Southern Style Ham Salad Food

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HAM SALAD



Ham Salad image

I first made this for a shower...everyone raved about it. Now when I go to a potluck, I take it, and copies of the recipe. -Patricia Reed, Pine Bluff, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 11

3/4 cup mayonnaise
1/2 cup finely chopped celery
1/4 cup sliced green onions
2 tablespoons minced fresh chives
1 tablespoon honey
2 teaspoons spicy brown mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon seasoned salt
5 cups diced fully cooked ham or turkey
1/3 cup chopped pecans and almonds, toasted
Slider buns, split, optional

Steps:

  • Mix first 8 ingredients. Stir in ham. Refrigerate, covered, until serving., Stir in pecans before serving. If desired, serve on buns.

Nutrition Facts : Calories 254 calories, Fat 20g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 1023mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.

SOUTHERN STYLE SALAD



Southern Style Salad image

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

4 large boneless skinless chicken breast halves
1 cup pecans, very finely chopped
1/2 teaspoon seasoning salt (such as Lawry's)
1/4 teaspoon black pepper
4 tablespoons butter, melted
1/2 cup dark brown sugar, firmly packed
1/2 teaspoon seasoning salt (such as Lawry's)
1/2 lb bacon, thick sliced
3 quarts iceberg lettuce or 3 quarts romaine lettuce, coarsely chopped
1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
1 (11 ounce) can whole kernel corn or 1 (11 ounce) can mexican style whole kernel corn, drained
2 medium tomatoes, chopped
1 cup cheddar cheese, shredded (about 4 oz.)
1 cup ranch dressing or 1 cup bleu cheese salad dressing

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

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