CHICKEN SALAD SAVVY : GOING BEYOND THE CLASSIC.Byline: Natalie Haughton Daily News Food Editor Classic chicken salad - with chunks of poultry blended with creamy mayonnaise or salad dressing, celery, onion and hard-cooked eggs - is old-fashioned comfort food that many of us grew up on. It was served at picnics or as a cool midsummer meal, featured on luncheon or brunch menus or found its way into tomato or pineapple halves at bridal or baby showers. Granted, it could be dressed up with a few grapes, chopped cucumbers or walnuts, mustard or a few herbs, but many cooks relied on the basic theme - until the last decade or so. As food tastes, ingredients and interesting combinations have come into their own, classic chicken salad has become more savvy, stylish and chic with Southwestern, Californian, Mexican, Asian, Italian, Indian, French and Caribbean innovations possible. Besides roasting and poaching poaching: see cooking. , the chicken nowadays can be stir-fried, broiled broil 1 v. broiled, broil·ing, broils v.tr. 1. To cook by direct radiant heat, as over a grill or under an electric element. 2. To expose to great heat. v. or grilled. There are even cookbooks devoted to the theme, including ``Chicken Salads'' by Carole Lalli, who was challenged to create a chicken salad for every week of the year (the cookbook includes 60 recipes). ``Chicken salad once meant leftovers from Sunday's roast chicken, heavily mayonnaised, with perhaps a bit of celery thrown in to add texture and some, but not too much, interest,'' Lalli writes in the book's introduction. ``Today's chicken salad has evolved from that model and is much more than a filling for sandwiches and hollowed-out tomatoes. It is practically emblematic of the startlingly star·tle v. star·tled, star·tling, star·tles v.tr. 1. To cause to make a quick involuntary movement or start. 2. To alarm, frighten, or surprise suddenly. See Synonyms at frighten. cosmopolitan nature of today's American home For the American mortgage lender, see . The American Home is a center of intercultural exchange located in Vladimir, Russia. The home is designed to model a typical American suburban home and its main focus is the ESL school that provides lessons for Russian students. cooking.'' The range and style of chicken salad has been stretched by flavors and ingredients that no longer seem foreign, Lalli says. With today's health concerns, many of the recipes that follow are oil- rather than mayo-based. Yogurt and reduced- or nonfat non·fat adj. Lacking fat solids or having the fat content removed. sour creams are other options for dressing updated creations. You can use a whole chicken or just your favorite parts in today's recipes. If you know ahead of time that you'll be making a salad, roast the chicken the night before and refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. it (within two hours after cooking) to use the next day. Or when time is at a premium, use a cooked chicken or parts from the market. Roasted chicken breasts available in the refrigerator section of supermarkets or discount clubs are a boon for making chicken salads in a jiffy A fraction of time that has numerous interpretations depending on who uses it. It may refer to one computer clock cycle, one nanosecond, one millisecond or one AC power cycle. There may be others. See nanosecond. 1. . One of my all-time favorite variations on the chicken salad theme is a version of the Chicken Olive Salad served at Campanile campanile (kămpənē`lē, Ital. kämpänē`lā), Italian form of bell tower, constructed chiefly during the Middle Ages. restaurant in Los Angeles Los Angeles (lôs ăn`jələs, lŏs, ăn`jəlēz'), city (1990 pop. 3,485,398), seat of Los Angeles co., S Calif.; inc. 1850. (my son rated it THE BEST). A combination of shredded chicken breast, Napa and red cabbages, red onions, chopped kalamata olives, white wine vinegar Noun 1. wine vinegar - vinegar made from wine vinegar, acetum - sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative , olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. , garlic and mustard, it's served at the restaurant on slices of olive bread. But it's great served on chopped lettuce, as well. Other creations that rate high on my list of picks are Pea Pod-Pecan Chicken Salad, Chicken-Papaya Salsa Salad, Apricot Chicken and Rice Salad, Smoked Chicken, Walnut and Gorgonzola Salad, Chunky Chicken Mustard Salad and Chinese Chicken Salad Chinese chicken salad, as its name suggests, is a salad with chicken, popular in the United States. The Asian influence comes from common Asian-themed ingredients. Though many variations exist, common features of most salads described as "Chinese chicken" contain lettuce, chicken, (a couple of Restaurant Replica variations are included). All are easy and go together effortlessly - making them especially handy for summer dining. But don't overlook them for year-round eating as well. Other possibilities include a Chicken Salad Nicoise Noun 1. salad nicoise - typically containing tomatoes and anchovies and garnished with black olives and capers salad - food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens , Curried Chicken Salad, Chicken Salad Caprese, Cobb Salad The Cobb salad was a signature menu item of the legendary Brown Derby in Hollywood, a landmark restaurant in Los Angeles, California. Variations of the salad are now served in restaurants world-wide. and a variation with pesto, green beans green beans Noun, pl long narrow green beans that are cooked and eaten as a vegetable and pasta. Clip and save your favorites from this collection and keep them handy to get you out of a rut when chicken salad is a menu must. CHICKEN SALAD 1 1/2 cups chopped cooked chicken 1/2 cup chopped celery 1/2 cup thinly sliced green onions 1 tablespoon lemon juice 1/8 teaspoon black pepper black pepper or pepper Perennial, woody climbing vine (Piper nigrum) of the family Piperaceae, native to India; also, the hotly pungent spice made from its berries. 2 hard-cooked eggs, chopped 1/3 cup mayonnaise OR salad dressing 2 tablespoons sweet pickle Noun 1. sweet pickle - pickle cured in brine and preserved in sugar and vinegar pickle - vegetables (especially cucumbers) preserved in brine or vinegar bread and butter pickle - thinly sliced sweet pickles relish OR chopped green bell pepper 2 teaspoons prepared mustard 4 medium tomatoes OR lettuce leaves In a mixing bowl, combine chicken, celery, green onions, lemon juice and pepper. Stir in eggs, mayonnaise, pickle relish and mustard. Cover; chill at least 1 hour. Meanwhile, if using tomatoes, cut a thin slice off stem end of each tomato. Using a spoon, scoop out Verb 1. scoop out - hollow out with a scoop; "scoop out a melon" core out, hollow out, hollow - remove the interior of; "hollow out a tree trunk" 2. the centers of tomatoes, leaving 1/4- to 1/2-inch-thick shells. Reserve pulp for another use. Serve salad in tomato shells or on lettuce leaves. Makes 4 main-dish servings. From ``Better Homes and Gardens New Cook Book.'' CHICKEN OLIVE SALAD (A replica fromCampanile, Los Angeles) 4 cups shredded cooked chicken breast 4 cups shredded napa cabbage 3 cups shredded red cabbage 1/2 cups chopped red OR green onions 1 can (8.75 ounces drained weight) kalamata black olives, drained, cut from pits and chopped 1/2 cup white wine vinegar 1/3 cup olive oil 3 cloves garlic, roasted 15 to 20 seconds in microwave oven and pressed 1 tablespoon grainy grain·y adj. grain·i·er, grain·i·est 1. Made of or resembling grain; granular. 2. Resembling the grain of wood. 3. Having a granular appearance due to the clumping of particles in the emulsion. mustard 1/4 teaspoon salt In a large bowl, mix chicken, napa cabbage, red cabbage, red onions and olives. For dressing, in a small bowl or cup whisk vinegar, olive oil, garlic, mustard and salt until smooth and blended. Add dressing to chicken mixture and toss until blended. Serve immediately on greens or chill. Makes about 10 cups chicken salad mixture, about 6 to 8 servings. CHICKEN-PAPAYA SALSA SALAD This salad is a winner - fabulous tasting and looking. It rates raves with all who taste. Serve on shredded red lettuce for a festive luncheon or supper offering. Accompany with warm cheese quesadilla que·sa·dil·la n. A flour tortilla folded in half around a savory filling, as of cheese or beans, then fried or toasted. [American Spanish, from Spanish, diminutive of quesada, wedges or herb-baked pita bread pieces. 1 papaya papaya (pəpī`ə), soft-stemmed tree (Carica papaya) of tropical America resembling a palm with a crown of palmately lobed leaves. , peeled, seeded and cut into 3/4-inch cubes 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/4 cup chopped red onion 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh basil 2 tablespoons rice OR white wine vinegar 1 tablespoon vegetable oil 2 tablespoons fresh lemon OR lime juice Dash cayenne pepper 1 1/2 cups diced cooked chicken OR turkey 5 cups mixed salad mixed salad mix n → salade f de crudités greens In a medium bowl, combine all ingredients except salad greens. Toss to mix well. Cover and refrigerate about 2 hours to blend flavors. Serve on salad greens. Makes 3 servings. From ``365 Easy One-Dish Meals'' by Natalie Haughton, Harper & Row. APRICOT CHICKEN AND RICE SALAD 4 1/2 cups water 1 teaspoon salt 1/2 teaspoon curry powder curry powder n. A pungent seasoning prepared from cumin, coriander, turmeric, and other spices. Noun 1. curry powder - pungent blend of cumin and ground coriander seed and turmeric and other spices 1 (1 1/2-inch) piece fresh ginger, peeled and halved 2 cups uncooked converted rice con·vert·ed rice n. A white rice prepared from brown rice that has been soaked, steamed under pressure to force water-soluble nutrients into the starchy endosperm, and then dried and milled. 3/4 cup chopped dried apricots 1/4 cup golden raisins 4 green onions, finely chopped 1 medium green bell pepper, chopped 1 medium red bell pepper, chopped 1/3 cup olive OR vegetable oil 2 tablespoons white wine vinegar 2 tablespoons dry sherry 2 teaspoons Dijon mustard Pinch cayenne pepper 1/4 to 1/2 teaspoon black pepper 2 cups diced cooked chicken breast, preferably grilled 1/3 cup grilled chopped toasted almonds Red lettuce leaves In a large pot, bring water to a boil over high heat with 1/2 teaspoon salt, curry powder and ginger. Stir in rice, cover tightly and cook over low heat 20 to 25 minutes or until water is absorbed. Discard ginger. Remove rice from heat. Stir in apricots, raisins, green onions, peppers, oil, vinegar, sherry, mustard, cayenne, remaining 1/2 teaspoon salt and pepper
Serve immediately on red lettuce or refrigerate and serve chilled. Makes 8 servings. From ``365 Easy One-Dish Meals'' by Natalie Haughton, Harper & Row. PEA POD-PECAN CHICKEN SALAD This wonderful salad combines chicken with pea pods, toasted pecans and a dressing with Asian overtones. It's great served immediately after preparation or chilled. 3 tablespoons vegetable oil 1 tablespoon sesame oil Noun 1. sesame oil - oil obtained from sesame seeds vegetable oil, oil - any of a group of liquid edible fats that are obtained from plants benniseed, sesame seed - small oval seeds of the sesame plant 2 tablespoons rice vinegar Rice vinegar is a vinegar made from fermented rice or rice wine in China, Korea, and Japan. Rice vinegar is similar in properties and taste to balsamic vinegar, though usually less sweet. 1 1/2 tablespoons soy sauce 1/8 teaspoon cayenne pepper Pinch ground allspice allspice: see pimento. allspice Tropical evergreen tree (Pimenta dioica) of the myrtle family, native to the West Indies and Central America and valued for its berries, the source of a highly aromatic spice. 3 cups shredded cooked chicken breast 4 green onions, chopped 1/2 pound frozen Chinese pea pods, thawed and drained OR 3/4 pound fresh (see Note) 3/4 cup toasted pecan halves In a large bowl, combine vegetable oil, sesame oil, vinegar, soy sauce, cayenne and allspice. Mix to blend well. Add chicken, green onions, pea pods and pecans. Toss to coat well. Serve on greens. Makes 4 servings. NOTE: If using fresh pea pods, trim and remove strings. Blanch blanch to become pale. in a pot of boiling water 30 seconds. From ``365 Easy One-Dish Meals'' by Natalie Haughton, Harper & Row. SMOKED CHICKEN, WALNUT AND GORGONZOLA SALAD This upscale salad, similar to ones served at many restaurants nowadays, is a winner. This main-dish version contains smoked chicken, which can be purchased already cooked at many supermarkets, either in the meat or deli section. Regular cooked chicken is an acceptable substitute. 1 head romaine lettuce, rinsed and drained 1/2 head red leaf lettuce, rinsed and drained 1/4 cup chopped fresh basil 1 cup watercress watercress, hardy perennial European herb (Nasturtium officinale) of the family Cruciferae (mustard family), widely naturalized in North America, found in or around water. leaves 2 cups chopped cooked smoked chicken 3 tablespoons balsamic vinegar balsamic vinegar n. 1. An aromatic vinegar of Modena, Italy, made from white Trebbiano grape juice that is heated and aged in wooden barrels for several years. 2. Any of various similar vinegars. 1/4 cup vegetable oil 1 cup crumbled Gorgonzola cheese 1/3 cup coarsely chopped walnuts OR pecans Freshly ground pepper Tear romaine and red lettuce into bite-size pieces and place in a large salad bowl. Add basil and watercress; toss well. Keep chilled until serving time. Just before serving mix in chicken. Add vinegar and oil. Toss to coat greens well. Place salad on individual serving plates. Sprinkle top of salads with cheese and walnuts. Add a few twists of freshly ground black pepper. Makes 3 to 4 servings. From ``365 Easy One-Dish Meals'' by Natalie Haughton, Harper & Row. CHUNKY CHICKEN MUSTARD SALAD This recipe has become a favorite main-dish offering in my warm weather repertoire. It's a wonderful idea for outdoor picnics as well, provided it is kept well chilled. 1/4 cup red wine vinegar 1/3 cup whole-grain mustard 1 tab4lespoon Dijon mustard 1 garlic clove, minced 1/2 cup vegetable oil 1/4 teaspoon salt 1/4 teaspoon pepper 4 cups diced cooked chicken breast 1 European seedless Seed´less a. 1. Without seed or seeds. Adj. 1. seedless - lacking seeds; "seedless grapefruit" seedy - full of seeds; "as seedy as a fig" seedless adj → cucumber, unpeeled Un`peeled a. 1. Thoroughly stripped; pillaged. 2. Not peeled. and diced (about 2 cups) 1/3 cup chopped red onion 2/3 cup slivered French cornichons OR dill pickles 4 celery ribs, diagonally sliced 8 cups mixed salad greens In a large bowl, combine vinegar, whole-grain mustard, Dijon mustard, garlic, oil, salt and pepper. Mix well. Add chicken, cucumber, red onion, cornichons and celery. Toss to coat with dressing. Refrigerate at least 2 hours. Serve on greens. Makes 6 servings. From ``365 Easy One-Dish Meals'' by Natalie Haughton, Harper & Row. CHINESE CHICKEN SALAD (A replica from CheesecakeFactory) 12 cups shredded iceberg lettuce iceberg lettuce n. A crisp, round, compact head of lettuce with light green, tightly folded leaves. [From its pale color. 3 cups shredded poached poach 1 tr.v. poached, poach·ing, poach·es To cook in a boiling or simmering liquid: Poach the fish in wine. chicken breast 2 cups thinly shredded red cabbage 1 cup fresh bean Noun 1. fresh bean - beans eaten before they are ripe as opposed to dried common bean - any of numerous beans eaten either fresh or dried green bean - immature bean pod eaten as a vegetable yellow bean, wax bean - snap beans with yellow pods sprouts 2/3 cup sliced, drained, canned water chestnuts 3/4 cup finely chopped green onions (tops included) 1/2 cup slivered almonds, toasted 1/4 cup toasted sesame seeds 2 cups crisp deep-fried rice sticks, drained 1 can (11 ounces) Mandarin oranges, well drained Plum Sauce Noun 1. plum sauce - for Chinese dishes: plum preserves and chutney sauce - flavorful relish or dressing or topping served as an accompaniment to food Dressing 6 cups crisp fried won ton strips (see Note) Just before serving, in a large mixing bowl, combine lettuce, chicken, red cabbage, bean sprouts bean sprouts pl.n. The tender, edible seedlings of certain bean plants, especially those of the mung bean. , water chestnuts, green onions, almonds, sesame seeds, rice sticks and oranges. Toss with desired amount of Plum Sauce Dressing. Garnish with fried won tons. Makes 4 large servings. PLUM SAUCE DRESSING: In a medium mixing bowl, whisk together 1 cup plum sauce (Lee Kum Kee OR Dynasty brand preferred), 1 tablespoon hoisin sauce hoi·sin sauce n. A thick, sweet, pungent sauce used in Chinese cooking. [Chinese (Cantonese) hoísin, seafood, equivalent to Chinese (Mandarin) h , 1 teaspoon lite soy sauce, 1/4 cup lemon juice, 3 tablespoons sesame oil and 2 tablespoons vegetable oil until well blended. Keep refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. . Makes about 1 3/4 cups. NOTE: To make won ton strips, cut 3 1/2-inch won ton wrappers from a 12-ounce package into 3 equal strips (lea4ve wrappers stacked for easy cutting). Heat 3 inches vegetable oil in a medium saucepan until very hot. Add won ton strips, several at a time, and cook until golden brown. With a slotted spoon A slotted spoon is an implement used in food preparation. Most of its uses involve separating solid foods from liquids, such as taking vegetables from a pot of boiling water. A significant exception is the traditional absinthe ritual. , remove to paper towels to drain. Repeat until amount of won ton strips needed are cooked. CHINESE CHICKEN SALAD (A replica fromStanley's Restaurant & Bar,Woodland Hills and Sherman Oaks) 12 cups bite-sized pieces lettuce (a combination of iceberg and romaine) 2 cups thinly shredded red cabbage 3 cups thinly shredded poached chicken breast 1 cup finely chopped green onions (including tops) 1 can (11 ounces) Mandarin oranges, well drained 2 cups crisp deep-fried rice sticks, drained Sesame Dressing 4 tablespoons toasted sesame seeds Just before serving, in a large mixing bowl, combine lettuce, red cabbage, chicken, green onions, oranges and rice sticks. Toss with desired amount of Sesame Dressing; sprinkle with sesame seeds. Makes 4 large lunch or dinner-size servings. SESAME DRESSING: In a medium mixing bowl, combine 3/4 cup fresh lemon juice, 3/4 cup seasoned rice vinegar, 2 1/2 tablespoons sugar, dash pepper and 3 to 4 drops lite soy sauce; whisk in 2 tablespoons sesame oil and 2 tablespoons vegetable oil. Keep refrigerated. Makes about 2 cups dressing. CHICKEN AND FRUIT SALAD 2 cans (5 ounces EACH) chunk OR chunk white chicken 2 cups seedless grapes 1 cup strawberries, cut in half 1 large banana, sliced 1/2 cup mayonnaise 1 tablespoon lime juice 1/2 teaspoon honey Drain chicken, reserving broth. Toss chicken with grapes, strawberries and banana. Combine reserved broth, mayonnaise, lime juice and honey. Serve over chicken mixture. Makes about 4 1/2 cups, 4 salad servings. GRAPE AND CHICKEN TOSSED SALAD DRESSING: 1/4 cup vegetable oil 2 tablespoons vinegar 1/2 teaspoon sugar 1/8 teaspoon oregano oregano (ərĕg`ənō), name for several herbs used for flavoring food. A plant of the family Labiatae (mint family), Origanum vulgare, leaves, crushed 1/8 teaspoon basil leaves, crushed Dash pepper SALA4D: 4 cups lettuce, torn in bite-size pieces 1 can (5 ounces) chunk chicken 1 cup seedless grapes 2 slices bacon, cooked and crumbled 1/2 cup croutons For dressing, combine oil, vinegar, sugar, oregano, basil and pepper. For salad, toss dressing lightly with all salad ingredients. Makes about 5 cups, 4 to 5 salad servings. CHICKEN SALAD CAPRESE Caprese is the name most often given to the widely popular Italian summer appetizer of tomatoes, mozzarella moz·za·rel·la n. A mild white Italian cheese that has a rubbery texture and is often eaten melted, as on pizza. [Italian, diminutive of mozza, a cut, mozzarella, from mozzare, and basil. Add chicken and a lively tomato vinaigrette - and a loaf of good bread - and you have the perfect warm weather meal. SALAD: 3 whole poached OR grilled chicken breasts OR meat from a grilled OR roasted chicken 1 pound fresh mozzarella cheese 3 large ripe tomatoes 15 to 20 large basil leaves DRESSING: 1 medium ripe tomato, peeled, seeded and cut into chunks 1/2 cup extra-virgin olive oil 1 garlic clove 10 large basil leaves Salt Freshly ground black pepper For salad, cut chicken into neat, flat slices. Cut cheese and tomato similarly, into about 1/4-inch slices. On a large serving platter, arrange chicken, cheese and tomatoes, alternating and overlapping them. Tuck basil leaves among slices. For dressing, place tomato and olive oil in a work bowl of a food processor. Process to combine well. Drop garlic and basil into bowl and pulse or turn processor on and off to chop garlic and basil roughly into dressing. Season with salt and freshly ground black pepper to taste. Drizzle dressing over salad, reserving some to pass at table. Makes 6 servings. NOTE: Acidity can vary from one tomato to another. If you think the dressing needs more, add a bit of red wine vinegar. From ``Chicken Salads, 60 Scrumptious Recipes for an American Classic'' by Carole Lalli, HarperPerennial. CURRIED CHICKEN SALAD SALAD: 1/2 cup golden raisins 1/2 cup apple juice 3 whole poached chicken breasts, cubed 3 to 4 stalks 4celery, trimmed, rinsed and cut into 1/2-inch slices (about 1 cup) 1 medium green apple, rinsed unpeeled and cubed DRESSING: 1 cup low OR nonfat plain yogurt 1 teaspoon curry powder 1 teaspoon ground cumin cumin or cummin (both: kŭm`ĭn), low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. 2 teaspoons white wine vinegar 1/4 cup fruit from commercial mango chutney chut·ney n. A pungent relish made of fruits, spices, and herbs. [Hindi ca  n , minced Tabasco sauce GARNISH: 1/3 cup chopped fresh cilantro OR parsley 1 cup coarsely chopped toasted almonds For salad, place raisins in a small bowl. Warm apple juice and add to bowl. Let raisins plump 5 to 10 minutes. Drain, reserving liquid. In a serving dish, combine chicken, raisins, celery and apples. For dressing, whisk together all dressing ingredients, adding dashes of Tabasco sauce to taste. Taste dressing; there should be a good balance of hot, sweet and tangy flavors. Pour dressing onto salad ingredients and toss carefully to combine. Sprinkle cilantro and chopped almonds over and serve. Makes 6 to 8 servings. From ``Chicken Salads, 60 Scrumptious Recipes for an American Classic'' by Carole Lalli, HarperPerennial. PESTO GREEN BEANS ANDPASTA CHICKEN SALAD SALAD: Water Salt 1/2 pound short tubular pasta, such as penne OR cut ziti, preferably whole wheat 1 pound haricots verts Noun 1. haricots verts - very small and slender green bean French bean, haricot vert green bean - immature bean pod eaten as a vegetable OR fresh tender green beans, trimmed and rinsed 3 cups cubed broiled, grilled OR roasted chicken DRESSING: 25 basil leaves 15 parsley leaves 1/4 cup mayonnaise 3 tablespoons pine nuts 1/2 cup olive oil 2 garlic cloves Salt Freshly ground black pepper GARNISH: 2 tablespoons toasted pine nuts For salad, bring a large pot of water to a boil. Add pinch salt and pasta and stir. When pasta is cooked to within 2 or 3 minutes of estimated time for al dente al den·te adj. Cooked enough to be firm but not soft: pasta al dente. [Italian : al, to the + dente, tooth. , drop in haricots verts. Cook until beans are just tender. Drain, refresh immediately under cold water, drain well and turn into a large serving dish. Add chicken to dish. For dressing, place basil, parsley, mayonnaise a4nd pine nuts into a work bowl of a food processor fitted with a metal blade. Process to make a well blended, creamy mixture. With processor running, pour oil slowly through feed tube; blend well. Drop in garlic and blend briefly. Season with salt and freshly ground black pepper to taste. Pour dressing over salad ingredients and toss to combine. Garnish with pine nuts. Makes 6 to 8 servings. From ``Chicken Salads, 60 Scrumptious Recipes for an American Classic'' by Carole Lalli, HarperPerennial. CHICKEN SALAD NICOISE DRESSING: 1 cup extra-virgin olive oil 1 tablespoon red wine vinegar 1 tablespoon Dijon mustard 1 garlic clove 1 cup loosely packed basil leaves Salt Freshly ground black pepper SALAD: Water 1 pound new potatoes OR small all-purpose potatoes, unpeeled 3/4 pound haricots verts OR tender young green beans, trimmed 4 cups mixed tender lettuces, such as salad bowl, oakleaf and frisee fri·sée n. See endive. [French, from feminine past participle of friser, to curl; see frizz1.] , rinsed and dried 2 whole poached chicken breasts, boned and skinned 4 hard-cooked eggs, peeled and quartered 3 medium ripe red tomatoes, quartered 3 green onions, trimmed and thinly sliced 8 anchovy anchovy: see herring. anchovy Any of more than 100 species of schooling saltwater fishes (family Engraulidae) related to the herring. Anchovies are distinguished by a large mouth, almost always extending behind the eye, and by a pointed snout. fillets, drained For dressing, combine oil, vinegar, mustard and garlic in work bowl of a food processor fitted with a metal blade and process until smooth. Add basil and pulse several times to chop into dressing. Season to taste with salt and pepper and additional vinegar, if desired. For salad, bring a large pot of water to a boil. Add potatoes and cook until tender; drain and refresh immediately in cold water. Drain again. Bring another pot of water to a boil. Drop in haricots verts and cook until just tender, 2 to 3 minutes; do not overcook overcook Verb to spoil food by cooking it for too long Verb 1. overcook - cook too long; "The vegetables were completely overcooked" . Drain, refresh under cold water and drain well. Toss lettuces with about 1/2 of dressing in a large shallow bowl or deep platter. Cut chicken into large chunks and arrange on center of lettuces. Cut potatoes in half or in quarters, if they are not very small.4 Arrange potatoes, haricots verts, eggs and tomatoes around platter. Scatter green onions over all and place anchovies anchovies a cause of diarrhea, vomiting, salivation, lacrimation, depression, miosis, polypnea, tachycardia, hypothermia in cats. in a crisscross pattern over chicken. Spoon on additional dressing and serve immediately (you may not need all the dressing). Makes 4 servings. From ``Chicken Salads, 60 Scrumptious Recipes for an American Classic'' by Carole Lalli, HarperPerennial. COBB SALAD SALAD: 2 heads romaine lettuce Meat from 1 (3- to 3 1/2-pound) grilled, broiled OR roasted chicken OR from 2 whole poached breasts, cut in strips 6 slices bacon, cooked crisp, drained and crumbled 1 large OR 2 small avocados, peeled, pitted and thinly sliced 1/2 cup Roquefort OR other blue-veined cheese, crumbled 2 ripe tomatoes, cut into wedges DRESSING: 1 large OR 2 small avocados, peeled, pitted and cut into chunks 2 tablespoons freshly squeezed
2 tablespoons olive oil 1/3 cup low- OR nonfat plain yogurt Salt Freshly ground black pepper For salad, discard any tough, torn or discolored dis·col·or v. dis·col·ored, dis·col·or·ing, dis·col·ors v.tr. To alter or spoil the color of; stain. v.intr. To become altered or spoiled in color. outer leaves from lettuce. Tear remaining leaves into medium-sized pieces from larger ribs; smallest tender inner leaves can be left intact. Divide lettuce among 6 rimmed dinner plates or shallow soup plates. Arrange chicken, bacon, avocados and cheese in rows over lettuce. Place tomatoes around edges of plates. For dressing, place avocado chunks, lemon juice, olive oil and yogurt in work bowl of a food processor; process to blend to a smooth puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. . Season to taste with salt and pepper; taste and adjust with additional lemon juice if necessary or with additional yogurt if needed to achieve texture of thick cream. Drizzle a bit of dressing across each salad and pass additional dressing at table. Makes 6 servings. From ``Chicken Salads, 60 Scrumptious Recipes for an American Classic'' by Carole Lalli, HarperPerennial. CHICKEN PASTA SALAD Water Salt to salt 2 pounds penne pasta 2 tablespoons olive oil 4 4cups broccoli florets 3 (6-ounce) skinless, boneless Bone´less a. 1. Without bones. Adj. 1. boneless - being without a bone or bones; "jellyfish are boneless" chicken breasts, grilled or broiled and cut into 1/4-inch thick slices 2 cups chopped tomatoes 1 cup Dressing Lemon juice and pepper to taste 1 cup toasted pine nuts 1 1/2 cups chopped fresh parsley Bring a large pot of water to a boil. Add salt to taste, then pasta. Cook according to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. package directions until pasta is tender, but not mushy mush·y adj. mush·i·er, mush·i·est 1. Resembling mush in consistency; soft. 2. Informal a. Excessively sentimental. See Synonyms at sentimental. b. . Drain pasta, then rinse with cold water to chill pasta; drain. Remove pasta to a bowl and toss with olive oil to coat evenly. Reserve pasta in refrigerator. Cook broccoli in boiling water to cover 2 minutes or until crisp-tender. Drain and rinse with cold water to stop cooking. Drain again and reserve. Toss together pasta, broccoli, chicken and tomatoes. Add 1 cup Dressing or enough to evenly coat ingredients. Mix well. Add lemon juice and salt and pepper to taste. Refrigerate at least 1 hour before serving. Garnish with pine nuts and parsley. Makes 8 servings. DRESSING: In a medium mixing bowl, combine 1/4 teaspoon garlic powder, 1 tablespoon Dijon mustard and 1/4 teaspoon dry mustard Noun 1. dry mustard - a substance such that one to three tablespoons dissolved in a glass of warm water is a homemade emetic powdered mustard emetic, nauseant, vomitive, vomit - a medicine that induces nausea and vomiting . Whisking constantly, slowly add 1 3/4 cups vegetable oil, 3/4 cup red wine vinegar and 2 tablespoons balsamic vinegar, alternating oil and vinegars until mixed. If desired, use a food processor. Add 1/4 teaspoon basil, 1/4 teaspoon oregano and salt and pepper to taste. Whisk in 2 tablespoons mayonnaise and 2 tablespoons fresh lemon juice. Store in refrigerator. Makes 2 3/4 cups. CHICKEN SALAD 1 teaspoon finely chopped onion 3 tablespoons finely chopped celery 3 tablespoons sweet relish 1/4 cup mayonnaise 1/4 teaspoon prepared mustard 1/8 teaspoon garlic salt Noun 1. garlic salt - ground dried garlic and salt flavorer, flavoring, flavourer, flavouring, seasoning, seasoner - something added to food primarily for the savor it imparts Salt and pepper to taste 2 cups cubed cooked chicken In a large bowl, combine all ingredients except chicken; mix well. Stir in chicken. Cover; chill thoroughly. Serve on lettuce leaves. Refrigerate any leftovers. Makes 2 servings. SOUTH-OF-THE-BORDER SALAD 14 package (10 ounces) frozen corn, thawed 1 can (15 ounces) black beans, drained and rinsed 1 cup diced green bell pepper 1 cup thinly sliced green onions 2 tablespoons chopped cilantro 3 cups cubed cooked chicken 1/2 cup Italian salad dressing 1/2 cup chunky-style salsa 1 tablespoon lime juice 1 bag (10 ounces) white tortilla chips 1 small head lettuce, shredded In a medium bowl, combine corn, beans, green pepper, green onions and cilantro. Add chicken; toss to mix well. In a small bowl, combine salad dressing, salsa and lime juice. Pour over chicken mixture; toss gently to mix well. Place 1/2 of tortilla chips in bottom of a large salad bowl. Top with lettuce; spoon chicken mixture over top. Serve with remaining tortilla chips. Garnish with sour cream, guacamole and ripe olives, if desired. Refrigerate any leftovers. Makes 4 servings. SMOKED CHICKEN, WALNUT ANDGREEN APPLESALAD 2 green apples Water 3 tablespoons lemon juice 1 1/2 pounds skinned, boned, smoked (cooked) chicken 6 celery stalks 2 cups toasted walnut halves and pieces Salad dressing of choice 12 butter lettuce cups Watercress sprigs 3 tablespoons snipped fresh chives chives alliumschoenoprasm. Slice apples around core into match stick pieces 1/4-inch wide and 2 inches long; place in a bowl of cold water mixed with lemon juice. Cut chicken into 1/4-inch wide strips. Slice celery into match stick pieces 1/4-inch wide and 2 inches long. In a large bowl combine drained apples, chicken, celery and 1 1/4 cups walnut pieces. Toss lightly with salad dressing. Place 2 lettuce cups in centers of EACH of 6 serving plates; surround with watercress sprigs and remaining walnut pieces. Fill lettuce cups with chicken mixture. Sprinkle with chives. Makes 6 servings. CALIFORNIA CHICKEN SALAD SALAD: 1 pound boned skinned chicken breasts 1 tablespoon olive oil 1/4 teaspoon EACH salt and ground black pepper 3 cups cooked b4rown rice, cooled to room temperature 1 can (14 ounces) artichokes hearts, rinsed, drained and quartered 1 cup toasted walnut pieces 1 cup frozen snow peas, thawed and blanched blanch also blench v. blanched also blenched, blanch·ing also blench·ing, blanch·es also blench·es v.tr. 1. To take the color from; bleach. 2. 1/2 cup chopped red bell pepper DRESSING: 3 tablespoons each red wine vinegar AND fresh lime juice 1 tablespoon olive oil 1 tablespoon chopped fresh basil 1 clove garlic, minced 1/4 teaspoon salt For salad, brush chicken with olive oil; season with salt and pepper. Grill or broil chicken breasts until cooked through. Chill chicken; cut in 3/4-inch cubes. Combine chicken, rice, artichokes, walnuts, snow peas and red pepper in large bowl. For dressing, blend all dressing ingredients in small bowl. Pour over chicken mixture. Toss lightly. Serve on fresh spinach leaves. Makes 4 servings. CHICKEN SALAD 1/2 cup finely chopped fresh spinach OR 3 tablespoons finely chopped frozen spinach, thawed and drained 2/3 cup nonfat yogurt 1 tablespoon lemon juice 1 teaspoon dry mustard 1/4 cup chopped green onions 1 tablespoon chopped fresh dill OR tarragon tarragon (târ`əgŏn), perennial aromatic Old World herb (Artemisia dracunculus) of the family Asteraceae (aster family), of the same genus as wormwood and sagebrush. OR 1/2 teaspoon dried tarragon OR dill weed 1/2 cup finely chopped celery 3 cups diced cooked white meat chicken 1 apple, cored and diced 1/2 cup chopped walnuts Salt and pepper Iceberg OR other crisp lettuce In a large bowl, combine spinach, yogurt, lemon juice, mustard, green onions, dill and celery; stir to combine. Add chicken, apple and walnuts. Blend well, then season to taste with salt and pepper. Serve salad on a bed of lettuce leaves. Makes 4 servings. CAPTION(S): Drawing Drawing: (Color) no caption (Chicken) |
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