Fabulous Hot Salad Recipes

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HOT CHICKEN SALAD RECIPE



Hot Chicken Salad Recipe image

Hot, hot, hot! Southern-favorite chicken salad gets a baked twist in this delicious new recipe. Our hot chicken salad takes the classic combination of chicken, mayo, and celery and adds a tasty explosion of flavors. Pour in measures of pimientos, mushrooms, water chestnuts, and potato chips; combine it all; and send it into an oven preheated to 350. There it will begin to bubble as it combines into a savory dip-style casserole. In this recipe, it's not just the flavors that are new. This hot chicken salad also adds a craveable dose of texture and crunch thanks to the additions of water chestnuts, slivered almonds, and crisp potato chips. Yum and yum. It's not all crunch, though. This recipe also brings to the table the classic chicken-salad creaminess we've come to know and love-that's thanks to the cheddar cheese, mayonnaise, and sour cream, plus a good pour of fresh lemon juice for a tart touch. We love it. Add this one to your recipe box, stat.

Provided by Southern Living Editors

Categories     Casserole

Yield 12 servings

Number Of Ingredients 15

1/2 cup slivered almonds
4 cups chopped cooked chicken
4 1/2 ounces sliced mushrooms, drained
2 cups sliced celery
1/4 cup chopped onion
1/4 cup chopped pimiento, drained
8 ounces sliced water chestnuts, drained
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup + 1 cup shredded Cheddar cheese, divided
1 cup mayonnaise
3 tablespoons lemon juice
1/2 cup sour cream
1 cup potato chips, crushed
1 cup shredded Parmesan cheese

Steps:

  • Bake slivered almonds in a shallow pan at 350° for 5 to 10 minutes or until toasted.
  • Stir together almonds, chicken, onion, celery, pimiento, water chestnuts, mushrooms, salt, and pepper in a large bowl. Stir together 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; stir into chicken mixture.
  • In a small bowl, Stir together 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; add into chicken mixture to combine.
  • Spread into a lightly greased 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese, potato chip crumbs, and Parmesan cheese. Bake at 350° for 30 minutes or until thoroughly heated.

FABULOUS SPINACH SALAD



Fabulous Spinach Salad image

This salad is hearty enough to be used as a main entree, or it makes a great side dish.

Provided by Uleta Weibel

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 bunch fresh spinach - torn, washed and dried
10 fresh mushrooms, sliced
1 onion, thinly sliced
4 eggs
4 tomatoes, chopped
sea salt to taste
⅓ cup olive oil
⅛ cup rice wine vinegar

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Combine the spinach, mushrooms, onion, eggs and tomatoes; toss together and sprinkle with salt.
  • Whisk together the oil and vinegar. Pour over salad and toss to coat.

Nutrition Facts : Calories 304.1 calories, Carbohydrate 14.9 g, Cholesterol 186 mg, Fat 23.8 g, Fiber 4.6 g, Protein 11.7 g, SaturatedFat 4.2 g, Sodium 306 mg, Sugar 8.1 g

BEST SALAD RECIPES: EASY GREEK SALAD



Best Salad Recipes: Easy Greek Salad image

One of our favorite salad recipes! This easy Greek salad recipe is a flavorful, refreshing side dish!

Provided by Jeanine Donofrio

Categories     Salad

Time 15m

Number Of Ingredients 14

¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove (minced)
½ teaspoon dried oregano (more for sprinkling)
¼ teaspoon Dijon mustard
1 English cucumber (cut lengthwise, seeded, and sliced ¼-inch thick)
1 green bell pepper (chopped into 1-inch pieces)
2 cups halved cherry tomatoes
5 ounces feta cheese (cut into ½ inch cubes)
⅓ cup thinly sliced red onion
⅓ cup pitted Kalamata olives
⅓ cup fresh mint leaves
¼ teaspoon sea salt
Freshly ground black pepper

Steps:

  • In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
  • On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

FABULOUS HOT FIVE BEAN SALAD



Fabulous Hot Five Bean Salad image

This dish is served hot, and is the best bean salad I've ever had. I make it with black beans, kidney beans, green beans, wax beans, and garbanzo beans. You may not like one or more of the types of beans listed above - just substitute your favorites. This dish is especially good for taking to potluck suppers.

Provided by Jodi T.

Categories     Salad     Beans     Three Bean Salad Recipes

Time 40m

Yield 11

Number Of Ingredients 12

1 pound bacon
⅔ cup white sugar
2 tablespoons cornstarch
1 ½ teaspoons salt
1 pinch ground black pepper
¾ cup distilled white vinegar
½ cup water
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15 ounce) can garbanzo beans, drained

Steps:

  • Cut bacon into small pieces using kitchen shears, and place in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Drain, reserving 1/4 cup drippings. Set bacon aside.
  • Return reserved drippings to skillet. Mix together sugar, cornstarch, and salt and pepper; blend into drippings. Stir in vinegar and water; cook and stir until boiling. Stir in drained beans. Cover, reduce heat, and simmer for 15 to 20 minutes. Stir occasionally.
  • Turn bean mixture into serving dish. Crumble bacon over beans.

Nutrition Facts : Calories 349.5 calories, Carbohydrate 32.9 g, Cholesterol 28.1 mg, Fat 19.3 g, Fiber 6.5 g, Protein 10.8 g, SaturatedFat 6.2 g, Sodium 1168.1 mg, Sugar 13.4 g

CHOPPED GREEN SALAD RECIPE



Chopped Green Salad Recipe image

This chopped green salad will amaze everyone around the table! Homemade Italian dressing, crunchy veggies and Parmesan cheese combine into one extraordinary side salad.

Provided by Sonja Overhiser

Categories     Salad

Time 15m

Yield 8

Number Of Ingredients 10

1 recipe Homemade Italian Dressing
1 Romaine heart (3 cups)
5 cups leafy lettuce
1 large shallot
1 English cucumber (2 cups chopped)
1/2 cup cherry tomatoes
1/2 cup ripe green olives, halved
1/2 cup jarred sliced pepperoncini
1/4 cup Parmesan shavings or shreds, plus more to serve
1/4 teaspoon red pepper flakes, optional

Steps:

  • Make the Homemade Italian Dressing.
  • Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
  • Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

Nutrition Facts : Calories 111 calories, Sugar 1.3 g, Sodium 49.6 mg, Fat 11.3 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.7 g, Protein 1.5 g, Cholesterol 1.8 mg

HOT FIVE-BEAN SALAD



Hot Five-Bean Salad image

This crowd-pleaser is like a German potato salad made with colorful beans. My mom's been preparing this salad for years-it's so simple to create and great to take to church suppers. #151;Angela Leinenbach, Mechanicsville, Virginia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10-12 servings.

Number Of Ingredients 12

8 bacon strips, diced
2/3 cup sugar
2 tablespoons cornstarch
1-1/2 teaspoons salt
Pinch pepper
3/4 cup white vinegar
1/2 cup water
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained

Steps:

  • In a skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1/4 cup drippings. Add sugar, cornstarch, salt and pepper to drippings. Stir in vinegar and water; bring to a boil, stirring constantly. Cook and stir for 2 minutes., Add the beans; reduce heat. Cover and simmer for 15 minutes or until beans are heated through. , Place in a serving bowl; top with bacon.

Nutrition Facts : Calories 233 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 820mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 5g fiber), Protein 7g protein.

HOT FIVE BEAN SALAD



Hot Five Bean Salad image

Make and share this Hot Five Bean Salad recipe from Food.com.

Provided by Jane from Ohio

Categories     Beans

Time 50m

Yield 16 serving(s)

Number Of Ingredients 14

1 (1 lb) can green beans
1 (1 lb) can red kidney beans
1 (1 lb) can lima beans
1 (1 lb) can yellow wax bean
1 (1 lb) can garbanzo beans or 1 (1 lb) can chickpeas
1/2 cup finely chopped onion
8 slices bacon
2 tablespoons cornstarch
1/2 teaspoon garlic salt
1/2 teaspoon salt
1 dash pepper
2/3 cup sugar
1/2 cup vinegar (I use white)
3/4 cup water

Steps:

  • Fry bacon until crisp.
  • Drain and reserve 1/4 cup of drippings in pan.
  • Mix salt, pepper, sugar and corn starch together.
  • Add to drippings.
  • Mix vinegar and water together.
  • Add this slowly to mixture and cook on the low heat stirring constantly until thickened.
  • Stir in drained beans very carefully.
  • Add fresh onions and cook 15 minutes over medium heat.
  • Turn into casserole dish and crumble bacon on top.
  • Bake 25 minute at 350°F or refrigerate until the next day and bake.
  • This recipe is best when reheated the next day in the oven.

Nutrition Facts : Calories 164.8, Fat 2.5, SaturatedFat 0.7, Cholesterol 2.7, Sodium 267.1, Carbohydrate 30.3, Fiber 6.1, Sugar 9.6, Protein 6.5

CONTEST-WINNING HOT CHICKEN SALAD



Contest-Winning Hot Chicken Salad image

After I tasted this hot chicken salad at a women's luncheon, I left with the recipe in hand. I was our city clerk for several years, and on election days I brought this to serve our poll workers for lunch. It got everyone's vote of approval! I've found it is also delicious stuffed in a tomato. -Ruth Glabe, Oronoco, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 16

2 pounds boneless skinless chicken breasts
2 bay leaves
4 cups diced celery
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cups mayonnaise
2 cups sour cream
2 cans (8 ounces each) water chestnuts, drained
1 can (8 ounces) mushroom stems and pieces, drained
1 cup slivered almonds
2 tablespoons chopped onion
2 tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese
2 cans (2.8 ounces each) french-fried onions
Chopped green onions, optional

Steps:

  • Preheat oven to 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients. , Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and french-fried onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions, if desired.

Nutrition Facts : Calories 1003 calories, Fat 83g fat (23g saturated fat), Cholesterol 112mg cholesterol, Sodium 1697mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 5g fiber), Protein 36g protein.

HOT CHICKEN SALAD



Hot Chicken Salad image

This quintessential American casserole epitomizes timeless comfort food. The "hot" in this chicken salad refers to temperature, not spice. This casserole takes the components of a classic chicken salad, tops it off with crunchy classic potato chips and bakes in the oven until warmed through. While the filling and toppings vary by region and recipe, the main ingredients, like the version here, include cooked chicken, celery, mayonnaise, grated cheese and slivered almonds. You can poach your own chicken or save time and use a cut up rotisserie or poached chicken. Hot chicken salad does precisely what is asked of a casserole: to soothe, lift up and spread joy.

Provided by Naz Deravian

Time 1h

Yield 6 servings

Number Of Ingredients 9

2 pounds cooked chicken, cut into 1-inch pieces
5 large celery stalks, cut into 1/2-inch slices at an angle
1 cup mayonnaise
1 cup grated sharp Cheddar (3 ounces)
1/2 cup slivered almonds
2 tablespoons lemon juice
1 teaspoon onion salt
Salt and black pepper
4 cups potato chips (classic or ruffled), lightly crushed, plus more as needed

Steps:

  • Heat oven to 350 degrees with a rack positioned in the center.
  • Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
  • Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
  • Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.

FABULOUS HOT SALAD



Fabulous Hot Salad image

Low calorie, compatible for diebetics (one serving equals 1 1/2 veggie and 1 fat) great flavor and a bit different

Provided by Bergy

Categories     One Dish Meal

Time 55m

Yield 10 serving(s)

Number Of Ingredients 11

1 cup eggplant, cubed
1 cup zucchini, cubed
1 cup green pepper, cubed
1 cup tomatoes, cubed
1 cup onion, sliced
3 cloves garlic, sliced thinly
1 lb mushroom, cleaned and sliced
1/4 cup lite olive oil
1/2 teaspoon salt (optional)
1/2 cup tomato juice
pepper

Steps:

  • Combine all the ingredients in a large baking dish & mix well.
  • Bake in a 350f oven for 40 minutes.
  • Stir once or twice, gently.

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