Fabulous Fall Chicken Salad Food

THAI WATERFALL BEEF SALAD - A FEAST OF FLAVOR!

Steps:

• Gather the ingredients.
• Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.
• For the ground sticky rice (instead of peanuts): Place 2 tablespoons uncooked sticky rice in a dry frying pan over medium-high heat. Stirring continuously, dry-fry the rice until it starts to pop and is lightly toasted. Remove rice from the pan and allow to cool slightly before grinding it up with a coffee grinder , or pounding into a powder with pestle and mortar.
• Combine all dressing ingredients together in a cup or mixing bowl , stirring until sugar dissolves (adjust fish sauce according to your desired level of saltiness). Then prepare your bowl of greens and other salad ingredients.
• Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).
• If oven-broiling the steak: Set oven to broil setting. Place steak on a broiling pan or on a foil or parchment paper-lined baking sheet. Place in oven on the second-to-highest rung. Broil 5 to 7 minutes per side, or until steak is well done on the outside but still pink on the inside.
• While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste.
• When ready to serve, portion out salad onto serving plates or bowls. Slice the steak as thinly as you can and top each portion with a generous amount of sliced sirloin. Enjoy.

FABULOUS FALL CHICKEN SALAD

Steps:

• Season chicken with salt and pepper.
• Heat a skillet over medium heat. Add olive oil when the pan is hot. Add chicken and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes, then slice into strips.
• Toss salad greens, apples, cranberries, pecans, Parmesan cheese, and green onions together in a large bowl until well blended. Top with chicken and serve with balsamic vinaigrette dressing.

FOREVERMAMA'S FABULOUS CHICKEN SALAD

Steps:

• Remove meat from rotisserie chicken. Chop into bite size pieces. Add to large bowl; set aside.
• In a medium size bowl, add the next 9 ingredients; mix to blend. Add lime juice, adobo seasoning and black pepper to taste. Add to chicken and combine to distribute all ingredients evenly. Taste for seasoning and correct, if necessary. Chill for 1 hour before serving.
• NOTE: Concerning the seasonings, I don't always add exactly the amounts given, it's all a matter of taste.
• Tip: I sometimes add a bit of sugar, if I went over too much on the lime juice or if I want a hint of sweetness. I add about 1/2 - 1 tsp sugar.
• Another Tip: If you go over too much on the salt, add a few more drops of lime juice. Both lime and lemon juice, make the saltiness disapear. Of course test it bit by bit when adding lemon or lime juice, because you don't want to over power with the juice flavor. This tip is one of the secrets of the restaurant trade.

FALL CHICKEN SALAD

Steps:

• Mix the dressing ingredients in a medium sized bowl. Set aside.
• In a large bowl, add the chicken, green onion and celery. Season with salt and pepper. Stir to combine.
• Pour on the dressing and stir to combine.
• Add the grapes, almonds and chopped parsley. Stir. Cover and refrigerate for at an hour or more. Will keep for at least 5 days in the fridge.

AUTUMN CHICKEN SALAD

Steps:

• Mix together first 9 ingredients in a large bowl.
• Cover and chill.
• Serve on lettuce leaves.