Southern Style Chicken Salad Recipe 43

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SOUTHERN-STYLE CHICKEN SALAD

A home economics teacher from Virginia gave me the recipe for this popular sweet and tangy salad. It's a hit at gatherings here in the Northeast.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 12



Southern-Style Chicken Salad image

Steps:

  • In a small saucepan, combine the egg yolks, sugar, vinegar, mustard and salt. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in butter until melted. Cover and chill for 30 minutes. , Stir in milk and mayonnaise. In a large bowl, combine remaining ingredients. Add dressing and toss to coat. Chill until ready to serve. Refrigerate leftovers.

Nutrition Facts : Calories 208 calories, Fat 11g fat (4g saturated fat), Cholesterol 164mg cholesterol, Sodium 253mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 19g protein.

2 egg yolks
1/4 cup sugar
1/4 cup cider vinegar
2 teaspoons prepared mustard
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons milk
2 tablespoons mayonnaise
4 cups diced cooked chicken
1-1/2 cups diced celery
3 hard-boiled large eggs, chopped
2 tablespoons finely chopped onion

SOUTHERN-STYLE CHICKEN SALAD

If you like chicken salad, you'll love this recipe! Slightly sweet and tangy, a sure crowd pleaser! From "Taste of Home Country Chicken" recipe collection.

Provided by yooper

Categories     One Dish Meal

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 12



Southern-Style Chicken Salad image

Steps:

  • In a small saucepan, whisk egg yolks; add sugar, vinegar, mustard and salt.
  • Cook over low heat, stirring constantly, until mixture thickens.
  • Stir in butter until melted.
  • Cover, and chill for 30 minutes.
  • Add milk and mayonnaise; mix well.
  • In a large bowl, combine remaining ingredients.
  • Add dressing and mix to coat.
  • Chill until ready to serve.

2 egg yolks
1/4 cup sugar
1/4 cup cider vinegar
2 teaspoons prepared mustard
1/2 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons milk
2 tablespoons mayonnaise or 2 tablespoons salad dressing
4 cups diced cooked chicken
1 1/2 cups diced celery
3 hard-boiled eggs, chopped
2 tablespoons finely chopped onions

SOUTHERN STYLE SALAD

Black-eyed peas, candied bacon, pecan crusted chicken breast-YUM! A terrific summer meal. It looks a little involved, but is really very easy as you can prep everything else as the chicken cooks. Try a Southwestern/Southern fusion by substituting ingredients as you like ex: Black beans vs black-eyed peas, add sliced avocado, Jack vs cheddar, you decide :) We like our corn and beans or peas warmed a bit, and ate this as a slightly warm salad. Note: After making the recipe as directed, I wished I would have doubled the bacon as it really made the salad special.

Provided by Brenda.

Categories     Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14



Southern Style Salad image

Steps:

  • Pecan-Crusted Chicken:.
  • Combine 1 cup finely chopped pecans, 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper.
  • Coat 4 boneless, skinless chicken breast halves with 2 tablespoons melted butter, then pecan mixture.
  • Bake at 350° for 25 minutes or until chicken is thoroughly cooked.
  • Allow chicken to cool slightly.
  • Slice Chicken on the diagonal into about 1/2 inch thick slices. (If the pecans fall off a bit when slicing, just sprinkle them over the top after arranging chicken slices on the platter).
  • Candied Bacon:.
  • In shallow dish, combine brown sugar with seasoned salt.
  • Evenly coat bacon with brown sugar mixture.
  • In shallow microwave-safe dish, arrange bacon. (I did put mine on paper towels and covered with a piece of paper toweling as well).
  • Microwave at HIGH, turning once, 4-5 minutes or until crisp; crumble and set aside. Watch closely so it doesn't burn.
  • On large shallow serving platter, arrange greens.
  • Evenly top with candied bacon and remaining ingredients, arranging in rows.
  • Just before serving, drizzle with Dressing.

Nutrition Facts : Calories 692.5, Fat 50.9, SaturatedFat 14.6, Cholesterol 97, Sodium 1082.8, Carbohydrate 37.2, Fiber 5.8, Sugar 18.6, Protein 25.9

4 large boneless skinless chicken breast halves
1 cup pecans, very finely chopped
1/2 teaspoon seasoning salt (such as Lawry's)
1/4 teaspoon black pepper
4 tablespoons butter, melted
1/2 cup dark brown sugar, firmly packed
1/2 teaspoon seasoning salt (such as Lawry's)
1/2 lb bacon, thick sliced
3 quarts iceberg lettuce or 3 quarts romaine lettuce, coarsely chopped
1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
1 (11 ounce) can whole kernel corn or 1 (11 ounce) can mexican style whole kernel corn, drained
2 medium tomatoes, chopped
1 cup cheddar cheese, shredded (about 4 oz.)
1 cup ranch dressing or 1 cup bleu cheese salad dressing

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