Beacon Club Salad Recipes
CLUB SALAD
"I first made this tossed chicken salad for my cousin's baby shower, and everyone loved it," remarks Beth Martin Sine of Faulkner, Maryland. "It was special enough for my youngest daughter's baptism luncheon, yet it's easy enough to put together for dinner."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a salad bowl, combine the greens, chicken, tomatoes and bacon. Drizzle with dressing and toss to coat. Serve immediately.
Nutrition Facts :
BACON CLUB MACARONI SALAD
Cooked cubed ham can be used in place of bacon if desired. Cooking time does not include boiling the pasta. This complete recipe may be doubled.
Provided by Kittencalrecipezazz
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the macaroni until firm-tender; drain well.
- In a bowl, combine the oil and vinegar.
- Add in the bacon, cheese, celery, green onion, olives and the cooked macaroni; toss well to combine.
- In another bowl, combine mayo, cream, horseradish, salt and pepper.
- Blend in with the macaroni mixture; toss well to combine thoroughly.
- Chill in the fridge for 3 hours before using.
- Note: if desired 1-2 hard-boiled eggs may be chopped and added.
CHICKEN CLUB SALAD
Prepare this deconstructed sandwich at night or in the morning, and store each part separately. At lunchtime, or dinnertime, simply arrange and serve.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Lay bacon in a single layer on prepared sheet; bake until it begins to render its fat, about 10 minutes. Turn bacon over, and slide to one side of sheet. Season chicken with salt and pepper, and place on baking sheet. Bake until bacon is browned and crisp and chicken is cooked through, 15 to 20 minutes.
- Transfer bacon to a paper-towel-lined plate, and let drain; crumble. Let chicken cool completely. Meanwhile, in a large bowl, combine tomatoes, onion, celery, celery leaves (if using), mayonnaise, and vinegar.
- Cut chicken into 1/2-inch chunks, and add to bowl. Season with salt and pepper, and toss to coat. Serve chicken salad over lettuce leaves, and sprinkle with bacon.
Nutrition Facts : Calories 386 g, Fat 16 g, Fiber 1 g, Protein 50 g
CALIFORNIA CLUB SALAD
This is a recipe that I got from my California cuisine cookbook. We have had this often in the spring & summer months. It is oh so good! The cook time is for the hard boiled egg and bacon slices.
Provided by Just Cher
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 3 ingredients, stirring well.
- Cover and chill thoroughly.
- Place shredded lettuce on a large serving platter.
- Arrange chicken, tomatoes, avacado, bacon and egg over lettuce.
- Spoon chilled dressing over salad just before serving.
BEACON CLUB SALAD
Make and share this Beacon Club Salad recipe from Food.com.
Provided by Sherry Vorick
Categories Cauliflower
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- combine liquid ingredients together, then mix with veggies.
- Store overnight ( Bears repeating, must be made the day before), turning frequently.
- It can be made in plastic garbage bag when making bigger batches, easier to toss and easy storage, then just pour into salad bowl when ready to serve.
Nutrition Facts : Calories 294.9, Fat 19.3, SaturatedFat 2.6, Cholesterol 5.1, Sodium 204.7, Carbohydrate 28.5, Fiber 5.7, Sugar 15.3, Protein 6.3
BEACON CLUB SALAD
This recipe was given to me by my sister in law, Linda. It is a family favorite that has been around for many years. My daughter has since adopted this recipe as one of her favorites too!
Provided by lynnesargent
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut cauliflower and broccoli into small pieces. Add the sliced onions and mushrooms.
- Place the remainder of the ingredients into a blender. Blend until combined. Pour over vegetables and refrigerate overnight before serving.
Nutrition Facts : Calories 121.3, Fat 6.4, SaturatedFat 0.8, Sodium 129.2, Carbohydrate 15.3, Fiber 2.5, Sugar 10.6, Protein 2.5
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