ISO Unique Chicken Salad for a crowd

[KimG]

I am searching for a unique chicken salad for a luncheon for about 100 women. Any ideas? I will be serving it individually in a boxed lunch. THANKS!

[This message has been edited by KimG (edited 04-04-2001).]

[sneezles]

Kim
Will you be serving it individually or from a buffet? Not that the recipe would matter just curious. I once made chicken salad for a luncheon of about the same size and served it stuffed in the large pasta shells set on fresh spinach. The recipe was pretty basic except it had toasted slivered almonds, red and green grapes, jicama sticks with sliced cucmber, carrots and alfalfa sprouts as garnish. Can post the reciipe if you'd like.

[Leanne]

I make mine with green grapes & toasted almond slices. Not terribly unique, but tasty none the less.

[Katie-pie]

It's great with slivered almonds and mandarin oranges. I add fresh tarragon as well...but go easy, this herb can be overwhelming.

Grapes are a yummy addition too!

[SHERRY]

A while back I posted on a chicken salad recipe that an aquaintence makes...she would never share the recipe, and so I asked for suggestions from the board...here is the link for CL'ers ideas...
http://www.cookinglight.com/bbs/Archives/Archive-000001/HTML/20010301-1-001187.html

Anyway, just recently, my mom got the recipe from her...it is great, make ahead and serve cold...I'll get it for you and post later.. http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by SHERRY (edited 04-04-2001).]

[jmarie]

This is a GREAT chicken salad! My former Pastor's wife gave this to me. I will give you the recipe and then tell you how it was served at a really nice restaurant I went to.
Chicken Salad
5 cups cooked, debone,chopped up chicken
(This would be approximately 5 breasts)
1-1/2 cups chopped celery
1-1/2 cups chopped pecans
1-1/2 cups mayonaise
1 cup halved white or red seedless grapes
Salt and pepper to taste
Squeeze of lemon juice
Mix this all together and allow to chill anywhere from 3 hours to overnight.
The restaurant I went to served this in Pita bread, and has a pretty piece of lettuce stuck inside. It was served with a side of canteloupe and watermellon...about 6 small pieces of each. This was an attractive lunch and very tasty as well..... So, this is how I serve it and everyone just raves about how good the chicken salad is!
good luck and let us know how it turned outand which recipe you went with...won't hurt my feelings a bit if you don't choose mine!

[Gail]

Although I've never made this, it always looked interesting to me:

CHICKEN-STUFFED SHELL SALAD

1 12-ounce package jumbo shells
3 1/2 cups cooked chicken
1 cup finely diced celery
1/4 cup finely diced green pepper
1/4 cup finely chopped toasted almonds
1 tablespoon pickle relish

Cook the shells in boiling salted water until barely tender, following the package instructions. Rinse and drain well. Combine the chicken, celery, green pepper, almonds and pickle relish. Toss with the curry dressing. Stuff the shells with the chicken salad. Cover and chill until serving time.

Makes about 6 servings


CURRY DRESSING
1/4 cup sour cream
1/2 cup mayonnaise
1 teaspoon curry powder
1 tablespoon lemon juice
1/4 teaspoon ground coriander
Salt, pepper

Mix together the sour cream, mayonnaise, curry powder, lemon juice and coriander. Season to taste with salt and pepper.

(FROM: Best Recipes from the Los Angeles Times)

...or if you'd like to go Caribbean, here's a "Jerk" Chicken Salad

"JERK" CHICKEN SALAD

1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon sugar
1 cup olive oil
1/2 cup white vinegar
1/2 cup orange juice
1/4 cup soy sauce
Juice of 1 lime
1 Scotch bonnet pepper, seeded and finely chopped
1 cup chopped white onion
3 green onions, chopped
4 6-ounce boneless breasts of chicken
Lettuce leaves
3 carrots, sliced
1 small red onion, sliced
Tomato wedges, for garnish
Dill pickle slices, for garnish
Lime slices, for garnish

1. In a large mixing bowl, combine the allspice, thyme, cayenne pepper, black pepper, nutmeg, cinnamon, salt, garlic powder, and sugar. Mix together well and add the olive oil slowly, stirring with a wire whisk, then add the vinegar, orange juice, soy sauce,limejuice, Scotch bonnet pepper, white onion,and green onions. Place the chicken breasts in the marinade, cover, and refrigerate for a least 1 hour.

2. Preheat an outdoor grill until the coals are hot. Remove the chicken from the marinade and grill for 4 to 5 minutes per side or until fully cooked. While grilling, baste with the marinade but be careful--the high oil content of the sauce will cause the coalsto flame up. This makes the meat taste wonderful, asit sears in the flavors of the marinade, but do not overblacken. (This step can bedone in an iron skillet over high heat.)

3. Prepare individual salad plates with lettuce, carrot slices, and red onion slices.
Cut each breast into 3 to 4 pieces and arrange on the lettuce. Heat the marinade until bubbly and top each serving with 3 tablespoons. Garnish with tomato wedges, dill pickle slices, and a slice of lime.

Serves 4 to 6

(From: The Sugar Reef Caribbean Cookbook)

...or if you wanted to go Cuban:

ENSALADA DE POLLO DE TITI

Titi's Chicken Salad

One 3-pound roasting chicken, roasted at 375º F 1 to 1 1/2 hours and allowed to cool,then skinned, boned and the meat cutinto 1/4-inch dice
2 medium-size celery stalks,finely chopped
1 large apple, peeled, cored, and finely chopped
2/3 cup mayonnaise or to taste
2 medium-size all-purpose potatoes,boiled over medium heat in saltedwater to cover until tender, 20 to 25 minutes, drained, and allowed to cool, then peeled and cut into 1/4-inch dice
3 large eggs, hard-boiled and finely chopped
1 cup drained canned early sweet peas (LeSueur preferred),plus 1/4 cup for garnish (GAIL NOTE: NO WAY WOULD I EVER USED CANNED PEAS FOR ANYTHING!!)
1 cup finely chopped, drained canned asparagus tips (AGAIN, I AM NOT BIG ON CANNED VEGGIES)
1/4 cup finely chopped drained pimientos
Salt and freshly ground black pepper to taste
Red leaf lettuce to line the bowl
2 pimientos, cut into thin strips, for garnish
4 canned asparagus spears for garnish (NO COMMENT)

1. In a large bowl, combine the chicken, celery, apple,and mayonnaise, and mix thoroughly. Add the potatoes, two-thirds of the eggs, 1 cup of the peas, asparagus tips, and chopped pimientos, toss gently to combine, and season with salt and pepper.
2.Line a deep serving bowl with the lettuce, choosing the best leaves for the sides, and place the chicken salad over the lettuce, smoothing the top with a spatula. Garnish with the remaining hard-boiled egg, the pimiento strips, asparagus spears, and the remaining peas as described at the beginning of the recipe, or garnish to taste. Serve cold.

Makes
6 to 8 servings

(FROM: Memories of a Cuban Kitchen)

Since I've previously posted the recipe for what was supposedly the original Chinese chicken salad, I won't type that again. You can look that up at: http://www.cookinglight.com/bbs/Forum1/HTML/003428.html

or you can try this variation:

CHICKEN SALAD WITH HONEY-MUSTARD DRESSING

Chinese chicken salad is such a popular dish I think it's smart to have two or even three variations up your sleeve. This one reflects the thinking of the new generation of young Chinese cooks who are beginning to incorporate Western ingredients into some of their dishes. Try this modern approach to an old favorite.

Dressing:
1/2 cup mayonnaise
1 1/2 tablespoons Chinese mustard
1 1/2 tablespoons honey
1 1/2 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons chili oil

1/4 pound snow peas, ends and strings removed
1 cup julienned jicama
1 red bell pepper, seeded and julienned
2 cups shredded cooked chicken
1 small headred or green leaf lettuce, rinsed and crisped
1 cup toasted walnuts

Serves 4 to 6

1. In a medium bowl, whisk together the dressing ingredients until smooth.
2. Blanch the snow peas in boiling water for 1 minute or until crisp-tender. Drain,rinse with cold water, and drain again. Place in a large bowl and add the jicama, bell pepper, and chicken. Cover and refrigerate until ready to serve.
3. Line a serving dish with lettuce. Spoon the dressing over the chicken mixture, stir to coat evenly, and place on top of the greens. Sprinkle with the toasted almonds.

(FROM: The Well-Seasoned Wok)



[This message has been edited by Gail (edited 04-04-2001).]

[SusanJoy]

The chicken salad I make uses shredded chicken, red grapes, green onions, sliced toasted almonds and dressing of balsamic vinegar and a little olive oil - salt and pepper. It is a nice change from the mayo chicken salad.

Susan

[S]

This is my favorite chicken salad! It is from CL 1999. It always makes more than 2 sandwiches for me.

Caesar Chicken-Salad Sandwiches

2 (4-ounce) skinned, boned chicken breast halves
1 tablespoon fresh lemon juice, divided
2 teaspoons low-sodium soy sauce
Cooking spray
3 tablespoons light mayonnaise
2 tablespoons grated Parmesan cheese
1 teaspoon Dijon mustard
1/2 teaspoon anchovy paste
1/2 teaspoon bottled minced garlic
1/8 teaspoon pepper
4 (1.2-ounce) slices whole-grain bread
2 romaine lettuce leaves
4 (1/4-inch-thick) slices tomato

Preheat broiler. Combine chicken, 2 teaspoons lemon juice,
and soy sauce in a large zip-top plastic bag; seal and
marinate in refrigerator for 10 minutes, turning bag once.
Remove chicken from bag. Place chicken on a broiler pan
coated with cooking spray; broil 6 minutes on each side or
until done. Cool; shred chicken with 2 forks. Combine
chicken, 1 teaspoon lemon juice, mayonnaise, and next 5
ingredients (mayonnaise through pepper). Spread 1 cup
chicken mixture over each of 2 bread slices. Top each with
1 lettuce leaf, 2 tomato slices, and 1 bread slice. Store
sandwiches in small zip-top bags in refrigerator.
Yield: 2 sandwiches.

CALORIES 366 (28% from fat); FAT 11.4g (sat 3.1g, mono
1.2g, poly 3.7g); PROTEIN 30g; CARB 37.3g; FIBER 3.0g;
CHOL 63mg; IRON 2.40mg; SODIUM 1mg; CALC 155mg