Tea Room Chicken Salad Recipes

Steps:

• 1. In large mixing bowl, combine chicken and celery; chill. Combine mayonnaise, Durkee Sauce, salt, pepper, hot pepper sauce, chicken base and lemon juice; blend throughly. Combine chicken mixture and slad dressing; mix well and chill for at leats 4 hours.
• 2. To serve the Ayres way, serve with strawberries, banana slices, pineapple chunks, grapes and/or other fruits of your choosing. Don't forget the Ayres' Pumpkin Bread Fingers (I will post recipe)
• 3. *Note: Chicken base is a commercial product. Granule bouillon may be substituted or it may be omitted. Durkee's Famous Sauce is still made and can be found on the condiment isle where mayonnaise is found. Actually, I don't use Durkee's or Chicken Base when making chicken salad. I use a mixture of Helman's Mayonnaise and Kraft Miracle Whip and sometimes just a dab of Marzetti Country Style Slaw Dressing. I like the dressing to be thick and just enough to bring all the ingredients together. I don't like it loose or swimming in dressing.

Steps:

• Mix sour cream, mayonnaise, lemon juice, lemon zest, salt, and pepper together in a bowl until thoroughly combined. Add cucumber, dill, cilantro, chives, and almonds and combine. Add chicken and combine thoroughly with dressing.
• Create sandwiches with your bread; cut sandwiches into fourths.

Steps:

• In a large bowl, combine mayonnaise, celery, mustard, poppy seeds and salt. Fold in chicken. Cover and chill for 3 to 4 hours. Top with pecans before serving.

Steps:

• In a large bowl, combine the chicken, cranberries, mayonnaise, walnuts, scallions, curry powder and apple and mix to thoroughly combine.
• Cut the crusts from the bread and set aside for another purpose.
• Using 2 slices of the bread, make a sandwich, taking care to spread the chicken salad in an even layer all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.

Steps:

• In a medicum size bowl, combine the celery, apple, onion, pecans, salt, pepper, sugar, lemon juice and mayonnaise.
• Add the chicken and parsley and toss gently.
• Cover and chill. Sprinkle a small amount of paprika over salad and serve over a bed of lettuce leaves or as a filling for sandwiches.

Steps:

• Cut chicken up into 1 1/2 inch cubes. Add the celery, salt, and French dressing. Moisten well with mayonnaise and mix well. Serve on crisp lettuce garnished with endive, watercress, or mint leaves. This makes one generous serving.

Steps:

• Preheat oven to 325 degrees.
• Wash chicken breasts and pat dry.
• Place on large foil-lined baking sheet and bake until cooked through, about 30-35 minutes.
• Remove and set aside to cool.
• Cut into chunks and transfer to large bowl.
• Add celery, red pepper, dill, ranch dressing and mayonnaise.
• Stir gently but thoroughly to blend.
• Refrigerate to allow flavors to meld for at least a couple of hours before serving.

Steps:

• To prepare the dressing, mix all the dressing ingredients in a small bowl, mix well; makes about 2 cups.
• To prepare the salad, deep fry the rice sticks, a small handful at a time for 1 to 2 minutes or until puffed, drain.
• Place about one cup of chopped lettuce in each of 6 bowls.
• Top with 1/2 cup per serving of the chicken and 1 tablespoon of nuts.
• Spoon a tablespoon (or to taste) of dressing over the salad.
• Top with a handful of the puffy rick sticks.
• Serve.

Steps:

• In a large bowl, mix chicken and mayonnaise and mustard; blend well.
• Add pineapple, apple, salt, and celery; mix well; chill a few hours before serving.
• Garnish with cashews before serving.

Steps:

• Blend mayonnaise, celery, mustard, poppy seeds and salt together. Fold in chicken. Cover and chill 3-4 hours. Top with pecans before serving. When using a rotisserie chicken you end up with 5 cups of chicken.....so half the ingredients.