Chicken Caesar Salad Recipe

A staple in many chain restaurants across the nation, a good Chicken Caesar Salad recipe is a favorite of so many of us.  What draws us in?  Is it the grated Parmesan cheese?  The creamy dressing?  Perhaps it is the garlicky, crunchy croutons.  Maybe it’s the combination of flavors and textures.  Topped with grilled chicken and it’s more than a salad, it’s a meal.   The chicken can be substituted with shrimp or thin sliced steak .

Ingredients:

4 1 oz. slices French bread
Vegetable cooking spray
1/2 teaspoon Garlic powder
2 pounds Boneless chicken breasts
1/3 cup Fresh lemon juice
1/4 cup Red wine vinegar
1 tablespoon Olive oil
1 teaspoon Anchovy paste
1/4 teaspoon Fresh ground pepper
50 milliliters Garlic
9 cups Romaine lettuce
1/4 cup Grated parmesan cheese

Directions:

1. Trim bread crusts and discard. Cut bread into 1 inch cubes.

2. Place cubes in a single layer on a baking sheet. Coat cubes with cooking spray; sprinkle with garlic powder; toss well.

3. Bake at 350F for 15 minutes or until lightly browned and set aside.

4. Coat a large nonstick skillet with cooking spray; place over med-high heat until hot. Add chicken halves; sauté 6 minutes on each side or until well done.

5. Remove chicken from skillet; let cool. Cut chicken across the grain into thin slices; set aside.

6. Combine lemon juice and next 5 ingredients in container of an electric blender. Cover and process until smooth.

7. Add 1/4 cup of the lemon juice mixture to the chicken; toss gently to coat.

8. In a large salad bowl, place the lettuce. Drizzle remaining lemon juice mixture over lettuce and toss well.

9. Add the chicken mixture and cheese, and toss gently to coat. Serve with croutons.

Waldorf Salad Recipe

This Waldorf salad recipe is an all time favorite.  The combination of the roasted chicken, the tart Granny Smith apples, the juicy sweet mango and the crunch of the chopped walnuts is heavenly. 

This particular recipe calls for the use of chutney.  Chutney is a sweet and sour condiment much like a jelly or a relish.  It originated in India and its most common flavor is mango.

Ingredients:  ****

3/4 pound Roasted chicken breast (2 Boneless -- skinless halves)
1 medium Granny Smith apple �?cored and diced in 1/2-inch pieces
1 rib celery -- finely minced
1 ripe mango -- peeled and diced
2 tablespoons minced candied ginger
1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons lime juice
2 tablespoons mango chutney
1 teaspoon grainy mustard
3 tablespoons coarsely chopped walnuts
2 tablespoons Minced fresh mint

Directions:

1. Dice the cooked chicken. Combine with the apple, celery, mango and candied ginger.

2. In a medium bowl, combine the mayonnaise, sour cream, lime juice, chutney and mustard; mix well. Add to the salad, mixing well. Cover and refrigerate until ready to serve.

3. Just before serving, stir in the chopped walnuts and mint.

Seven Layer Salad Recipe*****

Worcestershire sauce adds a distinct flavor to this fantastic seven layer salad recipe with spinach, lettuce, and chicken as its base.  Present in a glass salad bowl so the appealing layers show through.

Worcestershire sauce was originally manufactured in Worcester, England.  It is a result of the British/Indian connection.  The uses of exotic flavors such as tamarind, chilies and cloves combined with molasses, shallots, garlic, sugar and anchovies create this unmistakable condiment.  The seven layers of this salad are all wonderfully textured and tasty, making a seven layer salad a staple at many outdoor barbecues.
 
Ingredients:

3 cups shredded lettuce
2 cups shredded spinach
1/2 cup sliced radishes
2 cups cooked cubed chicken
1/2 cup celery cut diagonally
1 cup shredded cheddar cheese
2/3 cup mayonnaise
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
2 tablespoons sliced green onions

Directions:

1. In salad bowl, layer ingredients in following order; half lettuce, half spinach, radishes, chicken, celery, then the remaining lettuce remaining spinach and cheese.

2. Combine mayonnaise, Worcestershire sauce and dry mustard. Spread evenly over top of salad.

3. Cover and chill several hours or overnight. Garnish with sliced green onions. Toss just before serving.

Cashew Chicken Salad

2 pkgs. shell macaroni
1 bunch celery, chopped
8 hard-boiled eggs
1 pt. salad dressing
4 chicken breasts, cooked and cubed
1/2 lb. Cashews
1/2 pt. Cool Whip

Mix all together and right before serving add the Cool Whip.

Chicken Salad with Almonds

2 c sliced, peeled fresh nectarines, or canned Mandarin oranges
2 c diced cooked chicken
1 c sliced celery
1/4 c mayonnaise
1/2 tsp grated lemon rind
2 tsp lemon juice
2 tsp soy sauce
1 T finely chopped onion
1/2 tsp ground ginger
1/4 tsp sugar
pepper & salt to taste
1/4 c slivered almonds, toasted

Combine fruit, chicken & celery in large bowl.
Blend remaining ingredients, except almonds.
Toss chicken mixture with dressing.
Chill.
Serve on lettuce leaf.
Top with almonds.
Serves 4

ALMOND CHICKEN SALAD

3 cups cubed cooked chicken
1 cup celery 
1/4 cup blanched almonds, toasted
2 or 3 hard cooked eggs
2 tablespoons sliced green onion
salt and pepper to taste 
1/2 cup mayonnaise
2 tablespoons lemon juice

Combine chicken, celery, almonds, eggs and onion. Season with salt and pepper. Combine mayonnaise and lemon juice. Add to chicken. Toss lightly. Chill and serve on lettuce.