SOUTHERN STYLE CHICKEN SALAD
Steps:
- In a medium size mixing bowl, whisk together the first 7 ingredients.
- Stir in the chicken, eggs, celery and green onion. Taste and adjust the salt and pepper, if needed.
- Chill thoroughly for 3 hours or overnight. Serve with crackers, pita pockets, on fresh bread with lettuce as a sandwich
Nutrition Facts : ServingSize 1 cup, Calories 556 kcal, Carbohydrate 8 g, Protein 39 g, Fat 40 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 214 mg, Sodium 785 mg, Fiber 1 g, Sugar 6 g
SOUTHERN-STYLE CHICKEN SALAD
A home economics teacher from Virginia gave me the recipe for this popular sweet and tangy salad. It's a hit at gatherings here in the Northeast.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the egg yolks, sugar, vinegar, mustard and salt. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in butter until melted. Cover and chill for 30 minutes. , Stir in milk and mayonnaise. In a large bowl, combine remaining ingredients. Add dressing and toss to coat. Chill until ready to serve. Refrigerate leftovers.
Nutrition Facts : Calories 208 calories, Fat 11g fat (4g saturated fat), Cholesterol 164mg cholesterol, Sodium 253mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 19g protein.
SOUTHERN STYLE SALAD
Black-eyed peas, candied bacon, pecan crusted chicken breast-YUM! A terrific summer meal. It looks a little involved, but is really very easy as you can prep everything else as the chicken cooks. Try a Southwestern/Southern fusion by substituting ingredients as you like ex: Black beans vs black-eyed peas, add sliced avocado, Jack vs cheddar, you decide :) We like our corn and beans or peas warmed a bit, and ate this as a slightly warm salad. Note: After making the recipe as directed, I wished I would have doubled the bacon as it really made the salad special.
Provided by Brenda.
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Pecan-Crusted Chicken:.
- Combine 1 cup finely chopped pecans, 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper.
- Coat 4 boneless, skinless chicken breast halves with 2 tablespoons melted butter, then pecan mixture.
- Bake at 350° for 25 minutes or until chicken is thoroughly cooked.
- Allow chicken to cool slightly.
- Slice Chicken on the diagonal into about 1/2 inch thick slices. (If the pecans fall off a bit when slicing, just sprinkle them over the top after arranging chicken slices on the platter).
- Candied Bacon:.
- In shallow dish, combine brown sugar with seasoned salt.
- Evenly coat bacon with brown sugar mixture.
- In shallow microwave-safe dish, arrange bacon. (I did put mine on paper towels and covered with a piece of paper toweling as well).
- Microwave at HIGH, turning once, 4-5 minutes or until crisp; crumble and set aside. Watch closely so it doesn't burn.
- On large shallow serving platter, arrange greens.
- Evenly top with candied bacon and remaining ingredients, arranging in rows.
- Just before serving, drizzle with Dressing.
Nutrition Facts : Calories 692.5, Fat 50.9, SaturatedFat 14.6, Cholesterol 97, Sodium 1082.8, Carbohydrate 37.2, Fiber 5.8, Sugar 18.6, Protein 25.9
SOUTHERN-STYLE CHICKEN SALAD
If you like chicken salad, you'll love this recipe! Slightly sweet and tangy, a sure crowd pleaser! From "Taste of Home Country Chicken" recipe collection.
Provided by yooper
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan, whisk egg yolks; add sugar, vinegar, mustard and salt.
- Cook over low heat, stirring constantly, until mixture thickens.
- Stir in butter until melted.
- Cover, and chill for 30 minutes.
- Add milk and mayonnaise; mix well.
- In a large bowl, combine remaining ingredients.
- Add dressing and mix to coat.
- Chill until ready to serve.
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