Chicken Cauliflower Salad For A Crowd Recipes

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CHICKEN & CAULIFLOWER SALAD FOR A CROWD



Chicken & Cauliflower Salad for a Crowd image

Tomato wedges, sliced radishes and chopped fresh parsley add welcome color to this hearty Chicken & Cauliflower Salad for a Crowd.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 14 servings, 1 cup each

Number Of Ingredients 9

3 cups cauliflower florets
1 pkg. (5 oz.) spring lettuce mix
1/2 lb. cooked chicken breasts, cut into thin strips
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1 yellow pepper, cut into thin strips
1 tomato, cut into 8 wedges
6 radishes, sliced
1 cup KRAFT Zesty Italian Dressing
2 Tbsp. chopped fresh parsley

Steps:

  • Cook cauliflower in saucepan of boiling water 6 min. or until tender; drain. Rinse with cold water until cooled; drain well. Place in large bowl.
  • Add all remaining ingredients except parsley; mix lightly.
  • Sprinkle with parsley.

Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g

BROCCOLI SALAD FOR A CROWD



Broccoli Salad for a Crowd image

Super easy salad for a crowd that's pretty and just a bit different. Great right away but gets better the longer it gets to marinate.

Provided by Sharon Dyson-Demers

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 40m

Yield 24

Number Of Ingredients 8

2 cups mayonnaise (such as Hellmann's®)
1 cup white sugar
¼ cup white wine vinegar
3 dashes hot pepper sauce (such as Frank's® RedHot), or more to taste
1 pound bacon
12 cups fresh broccoli florets, or more to taste
3 cups fruit and nut trail mix
½ large red onion, diced into 1/4-inch pieces

Steps:

  • Mix mayonnaise, sugar, vinegar, and hot sauce together in a bowl.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 10 minutes. Crumble.
  • Combine crumbled bacon, broccoli, trail mix, and red onion together in a large serving bowl. Add dressing and toss thoroughly.

Nutrition Facts : Calories 354.1 calories, Carbohydrate 20.8 g, Cholesterol 19.8 mg, Fat 28.8 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 6.1 g, Sodium 323.5 mg, Sugar 9.4 g

CROWD-PLEASING CHICKEN SALAD



Crowd-Pleasing Chicken Salad image

I combined parts of several recipes to come up with this one. I'm a busy mother of five and like to fix meals that are quick and easy. I've served this salad at banquets and received many requests for the recipe.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 14

3 cups cubed cooked chicken or turkey
1 cup mayonnaise
1/4 cup sour cream
1/4 teaspoon salt
Dash pepper
2 cups cooked rice
1 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1 can (20 ounces) pineapple tidbits, drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup shredded cheddar cheese
1/2 cup sliced almonds, toasted, optional
Cantaloupe, optional

Steps:

  • In a large bowl, combine the first five ingredients. Fold in rice, celery, green pepper, onion, pineapple, water chestnuts and cheese. Add almonds just before serving if desired. Serve on cantaloupe halves or wedges if desired, or use as a sandwich spread.

Nutrition Facts :

CHICKEN SALAD FOR A CROWD



Chicken Salad for a Crowd image

I have made this for bridal & baby showers and the women love it. I serve it on a mini croissant with fancy lettuce. It can also be served on a bed of fancy lettuce greens topped with crispy Chinese style noodles and fresh fruit on the side. Just lovely. When I make it just for the family I wing the amounts (approx. 1/4 to 1/2 chicken breast per person). UPDATE: 8/9/08 Purchasing several rotisserie chickens makes this even MORE tasty! OR be sure to season the water chicken bouillon when simmering the chicken breasts

Provided by Chicagoland Chef du

Categories     Lunch/Snacks

Time P1DT40m

Yield 40-50 serving(s)

Number Of Ingredients 10

18 lbs chicken, bone in, boiled, season water with several teaspoons of chicken flavored bouillon
2 2/3 cups mayonnaise, can use light, not fat free
1 cup half-and-half cream
2 small sweet onions, minced
1/2 teaspoon white pepper (to taste)
4 cups celery, thinly sliced
2 teaspoons beau monde seasoning, substitute celery salt
2 bunches green leaf lettuce, any fancy lettuce
2 cups iceberg lettuce, thinly shredded (optional)
40 croissants

Steps:

  • Boil the chicken breasts until no longer pink. Cool completely and cube or shred.
  • Peel and mince onion. Can use small to medium size.
  • Clean and thinly slice celery.
  • Combine mayonnaise, half and half, white pepper and Beau Monde. NOTE: *I add enough Beau Monde to see scant color in the mayonnaise, chill and let rest while the chicken is cooling. This will allow the flavors to blend.
  • Combine all ingredients with the chicken and cover and refrigerate over night.
  • Next Morning:.
  • Taste test for additional Beau Monde.
  • Add more half & half or milk to thin and make creamier if desired.
  • OPTIONAL: Finely shred iceberg lettuce and add to the chicken mixture. This stretches the amount of chicken salad and makes it lighter in texture.

Nutrition Facts : Calories 573.1, Fat 36.6, SaturatedFat 13.2, Cholesterol 137.7, Sodium 638.1, Carbohydrate 31.3, Fiber 1.9, Sugar 7.9, Protein 28.4

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