Chicken Salad For Fifty People Recipes

CLASSIC CHICKEN SALAD

Steps:

• Combine all ingredients in a small bowl and mix well.
• Season with salt and pepper to taste.
• Serve as a sandwich or over salad.

CHICKEN SALAD FOR A CROWD

Steps:

• Salt and pepper the chicken breasts and roast for about 30 minutes in a 375 degree oven or until no pink meat remains
• Let cool and then remove the skin and cut the chicken into cubes
• Add herbs, celery, onions and pecans
• Mix mayo and sour cream and pour over the top
• Add salt and pepper to taste
• Mix well and make into sandwiches or appetizers on toasted bread rounds

EASY CAESAR SALAD FOR A CROWD

Steps:

• Pour dressing into large salad bowl. Add romaine; toss until coated with dressing.
• Sprinkle with croutons, cheese and pepper; toss.

CHICKEN SALAD FOR 50

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.

CHICKEN SALAD FOR FIFTY PEOPLE

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.

CHICKEN SALAD FOR 50

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.