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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