Chicken Salad Helene Recipes

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CHICKEN SALAD HELENE

Number Of Ingredients 11



Chicken Salad Helene image

Steps:

  • In large bowl, toss together lettuce and spinach chill.Prepare Special Dressing and chill at least 15 minutes or until ready to use.Cook snow peas in boiling salted water for 1 minute or until crisp-tender. Immediately plunge into cold water until chilled drain well.Cut chicken into bite-size strips.On a large platter or six large salad plates, arrange greens, snow peas, water chestnuts, mushrooms, avocado, green onions and sprouts. Top with chicken and bacon. Serve dressing separately.

Nutrition Facts : Nutritional Facts Serves

6 cups lettuce coarsely shredded iceberg
6 cups spinach torn fresh
Special Dressing (see below)
1 (6-ounce) package petite peas
3 chicken breasts, cooked and chilled
1 (8-ounce) can water chestnut sliced, well drained
1/2 pound mushrooms sliced
1 avocado small, peeled and cut in 1/2 -inch slices
1/4 cup green onion thinly sliced
2 ounces alfalfa sprouts (about 1 1/2 cups)
8 ounces bacon fried crisp and crumbled

HELEN'S CHICKEN SALAD

Another recipe from the back of a Susan Mallery book. This was was published in Barefoot Season. I haven't tried it yet but will as soon as possible. In the book this salad was served on focaccia bread.

Provided by Bekah Balmer

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10



Helen's Chicken Salad image

Steps:

  • Mix all ingredients in a large bowl.
  • Serve on your favorite bread or on a bed of lettuce.

Nutrition Facts : Calories 632.5, Fat 43.5, SaturatedFat 9.2, Cholesterol 135.1, Sodium 766.9, Carbohydrate 20.6, Fiber 2.3, Sugar 7.1, Protein 40.7

4 cups cooked chicken, diced
1/2 cup celery, diced
1/2 cup onion, diced
1/2 cup apple, diced
1/2 cup pecans, chopped
1/2 cup sharp cheddar cheese, shredded
1 cup mayonnaise
1 tablespoon rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

CHICKEN SALAD HELENE

Number Of Ingredients 11



Chicken Salad Helene image

Steps:

  • 1. In large bowl, toss together lettuce and spinach chill.2. Prepare Special Dressing and chill at least 15 minutes or until ready to use.3. Cook snow peas in boiling salted water for 1 minute or until crisp-tender. Immediately plunge into cold water until chilled drain well.4. Cut chicken into bite-size strips.5. On a large platter or six large salad plates, arrange greens, snow peas, water chestnuts, mushrooms, avocado, green onions and sprouts. Top with chicken and bacon. Serve dressing separately.

Nutrition Facts : Nutritional Facts Serves

6 cups lettuce coarsely shredded iceberg
6 cups spinach torn fresh
Special Dressing (see below)
1 (6-ounce) package petite peas
3 chicken breasts, cooked and chilled
1 (8-ounce) can water chestnut sliced, well drained
1/2 pound mushrooms sliced
1/2 cup avocado small, peeled and cut in 1/2 -inch slices
1/4 cup green onions thinly sliced
2 ounces alfalfa sprouts (about 1 1/2 cups)
8 ounces bacon fried crisp and crumbled

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