| T O P I C R E V I E W |
| CherryMeDarlin |
Posted - May 05 2009 : 10:33:52 AM
When it starts getting hot down here in the south, I love nothing more than eating wonderfully cold salads, especially chicken salad, or cold soups, like watermelon! I like to play around with different ingredients and wondered if any of you girls have some combinations I haven't thought of. Here's one that I particularly like:
1 c chopped chicken
1/4 c dried cranberries
1/4 c toasted walnuts
1/4 c chopped celery
dash of salt
ground pepper to taste
mayo to hold together
Sometimes I use the whipped cream cheese instead of mayo. Yum!
Anyone have a favorite cold soup recipe?
~~Cherry~~
"A thing is as simple or as complicated as you make it." --TT Murphy |
| 7 L A T E S T R E P L I E S (Newest First) |
| GreenMeAlison |
Posted - May 07 2009 : 8:53:21 PM
I love the standard Waldorf chicken salad (similar to your first recipe, but with grapes), but I've been making it with Vegenaise (made from grape seed oil), so it is heart healthy!
Alison
Suburban tree hugger with three hearts: one on the farm, one in the city, and one in the woods!
http://www.greenme.vg |
| KJD |
Posted - May 06 2009 : 3:56:42 PM
I have a chicken salad I've been making for 20 years or so - no measurements, really, but here's the idea:
Roast a couple of chicken breasts, skin and bone on, at 350 for 40 min. I drizzle w/olive oil and salt and pepper, then bake.
Pull the meat off with fingers - seems to retain so much more juice. Add some Hellmann's, some sour cream to the right consistency. Add: fresh cilantro, golden raisins, pecans, curry powder, course ground black pepper, salt if you like I sometimes put in some cumin. It's our favorite ch. salad.
This week I made a Tex-Mex chicken salad that was very good: again with the chicken, add kernals from one cobb fresh corn, diced avocado, tomato, some minced jalepeno, scallions, cilantro. Sprinkle in some cumin. Add some sour cream mixed with fresh lime juice. A nice one as well! |
| one_dog_per_acre |
Posted - May 06 2009 : 10:06:09 AM
I add capers to my chicken salad. My fave cold soup is Chilled Cucumber, from Morrison's Lodge on the Rogue River, in Oregon
Serves 10 (2/3 cup per serving)
Blend well in blender or food processor:
2 cups chicken stock
3 cucumbers, peeled & seeded
1/2 cup chopped onion
1 clove garlic
Transfer to a large container and whisk in:
2 cups sour cream (can use non-fat sour cream)
3 Tbs. rice vinegar
1 tsp. salt
1/3 tsp. white pepper
Chill well. Serve in chilled bowls. Garnish in each bowl of soup 1 tsp. salsa.
Trish
Make cupcakes not war!
|
| CherryMeDarlin |
Posted - May 06 2009 : 09:54:49 AM
YUM! I'm gonna be eating lots of chicken salad this summer! I hadn't thought of using honey, Sarah. I'm, too, trying to eat more local honey to combat allergies.
I love curry, Sharon! Have you tried using it in a dry rub? Delicious!
~~Cherry~~
"A thing is as simple or as complicated as you make it." --TT Murphy |
| willowtreecreek |
Posted - May 05 2009 : 8:38:05 PM
I love cold asparagus soup. I'll have to dig up my recipe to post.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
|
| SarahJ |
Posted - May 05 2009 : 6:46:13 PM
I made this tonight, and it was really good. I served it on wheat hoagie rolls. I have been trying recipes that use honey so that we can use more local honey, and hopefully get some benefit for our allergies.
Honey-Chicken Salad
Ingredients
4 cups chopped cooked chicken
3 celery ribs, diced (about 1 1/2 cups)
1 cup sweetened dried cranberries
1/2 cup chopped pecans, toasted
1 1/2 cups mayonnaise
1/3 cup honey
1/4 teaspoon salt
1/4 teaspoon pepper
Garnish: chopped toasted pecans
Preparation
1. Combine first 4 ingredients.
2. Whisk together mayonnaise and next 3 ingredients. Add to chicken mixture, stirring gently until combined. Chill several hours before serving. Garnish, if desired.
SarahJ
Farmgirl Sister #116
http://bayoumama.wordpress.com/ |
| Calicogirl |
Posted - May 05 2009 : 6:14:41 PM
I make a Curried Chicken Salad that is tasty :)
Curry Chicken Salad
½ cup fat-free mayonnaise (or regular)
½ cup plain low fat yogurt
2 teaspoons curry powder
2 teaspoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper
4 cups cooked boneless chicken breasts, cut into chunks
4 tablespoons toasted almonds, sliced or slivered
1-2 granny smith apples, peeled and diced
¼-1/2 cup golden raisins
Combine first six ingredients (mayonnaise through black pepper). Mix well. Add chicken, almonds, apples and raisins. Combine until coated.
You can omit yogurt and replace with mayonnaise if you do not want a lower fat version.
To toast almonds, preheat oven to 350 degrees. Place nuts in a shallow baking pan. Toast for about 5-7 minutes; shake pan and toast for an additional 5-7 minutes. Let cool before using.
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
|
|
