melted and mixes well with the mayo...Stir and pour on to meat, fruit, and nut mixture...
- 2. Combine all and chill for two hours...sprinkle nutmeg on top upon serving...
- 3. You can put this on Bib Lettuce or not..I like it best with out...
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- Place the pineapple and mandarin oranges in a strainer and set aside to drain for 30 minutes to 1 hour. Drain the cherries and rinse with cold water and set aside to drain.
- Whip the cream with the sugar and vanilla until light and fluffy. Gently fold in 1/3 of the sour cream, then fold in the next 1/3 and then the final 1/3.
- Gently stir in the coconut, pecans and marshmallows. Add the grapes, pineapple, Mandarin oranges and maraschino cherries, and gently fold in. Top with a few more sprinkles of coconut and chopped pecans if desired.
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