[Jamestown1630]

This week: a couple of interesting Virginia eating-places; and Chicken Salad!

(Having computer glitches; hope this comes through!)

If you’d like to be on or off of this weekly cooking thread ping-list, please send a private message.

-JT

[blueyon]

looks delicious

[BunnySlippers]

I saw that on YouTube a few weeks ago. Sounds great!

[ETL]

Almond Chicken Salad Recipe

Salad, Sandwich or Appetizer Spread!

Favorite Restaurant Recipe

What flexibility this restaurant Almond Chicken Salad Recipe provides!

This restaurant recipe can be used to make a sandwich, a salad or a number of really great appetizers!

This restaurant recipe is one of my customers' favorites. I know because they always clean their plates and ...have asked for this secret restaurant recipe many, many times.

Here is the basic Almond Chicken Salad Recipe. (Don’t worry. I will tell you how to “tweak” it for sandwiches and several different kinds of appetizers after you have the basic recipe.)

Almond Chicken Salad Recipe

Favorite Restaurant Recipe

Preparation time: 20 minutes. This restaurant recipe makes approximately 8 servings if used as a sandwich or a salad. For appetizers, much more.

 

Ingredients:

• 1 3/4 pounds cooked chicken breasts or a combination of white and dark chicken meat
• 1 1/2 cups thinly sliced celery
• 1/2 cup sun-dried cranberries (important)
• 1/2 cup toasted almonds

 

Ingredients for Dressing:

• 1/4 cup whipping cream, whipped softly
• 1/2 cup + 2 tablespoons mayonnaise
• 1/2 teaspoon coarse black pepper

Instructions:

• Chop chicken lightly in a food processor or chop half the meat with a knife and the other half in the food processor (don’t over- do it or you’ll end up with a paste)
• Fold in celery, cranberries and almonds
• Whip cream and slowly blend in the mayonnaise and coarse black pepper
• Toss the chicken mixture with the dressing using ONLY ENOUGH to moisten well
• Correct seasoning adding salt and pepper if desired

 

That’s it. Just scoop the portion size you want onto a little lettuce arranged neatly on a plate, garnish with a couple slices of tomato and serve with some bread or one of my award-winning bran muffins.

Option:  If you do not have sun-dried cranberries, use canned pineapple, grapes or fresh chopped apples, although I believe the sun-dried cranberries really are BEST in this restaurant chicken salad. It is what has made this a secret restaurant recipe for so many years.

To use the chicken salad for sandwiches just combine two slices of bread (your choice), 2 lettuce leaves, 2 - 3 slices of tomato and a little mayonnaise if desired.

Now what do you do to use this best restaurant recipe for creating appetizers?

Chop the chicken salad a bit finer. That’s all you have to do!

And then what? Use the chicken salad to fill small cream puffs, or cherry tomatoes. Use it as a topping for canapés or as a spread on a variety of crackers.

Thank you for your interest in recipes that REALLY work like this chicken salad recipe.

The website has many more restaurant recipes for you to try. Happy “clickin’.”

Enjoy your chicken salad and the company of those you share it with!

Donna

Did you know? An almond is really a seed of the fruit of the almond tree. Like its cousins (the peach, cherry and apricot) the almond tree bears fruits with stone-like seeds (or pits) within. The seed of the almond fruit is what we refer to as the almond nut.

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[ETL]

...that was just something I found doing a Google search for “Almond Chicken Salad Sandwich”.

[ConservaTeen]

If you are in Portland Oregon, make sure you are not making ethnic foods if you aren’t said ethnic - like whites making tacos or blacks cooking Chinese...

[pugmama]

This is an easy chicken salad with peaches and salted pecans that we have enjoyed for years.

http://foodanddrink.ca/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=640

[leaning conservative]

I love chicken salad, but rarely have it....weird. La Tienda looks so charming, I want to move in. Thanks for a great thread JT!

[Trillian]

I like the following mixed with chicken for mine:
Celery, mayo, carrots, sweet onion, garlic, salt, pickles or cucumbers and drained mild giardinera if I’m in the mood.

Egg salad:
Boiled eggs, mayo, yellow mustard, minced onion and salt.

I bought some dijon mustard with chardonnay and creamy dijon I’m going to try soon.

[Trillian]

Cherry Fritter Cake

Ingredients:
For the filling:
12 ounces frozen pitted bing cherries
1/3 cup dark brown sugar
1/2 cup water
2 tablespoons corn starch

For the cake:
1/3 cup dark brown sugar
3 tablespoons unsalted butter
3 tablespoons applesauce
1 large egg
1/2 teaspoon almond extract
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup plain Greek yogurt
1/3 cup sliced almonds

For the glaze:
3/4 cup powdered sugar
2-3 tablespoons whole milk
1/2 teaspoon vanilla bean paste

Directions:
For the filling:
In a medium skillet add all ingredients and set over medium heat. While it’s cooking break some of the cherries in half to create a jam like consistency. Cook for about 10 minutes until the mixture is thick and bubbly.
Remove from the heat and set aside. Note: you want the mixture to look like pie filling.

For the cake:
Preheat your oven to 350 degrees and spray an 8x8 dish with non-stick cooking spray, set aside.
In the bowl of your electric mixer add brown sugar and butter. Mix together until creamed - about 3 minutes.
Add in applesauce, egg and almond extract. Mix until combined.
In a medium sized bowl whisk together flour, baking soda, baking powder and kosher salt.
Add dry ingredients to the mixer alternating with the yogurt until fully combined.
Spread half the dough in the bottom of your prepared baking dish, top with cherry mixture and then top with remaining batter. You will have to carefully spread the batter over the top. It’s ok if it doesn’t cover it 100% but try to cover the best you can.
Sprinkle the top with almonds.
Bake for about 35-40 minutes until the cake is fully cooked and lightly browned on the top.
Remove from the oven, add to cooling rack and pour glaze over the top. Let cool so the glaze hardens and the fruit is set.

For the glaze:
Right before the cake is about to come out of the oven in a small bowl whisk together all ingredients until smooth. If the mixture is too thick add a little milk to thin it out. If it’s too thin add more powdered sugar.

http://www.mybakingaddiction.com/cherry-fritter-cake/

[kalee]

I recognized the restaurant from the first picture. I know those box lunches.

[pugmama]

I love Food52. They have a fantastic collection of chicken salad recipes:

https://food52.com/recipes/chicken-salad?page=1&recipe_landing_term=chicken-salad

[kalee]

I have a similar cheese wafer recipe that came from an old Southern Living cookbook. You can keep the cheese dough in the freezer, slice it as needed, top with a pecan half and bake as needed. I always have a roll or two in the freezer for a quick bite if someone drops in or to bake and eat with a light supper.
I used the recipe when I catered.

[Trillian]

A little something different I just saw:

Pink and Purple Potato Salad

Ingredients:
2 pounds baby purple, red, and Yukon gold potatoes (I get mine at Trader Joe’s)
2 teaspoons kosher salt, for the boiling water
1 cup pink and purple (Easter egg) radishes, trimmed and very thinly sliced (red or other radishes may be substituted)
2/3 cup red onion, diced small (rinse in cold water to mellow the bite)
1/3 cup olive oil
heaping 1/4 cup dijon mustard
1/4 cup red wine vinegar
2 cloves garlic, peeled and finely minced or pressed
1 to 2 teaspoons granulated sugar, or to taste
1 1/2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1/2 cup fresh parsley (regular or Italian flat-leaf), finely chopped

Directions:
To a large pot, add the potatoes, cover with water, add 2 teaspoons salt, bring to a boil over medium-high heat, and allow potatoes to simmer for about 20 to 25 minutes, or until done and fork-tender. Drain and rinse potatoes under cold water to stop the cooking process; set aside to cool. When they’re cool, halve, quarter, or chop the potatoes into bite-sized pieces.
To a very large bowl, add the chopped potatoes, radishes, and red onion; set aside.
To a small bowl, add the olive oil, mustard, red wine vinegar, garlic, sugar, 1 1/2 teaspoons salt, pepper, and whisk to combine.
Evenly drizzle the dressing over the potatoes in the large bowl, add the parsley, and stir to combine. Taste potato salad and make any necessary adjustments, i.e. more salt, pepper, sugar, dash of extra mustard, oil, vinegar, etc. Serve immediately if desired or cover and refrigerate until chilled. Potato salad will keep airtight in the fridge for up to 5 days.

https://www.averiecooks.com/2017/05/pink-purple-potato-salad.html

[CottonBall]

What perfect timing JT! I was just mulling over having a group of ladies over for a lunch and movie or games sometime soon. I was trying to figure out what to serve – and the chicken salad will be perfect. Plus I have some basil plants indoors that are starting to look a little peaked. I’d like to just do away with them and wait for the ones in the garden to start growing. But I don’t want to waste the leaves that are left.