Bullocks Chicken Salad Judys Version Recipes

BULLOCK'S TEA ROOM, CANTONESE CHICKEN SALAD

Bullock's Tea Room, Cantonese Chicken Salad image

The Los Angeles Times published this recipe in 1979, back when chinese chicken salads were all the rage. I still make this recipe but usually add some manderin orange segements on top.

Provided by lynnski LA

Categories Summer

Time 17m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 (6 3/4 ounce) package rice sticks
2 cups oil (for deep frying)
1 head lettuce, chopped
3 cups chicken, cooked and shredded
6 tablespoons almonds, toasted and sliced
2 cups mayonnaise
1 1/4 teaspoons Worcestershire sauce
2 teaspoons soy sauce
2 teaspoons oil
1 tablespoon prepared mustard
1 teaspoon prepared mustard
1/8 teaspoon lemon juice

Steps:

To prepare the dressing, mix all the dressing ingredients in a small bowl, mix well; makes about 2 cups.
To prepare the salad, deep fry the rice sticks, a small handful at a time for 1 to 2 minutes or until puffed, drain.
Place about one cup of chopped lettuce in each of 6 bowls.
Top with 1/2 cup per serving of the chicken and 1 tablespoon of nuts.
Spoon a tablespoon (or to taste) of dressing over the salad.
Top with a handful of the puffy rick sticks.
Serve.

NEIMAN MARCUS CHICKEN SALAD

Neiman Marcus Chicken Salad image

Provided by Laura

Number Of Ingredients 9

Ingredients

4 cups cooked and diced chicken (I used a rotisserie chicken)
1 cup light mayonnaise
1 cup diced celery
1 1/2 cup purple grapes, halved
1 Tbsp fresh parsley chopped
1 tsp salt
pepper to taste
1/3 cup whipping cream
1/2 cup toasted sliced almonds plus additional for garnish if desired (I bought them toasted from the store)

Steps:

In a large bowl, combine all of the above ingredients.
Fold the mixture until well combined. Serve on croissants or over red lettuce leaves.
Serves 6.

CHICKEN SALAD - QUICK, EASY, BIG!

Chicken Salad - quick, easy, BIG! image

Recipe video above. Here's a speedy main course size salad that's filled with all my favourite vegetables. I like this because it's filled, colourful, interesting enough to serve to friends, but quick enough for a fast lunch, filling enough for dinner.

Provided by Nagi

Categories Main Course

Number Of Ingredients 16

Ingredients

3 cups store bought roast chicken (, shredded (Note 1))
12 cups cos / romaine lettuce (2 medium, 1 giant) (, chopped into bite size pieces (or other leafy greens))
1 cup corn kernels ((can, drained - about 2/3 can))
1/2 red onion (, finely sliced)
300g/ 10oz cherry or grape tomatoes ((or 2 normal tomatoes chopped))
2 cucumbers (, halved lengthwise then sliced 1cm / 1/3" (or 1 long English/telegraph cucumber))
2 avocados (, cut into bite size chunks (or 1 giant one))
150g/ 5oz bacon (, cooked until crisp then chopped (optional))
2 1/2 tbsp cider vinegar ((Note 2))
6 tbsp extra virgin olive oil
1 garlic clove (, minced using garlic press (~1 tsp))
1 tsp Dijon Mustard ((or any smooth, non spicy mustard, optional))
2 tsp dried mixed herbs ((Note 3 for subs))
1 tsp sugar (, optional (Note 4))
3/4 tsp salt
1/2 tsp black pepper

Steps:

Dressing: Place ingredients in a jar, shake, set aside for at least 10 minutes to let flavours meld.
Salad: Place all ingredients except bacon in a big bowl. Drizzle over most of the Dressing, then toss well.
Transfer to serving bowl, drizzle with remaining Dressing. Sprinkle with bacon. Serve immediately!

Nutrition Facts : Calories 462 kcal, Carbohydrate 22 g, Protein 25 g, Fat 32 g, SaturatedFat 5 g, Cholesterol 60 mg, Sodium 643 mg, Fiber 9 g, Sugar 7 g, ServingSize 1 serving

JUDY'S MACARONI SALAD

Judy's Macaroni Salad image

After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. -Elizabeth Kirchgatter, Maysville, Kentucky

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

2-1/2 cups uncooked elbow macaroni
1-1/2 cups mayonnaise
1/4 cup sweet pickle juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
6 hard-boiled large eggs, chopped
6 sweet pickles, chopped

Steps:

Cook macaroni according to package directions. Drain macaroni; rinse with cold water and drain well., In a large bowl, combine mayonnaise, pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, until chilled, at least 2 hours.

Nutrition Facts : Calories 347 calories, Fat 28g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 413mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

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