Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

Vegetable Chicken Salad

Chicken Salad Recipe

Ingredients

6 cups torn salad greens
2-1/2 cups chopped cooked boneless skinless chicken breasts
2 large tomatoes, chopped (2 cups)
4 medium carrots, shredded (2 cups)
1/2 cup Kraft® Ranch dressing
Directions
Toss salad greens with chicken, tomatoes and carrots in large
bowl. Add dressing; mix lightly. Divide evenly among 4 individual
serving plates.
Makes 4 servings, 3-1/2 cups each.

Source: Kraftfoods.com

August 6, 2007 Posted by | Chicken, Chicken Breast Recipes, Chicken Recipe, Chicken Recipes, Chicken Salad, Chicken Salad Recipes, Cooking, Family, Famous Recipes, Food, Recipe, Recipes, Vegetables | Leave a comment

Chicken Potato Salad

Chicken Potato Salad

2 boneless chicken breast halves, cooked
2 hard-cooked eggs
3 potatoes, cooked
1-1/4 cups pickled cucumbers
1/4 tsp. salt
2 tbsp. olive oil
2/3 cup mayonnaise

Directions
Chop chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add salt and mayonnaise, then olive oil. Toss to coat. Refrigerate for 2 – 3 hours before serving.

August 6, 2007 Posted by | Chicken, Chicken Recipe, Chicken Recipes, Chicken Salad, Chicken Salad Recipes, Cooking, Cooking and Food, Family, Famous Recipes, Food, Ingredients, Recipe, Recipes | Leave a comment

Famous Recipes – Green Salad with Roasted Chicken

Famous Recipes – Green Salad with Roasted Chicken

1  (2-1/4 lb.) purchased roasted chicken, chilled   
1 pkg. (5 oz.) mixed spring greens (about 8 cups)   
2 cups fresh sliced strawberries, or blueberries   
1 cup (4 oz.) Gorgonzola or blue cheese, crumbled   
1/2 cup  honey-roasted cashews or peanuts   
1  lemon, halved    
3 TB olive oil  
1/4 tsp. salt   
1/4 tsp. ground black pepper   

1. Remove and discard skin from chicken. Pull meat from bones,
discarding bones. Shred meat (you should have about 3-1/2 cups).
   
2. Place greens on a platter. Top with chicken, strawberries, cheese
and nuts. Drizzle with juice from lemon and oil; sprinkle with salt and pepper.

Makes 6 main-dish servings.

Nutrition facts per serving:
calories 376, total fat 27 g, sat fat 8 g, monounsaturated fat 11 g,
polyunsaturated fat 3 g, cholesterol 81 mg, sodium 454 mg,
carbs 9 g, total sugar 5 g, fiber 2 g, protein 27 g, vitamin C 53%,
calcium 12%, iron 10%.  

August 2, 2006 Posted by | Cheese, Chicken, Chicken Recipes, Chicken Salad, Chicken Salad Recipes, Famous Recipes, Ingredients, Lunch, Recipes, Salad Recipes, Salads, Summer Recipes | Leave a comment