Heavenly Chicken Salad Food
HEAVENLY CHICKEN
I have a horror of dry chicken breasts, even though I know white meat is healthier for one. So I was happy to find a flavorful, moist casserole that is also easy to make ahead and freeze. I use skim milk and light ham to help reduce calories, but you can use whatever is on hand. From "Once-a-Month Cooking" by Mimi Wilson and Mary Beth Lagerborg; I doubled their white sauce ingredients and spinach to make it extra moist.
Provided by kimberlynewport
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, sauté the scallions in butter until tender. Whisk in flour; whisk in milk all at once. Bring to a boil and cook and stir until the sauce is thickened and bubbly.
- Meanwhile, combine the cracker crumbs (breadcrumbs work too in a pinch) and cheese. Dip chicken breast halves in the crumb mixture to coat lightly; retain remaining crumb mixture. (Note: If freezing the meal for later, seal the remaining crumb mixture in a freezer bag).
- Arrange the breast halves in a greased 13 x 9-inch baking dish.
- Stir the spinach and ham into the white sauce. Spoon the spinach mixture over the chicken. (Can freeze at this point for later; tape the crumb mixture bag to the side. Defrost before baking.).
- Bake, covered, at 350°F for 60 to 75 minutes. Uncover and sprinkle with crumbs. Bake 10 minutes more.
Nutrition Facts : Calories 416.3, Fat 17.9, SaturatedFat 8.3, Cholesterol 109.8, Sodium 395.5, Carbohydrate 22.1, Fiber 2.8, Sugar 0.9, Protein 41.2
CHICKEN SALAD HEAVEN
Cashews, saffron and raisins surprise the palate in this salad. NOTE: I adjusted the mayonnaise amount in half per the kind reviewer below. Recipe originally called for 3 cups, but I agree that seemed excessive.
Provided by Sandi From CA
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Pound the chicken breasts so that they are of an even thickness (1/2 ") and then grill over a hot flame, marking well, but being careful not to overcook. Refrigerate to cool. When the chicken is cool, cut into 1/2" cubes.
- Combine chicken stock, olive oil, and vinegar. The amount of saffron that you will need will vary greatly with the purity and freshness. With this method, having too weak a mixture will be more of a problem than too strong a mixture. Chop the saffron threads very finely. Add the saffron to the stock mixture and simmer until reduced to about 1/4 cup in volume, and then cool. Mix this liquid into the mayonnaise. The color should be a fairly bright, but not a totally alarming yellow (more than a legal pad, but less than a taxi). If the color and flavor seem too strong, just add more mayonnaise.
- Gently mix the diced chicken, raisins, celery, onion, bell pepper, and thyme or mint in a large bowl.
- Fold the saffron mayonnaise into the salad, whatever amount looks good to you. Add salt and pepper to taste. It's best if you can let the flavors meld overnight The nuts are best added about 1 hours before serving so that they don't become too soggy.
Nutrition Facts : Calories 1723.8, Fat 92.7, SaturatedFat 19.5, Cholesterol 242.6, Sodium 1321.4, Carbohydrate 138.1, Fiber 7.4, Sugar 49.5, Protein 92.1
HEAVENLY SALAD
This is just what our family thinks of when we eat this recipe. This is a recipe that my mother, Ruth made when I was a child and has been one of my own children's favorites as well. This recipe gives me special memories of all the wonderful food my mother cooked when I was a child as well as today when we visit her home. I normally add extra sugar and red food coloring to make the dessert light pink. You can add sugar as you desire for a sweeter taste if you prefer.
Provided by vosswood
Categories Fruit
Time 30m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Mix together egg yolks, sugar and vinegar.
- Cook in a double boiler until thick.
- Let mixture cool.
- Add other ingredients to mixture when cooled. Mix together and chill overnight.
- Add extra sugar and red food coloring to add a light color if desired.
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