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Full Online Book HomeLearning KitchenSalads And Dressings - Layered Chicken Salad
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Salads And Dressings - Layered Chicken Salad Post by :Jason_Rodriguez Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2874

Click below to download : Salads And Dressings - Layered Chicken Salad (Format : PDF)

Salads And Dressings - Layered Chicken Salad

3 cups cubed cooked chicken - divided
2 cups torn lettuce
1 cup cooked long grain rice
1 package - 10 ounces - frozen peas thawed
1/4 cup minced fresh parsley
2 large tomatoes, seeded and chopped
1 cup thinly sliced cucumber
1 small sweet red pepper chopped
1 small green pepper chopped

1 cup mayonnaise
1/2 cup sour cream
1/2 cup raisins
1/2 cup finely chopped onion
1/4 cup sweet pickle relish
2 tablespoons milk
1/2 teaspoon celery seed
1/2 teaspoon dill seed
1/2 teaspoon ground mustard
1/2 teaspoon garlic salt
Sweet red pepper rings and fresh parsley sprigs (optional)

In 3- quart glass bowl, layer 1 1/2 cups chicken and the lettuce.

Combine rice, peas and parsley; spoon over lettuce.

Layer with tomatoes, cucumber, peppers and remaining chicken.

Combine the first 10 dressing ingredients; spoon over salad. Garnish with redpepper and parsley if desired. Cover and refrigerate for 8 hours or overnight. Toss before serving.

10 to 12 servings.

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Salads And Dressings - Chicken -  Layered Cobb Salad Salads And Dressings - Chicken - Layered Cobb Salad

Salads And Dressings - Chicken -  Layered Cobb Salad
For dressing: 3 tablespoons red-wine vinegar 1 tablespoon fresh lemon juice 2 teaspoons Dijon mustard 1 small garlic clove, minced 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon black pepper 1/2 cup extra-virgin olive oil For salad: 3 skinless boneless chicken breast halves (1 1/4 lb) 2 California avocados 1 head romaine, cut crosswise into 1/2-inch-wide slices (8 cups) 6 bacon slices, cooked until crisp, drained, and finely chopped 3 medium tomatoes (3/4 lb), seeded and cut into 1/2-inch pieces 2 to 3 oz Roquefort, crumbled (1/2 to 3/4 cup) 2 bunches watercress, coarse stems discarded 2 hard-boiled large eggs, halved

Salads And Dressings - Chicken -  Holiday Chicken Salad Salads And Dressings - Chicken - Holiday Chicken Salad

Salads And Dressings - Chicken -  Holiday Chicken Salad
4 cups cubed, cooked chicken meat 1 cup mayonnaise 1 teaspoon paprika 1 1/2 cups dried cranberries 1 cup chopped celery 2 green onions, chopped 1/2 cup minced green bell pepper 1 cup chopped pecans 1 teaspoon seasoning salt ground black pepper to taste In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour. Serve on lettuce cups, or make sandwiches. Makes 12 servings.