Two Sisters Chicken Salad Food

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TWO SISTERS' CHICKEN SALAD



Two Sisters' Chicken Salad image

I hope you enjoy this recipe from the Court of Two Sisters in New Orleans. Prep time includes time to chill.

Provided by Bev I Am

Categories     Chicken

Time 2h

Yield 4-8 serving(s)

Number Of Ingredients 10

3 cups cooked chicken, diced
1 cup celery, thinly sliced
1/2 cup onion, minced
1 teaspoon salt
2 tablespoons lemon juice
1 cup seedless grapes, sliced
1/4 cup mayonnaise
1 (11 ounce) can mandarin oranges, drained
1/2 cup toasted almond
romaine lettuce or boston lettuce

Steps:

  • In a large salad bowl blend together chicken, celery, onions, salt, lemon juice, and grapes. Refrigerate 4 hours or overnight.
  • Just prior to serving add mayonnaise, oranges, and almonds, tossing gently to avoid breaking the oranges.
  • Serve on leaves of Romaine or Boston lettuce or scoop generously into a avocado half.
  • Serves 4 large portions or 8 smaller ones.

Nutrition Facts : Calories 418.4, Fat 21.3, SaturatedFat 3.4, Cholesterol 82.6, Sodium 788, Carbohydrate 27.9, Fiber 4.5, Sugar 17.7, Protein 31.5

CHICKEN SALAD



Chicken Salad image

Scoop up this quick Chicken Salad with crackers or crudites for an appetizer, or serve in a sandwich or wrap for lunch or dinner.

Provided by BHG Test Kitchen

Time 15m

Number Of Ingredients 8

3 cup cubed, cooked chicken
1.5 cup diced celery
0.5 teaspoon salt
3 hard-cooked eggs, quartered
3 sweet (or dill) pickles, chopped
0.5 Mayonnaise
Tomato wedges
Cooked asparagus spears*

Steps:

  • Combine chicken, celery, salt, eggs, and pickles. Moisten with mayonnaise; serve in lettuce-lined salad bowls. Garnish with additional egg slices, tomato wedges, and cooked asparagus spears.

Nutrition Facts : Calories 317 kcal, Carbohydrate 5 g, Cholesterol 163 mg, Protein 25 g, SaturatedFat 4 g, Sodium 646 mg, Sugar 3 g, Fat 22 g, UnsaturatedFat 16 g

TWO BY FOUR SOUP



Two by Four Soup image

From Mom's friend Sylvia. It actually calls for two pounds of beef (thus, two by four), but Sylvia only uses one, and I found it sufficient. I put this in the crockpot on warm on a busy afternoon, and had dinner waiting for me. I served it with a salad and tortillas. This is greater than the sum of its parts; I wasn't expecting it to be as good as it was. DH told me "this is the best thing to ever come out of that crockpot!"

Provided by Sudie

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb chopped beef, browned and drained
2 cans minestrone soup (Campbell's size)
2 (15 ounce) cans chopped tomatoes, one should be with jalapeno
2 (15 ounce) cans chili beans
chili powder
salt and pepper, to taste

Steps:

  • Throw everything into a pot and heat gently.
  • Gets better the second day.

RAMEN NOODLE ORIENTAL CHICKEN SALAD RECIPE



Ramen Noodle Oriental Chicken Salad Recipe image

This recipe is a family favorite we have loved for years. You could even serve this as a main dish if you were wanting a light, refreshing salad!

Provided by Kristen Hills

Categories     Main Course     Salad

Time 35m

Number Of Ingredients 12

¾ cup vegetable oil
4½ Tablespoons seasoned rice vinegar
4½ Tablespoons sugar
2 teaspoons salt
1 teaspoon pepper
2-3 cups boneless, skinless chicken breasts ((cooked and shredded))
1 head cabbage (chopped)
1 bunch green onions (chopped)
¼ cup sunflower seeds
3 Tablespoons vegetable oil
2½ ounces slivered almonds
2 packages Top Ramen noodles ( crushed into small pieces))

Steps:

  • In a small bowl, whisk together vegetable oil, rice vinegar, sugar, salt and pepper. Cover and store in fridge until before serving.
  • In a large bowl, combine cooked chicken, cabbage and sunflower seeds; set aside. In a pan over medium heat, warm up vegetable oil. Add Top Ramen noodles (without flavor packets) and cook until slightly brown. Add slivered almonds to the ramen and continue stirring over heat until golden brown. Once cool, add ramen mixture to the chicken/cabbage mixture and stir to combine.
  • Add dressing that you set aside and toss to coat before serving to avoid the noodles getting soggy.

Nutrition Facts : Calories 653 kcal, Carbohydrate 40 g, Protein 19 g, Fat 49 g, SaturatedFat 31 g, TransFat 1 g, Cholesterol 32 mg, Sodium 1439 mg, Fiber 7 g, Sugar 15 g, ServingSize 1 serving

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