Chicken Salad For A Pot Luck
DebbieGrrrl
We're having a potluck at work in a couple of weeks. I'm making a chicken salad
that has chicken, chopped raw broccoli, slivered almonds, diced red bell
pepper, mayo and Mrs. Dash. I would like to serve it sandwich style rather than
just a bowl of chicken salad. I'm thinking of splitting a French loaf,
hollowing it out a bit, filling it with salad and then slicing it in 12 pieces
(there are 12 people...not counting me, but I don't eat my own stuff at
potlucks, I'd rather try everyone else's...) and then maybe garnishing the top
of each slice of sandwich with a Bryan tomato or maybe a bread & butter pickle
chunk or an olive. Would it be better to do this with small individual French
rolls? or just serve the bowl of chicken salad with the bread on the side? I'm
just wondering what other people thought, I know presentation is a big part of
a potluck. Which would you rather have? a slice or a little individual roll?
Either way, I'm going to take the salad and the bread separately and put it
together just before we serve everything, so it doesn't get soggy.
Debbie...
If you can't beat them, arrange to have them beaten.
Becca
What about using pita bread instead of french bread or rolls? Cut in
half, insert a leaf of dark romaine, then stuff with the chicken
salad.
Becca
Vox Humana
"DebbieGrrrl" <debbi...@aol.com> wrote in message
news:20010227235830...@nso-cc.aol.com...
> Hi everyone,
> We're having a potluck at work in a couple of weeks. I'm making a chicken
salad
> that has chicken, chopped raw broccoli, slivered almonds, diced red bell
> pepper, mayo and Mrs. Dash. I would like to serve it sandwich style rather
than
> just a bowl of chicken salad. I'm thinking of splitting a French loaf,
> hollowing it out a bit, filling it with salad and then slicing it in 12
pieces
If you can find some nice tomatoes, you migh consider cutting them in half,
removing the pulp, and filling the tomato halves with the chicken salad.
You can then serve some rolls on the side and people can then either eat the
salad as-is or put in on a roll. This makes a nice presentation. There are
a number of people who don't like raw broccoli - just a thought.
Dimitri
I would drop the idea of a large loaf of bread as it is cumbersome eat
without being messy. I would suggest you use a nice round small sourdough
roll if you can get them or any other crusty round roll. Then split each in
half dig out some of the excess bread and fill. You can allow 2 halves per
person (although that is probably too many) Pre-prepare the toothpicks with
a olive and a small pickle so everything goes together quickly.
In that manner the people can eat it either as an open faces sandwich or as
a salad in a mini bread bowl that can either be eaten or discarded.
Good luck
Dimitri
Becca
recipes.
Becca
Thai Chicken Salad
2 chicken breasts, poached, grilled or sauteed
1 medium-size red onion, chopped
3 green onions including tops, sliced
3 slices ginger, finely minced
4 tablespoons chopped cilantro
Thai Vinaigrette Dressing (recipe follows)
Romaine lettuce leaves (optional)
Cut chicken breasts into strips. In a small bowl, mix
onion, green onions, ginger and cilantro. Stir in dressing and
chicken strips. Wrap mixture in lettuce leaves before eating.
Makes 2 servings.
Thai Vinaigrette Dressing
1/4 cup avocado oil (see note)
2 tablespoons hot chili oil (see note)
1 large garlic clove, minced
1/2 cup rice wine vinegar (see note)
3 tablespoons tamari (thick, dark soy sauce; see note)
2 dried red peppers or to taste
In a small bowl, combine oils and garlic. In another
bowl, whisk together vinegar and tamari; add to oil mixture.
Add peppers. Makes enough dressing for 4 salads.
Note: Avocado oil is stocked in gourmet supermarkets. Hot
chili oil, rice wine vinegar and tamari are available in Asian
markets and some supermarkets. If you are fond of hot dishes, make
this dressing the day
before so the flavors and heat will intensify.
Jamaican Chicken Salad
from Recipes to the Rescue
1/2 cup bottled fat-free honey-Dijon salad dressing
1 teaspoon finely shredded lime peel
4 skinless, boneless chicken breast halves
2 to 3 teaspoons Jamaican Jerk Seasoning (recipe follows)
2 teaspoons cooking oil
1 (16-ounce) package torn mixed salad greens
16 refrigerated mango slices in light syrup, drained
For dressing, stir together salad dressing and lime
peel.
Rinse chicken; pat dry. Sprinkle chicken with Jamaican Jerk
Seasoning. In skillet, cook chicken in hot oil over medium-hot
heat about 6 minutes per side, or until golden brown. Thinly
bias-slice each chicken breast.
Divide salad greens among 4 dinner plates. Arrange warm
chicken and mangoes on top of greens; drizzle with dressing.
Makes 4 servings.
Jamaican Jerk Seasoning
2 teaspoons onion powder
1 teaspoon sugar, crushed red pepper and dried thyme
1/2 teaspoon each: salt, ground cloves, ground cinnamon.
Combine ingredients. Store in covered container.
"Wedding" Chicken Salad
4 cups cubed cooked skinless chicken breasts
1 cup finely chopped celery
1/2 cup each: finely sliced green onion and chopped parsley
2 cups washed halved green or red seedless grapes
1-2 cups mayonnaise (to taste)
3 teaspoons curry powder
Salt and ground black pepper to taste
1 head each: romaine and radicchio lettuces
2 cups cashews or peanuts (salted or unsalted)
Mix chicken, celery, green onion, parsley and grapes
in large bowl. In a separate bowl, mix 1 1/2 cups mayonnaise with
curry powder, salt and pepper; taste and add more mayonnaise
if desired. Fold into salad . Arrange mixture over romaine and
radicchio leaves on a serving platter or bowl. Just before
serving, add cashews; toss lightly. Makes 12 to 15 servings.
Chicken Salad Delight
from Vietopia Restaurant
1/2 white onion, thinly sliced
Vegetable oil for frying
3 tablespoons sugar
1/4 cup white vinegar
2 tablespoons fish sauce
1/2 tablespoons minced garlic
1 pound skinless and shredded poached chicken breast
3 cups julienned Chinese white radish (daikon)
1 cup shredded carrots
1 cup thinly sliced celery
1/4 cup chopped rau rum (see note)
1/4 cup chopped basil leaves
1 teaspoon chopped red chili pepper
2 teaspoons roasted peanuts, coarsely chopped
1 dozen prawn crackers
Heat 1/2 cup vegetable oil in a wok over medium-high
heat. Add onions and stir-fry until crispy golden (do not
allow to burn). Remove with a slotted spoon and drain on paper
towels.
Dissolve sugar and vinegar in a bowl for salad vinaigrette.
Stir in fish sauce and garlic; set aside.
In large mixing bowl, gently toss together chicken , radish,
carrots, celery, rau rum, basil, chili pepper and salad
vinaigrette. Set aside.
When ready to serve, heat 2 cups of oil to the point that a
bread cube browns quickly and rises to surface. Lower heat and
drop in a prawn cracker. Cracker will puff and swell and rise
almost immediately to the surface; as soon as cracker has
fully expanded, remove with tongs and drain on paper towels.
Proceed with the rest of prawn crackers.
To serve, place chicken salad at the center of large platter;
arrange prawn crackers around it and serve immediately. Makes
4-6 servings.
Note: Rau ram is an aromatic coriander with a peppery
citrus note. The herb, fish sauce, Chinese radish and prawn
crackers are sold at Asian markets.
Lori
On Wed, 28 Feb 2001 20:09:55 GMT, ndo...@blue.weeg.uiowa.edu (Nancy
Dooley) wrote:
>x-no-archive: yes
>I'd use pita bread - one half, filled with the chicken salad, would be
>one serving. Stick a fancy toothpick through it with an olive on it,
>or have a dish of kosher spears alongside. Wrap each half in a square
>of waxed paper or parchment, folded along the bottom to enclosed the
>pita - stack on a slant in a basket.
>
>N.
Goomba
> Broccoli in chicken salad? I dunno, I haven't tried that before.
>
> What about using pita bread instead of french bread or rolls? Cut in
> half, insert a leaf of dark romaine, then stuff with the chicken
> salad.
>
> Becca
I was sort of wondering what the attraction to the broccoli was myself, considering
the rest of the salad ingredients were pretty dull. No curry powder? No onion? No
celery? I think the recipe needs a little tinkering.... The pita idea is good
though. Nice little packages.
Goomba
Dog3
I'm not sure what the time frame here is. Are you going to bring
it at 8am and serve it at 11am? Your bread will be soggy. Why
not make it and serve it with small buns, provide a knife to split
the buns. Keep the salad in the fridge until just before serving
along with some settuce. I'd go with the small rolls. Less mess
and fuss.
Michael
Becca
> No onion? No celery? I think the recipe needs a little tinkering....
Speaking of seasonings, I needed shrimp base for a Shrimp Salad (recipe
below), but I couldn't find the shrimp base. Being in a hurry, I
substituted Knorr's Vegetable Base, a liquid, instead. It turned out
great. I have since used this Vegetable base in Chicken Salad and
Pasta Salad, and it was even better than it was in the Shrimp Salad.
Becca
Shrimp Salad
1 cup mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon shrimp base
2 teaspoons hot sauce (such as Cajun Chef)
1 teaspoon Dijon mustard
1 1/2 pounds cooked, cleaned shrimp
3/4 cup each: diced celery and green onion
1 teaspoon white pepper
2 teaspoons seasoned salt
Combine mayonnaise, Worcestershire, shrimp base, hot sauce and mustard
in a medium mixing bowl. Whisk to incorporate shrimp base. Combine
mixture with shrimp, celery, green onion, pepper and seasoning. Makes 1
pound.
DebbieGrrrl
>
>I was sort of wondering what the attraction to the broccoli was myself,
>considering
>the rest of the salad ingredients were pretty dull. No curry powder? No
>onion? No
>celery? I think the recipe needs a little tinkering.... The pita idea is
>good
>though. Nice little packages
the Mrs Dash gives quite a lot of flavor.
DebbieGrrrl
>
>Could I have the recipe for the chicken salad???? :)
>
Its not much of a recipe really, since I don't measure. It's just something I
threw together one day and really liked it.
chicken, cooked & diced, about 2 cups
raw, broccoli, chopped, probably 1/2 cup
red bell pepper, diced, a couple of tblsp
slivered almonds, a couple of tblsp
mayo to moisten
Mrs. Dash to taste
I have used a little cream cheese mixed with the mayo, too. I have stuffed it
in tomatos or put it on crackers.
DebbieGrrrl
writes:
>
>I'm not sure what the time frame here is. Are you going to bring
>it at 8am and serve it at 11am? Your bread will be soggy. Why
>not make it and serve it with small buns, provide a knife to split
>the buns. Keep the salad in the fridge until just before serving
thats what I said in my original posting:
> Either way, I'm going to take the salad and the bread separately
>and put it
> together just before we serve everything, so it doesn't get
>soggy....
Melba's Jammin'
debbi...@aol.com (DebbieGrrrl) wrote:
> Hi everyone,
> We're having a potluck at work in a couple of weeks. I'm making a chicken
> salad
> that has chicken, chopped raw broccoli, slivered almonds, diced red bell
> pepper, mayo and Mrs. Dash. I would like to serve it sandwich style
> rather than
> just a bowl of chicken salad. I'm thinking of splitting a French loaf,
> hollowing it out a bit, filling it with salad and then slicing it in 12
> pieces
> and then maybe garnishing
> the top
> of each slice of sandwich with a Bryan tomato or maybe a bread & butter
> pickle
> chunk or an olive. Would it be better to do this with small individual
> French
> rolls? or just serve the bowl of chicken salad with the bread on the
> side?
At a potluck, I'd rather have a bowl or platter of whatever from which I
could select my own portion size to try. Or else, small size portions
already divided so, so that I might have a sample and go back for more
if I were so inclined. (What's a Bryan tomato?)
--
Barb
"Only the pure of heart can make a good soup." Ludwig van Beethoven
Melba's Jammin'
> "DebbieGrrrl" <debbi...@aol.com> wrote in message
> news:20010227235830...@nso-cc.aol.com...
> > Either way, I'm going to take the salad and the bread separately
> and put it
> > together just before we serve everything, so it doesn't get
> soggy.
> >
> >
> > Debbie...
>
> I'm not sure what the time frame here is. Are you going to bring
> it at 8am and serve it at 11am? Your bread will be soggy.
Michael!! Put out that cigarette and pay attention!!
K3
> debbi...@aol.com (DebbieGrrrl) wrote:
>
> > Hi everyone,
> > We're having a potluck at work in a couple of weeks. I'm making a
chicken
> > salad
> > that has chicken, chopped raw broccoli, slivered almonds, diced red bell
> > pepper, mayo and Mrs. Dash. I would like to serve it sandwich style
> > rather than
> > just a bowl of chicken salad. I'm thinking of splitting a French loaf,
> > hollowing it out a bit, filling it with salad and then slicing it in 12
> > pieces
> > and then maybe garnishing
> > the top
> > of each slice of sandwich with a Bryan tomato or maybe a bread & butter
> > pickle
> > chunk or an olive. Would it be better to do this with small individual
> > French
> > rolls? or just serve the bowl of chicken salad with the bread on the
> > side?
Whenever I serve something like Chicken/Egg/Tuna Salad at a pot-luck
luncheon or buffet, I always put the C/E/T Salad in a bowl in the center of
a large platter and "fan" the assorted sliced bread around the bowl
(alternate slices of white/wheat/pumpernickle/rye) with a little bit of kale
& cherry tomatoes to garnish the bread... it looks so attractive and eye
appealing. Serve the lettuce, tomatoes, pickles & sliced onion on the
side.
Having worked for a company that was 99.9% women (a home health care
agency), if I could impress these ladies, I could impress anyone! They
couldn't believe I was working as a computer programmer instead of a chef...
although they didn't know I used to be a cook (I'll never use the term
"chef" 'til I appear on television). :-) -- they especially loved my
Baked Ziti and/or Pasta Salad that I used to make often for Pot-Luck
Luncheons.
----------------------------------------------------------------------------
-----
Kendall F. Stratton III
Fort Fairfield, Maine USA
k...@maine.rr.com
http://home.maine.rr.com/k3
"When you were born, you were crying and everyone
around you was smiling. Live your life so that when you
die, you're smiling and everyone around you is crying."
----------------------------------------------------------------------------
-----
Lori
K3
whatever you do, don't reveal the recipe to the nurses at work or I'll be
out of a job! ;-) I think my cooking skills is what keeps me there! :-)
Them nurses are always hungry! ;-)
----------------------------------------------------------------------------
-----
Kendall F. Stratton III
Fort Fairfield, Maine USA
k...@maine.rr.com
http://home.maine.rr.com/k3
"When you were born, you were crying and everyone
around you was smiling. Live your life so that when you
die, you're smiling and everyone around you is crying."
----------------------------------------------------------------------------
-----
"Lori" <lo...@wcoil.com> wrote in message news:97mb03$v41$0...@63.68.70.241...
DebbieGrrrl
Jammin' <barbsc...@earthlink.net> writes:
> (What's a Bryan tomato?)
teeny tiny tomatos about the size of your thumbnail. They aren't round like
cherry tomatos, they are oblong. Maybe they are called something else in other
areas. Theyre very flavorful. :)
Dog3
"Melba's Jammin'" <barbsc...@earthlink.net> wrote in message
news:barbschaller-02CB...@news.earthlink.net...
> In article <97kq9c$ni3$1...@slb7.atl.mindspring.net>, "Dog3"
> <do...@mindspring.com> wrote:
>
> > "DebbieGrrrl" <debbi...@aol.com> wrote in message
> > news:20010227235830...@nso-cc.aol.com...
> > > Either way, I'm going to take the salad and the bread
separately
> > and put it
> > > together just before we serve everything, so it doesn't get
> > soggy.
> > >
> > >
> > > Debbie...
> >
> > I'm not sure what the time frame here is. Are you going to
bring
> > it at 8am and serve it at 11am? Your bread will be soggy.
>
> Michael!! Put out that cigarette and pay attention!!
> --
> Barb
Can I keep the martini?
Michael
Nancree
> (What's a Bryan tomato?)
>
>teeny tiny tomatos about the size of your thumbnail. They aren't round like
>cherry tomatos, they are oblong. Maybe they are called something else in
>other
>areas. Theyre very flavorful. :)
Yes, they're very tasty, but they have a thick skin that some people find
indigestible. They're shaped like an olive.
Young
Grape tomatoes?
nancy
DebbieGrrrl
hearts and black olives and ate it with crusty french bread...very delish,
especially with red wine. Seems to go great with any fish, fowl or red meat.
Love it for a "cold supper" in the summer months.
Melba's Jammin'
> "Melba's Jammin'" <barbsc...@earthlink.net> wrote in message
> news:barbschaller-02CB...@news.earthlink.net...
> bring
> > > it at 8am and serve it at 11am? Your bread will be soggy.
> >
> > Michael!! Put out that cigarette and pay attention!!
> > --
> > Barb
>
> Can I keep the martini?
>
> Michael
>
If you share.