Julies Pretty Antipasto Salad Recipes

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JULIE'S CHICKEN SALAD



Julie's Chicken Salad image

Unique chicken salad perfect for a nice luncheon. Serve on toasted heavy grain bread, on croissants, or on a bed of lettuce for a very unique chicken salad.

Provided by Julie Dwenger

Categories     Salad

Yield 9

Number Of Ingredients 9

1 pound skinless, boneless chicken breast halves - boiled
½ cup raisins
1 cup thinly sliced celery
¾ cup seedless grapes, quartered
½ cup walnuts, toasted and chopped
1 avocado - peeled, pitted and diced
1 tart apple - peeled, cored and chopped
1 cup mayonnaise
1 teaspoon fresh lemon juice

Steps:

  • In a large bowl toss together the chicken, raisins, celery and grapes. Fold in the avocado and the apple. Mix in the mayonnaise and lemon juice. Chill.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 14.9 g, Cholesterol 48.1 mg, Fat 28.7 g, Fiber 2.9 g, Protein 16.8 g, SaturatedFat 4.3 g, Sodium 184.3 mg, Sugar 9.4 g

JULIE'S PRETTY ANTIPASTO SALAD



Julie's Pretty Antipasto Salad image

I like to serve this salad for picnics and buffet parties with Italian dressing on the side. You can make it up a day or two ahead to save time on the big day. See my note below before you buy the deli meats and cheese.

Provided by puppitypup

Categories     Lunch/Snacks

Time 10m

Yield 1 salad, 10-12 serving(s)

Number Of Ingredients 8

2 (6 1/2 ounce) bags butter lettuce
8 ounces garbanzo beans, rinsed and drained
1 -2 cup grape tomatoes
8 ounces provolone cheese
4 -6 ounces mortadella
2 ounces salami, pre-sliced
garlic salt, to taste
fresh ground pepper, to taste

Steps:

  • I make this in a large shallow pasta bowl with sloping sides so I can put the rolled meats and cheese all around the edge. My bowl is about 18" wide and 4" deep. If you don't have such a bowl, you'll have to arrange the meats and cheese differently.
  • NOTE: I can't get prepackaged sliced provolone to roll without cracking, so I buy both the meats and the provolone fresh from the deli and have them sliced fairly thin. You want to end up with the same amount of slices for the mortadella and the provolone, so the exact ounces will vary.
  • Dump the lettuce into the bowl and sprinkle the garbanzo beans over the top. Sprinkle with a dash of garlic salt and fresh ground pepper and top with tomatoes.
  • Slice the provolone and mortadella in half, then roll each piece tightly, placing them around the salad at the edge of the bowl, alternating meat and cheese, cut side down. Tuck them under the salad just a bit so they stay rolled.
  • Fold each slice of salami in half, then in half again and place it into the bowl of salad so that they look like rosettes. Cover tightly with saran wrap and refrigerate until ready to serve.
  • Feel free to add additional ingredients, I kept the recipe simple to stay true to my childhood memories.

Nutrition Facts : Calories 164.4, Fat 10.6, SaturatedFat 5.6, Cholesterol 26, Sodium 475.6, Carbohydrate 7.6, Fiber 1.6, Sugar 0.6, Protein 10.1

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