Luncheon Mold Recipes
LUNCHEON CHICKEN SALAD
We like chicken salad but not as a sandwich or with all the extra fruits or nuts that are sometimes added. Here is a basic easy but tasty chicken salad that would be wonderful for a luncheon or supper on a hot night. Submitted for RSC #10.
Provided by lauralie41
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Drain chicken and place in medium bowl. With a fork break up larger pieces and add mayonnaise, Dijon mustard, red onion, celery, lemon juice, lemon pepper seasoning salt, and ground pepper. Refrigerate until chilled.
- Wash and pat dry lettuce leaves with a paper towel. Add cherry tomato halves to chicken salad and mix lightly to combine. Lay two lettuce leaves on a plate and spoon on chicken salad, sprinkle lightly crushed croutons on top and serve immediately.
Nutrition Facts : Calories 631.3, Fat 40.8, SaturatedFat 7.8, Cholesterol 130.2, Sodium 1549.8, Carbohydrate 25.6, Fiber 2.5, Sugar 8, Protein 40.9
LUNCHEON CHICKEN SALAD
This refreshing medley of fruit and chicken is just right for a special spring brunch or luncheon. "The colorful combo is a great change of pace from the usual salad," writes Angie Dierikx of Andalusia, Illinois.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, gently combine the chicken, pineapple, oranges, celery, onions and green pepper. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat.
Nutrition Facts : Calories 358 calories, Fat 19g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 262mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 2g fiber), Protein 24g protein.
LUNCHEON MOLD
My mother served this many times at her bridge club when I was a child. It's now a favorite of my family on those hot summer days when a lighter meal is more appealing.
Provided by Allrecipes Member
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- In a mixing bowl, dissolve gelatin in boiling water; stir in mayonnaise, horseradish and mustard. Chill until partially set; beat until foamy. Fold in corned beef, celery, green pepper, eggs and onion. Spoon into an oiled 4-cup mold. Chill until firm. Unmold onto a lettuce-lined platter if desired.
Nutrition Facts : Calories 391.8 calories, Carbohydrate 15.3 g, Cholesterol 175.7 mg, Fat 29.5 g, Fiber 0.7 g, Protein 16.6 g, SaturatedFat 7.1 g, Sodium 981.2 mg, Sugar 13.7 g
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