Any recipes for a chicken salad?
something that you have actually tried? I don’t know if everyone has one of these, but I love Sonny’s BBQ’s chicken salad. So maybe something similar to that
BBQ Ranchero Chicken Salad:
6 boneless skinless chicken breast halves , about 1-1/2 lbs.
1/2 cup barbecue sauce
1 (10 ounce)package mixed salad greens , torn (6 cups packed)
2 medium tomatoes , chopped
1 1/2 cups jalapeno pepper cheese , your favorite (6 oz.)
1 small red bell pepper , cut into short, thin strips
1 (11 ounce)can whole kernel corn , drained
1/2 cup canned black beans , rinsed and drained
1 (2 1/2 ounce)can ripe olives , sliced, drained
2 green onions , thinly sliced
1 cup fat free ranch dressing
1 teaspoon chili powder
3/4 teaspoon cumin , ground
1. Brush both sides of chicken with barbecue sauce; grill or broil about 5″ from heat source 6 minutes per side, or until juices are clear.
2. Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well.
3. Combine dressing, chili powder and cumin; mix well.
4. To serve, divide lettuce mixture onto 6 serving plates.
5. Cut chicken crosswise into 1/2″ thick slices; arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining 3/4 cup cheese. Chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving.
6. Reheat chicken or served chilled.
7. Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.
what brand of salad dressing does bennigans use for their salads?
ive been wanting to make my own kilkennys country chicken salad but i cant find the right smoky honey dijon dressing. anyone have a clue?
No luck with a Bennigan’s recipe,, but you might try the ones below.
Smoky Honey-Dijon Dressing
1/2 Cup Dijon mustard
1/4 Cup honey
1/4 Cup mayonnaise
2 Tablespoons smoky barbecue sauce
2 Tablespoons sour cream
Combine Dijon mustard, honey, mayonnaise, 2 tablespoons barbecue sauce
and sour cream.Whisk well to blend. Cover and reserve.
Smokey Honey Dijon Sauce
Ingredients Weights Measures
Philadelphia Cream Cheese, softened 4 lb. 2 qt.
Grey Poupon Classic Dijon Mustard 1 lb. + 12 oz. 3 cups
Bull’s-Eye Original Barbecue Sauce 8 oz. 1 cup
honey 9 oz. 3/4 cup
MIX all ingredients in saucepan; cook over low heat until thoroughly
heated, stirring occasionally.
SPOON 2 Tbsp. Of the warm sauce over each cooked 1/4-lb. Burger,
4-oz. Chicken breast sandwich or other hot sandwich or wrap.
Serve 2-Tbsp. Portions as a dip for hot cooked appetizers, such as
chicken fingers, chicken nuggets,breaded mushrooms or onion rings.
Hold sauce at 140°F for up to 2 hours. If preparing ahead of serving
time, properly cool sauce in ice bath and store, covered, in refrigerator
up to 3 days
Can you give any ideas for some cold food items to put out for a ladies golf league buffet at a country club?
I looking for any cool, different ideas for cold food for a ladies buffet. Something different than what we did last year. Last year we did, tuna salad, chicken salad, large salad bar with toppings, basic fruit salad, sandwich bar: Lettuce, tomato, onion, cheeses, etc. Thanks for your ideas!!!
1 (8 oz.) pkg. Softened cream cheese
1 (3 oz.) pkg. Smoked beef lunch meat
1-2 tbsp. Finely chopped onion (depending on taste)
1-2 tbsp. Worcestershire sauce (depending on taste)
Blend all ingredients together. Refrigerate at least 1 hour before serving. Great as a sandwich spread and also good on celery sticks. Super easy!
1 can (15oz) small green asparagus spears, drained
18 slices white bread, crusts removed
2 tablespoons French dressing
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup highly seasoned mayonnaise
1/2 teaspoon anchovy paste (optional), mixed into mayonnaise
1 stick (4oz) butter, melted (for hot sandwiches only)
Spread each slice of bread with mayonnaise. Place one asparagus spear on bread and sprinkle each with salt, pepper and a few drops of French dressing. Roll up the bread from corner to corner. Secure with a toothpick. When you’re ready to serve, remove the toothpick. To serve as hot appetizer, brush each roll-up with melted butter and broil until lightly browned.
6 quarts popcorn, popped
1 cup butter or margarine
2 cups brown sugar
1/2 cup light corn syrup
1 tsp. Salt
1 tsp. Vanilla
1 tsp. Baking soda
Melt butter, sugar, corn syrup and salt over medium heat, stirring constantly till dissolved. Let boil without stirring for 5 minutes. Remove from heat. Add vanilla and baking soda then mix well. Pour over popcorn and mix well. Turn into baking pan and bake at 250 degrees for 1 hour stirring every 15 minutes. Allow to cool before serving.
Chicken Nuggets (Low Fat)
2 pounds boneless, skinless chicken breasts
1/2 cup flour
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
2 egg white s
1/2 cup low fat buttermilk
2 cups cornflakes, crushed
Preheat oven to 450 degrees. Coat a baking sheet with nonstick cooking spray. Prepare three bowls: one with flour and seasonings, one with egg and buttermilk stirred together, and one with crushed cornflakes. Cut chicken breasts into 1 to 1 1/2-inch pieces. Empty the chicken pieces into a bowl and roll in flour mixture. Piece by piece, shake off excess flour then dip the chicken into the milk mixture and coat the pieces with cornflakes. Place chicken on a baking sheet and bake for 10 minutes until golden, turning them half way through. Serve with barbecue sauce, honey-mustard sauce or a fat free ranch dressing.
1 pound of cucumbers
1 8-ounce package cream cheese, softened
1 1/2 teaspoon mayonnaise
1/8 tsp seasoned salt
1 loaf multi grain bread
Cut cucumber in half horizontally. Peel, seed and shred one half of the cucumber. Measure a 1/3 cup of shredded cucumber. Slice the remaining cucumber for garnish. Cut slices in half and set aside. Combine cream cheese, mayonnaise and seasoned salt, mixing until blended. Stir in shredded cucumber. Cut two 2-inch rounds from each bread slice. Spread each bread slice with 1 teaspoon of the cucumber spread. Garnish each sandwich with a thin slice of cucumber and a sprig of parsley. Recipe makes 48 sandwiches. This is the perfect recipe for a baby shower tea.
12 hard-cooked eggs
1/2 cup fat free mayonnaise
2 tsp Dijon mustard
2 tbsp scallions, finely chopped
1 tbsp chives, finely chopped
Cut cooked eggs in half lengthwise. Scoop out yolks and place them in a bowl. Mash the egg yolks with a fork; add mayonnaise, mustard and scallions. Mix well. Spoon yolk mixture into egg halves. If you have a pastry bag with a star-shaped tip, you could pipe the yolks into the whites. Cover and refrigerate until ready to use. Sprinkle with a little paprika before serving.
Endive Spears with Goat Cheese
20 endive spears (1 large head endive or 2 small)
4 ounces soft goat cheese
2 tablespoons heavy cream
1 1/2 tablespoons finely chopped fresh rosemary, or 1 1/2 teaspoons dried, crushed
1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon fresh chives, minced
Freshly ground black pepper
In a medium bowl, cream the goat cheese with the back of a kitchen spoon. Add the cream, rosemary, thyme, parsley, chives, and pepper and mix until smooth and creamy. Add more cream if the cheese is very thick. Cover and refrigerate until ready to use. Bring to room temperature before assembling. Core the endive and separate into spears. Spoon the filling into 20 endive spears, filling each spear about halfway. Assemble on a plate and sprinkle with the paprika. Cover and refrigerate until your ready to begin serving.
1/2 cup finely chopped garlic
2 teaspoon coarse salt
4 tablespoons minced fresh rosemary leaves plus sprigs for garnish
6 tablespoons olive oil plus oil for brushing shrimp
32 jumbo shrimp (about 10 per pound)
8 12-inch bamboo skewers
lemon wedges as an accompaniment
Mash garlic and salt together in large bowl. Mix together with minced rosemary and oil. Add shrimp, cover and let stand in a refrigerator for at least 4 hours. Preheat grill. Place 4 shrimp on each pre-soaked skewer. Brush with oil. Cook shrimp on an oiled rack for 3 to 4 minutes on each side, or until just cooked through.
4 cups all-purpose flour
1 1/2 cup warm water (about 110 degrees)
2/3 cup whole-wheat flour
1 tablespoon olive oil
1 package active dry yeast
1 1/2 teaspoons salt
1 teaspoon sugar
Combine water, oil, yeast and sugar in a small bowl. Let stand 5 minutes or until it bubbles. Mix flours and salt together thoroughly in a food processor or mixer. Add water mixture while blending. Let mix for 2 minutes. Knead briefly on a lightly floured surface. Place in a large oiled bowl and let stand in a warm place for 2-3 hours. It should double in size. Once the dough has risen, lightly flour two cooking sheets. On a floured surface roll out 1/4 of the dough into a circle about 1/8 inch thick. Place on cooking sheet. Repeat process until you have four rounds. Place one pizza on a clean, oiled and preheated grill. Grill for about 1 minute on until the bottom is brown. With tongs, gently flip it over and grill for an additional 30 seconds. Remove from grill and repeat with remaining pizzas. Let cool. Top with your favorite pizza toppings and return to a preheated grill for about 2-3 minutes.
1pound boneless, skinless chicken breast, stripped
5 large tortillas
2 cups salsa
1/2 Spanish onion, sliced
1 green pepper cut into strips
1 package shredded cheese
Chili powder or Tabasco sauce
Cook the chicken, onions and peppers in a skillet. When the chicken is cooked completely through, set aside. Continue to cook the onions and peppers until soft. Add the cheese, chicken, salsa, onions, and peppers to the tortillas. If you want to make it spicy, you may add a dash of chili powder or Tabasco sauce to taste. Fold the tortilla in half and place on a baking sheet for 5-7 minutes in a 350 degree oven. Once the shells are crisp, cut them into small strips.
4 medium baking potatoes
1/2 cup shredded cheese
1/2 cup fat free sour cream
3 scallions, sliced
Canola or olive oil
Poke potatoes with a fork. To cook, microwave the potatoes on high for up to 10 minutes, depending on size of potato or bake for 40-50 minutes in a 425 degree oven. Allow the potatoes to cool then cut them in half lengthwise. Scoop out flesh, leaving a thin border next to skin. Brush the potato skins with a little canola or olive oil; you can also lightly spray them with cooking spray. Place scooped-out potatoes on a baking sheet and bake for 20 minutes until edges are crisp. Divide cheese among eight halves. Sprinkle with some paprika. Return potatoes to oven and bake or broil until cheese is golden and bubbly. Serve with sour cream and scallions sprinkled on top or along side for your guest to dress the potatoes themselves.
Shrimp and Avocado Nacho Bites
24 large tortilla chips
1/2 cup black bean or refried bean dip from can
1/4 cup thick and chunky salsa
24 medium shrimp, cooked and de-veined
1 large avocado cut into 1/4 inch slices
1/2 cup grated Colby cheese
Bunch fresh cilantro leaves
Top each tortilla chip with about 1 teaspoon of bean dip, 1/2 tsp. Of salsa, 1 shrimp, 1 avocado slice and a sprinkle of cheese. Set oven to broil. Broil about 5 inches from elements for about 3 minutes, or until cheese is melted. Garnish with cilantro leaves and serve hot.
Smoked Salmon Roll-ups
4 ounces thinly sliced smoked salmon
4 ounces fat-free cream cheese
Bag of Watercress or Arugula
Black pepper to taste
Spread each slice of smoked salmon with fat free cream cheese. Sprinkle with pepper if desired. Carefully roll up each slice like a jelly roll. Cut rolls into 1/2-inch slices. Chill until ready to serve. Place rolls on a platter with watercress or arugula and lemon wedges.
Smoked Salmon Tea Sandwiches
24 slices thin white bread
8 ounces thinly sliced smoked salmon
Ginger-Cilantro Lime Butter
8 tablespoons (1 stick) unsalted butter, at room temperature
2 ounces (1/4 cup) cream cheese, at room temperature
1 tablespoon grated fresh ginger
1 tablespoon fresh lime juice
3 tablespoons chopped fresh cilantro
1 teaspoon kosher salt
Spread all of the bread slices generously with the ginger butter. Place slices of smoked salmon in an even layer on half of the bread slices. Top with remaining bread slices. Using a 2-inch flower-shaped cookie cutter, cut out the tea sandwiches. Remove the top slice of bread from each flower. Using a 3/4 to 7/8-inch round biscuit cutter, cut a circle from the center of each, discard the circle. Replace the slice, butter-side down, on the flower. Serve with Ginger-Cilantro Lime Butter. Place butter, cream cheese, ginger, lime juice
Can you help me come up with a side dish with these ingredients?
I’m baking some barbecued chicken already. I need to come up with a side dish or two, and I have these in the fridge:
Head of iceburg lettuce
Head of green cabbage
Bag of spinach
I also have some of the usual items around the kitchen… I have some red potatoes…
any ideas? Thanks~
Is there are healthy way of cooking Chicken Caesar Salad, but not making it completely bland?
I am thinking about replacing the croutons and salad dressing with something less fattening, but I can’t think what. If possible, I still want it to taste good
Jeff, do you know the amount of calories in that recipe?
Here are some great recipes:
Chicken Caesar Salad
Yields: 6 servings or 2 cups
Using a precooked rotisserie chicken makes this salad extra easy & fast, although any leftover cooked chicken will work.
1 (2-pound) whole roasted chicken, skinned
11 cups torn romaine lettuce (about 1 1/4 pounds)
1 cup red bell pepper strips
3 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, crushed
1 1/2 cups plain croutons
1/2 cup (2 ounces) grated fresh Parmesan cheese
To prepare salad, remove chicken from bones; shred with 2 forks to measure 3 cups meat. Combine chicken, lettuce, & bell pepper in a large bowl.
To prepare vinaigrette, combine oil & next 7 ingredients (oil through garlic) in a bowl, stirring well with a whisk. Pour over salad; toss well. Sprinkle with croutons & cheese; toss gently to combine.
Chicken Caesar Salad
Yields: 2 servings
1/3 cup bottled Caesar salad dressing
2 tablespoons Dijon mustard
2 skinless boneless chicken breast halves
4 1/2-inch-thick diagonal slice French bread baguette
4 drained canned anchovy fillets
4 cups bite-size pieces romaine lettuce
Grated Pecorino Roman cheese
Prepare barbecue (medium-high heat) or preheat broiler. Whisk dressing & mustard in small bowl to blend. Reserve 1/3 cup dressing mixture for salad. Brush chicken with remaining mixture; season with salt & pepper.
Grill or broil chicken until cooked through, about 4 minutes per side. Transfer chicken to plate.
Grill or broil bread until lightly toasted, about 1 minute per side. Tranfer toasts to work surface; top each toast with 1 anchovy.
Toss lettuce in medium bowl with reserved 1/3 cup dressing mixture; divide salad between 2 plates. Cut chicken crosswise into thin slices; arrange over lettuce. Sprinkle salads with cheese. Garnish with anchovy toasts & serve.
Chicken Caesar Salad
Yields: 2 servings
1/2 garlic clove
2 tbsp. Plus 2 tsp. Lemon juice
1 tbsp. Plus 1 tsp. Mayonnaise
2 tsp. Grated Parmesan cheese
8 ounce skinned & boned cooked chicken, chilled & diced
1/2 cup diced chilled celery
2 tbsp. Diced drained canned pimientos
2 tbsp. Chopped scallion (green onion)
4 pitted black olives, sliced
1/8 tsp. Each salt & pepper
4 chilled iceberg or romaine lettuce leaves
Rub a medium wooden bowl with cut side of garlic clove & discard garlic; add lemon juice, mayonnaise, & cheese to bowl & stir to combine.
Add remaining ingredients except lettuce & mix well; line serving platter with lettuce & top with chicken mixture.
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