Bullocks Tea Room Cantonese Chicken Salad 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.

TEA ROOM CHICKEN SALAD

Tea Room Chicken Salad image

My grandmother made this recipe for a family gathering and it was soo good. She said the recipe came from Taste of Home Magazine. I like almonds instead of walnuts and it was my idea to add the green grapes. MMMmm..Yum! Prep time includes cooking chicken.

Provided by lisar

Categories Chicken

Time 1h

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

2 cups mayonnaise
3/4 cup chopped celery
1 tablespoon mustard
1 1/4 teaspoons poppy seeds
1/2 teaspoon salt
10 cups cubed cooked chicken (3 boneless chicken breasts equals about 2 1/2 cup chopped chicken)
chopped pecans (I use toasted slivered almonds)
halved green seedless grape

Steps:

In a large bowl, combine mayonnaise, celery, mustard, poppy seeds and salt.
Fold in chicken and grapes.
Cover and chill for 3-4 hours.
Top with pecans (or almonds before serving).

Nutrition Facts : Calories 2378.6, Fat 95, SaturatedFat 25.6, Cholesterol 1050, Sodium 2444.5, Carbohydrate 4, Fiber 2.4, Sugar 1.6, Protein 351.9

BULLOCKS TEA ROOM, THE BOMBAY SALAD

Bullocks Tea Room, the Bombay Salad image

This salad with its sweet, pink tinted poppy-seed dressing was a favorite with clients at the 1929 Art Deco Wilshire Store Tea Room. The store closed in the '90's and is now the home of the Southwest Law School. It's art deco decor has been preserved and the building is now on the National Register of Historic Places. This had been the most famous and expensive of the Bullocks stores, and had a clientel that included the rich and famous. The recipe had been published in the Los Angeles Times food section when the tea room was closed.

Provided by lynnski LA

Categories < 30 Mins

Time 20m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 14

Ingredients

2 cups small shrimp
2 cups crabmeat, in chunks
2 cups celery, thinly sliced
1/4 cup parsley, chopped
1/4 cup mayonnaise
2 teaspoons soy sauce
shredded lettuce (to line plates)
1/2 cup oil
1/2 cup sugar
1/4 cup vinegar, white
1/4 teaspoon dry mustard
1/4 teaspoon salt
3 -4 drops red food coloring (optional)
1 tablespoon poppy seed

Steps:

To make the dressing, set the poppy seeds aside and combine remaining dressing ingredients in a blender until smooth.
Turn dressing into a bowl, add the poppy seeds and mix.
Shred the lettuce and line 4 salad plates with the lettuce to make a base for the salad.
Gently, mix the remaining salad ingredients in a large bowl and serve 1/4 of the salad over each of the 4 salad plates lined with shredded lettuce.
Serve the salad with the poppy seed dressing on the side.

Nutrition Facts : Calories 420.5, Fat 33.3, SaturatedFat 4.4, Cholesterol 3.8, Sodium 460.6, Carbohydrate 31, Fiber 1.2, Sugar 27.2, Protein 1.4

CANTONESE CHICKEN SALAD

Cantonese Chicken Salad image

This is a great dinner salad for a warm summer day. My mother found this recipe and introduced me to it. I love the salad, even though it is a bit time consuming to make. With a hard roll, this is a complete meal.

Provided by Chris Reynolds

Categories One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 head iceberg lettuce, medium size, shredded
1 cup chopped celery
1/4 cup chopped cilantro
1 1/4 cups chow mein noodles
1/4 cup vegetable oil
1 3/4 cups boneless chicken breasts, skinned and sliced into 2-inch strips
3/4 lb sliced water chestnuts, drained
1 cup snow peas, cut into 3 pieces
1/4 cup sliced almonds
10 radishes, thinly sliced
2 green onions, finely chopped
3 tablespoons white wine
2 tablespoons unsweetened pineapple juice
2 tablespoons lemon juice
2 tablespoons brown sugar
1 1/4 tablespoons curry powder
1 pinch garlic powder
2 cups mayonnaise

Steps:

Combine the lettuce, celery, and cilantro in a large bowl. Spread noodles over the top.
Heat oil in large skillet over medium high heat, add chicken and stir until lightly browned and no longer pink. Add water chestnuts and peas and stir 1 minute. Remove with slotted spoon and arrange over salad.
Garnish with green onions,almonds, and radishes.
Add about 1 cup to 1-1/2 cups of dressing and toss well. Pass the remaining dressing separately.
TO MAKE DRESSING: Combine all ingredients, except mayonnaise, in a bowl and stir until sugar dissolves. Add mayonnaise and blend until smooth. Makes 2-1/4 cups of dressing.

Nutrition Facts : Calories 622.9, Fat 43.7, SaturatedFat 6.5, Cholesterol 54.7, Sodium 661.8, Carbohydrate 43.5, Fiber 4.8, Sugar 14.6, Protein 16.7

TEA ROOM CHICKEN SALAD SANDWICHES

Tea Room Chicken Salad Sandwiches image

I just had these at a tea room and they were so yummy!

Provided by Godiva Goddess

Categories Main Dish Recipes Sandwich Recipes Chicken

Time 20m

Yield 12

Number Of Ingredients 12

Ingredients

½ cup sour cream
½ cup mayonnaise
½ teaspoon lemon juice
¼ teaspoon lemon zest
salt and ground black pepper to taste
½ cucumber, cut into matchsticks
½ bunch fresh dill, finely chopped
½ small bunch fresh cilantro, chopped
¼ cup finely chopped fresh chives
1 tablespoon slivered toasted almonds
1 whole roasted chicken, bones and skin removed, meat cut into cubes
12 slices white bread, crusts removed, or as needed

Steps:

Mix sour cream, mayonnaise, lemon juice, lemon zest, salt, and pepper together in a bowl until thoroughly combined. Add cucumber, dill, cilantro, chives, and almonds and combine. Add chicken and combine thoroughly with dressing.
Create sandwiches with your bread; cut sandwiches into fourths.

Nutrition Facts : Calories 230.1 calories, Carbohydrate 14.1 g, Cholesterol 39.8 mg, Fat 13.2 g, Fiber 0.8 g, Protein 13.3 g, SaturatedFat 3.3 g, Sodium 274 mg, Sugar 1.4 g

TEA ROOM CHICKEN SALAD

Tea Room Chicken Salad image

The secret to our chicken salad is just plain fresh (not frozen) chicken, cooked in water with a little salt. We usually make 20 pounds at a time, but our cook, Dorothy, and I have cut down the recipe quantity.-Mary Henry, Knoxville, Tennessee

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

2 cups mayonnaise
3/4 cup chopped celery
1 tablespoon prepared mustard
1-1/4 teaspoons poppy seeds
1/2 teaspoon salt
10 cups cubed cooked chicken
Chopped pecans

Steps:

In a large bowl, combine mayonnaise, celery, mustard, poppy seeds and salt. Fold in chicken. Cover and chill for 3 to 4 hours. Top with pecans before serving.

Nutrition Facts :

TEA ROOM CHICKEN SALAD

Tea Room Chicken Salad image

Make and share this Tea Room Chicken Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 30m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

6 cups chopped cooked chicken
1 pint Miracle Whip or 1 pint mayonnaise
4 ounces Dijon mustard
2 cups chopped pineapple
2 cups chopped apples
1 1/2 teaspoons salt
2 cups thinly sliced celery
3/4 cup cashew halves

Steps:

In a large bowl, mix chicken and mayonnaise and mustard; blend well.
Add pineapple, apple, salt, and celery; mix well; chill a few hours before serving.
Garnish with cashews before serving.

Nutrition Facts : Calories 357.9, Fat 20.4, SaturatedFat 4, Cholesterol 76.3, Sodium 1043.4, Carbohydrate 19.7, Fiber 2.1, Sugar 11.9, Protein 23.8

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