Layered Chicken Salad For A Crowd Recipes
LAYERED CHICKEN SALAD
This cool main-dish salad really hits the spot during the warm summer months. Plus, its colorful layers look so appealing. Served with a roll or muffin, it's a complete meal. -Kay Bridgeman, Lexington, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 21
Steps:
- In a 3-qt. 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 red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving.
Nutrition Facts : Calories 298 calories, Fat 19g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 286mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.
LAYERED SALAD FOR A CROWD
This salad is a favorite of my three sons. I took it to a luncheon honoring our school district's food service manager, and she asked for the recipe. I like to make the dressing the day before so the flavors blend together. -Linda Ashley, Leesburg, Georgia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- For dressing, in a small bowl, whisk the mayonnaise, milk, dill and seasoning blend. , In a 4-qt. clear glass serving bowl, layer the romaine, carrots, onion and cucumber (do not toss). Pour dressing over the top; sprinkle with peas, cheese and bacon. Cover and refrigerate until serving.
Nutrition Facts : Calories 151 calories, Fat 13g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 216mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
LAYERED CHICKEN SALAD FOR A CROWD
Aina was from Finland, and like the rest of us arriving in Quebec City, wanted to learn French to enjoy the culture while she was here. There was a small group of us; two from the U.S., one from QC, Sweden, Japan and Finland. Aina hosted a luncheon and this marvelous concoction was served with a glass of white wine and a crusty bread. Never had I enjoyed anything as much and had to have the recipe. Aina returned to Finland, but left fond memories behind of warm exchanges, fun walks, great conversations, and the ladies luncheon!
Provided by Gingerbee
Categories Chicken
Time 44m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- To prepare this beautiful salad you have to do some things in advance.
- Boil the rice in chicken bouillon.
- Let cool.
- Skin and debone the chicken; cut into strips.
- (I buy the chicken ready cooked in the supermarket, but you can roast your own).
- Cut cheese in small bite-size cubes.
- Cut ham in small cubes.
- Clean and cook shrimp and keep chilled.
- Defrost peas if not using fresh.
- Wash leek thoroughly and slice thin.
- In a large bowl, mix 1/2 chicken, mayonnaise, sour cream, spices, mustard and leek and let it rest overnight in refridgerator.
- Serving Day: In successive layers, arrange lettuce, rice, mayonnaise/chicken mixture, shrimps, peas, ham, cheese, and balance of the chicken.
- Topping/Decoration: Halved tomatoes, shrimps, cucumber, chopped dill, and red pepper.
Nutrition Facts : Calories 557.3, Fat 28.1, SaturatedFat 11, Cholesterol 227.6, Sodium 1404.1, Carbohydrate 30.5, Fiber 3.8, Sugar 6.6, Protein 44.7
CHICKEN SALAD FOR A CROWD
I have made this for bridal & baby showers and the women love it. I serve it on a mini croissant with fancy lettuce. It can also be served on a bed of fancy lettuce greens topped with crispy Chinese style noodles and fresh fruit on the side. Just lovely. When I make it just for the family I wing the amounts (approx. 1/4 to 1/2 chicken breast per person). UPDATE: 8/9/08 Purchasing several rotisserie chickens makes this even MORE tasty! OR be sure to season the water chicken bouillon when simmering the chicken breasts
Provided by Chicagoland Chef du
Categories Lunch/Snacks
Time P1DT40m
Yield 40-50 serving(s)
Number Of Ingredients 10
Steps:
- Boil the chicken breasts until no longer pink. Cool completely and cube or shred.
- Peel and mince onion. Can use small to medium size.
- Clean and thinly slice celery.
- Combine mayonnaise, half and half, white pepper and Beau Monde. NOTE: *I add enough Beau Monde to see scant color in the mayonnaise, chill and let rest while the chicken is cooling. This will allow the flavors to blend.
- Combine all ingredients with the chicken and cover and refrigerate over night.
- Next Morning:.
- Taste test for additional Beau Monde.
- Add more half & half or milk to thin and make creamier if desired.
- OPTIONAL: Finely shred iceberg lettuce and add to the chicken mixture. This stretches the amount of chicken salad and makes it lighter in texture.
Nutrition Facts : Calories 573.1, Fat 36.6, SaturatedFat 13.2, Cholesterol 137.7, Sodium 638.1, Carbohydrate 31.3, Fiber 1.9, Sugar 7.9, Protein 28.4
LAYERED CHICKEN STRIP SALAD FOR A CROWD
This is wonderful to serve to a group of about 8-10 people, great for a BBQ party. and can be all prepared hours ahead. It is delicious! You might want to double the dressing ingredients to serve extra on the side. All ingredients may be increased to suit taste. Make certain that the pea pods are very dry before layering in the salad.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the dressing ingredients in a bowl.
- In a large 4-quart glass bowl, spread shredded lettuce in the bottom.
- Top with 1 layer each of sprouts, water chestnuts, sliced cucumber, onions, pea pods and chicken.
- Spread the dressing evenly over the salad in the bowl.
- Decorate with halved cherry tomatoes.
- Cover tightly, and refrigerate until ready to serve.
Nutrition Facts : Calories 513, Fat 30.1, SaturatedFat 5.8, Cholesterol 84.9, Sodium 503.8, Carbohydrate 36.6, Fiber 4, Sugar 12.1, Protein 26.4
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