Chicken Salad For Fifty People Recipes
CHICKEN SALAD FOR 50
When this was served at a women's luncheon, there were lots of recipe requests, The creamy dressing, grapes and cashews make it extra special.-Florence Vold, Story City, Iowa
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 50 servings (1 cup each).
Number Of Ingredients 14
Steps:
- In two very large bowls, combine the first six ingredients. In another large bowl, whisk the first six dressing ingredients. Pour over the chicken mixture; toss to coat. Cover and refrigerate for at least 1 hour. Stir in cashews just before serving.
Nutrition Facts : Calories 328 calories, Fat 23g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 274mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 12g protein.
CHICKEN SALAD FOR 50
This easy and delicious chicken salad is a fantastic addition to luncheons, fundraising events or potlucks.
Provided by Mercy
Categories Lunch/Snacks
Time 25m
Yield 50 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients.
- Combine the first six dressing ingredients and whisk until smooth.
- Pour over salad; toss to coat.
- Chill at least 1 hour.
- Fold in cashews just before serving.
Nutrition Facts : Calories 268.4, Fat 15.2, SaturatedFat 4.1, Cholesterol 106, Sodium 267.4, Carbohydrate 22.7, Fiber 1.4, Sugar 9.4, Protein 11.6
CHICKEN SALAD FOR FIFTY PEOPLE
This is Toodle's recipe for chicken salad, but I'm posting quantities to feed a crowd. I recently made this for a bridal shower. I had many requests for the recipe. You can make this the day before if you leave out the grapes and add them before serving. This makes about 50 large croisssants. It will make about 75 small ones. But what the heck, the left-overs are GREAT!!!
Provided by papergoddess
Categories Chicken
Time 2h30m
Yield 50-75 serving(s)
Number Of Ingredients 6
Steps:
- Salt and pepper chickens, and roast @375F for about 1 1/2 - 2 hrs., or until you can easily pull the leg away from the cavity. Make sure the juices are clear. If bloody, cook longer.
- Cool chickens and remove meat from the bones. Chop and chill.
- Toast almonds in a heavy skillet. Stir and toss CONTINUALLY until nicely browned.
- Combine chicken with remaining ingredients.
- You can make this the day before by omitting the grapes and adding before serving.
Nutrition Facts : Calories 470.5, Fat 35.7, SaturatedFat 7.5, Cholesterol 95.3, Sodium 360.6, Carbohydrate 15.8, Fiber 1.5, Sugar 7.1, Protein 22.6
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