St Louis Style Chicken Salad Recipes
ST. LOUIS-STYLE CHICKEN SALAD
Entered for safe-keeping, adapted from Denise Evans, "Eat Laugh Love". I am fascinated by local food fetishes, and this was based on Straub's Market's version. This is comfort food, no calorie spared. I normally pressure cook bone-in skin-on chicken to get moist, rich chicken; Recipe #369106 is my go-to recipe (be sure to save the chicken stock for another recipe). If you don't want tiny black specks, use white pepper. It may not be authentic Straub's-style, but I would be tempted to replace the sour cream with Calabro All Natural Whole Milk Ricotta (if available) or Galbani Sorrento Original Ricotta Cheese (whole milk) -- these are premium ricottas, a world apart from the standard supermarket ricotta.
Provided by KateL
Categories Lunch/Snacks
Time 12m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the chicken, celery, bell pepper, and green onions.
- In a small bowl, stir together the mayonnaise, sour cream, feta cheese, and dill weed.
- Pour sauce over the chicken and stir to blend. Taste and season with salt and pepper as desired.
- This is best refrigerated for 4 hours or more before serving, covered with plastic wrap.
RICH AND CHARLIE'S SALAD
Make and share this Rich and Charlie's Salad recipe from Food.com.
Provided by mydesigirl
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all salad ingredients together.
- Mix dressing together.
- Toss and serve.
POLLO MARIA (ZIA'S ON THE HILL, ST. LOUIS, MO)
Decadent stuff here my friends! They make this with cod which is equally as good, if not better, than it is with the chicken. This is Zia's actual recipe as posted on their website. Takes a little time to prepare, but is worth every minute. The original recipe calls for 1/3 cup plus 1/4 cup of Provel cheese (which is not recognized by Zaar). . .per Wikipedia, Provel is a white processed cheese that is popular in St. Louis, Missouri and is produced with cheddar, Swiss, and provolone. Since Provel was not an option here on Zaar, I just substituted provolone; feel free to use a mix of Swiss and provolone for a more true rendition.
Provided by januarybride
Categories Chicken Breast
Time 1h
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 15
Steps:
- Marinate chicken in salad dressing for at least one hour at room temperature. Drain chicken; discard marinade.
- Preheat oven to 350 degrees.
- Lightly coat chicken in seasoned bread crumbs. Arrange chicken in a baking dish;bake until cooked through, about 30 minutes.
- In a small saucepan,melt butter over medium heat. Whisk in flour; cook 3 to 4 minutes to make a roux. Set aside.
- In another pan,dissolve chicken base in 2 cups water.
- Stir in cream, pepper, and sage. Bring to a boil and add roux. Stir constantly until mixture returns to a boil and begins to thicken.
- Stir in 1/3 cup provel and remove from heat.
- Coat the bottom of a medium baking dish with sauce; arrange cooked chicken on top of sauce.
- Top chicken with bacon,broccoli,and tomato. Pour remaining sauce over all.
- Sprinkle cheddar cheese and remaining provel cheese to cover.
- Return to oven and broil on high until cheese begins to melt and slightly brown, about 3 minutes. BUON APPETITO!
Nutrition Facts : Calories 1355, Fat 107.8, SaturatedFat 54.6, Cholesterol 332.8, Sodium 2247.5, Carbohydrate 50.5, Fiber 2.8, Sugar 8.2, Protein 48
ST. LOUIS SALAD
When I take this salad to a potluck, it always disappears. Even some of my preschool age grandchildren love it.
Provided by gweshinskey
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix dress ingredients and pour over vegetables.
- Stir.
- Season with salt and pepper.
Nutrition Facts : Calories 263.6, Fat 17.9, SaturatedFat 3.9, Cholesterol 19.6, Sodium 440.8, Carbohydrate 22.8, Fiber 1.1, Sugar 12.2, Protein 5.1
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