St Louis Style Chicken Salad Recipes

RESTAURANT-STYLE HOUSE SALAD

Restaurant-Style House Salad image

This is a recipe from a St. Louis based pasta restaurant chain and I have served this many time to rave reviews. I always the double the recipe.

Provided by BEBBEE

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

1 large head romaine lettuce- rinsed, dried and torn into bite sized pieces
1 large head iceberg - rinsed, dried and torn into bite sized pieces
1 (14 ounce) can artichoke hearts, drained and quartered
1 cup sliced red onion
1 (4 ounce) jar diced pimento peppers, drained
⅔ cup extra virgin olive oil
⅓ cup red wine vinegar
1 teaspoon salt
¼ teaspoon ground black pepper
⅔ cup grated Parmesan cheese

Steps:

In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 17.4 g, Cholesterol 9.8 mg, Fat 28.5 g, Fiber 5.7 g, Protein 8.9 g, SaturatedFat 5.5 g, Sodium 975.9 mg, Sugar 4.5 g

POLLO MARIA (ZIA'S ON THE HILL, ST. LOUIS, MO)

Pollo Maria (Zia's on the Hill, St. Louis, Mo) image

Decadent stuff here my friends! They make this with cod which is equally as good, if not better, than it is with the chicken. This is Zia's actual recipe as posted on their website. Takes a little time to prepare, but is worth every minute. The original recipe calls for 1/3 cup plus 1/4 cup of Provel cheese (which is not recognized by Zaar). . .per Wikipedia, Provel is a white processed cheese that is popular in St. Louis, Missouri and is produced with cheddar, Swiss, and provolone. Since Provel was not an option here on Zaar, I just substituted provolone; feel free to use a mix of Swiss and provolone for a more true rendition.

Provided by januarybride

Categories Chicken Breast

Time 1h

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 15

Ingredients

4 large boneless skinless chicken breast halves
1 cup sweet Italian salad dressing
1 1/4 cups Italian seasoned breadcrumbs
1/2 cup unsalted butter
1 1/2 tablespoons chicken base
2 cups heavy cream
1/2 teaspoon ground black pepper
2 teaspoons dry rubbed sage
1/3 cup shredded provolone cheese
1/4 cup shredded provolone cheese
5 slices bacon, cooked and chopped coarsely
8 small broccoli florets, steamed
1 medium tomatoes, diced
1/4 cup shredded cheddar cheese
1/2 cup all-purpose flour

Steps:

Marinate chicken in salad dressing for at least one hour at room temperature. Drain chicken; discard marinade.
Preheat oven to 350 degrees.
Lightly coat chicken in seasoned bread crumbs. Arrange chicken in a baking dish;bake until cooked through, about 30 minutes.
In a small saucepan,melt butter over medium heat. Whisk in flour; cook 3 to 4 minutes to make a roux. Set aside.
In another pan,dissolve chicken base in 2 cups water.
Stir in cream, pepper, and sage. Bring to a boil and add roux. Stir constantly until mixture returns to a boil and begins to thicken.
Stir in 1/3 cup provel and remove from heat.
Coat the bottom of a medium baking dish with sauce; arrange cooked chicken on top of sauce.
Top chicken with bacon,broccoli,and tomato. Pour remaining sauce over all.
Sprinkle cheddar cheese and remaining provel cheese to cover.
Return to oven and broil on high until cheese begins to melt and slightly brown, about 3 minutes. BUON APPETITO!

Nutrition Facts : Calories 1355, Fat 107.8, SaturatedFat 54.6, Cholesterol 332.8, Sodium 2247.5, Carbohydrate 50.5, Fiber 2.8, Sugar 8.2, Protein 48

ST. LOUIS-STYLE CHICKEN SALAD

St. Louis-Style Chicken Salad image

Entered for safe-keeping, adapted from Denise Evans, "Eat Laugh Love". I am fascinated by local food fetishes, and this was based on Straub's Market's version. This is comfort food, no calorie spared. I normally pressure cook bone-in skin-on chicken to get moist, rich chicken; Recipe #369106 is my go-to recipe (be sure to save the chicken stock for another recipe). If you don't want tiny black specks, use white pepper. It may not be authentic Straub's-style, but I would be tempted to replace the sour cream with Calabro All Natural Whole Milk Ricotta (if available) or Galbani Sorrento Original Ricotta Cheese (whole milk) -- these are premium ricottas, a world apart from the standard supermarket ricotta.

Provided by KateL

Categories Lunch/Snacks

Time 12m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups cooked chicken breasts, diced
2 large celery ribs, diced
1/2 red bell pepper, seeded and diced
2 green onions, finely diced
6 tablespoons Hellmann's mayonnaise ("Real" Mayonnaise)
6 tablespoons sour cream or 6 tablespoons premium ricotta cheese
4 ounces feta with sun-dried tomato and basil, crumbled
2 teaspoons dried dill weed
1 pinch salt
fresh ground black pepper or white pepper, to taste

Steps:

In a large bowl, mix together the chicken, celery, bell pepper, and green onions.
In a small bowl, stir together the mayonnaise, sour cream, feta cheese, and dill weed.
Pour sauce over the chicken and stir to blend. Taste and season with salt and pepper as desired.
This is best refrigerated for 4 hours or more before serving, covered with plastic wrap.

ST. LOUIS SALAD

St. Louis Salad image

When I take this salad to a potluck, it always disappears. Even some of my preschool age grandchildren love it.

Provided by gweshinskey

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 cups broccoli florets
2 1/2 cups cauliflower florets
1 small red onion, sliced
1 cup mayonnaise
1/3 cup parmesan cheese
1/4 cup sugar
5 slices bacon, fried and crumbled
salt
pepper

Steps:

Mix dress ingredients and pour over vegetables.
Stir.
Season with salt and pepper.

Nutrition Facts : Calories 263.6, Fat 17.9, SaturatedFat 3.9, Cholesterol 19.6, Sodium 440.8, Carbohydrate 22.8, Fiber 1.1, Sugar 12.2, Protein 5.1

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