I like to keep a bag of frozen chicken breasts in the freezer to make quick chicken salads in a snap. I poach the breasts right from the freezer for some recipes. If I have a lot of time, I grill several and then re-freeze them until I need them. Here are some great chicken salad recipes. Two are cold, and one is hot, but all are delicious!! Enjoy!!!
5-Minute Chicken BLT Salad
Serving size: 4
8 cups torn romaine lettuce
3 cups sliced cooked chicken breast
2 cups cherry tomatoes, halved
1/2 cup sliced red onion
1 cup sharp cheddar cheese, shredded
1/2 cup ranch salad dressing with bacon
2 slices bacon, crumbled
Toss lettuce, chicken, tomatoes, onions and 1/2 cup cheese in large bowl. Add dressing and mix lightly. Top with remaining cheese and bacon.
Grilled Chicken Cobb Salad
Serving size: 4
6 slices bacon, cut in 1-inch pieces
Romaine Lettuce, bite size pieces
3 tablespoons vinaigrette
Cooked, marinated chicken cutlets, thinly sliced crosswise
4 ounces Feta cheese crumbled
2 plum tomatoes, halved lengthwise and slice crosswise
1 avocado, halved-pitted, peeled and thinly sliced
Coarse salt and pepper
Cook bacon over medium heat; drain. Toss lettuce with vinaigrette and place on platter. Arrange other ingredients, top with avocado. Season and serve. Use cooked chicken breasts that have marinated overnight in additional vinaigrette or cooked chicken breasts that have been frozen and thawed.
Hot Chicken Salad
3 cups cooked, diced chicken, mostly white meat
2 cups cooked and drained ring macaroni
1 cup water chestnuts, chopped
1/2 cup mayonnaise with 1 tablespoon lemon juice added
1/2 cup slivered almonds
1 cup thinly sliced celery
1/2 teaspoon pepper
1 can cream of mushroom soup
1/2 cup chopped green or red pepper
Mix all ingredients together. Bake in a buttered 9- by- 13-inch pan at 350 degrees for 35 minutes or until center is raised and bubbly. Top with a slice of jellied cranberry sauce and serve.
FOOD FOR THOUGHT: Whenever a shower brings a rainbow we hardly remember getting wet.
GARY’S TIP: Always cut the stem of fresh flowers at a slant with a very sharp knife or sharp scissors to make them last longer.