North Woods Chicken Salad Recipes

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CHICKEN SALAD RECIPE



Chicken Salad Recipe image

The best Classic Chicken Salad recipe is flavorful with simple ingredients. Chicken, celery, mayonnaise, green onions, and a little lemon juice make this salad taste like heaven. Feel free to add in whatever you want but this is great just as it is! You can eat this as a sandwich or for a low-carb and Keto friendly version eat it in lettuce wraps or by itself.

Provided by Christy Denney

Categories     Main Course

Number Of Ingredients 6

3 cups cooked chicken, diced ((I like to use rotisserie chicken))
1/2 cup mayonnaise
1/2 cup finely chopped celery
1/3 cup sliced green onions
2 teaspoons lemon juice
1/2 teaspoon kosher salt ((more to taste))

Steps:

  • Add all the ingredients to a large bowl and combine well. The salt will need about 30 minutes to dissolve. Add more salt if needed and add pepper to taste. Chill in the fridge until ready to serve.
  • Serve on sliced bread or croissants. For a low-carb version serve as lettuce wraps or all alone.

NORTHWOODS INN PURPLE CABBAGE SALAD



Northwoods Inn Purple Cabbage Salad image

The restaurant Northwoods Inn or Clearmans serves this slaw. I normally do not like cabbage, but this salad is delish!

Provided by Aussie-In-California

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 cup vegetable oil
1/2 cup red wine vinegar, plus
2 tablespoons red wine vinegar
3 tablespoons sugar
salt
1 teaspoon seasoning salt, such as Lawry's
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/2 head red cabbage, very thinly sliced

Steps:

  • Combine oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder in a bowl. Pour over cabbage; chill for at least 2 hours or overnight.

NORTHWOODS WILD RICE SALAD



Northwoods Wild Rice Salad image

This is my Minnesota version of a vintage German slaw served at church suppers. The wild rice has a nutty flavor that's perfect with tangy sauerkraut. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 15

2/3 cup uncooked wild rice
2 cans (14 ounces each) sauerkraut, rinsed and well drained
1 medium apple, peeled and chopped
3/4 cup chopped celery
3/4 cup shredded carrot (about 1 large carrot)
1/2 cup finely chopped red onion
DRESSING:
1/2 cup sugar
1/3 cup cider vinegar
3 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh parsley
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
3/4 cup chopped walnuts, toasted

Steps:

  • Cook wild rice according to package directions. Cool completely., In a large bowl, combine sauerkraut, apple, celery, carrot, onion and cooled rice. In a small bowl, whisk the first five dressing ingredients until sugar is dissolved; stir in herbs. Add to sauerkraut mixture; toss to combine., Refrigerate, covered, at least 4 hours to allow flavors to blend. Stir in walnuts just before serving.

Nutrition Facts : Calories 290 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 747mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 5g fiber), Protein 5g protein.

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