Layered Chicken Strip Salad For A Crowd Recipes
CHICKEN SALAD FOR A CROWD
I have made this for bridal & baby showers and the women love it. I serve it on a mini croissant with fancy lettuce. It can also be served on a bed of fancy lettuce greens topped with crispy Chinese style noodles and fresh fruit on the side. Just lovely. When I make it just for the family I wing the amounts (approx. 1/4 to 1/2 chicken breast per person). UPDATE: 8/9/08 Purchasing several rotisserie chickens makes this even MORE tasty! OR be sure to season the water chicken bouillon when simmering the chicken breasts
Provided by Chicagoland Chef du
Categories Lunch/Snacks
Time P1DT40m
Yield 40-50 serving(s)
Number Of Ingredients 10
Steps:
- Boil the chicken breasts until no longer pink. Cool completely and cube or shred.
- Peel and mince onion. Can use small to medium size.
- Clean and thinly slice celery.
- Combine mayonnaise, half and half, white pepper and Beau Monde. NOTE: *I add enough Beau Monde to see scant color in the mayonnaise, chill and let rest while the chicken is cooling. This will allow the flavors to blend.
- Combine all ingredients with the chicken and cover and refrigerate over night.
- Next Morning:.
- Taste test for additional Beau Monde.
- Add more half & half or milk to thin and make creamier if desired.
- OPTIONAL: Finely shred iceberg lettuce and add to the chicken mixture. This stretches the amount of chicken salad and makes it lighter in texture.
Nutrition Facts : Calories 573.1, Fat 36.6, SaturatedFat 13.2, Cholesterol 137.7, Sodium 638.1, Carbohydrate 31.3, Fiber 1.9, Sugar 7.9, Protein 28.4
SOUTHWEST LAYERED CHICKEN SALAD
Looking for an easy salad to serve a crowd? Try this colorful combo that includes corn with a creamy dressing that gets its zip from Old El Paso® taco seasoning.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- In medium bowl, mix dressing ingredients until well blended.
- In 4-quart glass serving bowl, layer lettuce, jicama, chicken, corn and bell peppers. Just before serving, top salad with avocados. Serve with dressing.
Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 45 mg, Fat 3, Fiber 4 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 3 g, TransFat 0 g
LAYERED SALAD FOR A CROWD
This salad is a favorite of my three sons. I took it to a luncheon honoring our school district's food service manager, and she asked for the recipe. I like to make the dressing the day before so the flavors blend together. -Linda Ashley, Leesburg, Georgia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- For dressing, in a small bowl, whisk the mayonnaise, milk, dill and seasoning blend. , In a 4-qt. clear glass serving bowl, layer the romaine, carrots, onion and cucumber (do not toss). Pour dressing over the top; sprinkle with peas, cheese and bacon. Cover and refrigerate until serving.
Nutrition Facts : Calories 151 calories, Fat 13g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 216mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
CHICKEN STRIP SALAD
Pretty chicken strips top this hearty salad sent in by Clara Coulston of Washington Court House, Ohio. Filled with good-for-you vegetables, it's coated in a tangy balsamic-and-mustard dressing. "As a variation, you can try turkey tenderloins and arugula instead of the chicken and mixed greens," Clara recommends.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Sprinkle chicken with salt and pepper. In a small skillet, cook and stir chicken in broth for 4-6 minutes or until no longer pink. Meanwhile, in a bowl, combine the salad greens, mushrooms, onion and carrot. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Divide between two serving plates; top with chicken. Serve immediately.
Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 585mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
LAYERED CHICKEN SALAD
A zesty, creamy dressing tops a colorful, make-ahead salad that's bursting with chicken, cheese, salami and veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 8
Number Of Ingredients 11
Steps:
- In very large (5-quart) glass bowl, place about half of the lettuce. Layer with onion, chicken, zucchini, cheese, salami, remaining lettuce and the tomatoes.
- In small bowl, mix mayonnaise, mustard and horseradish; spread over tomatoes, spreading to edge of bowl.
- Cover and refrigerate at least 8 hours but no longer than 24 hours. Garnish with additional cherry tomatoes and parsley or watercress if desired.
Nutrition Facts : Calories 370, Carbohydrate 9 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 4 g, TransFat 0 g
SUMMER LAYERED CHICKEN SALAD
You can pull off a delicious and fabulous-looking layered chicken salad in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
- In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.
Nutrition Facts : Calories 490, Carbohydrate 17 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 10 g, TransFat 0 g
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