Marinated Chicken Salad
submitted by
CarrieDressing:
1/2 cup oil
1/2 cup white vinegar
1/2 cup sugar
2 Tbl. soy sauce
Chicken marinade:
1/2 cup soy sauce
1/4 cup lemon juice
1/4 cup water
2 Tbl. white vinegar
1 Tbl. brown sugar
2 Tbl. oil
1/2 tsp. pepper
Crunchies:
2 pkg. Ramen noodles, without flavoring
4 Tbl. butter
2 Tbl. sugar
1/4 cup sesame or sunflower seeds
3/4 cup slivered or sliced almonds
3-4 lbs. boneless chicken breasts, cut in strips
1 16 oz. can mandarin oranges
2 heads (approx.) leafy greens of your choice
1. Combine dressing ingredients in a tightly-sealed jar. Set aside.
2. Combine marinade ingredients in a large measuring cup. Set aside.
3. To make crunchies (can be done ahead):
- break noodles into tiny pieces (I just crush 'em up wiht my hands while they're still in the package)
- melt butter in large skillet
- add sugar, noodles, seeds and almonds
- brown over low-med heat until golden in color and toasted
- be careful not to burn; stir frequently
- let cool and set aside
4. Pour chicken marinade into large skillet and add cut chicken strips to marinade. Cook in marinade over med. heat for 15-20 minutes. (I find it doesn't usually take nearly that long though.) Stir frequently to be sure all the chicken is cooked evenly.
5. Wash greens and tear into bite sized pieces. Place in large serving bowl.
6. Drain mandarin oranges and place on top of greens in bowl.
7. When chicken is cooked through, remove from marinade with slotted spoon and place on top of greens. Discard marinade.
8. Just before serving, place crunchies on top of greens.
9. Shake the dressing thorgouhly and immediately before serving and pour evenly over salad. Toss to combine.
10. Serve and enjoy!
Hot Ham and Potato Salad
submitted by
Mrs. T
2 lb. red potatoes, scrubbed and cut in 1-inch cubes
8 ounces smoked ham steak, cut in 1/2-inch cubes
1/2 cup thinly sliced celery
1/2 cup chopped onion
3 Tblsp. cider vinegar
1 Tblsp. honey
2 tsp. coarse-grained mustard (I often use the Dijon pub-style with mustard seeds)
1/3 to 1/2 cup mayonnaise (light works fine)
1/4 tsp. pepper
1/4 tsp. salt
1/4 tsp. Tabasco sauce
Chopped parsley to taste
Hard-boiled eggs, peeled and quartered (optional)
Plum tomatoes, quartered (optional)
Place potatoes in saucepan; cover with lightly salted water. Bring to boil, cover, lower heat, and simmer until just tender, about 15 minutes.
Meanwhile, cook ham in a large skillet over medium heat, stirring occasionally, about 5 minutes or until lightly browned. Remove ham to a large bowl, using a slotted spoon. Add celery and onion to the bowl.
Pour vinegar into warm skillet, stirring to dissolve browned bits in bottom of pan. Stir in honey and mustard. Slowly whisk in mayo. Add salt, pepper, and Tabasco. Drain cooked potatoes and, while still warm, add to mixing bowl. Pour dressing over potatoes. Toss gently to combine, then sprinkle on the chopped parsley. Serve salad in a shallow bowl (or even in the skillet) encircled with egg and tomato quarters (sprinkled with salt & pepper) if desired. Serve warm. Yield : 4 servings.
Cobb salad
1 small head of lettuce, spinach or romaine leaves
2 cuts cut-up chicken
3 hard-boiled eggs, chopped
2 medium tomatoes, chopped (about 1 1/2 cups)
1-2 ripe avocados, chopped
1/3 cup crumbled blue cheese
6 slices bacon, cooked and crumbled
Lemon vinaigrette
1/2 cup vegetable oil
1/4 cup lemon juice
1 tablespoon vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dry ground mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 clove garlic finely chopped
1. Prepare lemon vinaigrette by shaking all ingredients in a tightly covered container. Refrigerate for 1 hour.
2. Wash and tear lettuce into pieces. Place into large serving bowl (or do individual salad bowls if you prefer). Top with remaining ingredients. Serve with vinaigrette.
I often make this salad without the chicken and I add a few more veggies like carrots or celery - whatever I have on hand. The best part about this salad is the combination of bacon, blue cheese (one of my all time favorites!), avocado and egg. Enjoy!
