SOUTHERN FLORIDA CHICKEN SALAD SAMMIES/SANDWICHES
A friend's mom passed this on to me. She and her husband had to relocate to Puerto Rico for his job and they spent quite a bit of time down there. When she came home, she brought a ton of new recipes to pass on to us. She and her husband had this at a small restaurant and they wouldn't give up the recipe. This is her take on it.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 1h15m
Yield 2 sandwiches
Number Of Ingredients 11
Steps:
- MIX mayonnaise, sour cream, and tarragon.
- Stir in chicken, almonds and celery; season with salt and pepper, if desired.
- Cover and refrigerate for at least one hour to marry the flavors.
- When serving, divide the chicken salad between 2 bread slices.
- Top with lettuce and remaining bread slices.
- Serve with a dill pickle and potato chips.
Nutrition Facts : Calories 411.2, Fat 22.6, SaturatedFat 5, Cholesterol 49.9, Sodium 456.6, Carbohydrate 33, Fiber 5.7, Sugar 5, Protein 22.3
FANCY FLORIDA CHICKEN SALAD
Adapted from "Heart of the Palms," a Floridian cookbook. Prep time does not account for several hours of chilling time. You may also make the dressing a day early, but the chicken salad should be made the day it will be served.
Provided by HeatherFeather
Categories Chicken Breast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the cooked bacon, chicken chunks, and hearts of palm round in a large bowl.
- Mix together the mayo, sour cream, milk, lemon juice, and salt in a blender for about 30 seconds.
- Add blue cheese to the dressing and pulse just a few seconds- so there are still some chunks.
- Toss with chicken mixture, cover and chill several hours.
- Set lettuce leaves onto 6 serving plates (about 2 large leaves a plate- or whatever you need to cover the plate attractively).
- Place a mound of the chicken mixture on top of the lettuce.
- Set tomato wedges around the chicken mound in a spiral pattern.
- Garnish with black olives.
Nutrition Facts : Calories 592.5, Fat 41.7, SaturatedFat 14.4, Cholesterol 129.1, Sodium 1197.4, Carbohydrate 15.7, Fiber 3.8, Sugar 4, Protein 39.7
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