BECKY'S CHICKEN SALAD
A delicious, rich and tasty cold chicken salad! Whipped cream gives this a lift. Serve on a lettuce leaf or in sandwiches.
Provided by Becky Riley
Categories Salad
Time 20m
Yield 10
Number Of Ingredients 8
Steps:
- In a medium bowl, whip cream to soft peaks.
- Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.
Nutrition Facts : Calories 274 calories, Carbohydrate 5 g, Cholesterol 42.8 mg, Fat 23.6 g, Fiber 0.8 g, Protein 11 g, SaturatedFat 4.6 g, Sodium 388 mg, Sugar 3.2 g
CHICKEN SALAD SANDWICHES
These classic chicken salad sandwiches are open for interpretation. Depending on your level of prep, you can create them using either home-cooked chicken or a rotisserie chicken from the store. From there, the creativity is all up to you. Make them yours, make them delicious, make them again!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.
Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 60 mg, Fat 4, Fiber 1 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 630 mg, Sugar 2 g, TransFat 0 g
NORTH WOODS CHICKEN SALAD
Leftover chicken? Use it in a wild and wonderful chicken salad.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h15m
Yield 6
Number Of Ingredients 13
Steps:
- In food processor, cover and process all vinaigrette ingredients until smooth.
- In large bowl, toss vinaigrette and all salad ingredients except cashews until coated. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours.
- Toss salad and cashews just before serving.
Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 40 mg, Fat 3, Fiber 3 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 3 g, TransFat 0 g
BETTY'S SALAD
Betty's Salad is a regional, Midwest salad created by Betty Timko and featured as a menu item at her restaurant, Timko's Soup and Such, in Toledo, Ohio. The restaurant was located in a brick building at the Northwest corner of Sylvania and Douglas Roads of the Devaux Village strip mall in West Toledo. After Betty died, the restaurant closed, and her signature salad dressing is still produced and distributed at regional grocery stores.
Provided by Big Daddys Cookin
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Layer salad ingredients in order listed below.
- Half (1/2) Package Spinach
- Six (6) Hard Boiled Eggs, sliced
- One (1) Can Bean Sprouts, drained
- 1-2 Cans Water Chestnuts, drained and sliced (optional, depending on the recipe you follow
- Add crumbled bacon.
- Mix dressing in blender and pour over salad.
- Keep all ingredients refrigerated.
Nutrition Facts : Calories 726.8, Fat 54.1, SaturatedFat 12.5, Cholesterol 203.9, Sodium 1667.5, Carbohydrate 32.2, Fiber 2.2, Sugar 24.3, Protein 28.9
BETTY'S CHICKEN SALAD
Great on a warm summer day and kid-approved! Great for wedding and baby showers. Some planning ahead with having to cook the chicken, noodles, and eggs but definitely worth the extra effort!
Provided by jsmisek
Categories Salad Recipes
Time 6h25m
Yield 12
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Rinse in cold water until cool and drain.
- Combine pasta, chicken, celery, and almonds in a large bowl. Mix mayonnaise, lemon juice, salt, and pepper in another bowl. Pour mayonnaise mixture into pasta mixture; stir well. Fold eggs into pasta. Cover and refrigerate for 6 hours.
Nutrition Facts : Calories 393.5 calories, Carbohydrate 23.2 g, Cholesterol 190.3 mg, Fat 23.9 g, Fiber 1.8 g, Protein 21.9 g, SaturatedFat 4.5 g, Sodium 559.2 mg, Sugar 3.7 g
BETTY'S DERBY FRIED CHICKEN
I don't know who Betty is, but this is the best fried chicken recipe I have ever used. I've been using this recipe since 1990 when I found it in The Dallas Morning News food section.
Provided by AngelicFantasia
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in plastic bag.
- Shake it to mix and set aside.
- In a bowl, combine egg and milk; mix well.
- Skin chicken, if desired.
- Put 2 or 3 pieces of chicken in bag with flour.
- Shake well.
- Dip chicken in egg mixture, return to bag and shake again.
- Repeat with remaining chicken.
- Heat 1 inch of oil in a large skillet.
- Add chicken and fry 15 minutes or until golden brown, turning to brown both sides.
- Drain chicken on paper towels.
BETTY CROCKER CHICKEN SALAD FILLING
Make and share this Betty Crocker Chicken Salad Filling recipe from Food.com.
Provided by NELady
Categories Lunch/Snacks
Time 10m
Yield 4-5 Sandwiches, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Stir together all ingredients until well mixed.
- Variation - Chicken-Ham Salad Filling - Add 1 cup chopped cooked ham and increase mayo to 1/2 cup.
Nutrition Facts : Calories 275, Fat 17.1, SaturatedFat 3.5, Cholesterol 166.1, Sodium 603.3, Carbohydrate 8.5, Fiber 0.5, Sugar 2.7, Protein 21.1
BETTY'S BEST HOT CHICKEN SALAD
My dear friend Betty's favorite hot chicken salad! It is made special with cashews and celery, then topped with shredded cheese and potato chips.
Provided by DOREENBUCH
Categories Salad Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a medium bowl, mix together the chicken, celery, cashews, mayonnaise, onion, salt and lemon juice. Transfer the mixture to a casserole dish, then top with shredded cheese and potato chips.
- Bake uncovered for 20 minutes in the preheated oven, or until heated through and bubbly.
Nutrition Facts : Calories 538.6 calories, Carbohydrate 13.4 g, Cholesterol 61 mg, Fat 46.4 g, Fiber 1.4 g, Protein 18.8 g, SaturatedFat 10.2 g, Sodium 658.1 mg, Sugar 2 g
BAKESALE BETTY'S FRIED CHICKEN SANDWICH
From one of my favorite restaurants in Oakland. Grabbed this recipe from muffintop's blog when I got a hankering. Also made this sandwich using fried tilapia. Still good but I found that all I really wanted to eat was the coleslaw filling. Hope you have an appetite cause this is one huge sandwich.
Provided by ITsyBItsy
Categories Lunch/Snacks
Time 1h45m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 19
Steps:
- Season chicken breasts with kosher salt. Let sit at least 5 minutes. Fill a wide, shallow nonreactive bowl or casserole dish with buttermilk. Add the chicken and soak in the refrigerator for 1 hour up to overnight.
- For the vinaigrette: Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.
- For the coleslaw: Macerate onions in the cup of red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.
- To fry chicken: Pour vegetable oil into a large stockpot. Do not fill up more than halfway, or the oil could splatter. Bring oil up to 365°, using a digital thermometer/candy thermometer to monitor the heat. Prepare the the breading while waiting for oil to heat up.
- In a wide shallow bowl, mix flour, cayenne, salt and pepper. Pull a chicken breast out of the buttermilk one by one, letting excess drip off, and dredge completely in flour. To create a thick crust, place in buttermilk and dredge in flour a second time. Do not drain or shake off excess buttermilk or flour during the breading process.
- When the oil is at 365°, carefully place chicken pieces into oil one by one. Let it cook for a minute before disturbing chicken, then help it "swim" in the oil with tongs, until it is evenly cooked, about 5-7 minutes. Remove chicken from oil and drain on paper towels. Season immediately with salt.
- For the sandwich: Place fried chicken breast on bottom of torpedo roll and top generously with coleslaw.
- Per serving: 995 calories, 52 g protein, 63 g carbohydrate, 58 g fat (8 g saturated), 95 mg cholesterol, 1,497 mg sodium, 6 g fiber.
Nutrition Facts : Calories 4967.6, Fat 472.4, SaturatedFat 62.8, Cholesterol 85.3, Sodium 2959.4, Carbohydrate 139.2, Fiber 8.5, Sugar 17.9, Protein 52.8
BETTY'S FUMI SALAD
This is The Pot Luck Favorite! My mom always receive raves from this recipe. People inevitably want a copy of it as it's so delicious and easy to make. One recipe will feed a LOT of people. This is super-good in the summer or to take to a pot luck. Enjoy!
Provided by John Padfield
Categories Fruit
Time 30m
Yield 15-20 serving(s)
Number Of Ingredients 10
Steps:
- Mix cabbage and onions and refrigerate until ready to serve.
- Then stir in almonds, seeds, and crushed noodles.
- Pour dressing over all.
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