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    Layered Chicken Salad


    Source of Recipe


    Internet

    List of Ingredients




    8-ounce package Neufchatel cheese, softened
    2 medium avocados, peeled, mashed
    � cup milk
    1 tablespoon lemon juice
    1 tablespoon chopped onion
    � teaspoon salt
    4 cups shredded lettuce
    1 cup chopped red or green pepper
    2 cups chopped cooked chicken
    11-ounce can mandarin orange segments, drained
    4 crisply cooked bacon slices, crumbled

    Combine Neufchatel cheese, avocados, milk and lemon juice, mixing until well blended. Add onions and salt; mix well. In 2�-quart glass serving bowl, layer lettuce, peppers, chicken and oranges. Spread Neufchatel cheese mixture over salad. Cover; chill. Top with bacon just before serving.

    Makes 6 to 8 servings.

    Tips on making chicken salad

    - Skin and carefully debone chicken while chicken is still warm, if possible. By removing the skin while warm, you�ll be able to remove more of the excess fat from the surface of the meat.

    - Chop chicken into cubes or chunks, don�t grind it. You want the meat to retain its meaty texture.

    - If you discover the chicken meat is overcooked and stringy in texture, choose a chicken salad recipe with a vinaigrette-based dressing rather than a mayonnaise-based. The vinaigrette will tenderize the overcooked chicken and make it more palatable.

    - When possible, combine the seasonings and most of the ingredients with the chopped chicken meat while the meat is still warm. The flavors will ripen better.

    - Chill chicken salad thoroughly before serving.


    Yields 6 - 8

    Recipe




 

 

 


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