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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
¼ cup milk
1 tablespoon lemon juice
1 tablespoon chopped onion
½ 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 2½-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