Chicken Walnut Salad With Potato Salad Tomatoes And Kalamata Olives Food

CHICKEN POTATO SALAD

Steps:

• Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.

POTATO SALAD WITH KALAMATA-HAZELNUT VINAIGRETTE

Steps:

• In a 6-qt. stockpot, place a steamer basket over 1 in. water. Place potatoes in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-18 minutes. Transfer to a large bowl; refrigerate 30 minutes., Place 2 tablespoons hazelnuts in a food processor. Add 4 tablespoons rice vinegar, water, oil, oregano, garlic, sugar, salt, pepper flakes and pepper. Pulse until blended. Stir in olives and remaining hazelnuts., Peel and thinly slice avocados; toss with remaining vinegar. Layer a fourth of the potatoes, avocados and onion in a large bowl; drizzle with a fourth of the vinaigrette. Repeat layers 3 times. Serve at room temperature.

WALNUT CHICKEN SALAD

Steps:

• In a large bowl, combine chicken through relish; mix well.
• In a small bowl, whisk together mayonnaise, sour cream, lemon juice, sugar, salt and pepper.
• Pour creamy dressing mixture into chicken salad mixture and mix everything together well.
• Serve on lettuce or croissants/rolls.

CHICKEN-WALNUT SALAD

Steps:

• In a large mixing bowl, add the first 5 ingredients; stir to combine.
• In a smaller bowl add mayonnaise, lemon juice, chutney, and salt; stir to combine well.
• Pour mayonnaise mixture over chicken mixture; toss to coat.
• Season chicken salad to taste with additional salt and pepper if desired.
• Cover and chill for at least 2 hours.
• Place lettuce leaves on individual salad plates.
• Place two slices each of tomato and pineapple slices on lettuce--alternate tomato, pineapple, etc.
• Spoon 3/4 cup chicken salad to the side of the fruit.
• Add a carrot curl.
• Top salad with a dollop of mayonnaise and walnut half.

CHICKEN-WALNUT SALAD WITH POTATO SALAD, TOMATOES, AND KALAMATA OLIVES

Steps:

• Steam potatoes until tender, about 10 minutes. Transfer to bowl; stir in wine. Let stand 1 hour. Mix in onion and 1 tablespoon oil. Season with salt and pepper.
• Mix chicken, celery, walnuts, 2 tablespoons cheese, 1 1/2 tablespoons lemon juice, and 1 1/2 tablespoons oil in bowl. Season with salt and pepper. Mix tomatoes, olives, parsley, 1 tablespoon lemon juice, and 1/2 tablespoon oil in small bowl. Season with salt and pepper. Arrange lettuce leaves on platter. Top lettuce with chicken salad; sprinkle with remaining 2 tablespoons cheese. Mound potato salad and tomato salad next to lettuce leaves. Garnish with lemon wedges.

PESTO CHICKEN POTATO SALAD

Steps:

• 1. To a large saucepan, add potatoes and enough cold water to cover. Bring to a simmer; cook just until tender, about 15 minutes. Using a slotted spoon, transfer potatoes to a large bowl. Let cool. 2. Return same saucepan of water to a boil. Add beans and cook until tender-crisp, 3 to 4 minutes. Using slotted spoon, transfer to a large bowl of ice water to chill; drain and pat dry. Set aside. 3. Meanwhile, prepare pesto: To a mini food processor, add walnuts, pine nuts and garlic; pulse to finely chop. Add basil, salt and pepper; pulse to combine. With motor running, gradually add oil through feed tube; blend until smooth. Add cheese; pulse to combine. 4. To bowl with potatoes, add beans, chicken, tomatoes and pesto; toss gently to coat. Refrigerate in airtight containers up to 2 days. Tip: To poach chicken, bring a large pot of water to a simmer and add chicken. As soon as water starts bubbling, reduce heat to medium-low to maintain a slow simmer. Cook until no longer pink and an instant-read thermometer reaches 165°F when tested in thickest part, 10 to 12 minutes.