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    « Previous 1 2 3 4 . . . 18 19 20 Next »
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    Basic green salad with a sweet mayonnaise dressing. Guessing on the measurements as I just add what I think will work. I use a shallow Teak wooden salad bowl that is only about 2 inches high so all the small ingredients don't fall to the bottom and get lost like they would in a deep bowl. Using a shallow dish, you can make a real pretty display. If you're not a radish fan, you'll be surprised how good they are with this dressing.

    Recipe #466785

    This recipe may be served on top of lettuce, a tomato half or scooped out tomato, an avocado, or some combination of these. It may also be used as a filling for sandwiches. It is recommended to prepare this recipe a day before you need it. The American form of chicken salad was first served by Town Meats in Wakefield, Rhode Island in 1863. The original owner, Liam Gray, mixed his leftover chicken with mayonnaise, tarragon, and grapes.

    Recipe #466766

    You can make this vegetarian by omitting the chicken and all salad ingredient amounts may be adjusted to taste --- this salad is delicious!

    Recipe #350807

    This salad can fit very nicely into any low carb diet. It is both Atkins and Medifast friendly.

    Recipe #465949

    A nice holiday or entertaining Salad. Easy to make, but the ingredients sound full of flavor.

    Recipe #466302

    Sounds so delicious -- I plan to make this salad for the holidays, but it is so easy you can make it any day of the week to treat yourself and your family.

    Recipe #466303

    Quite a unique salad using toasted bread cubes, dried cherries and curry powder with a raspberry vinaigrette.

    Recipe #466372

    This offering, originally from Food & Wine, is an easy weeknight meal. I love it for it's simplicity. Even though it is quick and easy, there is still great flavor due to the dijon, fresh thyme and parmesan. I love the lightly dressed salad which you can pile underneath each serving of chicken. If you like more dressing for your salad, by all means mix up a little extra!

    Recipe #321928

    Though this salad was originally meant for mache, baby spinach is an acceptable substitute. The spinach is dressed with a Dijon vinegarette and topped with croutons, lardons of bacon, and hard boiled egg that has been heated in a saute pan.

    Recipe #351760

    I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is *that* good! --- although I do think the dressing is better with the anchovy it can certainly be made without them. In a pinch I have even substituted buttermilk for the half and half cream, just use about the same amount --- this dressing gets stronger with refrigeration time so a small amount of fresh garlic goes a long way! ---- usually one recipe without doubling is perfect for one large romaine lettuce, if you are serving a large crowd of people you might want to double -- salad dressing will not work for this use *only* mayonnaise, I find Hellman's brand mayonnaise works the best and for the perfect companion to this salad see my recipe#125034-------------LOWER-FAT OPTION use reduced fat mayonnaise and fat-free half and half or low-fat milk --- also see my recipe#66596

    Recipe #116849

    For ease I have listed bagged lettuce, all ingredient amounts may be adjusted, this recipe will yield four if you are serving more then double amounts, once the chicken is cooked and the dressing is made this takes little time to put together, I strongly suggest to use my dressing from recipe#116849 --- prep time does not include grilling the chicken ----your family and/or guests will be licking their plate clean!

    Recipe #351543

    This is a pasta salad that is a big hit everywhere we take it. It was given to me by my mother-in-law - Kris. It is simple, but it has to be made the night before. You really can't go wrong with this one!

    Recipe #202605

    This was my Daddy's potato salad. My husband had managed to get it down pat. I hope you enjoy!

    Recipe #203607

    Simple old-fashioned chicken salad which is perfect for sandwiches or stuffing tomatoes. Although the recipe calls for boiling uncooked chicken leftover chicken would also work fine and give wonderful flavor to the chicken salad. Recipe source: local newspaper

    Recipe #96154

    59 Reviews |  By Merlot

    So easy...so delicious! Great use for left over chicken.

    Recipe #31694

    Got this recipe at Southern Living Cooking School. I really like it and make it year-round. Great for a light lunch.

    Recipe #25735

    Very fresh and lovely!

    Recipe #349443

    I love this salad. It's high protein and low in fat. Its tangy and crunchy and just plain tastes good. Whenever I make it, it's gone in no time. It's great in sandwiches, tortilla roll-ups and I like it on crackers. I'm guessing on the exact measurements.

    Recipe #177614

    This will also work well using cooked chicken, chopped pecans may be subsituted for the candied walnuts and dried cranberries or Craisins may be used in place of the red grapes or use both --- cooking time is chilling time, do not use fat-free mayonnaise or sour cream for this --- this is very good!

    Recipe #336358

    This will be a huge hit at you holiday table, the fruit amounts may be adjusted to taste ---I have the yield listed at 8 you may want to increase amounts.

    Recipe #338185

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