Chicken Salad Veronique

I just pulled this recipe card out to make this, not having made it in several years.  This recipe was given me by a dear teacher friend in the late 1970s.  Supposedly, this was from the trendy recipe The American Cafe, which opened in Georgetown in 1977.  There were several other locations that opened in the years following, including one nearby in Columbia, MD.  That restaurant group has been closed for decades now.  My favorite way to serve this is on croissants on a bed of spring greens.  It really is my favorite chicken salad.  I've subbed other fruit for the grapes, including dried cranberries which I particularly like.

Chicken Salad Veronique

printable recipe

Ingredients:

3 c. Cubed cooked chicken breast

1 c. green grapes halved

½ c. toasted slivered almonds

½ c. chopped celery

3 Tbl. chopped onion

½ tsp. Celery salt

⅓ c. mayonnaise

⅓ c. lemon yogurt

1 Tbl. dry white wine

½ tsp. Prepared mustard

Mix chicken, grapes, onion, almonds, celery, and celery salt.

Mix remaining ingredients in small bowl.  Fold into chicken.  Refrigerate.

 

Chinese Chicken Salad

This recipe came to me in the late 1980's from my good friend Barbara who taught PreK with me for many years.  This recipe is reminiscent of the Asian Chicken Salad from that famous restaurant known for its cheese cakes.

I love this one for so many reasons.  It has a great mix of textures and it can be prepared for a crown ahead of time.  When doing it ahead, I fry the noodles and store them in a large zip loc bag, prepare the chicken, mix the dressing, and I put the green ingredients in a large bag.  I prepare the almonds and sesame seeds and put then aside, adding them when I throw the whole thing together.

Crunch Crunch Crunch!

Chinese Chicken Salad

Printable Recpe

Ingredients:

Rice noodles

2 Chicken breasts

1 head of lettuce, shredded (crunchy variety like Iceberg or Romaine)

3 green onions, sliced

1 c. sliced celery

1 cucumber, sliced

3 Tbl. toasted sesame seed

3 Tbl. toasted slivered almonds

Dressing:

6 Tbl. sugar

7 Tbl. rice wine vinegar

2 tsp. Salt

¼ tsp. White pepper

1 tsp. Lemon juice

¼ cup vegetable or canola oil

Break apart ⅓ lb. rice noodles and deep fry in small batches as

They will puff up when fried.  Do not let them brown. Drain and

Put in paper grocery bag.  Store in air tight container if they are

not to be used immediately.

Combine dressing ingredients, shaking to mix. Store in a jar.

Bake or steam 2 chicken breasts.  Cool and shred. Mix with

2 Tbl. of dressing.

Before serving, toss chicken, noodles, and dressing with the

lettuce, green onions, celery, cucumber, sesame seeds and

almonds.

Catalina Chicken

This is one of those recipes that is great for company.  First of all, it's deceptively easy yet it seems so elegant.  I literally received this recipe from a teacher colleague of mine in the early 1980's.  She worked for a caterer on the side and frequently served this.  There were so few ingredients that I've just always remembered it and it's always been a family favorite.  I used to chuckle when I'd serve it to company and they would ooh and ah over the sauce!

Catalina Chicken

Printable Recipe

Easy and Elegant!

Serves 6

Ingredients:

6- Chicken breast halves

Pepperidge Farm Herb stuffing mix

1 egg

Jar of Kraft Catalina Salad Dressing

Prepare 3- 4 cups stuffing according to the directions on the package

(adding the optional egg).    Pound the breast halves flat. Place about

½ cup of stuffing in the middle of each breast half, roll the breast around

The stuffing and secure with a toothpick.

Place the breasts seam side down in a baking dish and pour the salad

Dressing over them.  Bake in 350 degree oven for 35 - 45 minutes or

until done, basting the chicken with the sauce in the pan..  

You can also cover with wax paper and microwave for 25 - 30 minutes.