Ellens Chicken Salad Recipes

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ELLEN'S SPINACH AND FIG SALAD



Ellen's Spinach and Fig Salad image

Surprisingly light but decadent-tasting salad. The balsamic reduction provides enough moisture so that no additional salad dressing is needed. Serves 2 entree-sized salads or 4 small appetizer salads.

Provided by EllenB5

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 30m

Yield 2

Number Of Ingredients 7

2 teaspoons olive oil
½ onion, chopped
salt and ground black pepper to taste
1 pint fresh figs, quartered
2 tablespoons balsamic vinegar
4 cups fresh spinach
¼ cup crumbled Gorgonzola cheese

Steps:

  • Heat olive oil in a skillet over medium-low heat; cook and stir onion with a pinch of salt until lightly browned and caramelized, 10 to 15 minutes. Add figs and balsamic vinegar to onion; cook over medium heat until vinegar is reduced by half, about 5 minutes. Season fig mixture with salt and pepper.
  • Spread spinach onto serving plates and top with fig mixture and Gorgonzola cheese.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 41.4 g, Cholesterol 18.1 mg, Fat 10.4 g, Fiber 7.1 g, Protein 7.3 g, SaturatedFat 3.8 g, Sodium 224 mg, Sugar 31.7 g

ELLEN'S LEMON BASIL SALAD DRESSING



Ellen's Lemon Basil Salad Dressing image

Ellen Greenblatt, a friend who lives in Berkeley, Calif., shared this recipe with me. Toss a green salad with this dressing, and no additional herbs will be necessary. It is perfect for chicken salad or drizzled over a cooked chicken breast; use it over shrimp, salmon or sliced tomatoes. Ms. Greenblatt uses a mini food processor, but the dressing also can be made in a mortar and pestle. Try it on some of the salads in the Recipes for Health index.

Provided by Martha Rose Shulman

Categories     condiments

Time 10m

Yield 1/2 cup

Number Of Ingredients 6

About 1/3 cup fresh basil leaves
2 tablespoons plus 1 teaspoon fresh lemon juice
Salt
lots of freshly ground black pepper
2 to 3 teaspoons mild honey (to taste)
6 tablespoons extra virgin olive oil

Steps:

  • Place the basil in the bowl of a mini food processor and pulse until finely chopped. Scrape down the sides of the bowl. Add the lemon juice, salt, pepper and honey, and pulse several times until combined. Scrape down the sides of the bowl, then add the olive oil and process until emulsified. Taste and adjust honey and salt. Serve right away to preserve the color.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 81 milligrams, Sugar 4 grams

ELLEN'S CHICKEN SALAD



ELLEN'S CHICKEN SALAD image

Categories     Salad     Chicken     Low Fat     Lunch

Yield 4

Number Of Ingredients 11

3 Chicken Breasts, mesquite-grilled with Dan's chicken rub
1/2 Red Pepper
Chopped Celery
Red Onion
Pecans, halved and toasted
Grapes, halved
Light Mayo
Light Sour Cream
Cayenne Pepper, to taste
Chopped Dill
Salt and Pepper

Steps:

  • Mix together. Chill and serve.

SMOKED CHICKEN SALAD



Smoked Chicken Salad image

With grilling and smoking season coming on, it's nice to have a deliciously different way to use some leftover smoked chicken. The great smoky flavor comes through the simple dressing, and the sweet taste of red grapes complements it nicely. Serve over lettuce for a stand alone salad, or use in a sandwich, if you prefer.

Provided by Bibi

Categories     BBQ & Grilled Chicken Salads

Time 15m

Yield 4

Number Of Ingredients 9

2 cups chopped leftover smoked chicken
⅔ cup chopped celery
½ cup halved seedless red grapes
¼ cup chopped pecans
3 medium scallions, white and green parts, chopped
½ cup mayonnaise
1 teaspoon raspberry vinegar
½ teaspoon ground paprika
freshly ground black pepper to taste

Steps:

  • Combine chicken, celery, grapes, pecans, and scallions in a medium bowl.
  • Stir mayonnaise, vinegar, paprika, and pepper together in a small bowl until well blended. Pour over chicken mixture and stir until well combined.
  • Serve immediately or refrigerate until ready to serve, up to 2 days.

Nutrition Facts : Calories 400.2 calories, Carbohydrate 7.2 g, Cholesterol 63 mg, Fat 32.6 g, Fiber 1.6 g, Protein 20.6 g, SaturatedFat 5.2 g, Sodium 218.3 mg

ELLEN'S YUMMY PASTA SALAD



Ellen's Yummy Pasta Salad image

This recipe can be played with. You can use all, or just a few of the vegetables. Choice of pasta goes the same. I even tried it with tortollini and it was delicious. I just suggest that you DO NOT SUBSTITUTE ON THE DRESSING AND SALAD SEASONING. I have given out this recipe before and have to stress that since many did not use those. Using an assortment of peppers is great for the color.

Provided by chilepepper1231

Categories     < 30 Mins

Time 30m

Yield 6-10 serving(s)

Number Of Ingredients 8

1 lb pasta (speghetti, fusilli, spirals)
1 bottle wishbone robusto Italian dressing
McCormick Salad Supreme Seasoning
1 chopped red onion
1 bunch sliced scallion
1 cup chopped bell pepper (green, red, yellow, orange)
1 cup chopped tomato
1 chopped cucumber (peeled and seeded)

Steps:

  • Cook and drain pasta of your choice according to package directions.
  • Drain and rinse with cold water.
  • May also place in an ice water bath.
  • Toss pasta with 1/2 bottle salad seasoning, or to your taste.
  • Add chopped veggies and dressing.
  • Chill for at least 2 hours before seving.

Nutrition Facts : Calories 316.8, Fat 1.4, SaturatedFat 0.3, Sodium 13.3, Carbohydrate 64.8, Fiber 4.6, Sugar 5.7, Protein 11.5

ELLEN'S FAMOUS CHICKEN SALAD



Ellen's Famous Chicken Salad image

This is an outstanding chicken salad recipe. It makes delicious sandwiches for afternoon tea parties - have copies of the recipe on hand! The recipe comes from "Swe-e-e-et Tea & Magnolias" by Ellen Powell. Note: Salad cubes are produced in North Carolina by the Mt. Olive Pickle Company. The product is available in grocery stores throughout the southeastern United States. Finely diced pickles are a decent substitution, however.

Provided by D. Todd Miller

Categories     Chicken Breast

Time 10m

Yield 10 serving(s)

Number Of Ingredients 6

4 cups chicken, cooked, deboned and cut up
1 cup celery, cut fine
1 cup diced pickle, drained (salad cubes are best)
1/2 medium apple, grated (Golden Delicious is recommended)
1 tablespoon sugar
1 cup mayonnaise (I use Hellmann's brand)

Steps:

  • Cut cooked chicken into small pieces.
  • Add celery, salad cubes, grated apple, sugar, and mayonnaise. Mix well.
  • Best when refrigerated overnight.

Nutrition Facts : Calories 104.1, Fat 7.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 358.6, Carbohydrate 8.7, Fiber 0.5, Sugar 4.2, Protein 0.4

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