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Click below to download : Salads And Dressings - Connie's Chicken Salad (Format : PDF)
Salads And Dressings - Connie's Chicken Salad
2 cups diced apples1 Tbsp. lemon juice
4 cups cooked chicken
1 1/2 cups celery, fine dice
1 cup green grapes, cut in half
1 cup pineapple tidbits, optional
3/4 cup Miracle Whip or Mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
Frosting:
1 (8 oz.) cream cheese
1/4 cup Miracle Whip or Mayonnaise
Dice apples and sprinkle lemon juice over apples (can use pineapple juice also). Add chopped cooked chicken, celery (finely chopped), grapes (cut in half), pineapple bits, Miracle Whip and seasoning. Mix lightly.
Press mixture into 1 1/2 quart bowl, chill several hours. Mold on platter.
Frost chicken salad. Garnish with grapes and lemon leaves.
Serves 8.
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4 ears fresh sweet corn 4 cups romaine lettuce -- torn in bite-sized pieces 3 cups cooked chicken -- cut in strips 4 slices bacon -- cooked and crumbled 2 tablespoons green onions -- thinly sliced 1/2 cup bottled blue cheese dressing Remove husks from corn; cut each ear into thirds. In a large skillet or pot, bring about 1 inch of water to a boil; add corn. Cover and cook until tender, about 4 minutes. Drain and set aside. On four serving plates arrange lettuce, chicken and cooked corn, dividing evenly. Top with bacon, onion and a drizzle of blue
Salads And Dressings - Chicken - Corn On The Cob Salad
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1/2 head iceberg lettuce 1/2 bunch watercress 1 small bunch curly endive 1/2 head romaine 2 tablespoons minced chives 2 medium tomatoes, peeled, seeded and diced 1 whole chicken breast, cooked, boned, skinned, and diced 6 strips bacon, cooked and diced 1 avocado, peeled and diced 3 hard-cooked eggs, diced 1/ 2 cup Roquefort cheese, crumbled Special French Dressing Chop lettuce, watercress, endive and romaine in very fine pieces using knife or food processor. Mix together in 1 large wide bowl or individual wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado, and eggs in narrow strips or wedges across
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