Beyond The Grave Chicken Salad Food

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BEYOND THE GRAVE CHICKEN SALAD



Beyond the Grave Chicken Salad image

Adapted from a recipe in "Itty Bitty Lies" by Mary Kay Andrews. This version is a little creamier as it has more mayo and I added cream cheese.

Provided by spoilme

Categories     Chicken Breast

Time 1h40m

Yield 96 ounces, 16 serving(s)

Number Of Ingredients 16

5 lbs chicken breasts, boneless skinless
1 onion, quartered
1 teaspoon seasoning salt
2 chicken bouillon cubes
1 teaspoon parsley
1/2 cup bottled Italian salad dressing
1 cup duke's mayonnaise
1 tablespoon white vinegar
1/2 teaspoon celery salt
2 tablespoons sugar
1/8 teaspoon salt
1 dash paprika
1/2 cup sour cream
1 tablespoon honey
1 cup duke's mayonnaise
1 (8 ounce) package cream cheese, softened

Steps:

  • Fill a large pot with 2 quarts water, and add first five ingredients. Bring to a boil, then lower heat and simmer for 40 minutes. Remove from heat and let cool.
  • Blend ingredients for dressing. Shred cooled chicken and mix with 1 cup of dressing. Let stand in refrigerator at least one hour or overnight to marinate.
  • After marinating, combine remaining dressing with final ingredients listed above.
  • Add to chicken and mix well. Serve with crackers or on sandwich. Cover and refrigerate if not used immediately. Should keep for several days in refrigerator.

BEYOND THE GRAVE CHICKEN SALAD



Beyond The Grave Chicken Salad image

Always a huge hit!! Everyone asks "what did you put in this"??

Provided by Jill Cooks

Categories     Chicken Salads

Number Of Ingredients 14

5 lbs. chicken breasts
2 quarts water
parsley sprigs
1 large onion, quartered
1 teaspoon seasoned salt
2 chicken bouillon cubes
DRESSING:
1/2 cup bottled italian salad dressing
1 cup mayonnaise (hellmanns)
1 tablespoon cider vinegar
1 1/2 teaspoons celery seed
2 tablespoons sugar
1/8 teaspoon salt
dash paprika

Steps:

  • 1. In large pot, bring water and seasoning to boil, add chicken and onion, lower heat and simmer 40 minutes. Remove from heat, cool. Shred chicken and refrigerate. (discard onion)....(I use mine in stew or soup for later use)
  • 2. Dressing: Blend well together.
  • 3. Salad: Toss shredded chicken with 1 cup of dressing and let stand at least 1 hour to marinate. Combine remaining dressing with: 1/2 cup sour cream 1 tablespoon honey Add to chicken and mix well. Serve.
  • 4. If desired, add chopped pecans or can of sliced water chestnuts.

BEYOND GRILLED CHICKEN SALAD



Beyond Grilled Chicken Salad image

Clipped this one from BH&G years ago, finally got around to making it recently, and the whole family decided it was a keeper! Zesty and sweet at the same time, with interesting additions.

Provided by Debber

Categories     Salad Dressings

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon dill weed
1 -2 large garlic clove, minced (or pressed)
1/4 teaspoon pepper
1/4 teaspoon dried oregano, crushed
4 medium chicken breasts, boneless
steak sauce
1/4 cup pine nuts
8 cups greens (lettuce, romaine, spinach)
3/4 cup red grapes, halved
1/3 cup feta cheese, crumbled

Steps:

  • DRESSING: In a small container with a lid, combine dressing ingredients; cover and shake well; set aside for about 1 hour.
  • SALAD: Sprinkle breasts with steak sauce; let rest for 15-30 minutes.
  • Toast the pine nuts in a cast-iron skillet or in the oven--to golden brown; set aside.
  • Grill or broil chicken breasts (12-15 minutes) until tender and no longer pink--turning once; cool slightly.
  • Arrange greens on four plates, top with grapes, cheese and nuts.
  • Slice each breast width-wise, arrange on each salad.
  • Shake dressing agrain and drizzle over each salad.
  • SUBSTITUTIONS: Other nuts will do fine for the pine-nuts. Try Bleu cheese instead of the Feta--it's a whole different salad then!

Nutrition Facts : Calories 481.1, Fat 35.4, SaturatedFat 8, Cholesterol 103.9, Sodium 232.1, Carbohydrate 7.5, Fiber 0.7, Sugar 5.5, Protein 33.5

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