Posts Tagged ‘green salad recipe’

Are you looking for an Easter Brunch menu that won’t break the bank?  (But still look like you splurged.)  A ham on Easter is the traditional choice.  But they can be expensive, especially if you are like me, and like really good ham.  Why not serve an Elegant Chicken Salad on Croissants?  Add a green salad and fruit and you have a lovely meal.  The great thing about Chicken Salad is the meat goes a long way.  You can plan on each breast of chicken serving two to three people. I also love that you can make it the day before.  I don’t know about you, but the only holiday I want to spend in the kitchen is Thanksgiving.  Here is the recipe for Chicken Salad:

Patty’s Chicken Salad

6 boneless skinless chicken breasts, seasoned and grilled
3 cups Best Foods Mayonnaise
2 Tbl. lemon juice
2 Tbl. soy sauce
1 tsp. curry powder
Salt and pepper to flavor
2 cups chopped celery
2 cups red grapes halved
1 ½ cups sliced toasted almonds

Cube the grilled chicken and set aside.  Whisk together mayonnaise, lemon juice, soy sauce, curry powder, salt and pepper.  Pour over chicken and add celery, grapes and almonds.  Stir well to combine.  Chill before serving.  Serve on a croissant or roll of choice.

Note:  If you are making it a day ahead, leave out the toasted almonds, and add them in before serving.

The green salad pictured above is so easy and delicious.

It is a Spring mix and a baby spinach mix combined. (From Costco, if you are serving a crowd.)  Add to that caramelized pecans, chopped green onions, and crumbled feta cheese.  The dressing for the salad is a balsamic dressing with a balsamic vinegar reduction drizzled back and forth over the top.

To reduce balsamic vinegar:

Remember it is better to use a good quality balsamic vinegar for reductions, as you are concentrating the flavor.  In a small skillet, pour about 4 times the balsamic vinegar than you need.  Over medium-high heat bring to a boil.  Simmer for 2-4 minutes depending on how much you are reducing.  Remember that it will continue to thicken when it cools.  It is great drizzled over salads, asparagus, or fish.

I have had a few people email me about the salad dressing recipe and how to caramelize the pecans.  I cheated and used Newman’s Own Balsamic Vinaigrette.  But here is a recipe for homemade:

Balsamic Vinaigrette

1/4 cup balsamic vinegar
2 teaspoons brown sugar
1 tablespoon finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup good olive oil

To caramelize Pecans:

In a saute pan melt 1 Tbl. butter over low heat.  Add 1/2 cup Pecans and 1 Tbl. granulated sugar and cook for 2-3 minutes until sugar is caramelized.  Turn on to wax paper to cool.

Whether you serve a traditional Easter meal or try something new, remember it’s not so much what’s on the table, but who sits in the chairs.  Wishing you all a Happy Easter!