CURRIED CHICKEN & MANGO SALAD

CURRIED CHICKEN & MANGO SALAD

2 quarts Water
4 (4 Oz.) Boneless -- Skinned
Chicken Breasts
3/4 cup Plain Yogurt
1 tablespoon Lime Juice
1 tablespoon Honey
1 teaspoon Curry Powder
1/8 teaspoon Salt
1/2 teaspoon Pepper
1 cup Peeled Cubed Mango -- Papaya
OR Pineapple
4 Lettuce Leaves

Bring Water To A Boil in A Medium Saucepan. Add Chicken. Reduce Heat & Simmer 15 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Cut Into 1/2 in. Pieces & Set Aside.

Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt & Pepper in A Medium Bowl. Mix Well. Add Mango & Reserved Chicken. Toss Well. Spoon Salad Onto Lettuce Lined Individual Serving Plates.


Curried Chicken and Bow Tie Pasta Salad

3 pounds Chicken
----poaching ingredients----
6 each *peppercorns
1 each *bay leaf
1 each *parsley stalk
1 each *sprig of fresh thyme
1 each *onion
1 each *carrot
1 each *celery stalk
Green pepper -- finely shred
Red pepper -- finely shred
Yellow pepper -- finely shred
8 ounces Bow tie pasta -- cooked
1 each Salt
1 each Pepper
------curry flavoring------
*small onion finely diced
2 teaspoons *vegetable oil
1 tablespoon *curry powder
1/2 cup *white wine
2 tablespoons *water
------curry mayonnaise------
1 1/2 cups Mayonnaise
2 tablespoons Warm water
3 tablespoons Curry flavoring (above)
1 each Pepper
1 each Salt

Poach chicken by placing in a large pot with enough cold water to barely cover. Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters. Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes.

Cool in poaching liquid, then drain, skin and shred. To make curry
flavoring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes. Add wine and water.
Boil rapidly until reduced to about 3 tablespoons.

Strain and let cool. Prepare curry mayonnaise by combining all ingredients until smooth. Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise.

Mix gently until well- coated. If mayonnaise mixture is too thick, add
warm water gradually until a smooth consistency is attained.
Place a portion of salad on bed of spinach and sprinkle reserved peppers on top. Assemble just before serving, as the mayonnaise quickly loses its fresh look.


Curried Chicken Salad

1/2 cup mayonnaise
1 teaspoon fresh lemon juice
2 tablespoons curry powder
2 cups cooked chicken -- chopped
1/4 cup diced celery
1/2 cup Thompson seedless grapes -- halved
1/4 cup almond slivers

Blend mayonnaise, lemon juice, and curry powder. Mix into remaining ingredients. Chill at least one hour before serving.


Curried Orzo And Chicken Salad

1 Whole Boneless Skinless Chicken Breasts -- cooked and chopped
1 1/2 Cups Orzo -- raw
1 Tablespoon Unsalted Butter
2 Teaspoons Curry
2 Cups Chicken Broth
1/2 Cup Cucumber -- peel/seed/dice
1/2 Green Pepper -- diced
2 Scallions -- sliced
1/3 Cup Raw Peas
6 Oz. Jar Marinated Artichoke Hearts -- undrained
1/4 Cup Mayonnaise

Brown the orzo in the butter. Add the curry powder and the broth and
boil until the pasta is cooked. Drain (if necessary) and chill. Mix the vegetables and the pasta together. Combine the mayonnaise and the
artichoke liquid together to make a dressing. Toss the pasta and the
dressing together. Add the chicken and serve.


CURRIED SPINACH SALAD

2 Chicken breasts; raw, whole -- cut into thin strips
2 tablespoons Oil
2 tablespoons Soy sauce
-----SALAD-----
6 cups Spinach -- torn
1 cup Apple; tart -- chopped
1/4 cup Peanuts
1/4 cup Raisins
-----DRESSING-----
2/3 cup Oil
1/2 cup Maple-flavored syrup
1/2 cup Cider vinegar
1 tablespoon Instant minced onion
1 teaspoon Curry powder
1 teaspoon Prepared mustard
1/4 teaspoon Salt

For Dressing: Combine all in blender. Blend 15 seconds. Chill 4 hours or overnight. Makes 1-2/3 cups dressing. 60 calories per tablespoon.
Saute chicken in oil after marinating in soy sauce. Drain and chill 4
hours or overnight.

For Salad: Combine spinach with 1 cup dressing or less if desired and
toss. Divide into 4 plates. Divide chicken, apple, peanuts, raisins and place on top of spinach. Serve immediately with additional dressing if desired.


CURRY CHICKEN WITH GRAPES

8 Chicken breast -- halves (boned)
6 cups Grapes -- seedless
less -- vary amount
taste)
2 cups Mayonnaise
4 teaspoons Curry powder
3 teaspoons Olive oil
1 teaspoon Cayenne pepper
1/2 teaspoon Black pepper -- ground
1 teaspoon Fruit vinegar

Make the sauce by mixing together all ingredients except the chicken and the grapes. Season to taste (sample by dipping a grape into the sauce and then eating it).

Broil the chicken breasts (3-5 minutes on each side in a preheated
broiler), then dice or shred into small bite-sized pieces.

Mix chopped chicken with about 2 cups of whole grapes. Cover with the
sauce. Add more grapes to taste. My taste is to add vast quantities of
grapes.


Date, Goat Cheese and Mesclun Salad

For vinaigrette
2 tbsp red wine vinegar
1 tbsp. s oy sauce
freshly ground pepper
1/2 cup extra virgin olive oil
8 cups mesclun(mixed bay greens, 3/4 lb.) -- rinsed/spun dry
8 dried dates (preferably Medjool) -- pitted
cut lengthwise into thin stripes
6 oz soft goat cheese, cut into pieces -- room temp

In a small bowl, whisk together vinegar, soy sauce, pepper and salt to
taste and add oil in a stream, whisking until emulsified. May be made 1 day ahead and chilled, covered. Bring to room temp. before serving.
In bowl, toss mesclun with vinaigrette and divide among 8 salad plates. Top salads with dates and goat cheese.


David Vano's Caesar Salad

Start with a medium head of romaine lettuce. Holding head firmly,
cut 1/2" off botton and then cut entire head in 1" slices. Put in cold
water. Let sit while preparing dressing. In a very large wooden bowl add the following: 3" strip of anchovies paste; 1 coddled egg (a must); the juice of 1/2 lemon; 4 T balsamic vinegar ; 5 T olive oil (I do not use extra virgin because it does not have the taste; the less expensive, more pressed olive oil is my choice); 1-2 cloves or garlic pressed; 1/2 t seasoned salt; 1 T Lea and Perrin; Tobasco to taste, 4-5 drops; 2-3 T parmasan cheese fresh grated (never out of a box); your favorite croutons. Start with the garlic and anchovy paste. Mix in bowl with all liquids; add remaining ingredients; put in croutons to let sit in liquid for a few seconds. Thoroughly dry lettuce (use spinner if you have one) and put in bowl. Toss until all lettuce is coated. Add fresh groung pepper (I like a lot) and a few more croutons. Serve immediately. Offer more pepper.

Please note that you cannot make this ahead; it will be no good in 1-2
hours. Also, if you do not eat all salad throw out remaining. Romane
lettuce gets very bitter and cannot be left over.


Diakon and Tuna Salad

3 cups Daikon -- cut into 1 1/2"
rub in 1/2 tbls -- of salt and drain
1/2 cup Onion; thinly sliced -- soak
water for 10 minutes -- drain
10 Okura -- rub in 1/2 tb salt
cook, drain -- chopped
1 can Tuna -- drained (keep 1 tb o
from tuna for -- dressing *
-----DRESSING-----
1 1/2 tablespoons Rice vinegar
1 1/2 tablespoons Soy sauce
1 tablespoon Juice from tuna* -- mix well

Put well-drained tuna flakes into a bowl and add daikon, onion and okura; mix well. Pour in dressing to the tuna mixture and mix. Toss and put into a serving platter and serve.


Diane's Bean Salad

1 pound Pinto beans
1/2 pound Grated cheddar cheese
1 each Med onion
1 each Bottle Catalina dressing
1 each Small pkg. large fritos
1/2 each Head of lettuce
1 each Large tomato

Mix all together. Top with lettuce and tomato.


Dieter's Taco Salad


1 pound Ground beef -- lean
Onion -- medium
Green pepper, large -- chopped
8 ounces Tomato sauce -- no-salt
1 tablespoon Vinegar
1 teaspoon Mustard -- dry
1/2 teaspoon Pepper, red -- crushed
1/2 teaspoon Basil, dried -- crushed
1/4 teaspoon Garlic powder
1 tablespoon Water
Tortillas -- 8-inch
4 cups Lettuce -- shredded
Tomatoes, cherry -- halved
Carrot, medium -- shredded
1/4 cup Parmesan cheese -- grated

Cook beef, onion, and 1/4 cup of green pepper till beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350F oven for 10 minutes.
Spray 4 10-ounce casseroles with nonstick spray coating; press 1 tortilla into each. Bake in a 350F oven for 15 minutes. divide lettuce among 4 plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Top with remaining green pepper, tomatoes, carrot, and cheese.


Dilled Cucumber Salad

1 cup cucumber -- peeled seeded, dice
1 pint sour cream
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/8 teaspoon cayenne
1 tablespoon onion -- grated
3 tablespoons fresh dill -- chopped

Mix sour cream, vinegar, salt, cayenne, and grated onion. Stir in
chopped dill and diced cucumber. Refrigerate two hours before serving.


Donna's Marinated Broccoli Salad

2 boxes frozen broccoli spears
8 ounces Italian salad dressing
3/4 cup mayonnaise
1/3 cup sour cream
2 hard-boiled eggs -- chopped
3/4 tablespoon chives -- chopped

Cook broccoli according to directions on package. Drain well. Marinate the spears in Italian Dressing at room temperature for 4-7 hours. Meanwhile, make a mixture of the mayo, sour cream, chopped
eggs and chopped chives and refrigerate till spears are thru
marinating. Drain spears well, and add the mayo mixture, stirring in
gently so as not to break spears. Serve cold. Serves about 4 comfortably.


Double Raspberry Salad

1 package Raspberry Jello
1 cup Boiling water
1 package Frozen raspberries
1 can Whole cranberries

Dissolve Jello in boiling water. Mix in raspberries and cranberries.
Chill until firm.


Dressing for Fruit Salads

1 tablespoon flour
1/3 cup sugar
1 egg -- lightly beaten
1 1/2 tablespoons lemon juice
1/4 cup orange juice
1/2 cup pineapple juice
1/2 cup whipping cream

Mix flour and sugar in top of double boiler. Stir in egg. Add fruit juices and cook over medium heat, stirring, until thick. CHILL. Whip til creamy and fold into chilled fruit salad, especially those made with fruit juice and gelatin.


DRUNKEN CHICKEN SALAD

4 Boned chicken breasts -- cook
1 cup Sherry
1 teaspoon Salt
1/2 teaspoon Sugar
1 Head red leaf lettuce
1/2 cup Cilantro -- (leaves) optional
3 tablespoons Sesame seeds -- toasted golden
4 Scallions; w/green -- chopped

Cut cooked chicken breasts in half. Put in large bowl with wine, salt and sugar. Toss, cover and marinate for 24 hours in the refrigerator. Next day drain off marinade. Arrange lettuce leaves on serving platter; place chicken pieces in the center. Sprinkle with sesame seed, cilantro leaves, and scallions.


ELEGANT CHICKEN SALAD

1/4 cup Olive oil
2 Chicken breasts
3 cups Chicken broth or water
1/4 cup Balsamic vinegar
2 tablespoons Orange juice
1 tablespoon Dijon mustard
1/4 cup Chives
2 tablespoons Tarragon -- chopped
Salt and pepper
3 cups Rice (wild or white)

Poach chicken in broth or water for about 20 minutes. In salad bowl
combine vinegar, juice, and mustard. Gradually whisk in oil. Stir in
chives and tarragon and season with salt and pepper. Cut chicken into bite sized pieces. Add chicken and rice to dressing. Toss well.


Endive, Beet and Red-Onion Salad

1/2 pound Raw Beets -- trimmed
3 each Heads of Belgian Endives -- md
1 each Red onion
1 tablespoon Dijon Mustard
1 tablespoon Red Wine Vinegar
3 tablespoons Vegetable oil
4 tablespoons Finely Chopped Parsley

Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. Drain and let cool. Remove the skins and slice the beets. Trim off the bottom of the endives and cut them into 1 1/2 inch strips. Drop the pieces into cold water. Drain and pat dry. Peel and slice the onion. Combine the mustard, vinegar, salt and pepper in a salad bowl. Add the oil and blend well with a wire whisk. Add the beets, endive, onion and parsley. Toss well and serve.

Serves 4.

Roasted Red Pepper and Chive Dressing

Roasted Red Pepper and Chive Dressing

1 each Sweet red pepper -- medium-size
1/2 cup Prepared roasted red peppers
1/3 cup Red wine vinegar
1 each Garlic clove -- medium minced
1 cup Olive oil
1/3 cup Finely chopped fresh chives
Salt
White pepper -- freshly ground

Hold red pepper over a flame, turning it until evenly charred. Or cut it in half, rub with oil, and place under the broiler until blackened. Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem. In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic. Process until pepper is pureed.

With machine running, slowly drizzle in olive oil until fully combined.
Stir in chives and season with salt and pepper to taste.


Rohkostsalat-Cabbage Fruit Salad With Sour-cream Dressing

2 cups Cabbage; Raw -- Shredded
1 tablespoon Lemon Juice
1/4 cup Pineapple Juice
1/4 teaspoon Salt
1/2 cup Sour Cream
1 each Apple; Med., Diced -- Unpeeled
1/2 cup Raisins
1 1/2 teaspoons Lemon Juice
1 tablespoon Sugar

Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to
prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill.


Roquefort, Pear and Watercress Salad

2 tbsp strong brewed tea -- pref.Earl Grey
1 tbsp white-wine vinegar or Champagne vinegar
1 tbsp walnut oil
1 tbsp minced shallots
1 tsp Dijon mustard
salt and freshly ground black pepper
3 cups washed, dried and torn red leaf lettuce
3 cups washed & dried watercress lettuce
1 ripe pear, pref. red -- cored/thinly sliced
1 oz Roquefort cheese -- crumbled
1 tbsp chopped toasted walnuts

In small bowl, whisk together tea, vinegar, oil, shallots, mustard, salt and pepper. (can be prepared 2 days ahead, and stored in fridge.)
In large bowl,toss lettuce and watercress together with the dressing.
Divide among 4 salad plates, decoratively arranging pear slices over lettuce mixture. Sprinkle cheese and walnuts on top and garnish with a grinding of black pepper.


Rote Rubensalat (Red-beet Salad)

2 each Red Beets -- Bunches
-----MARINADE-----
2 tablespoons -- Water
1/4 cup Vinegar
2 tablespoons Caraway Seeds
1 teaspoon Sugar
2 tablespoons Onion -- Minced
1 teaspoon Horseradish
1/4 teaspoon Cloves -- Ground
1/2 teaspoon Salt
1/4 teaspoon Pepper
5 tablespoons Vegetable Oil

Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender.
Peel and slice. Prepare marinade dressing by combining remaining
ingredients. Pour over beets and let stand for several hours before
serving. Stir beets occasionally.


Rotkrautsalat (Red Cabbage Salad)

5 each Bacon -- Slices
1 teaspoon Sugar
2 tablespoons Vinegar
1/4 cup Wine -- Red or White
1/2 each Red Cabbage; Head -- Shredded
2 tablespoons Vegetable Oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Caraway Seeds

Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved.

Pour this hot mixture over the cabbage. Toss with vegetable oil, salt,
pepper, and caraway seeds.

Sprinkle crumbled bacon over mixture. Serve at room temperature.


S&W CHICKEN FAJITA SALAD

4 Boneless -- skinless
Chicken breast halves
1 can (15-oz.) S&W Pinqutos or
Black beans -- undrained
1 can (14-1/2 oz.) S&W Ready Cut
Tomatoes -- drained well
4 cups Shredded salad greens
1/2 cup Diced bell pepper
1/4 cup Each chopped green onion
Red onion -- cilantro
S&W Mesquite Cooking Sauce
& Marinade
S&W Vintage Lites Red Wine
Vinegar Dressing
Garnish (optional):
Guacamole & sour cream

Brush chicken with Mesquite Cooking Sauce. Broil or BBQ 3-5 min. per side or until done, basting with more Cooking Sauce; slice into thin strips.

Combine remaining ingredients with chicken strips and toss with 1
tablespoon Cooking Sauce & 2 tablespoons Vintage lites dressing. Garnish with guacamole and sour

Sadie's Shrimp Salad

2 pounds Macaroni -- cooked
4 pounds Shrimp -- boiled and peeled
24 each Eggs, hard boiled -- chopped
2 cups Onion -- finely chopped
1 cup Celery -- finely chopped
2 cups Black olives -- finely chopped
2 cups Dill pickles -- chopped

See Sadie's Shrimp Salad Dressing (below) for directions


Sadie's Shrimp Salad Dressing

1 quart Mayonnaise
1/2 cup Olive oil
2 tablespoons Louisiana hot sauce
2 tablespoons Lemon juice
1 tablespoon Lea & Perrins Worcestershire
1 tablespoon Mustard
2 tablespoons Ketchup

Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp,
eggs, onions, celery, olives, and pickles and toss well. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing if the salad takes it up.


Salad Dionne Warwick

1 pound Ziti
1 pound Broccoli
1 teaspoon Dijon mustard
1/2 teaspoon Salt
1/4 teaspoon Fresh ground black pepper
2 tablespoons Red wine vinegar
1/3 cup Olive oil
1/4 cup Parmesan cheese -- fresh gratd
2 medium Tomaotes -- garnish

In a large pot of boiling salted water, cook the ziti according to package directions. Drain and rinse under cold water. Drain again and set aside. Bring a large pot of slated water to boiling. Separate the broccoli into small flowerets, discarding the stems. Add the broccoli to the pot, bring back to a boil and cook rapidly for 2-3 minutes. Drain and refresh under cold running water. Drain again and spread out on paper towles to dry. In large bowl, stir the mustard, salt, pepper and vinegar until everything is dissolved.

Slowly add the oil, whisking until smooth. Add the pasta, broccoli, and
cheese, but do not toss. Cover and refrigerate. Just before serving,
gently toss until the all are coated with the sauce. Core the tomatoes;
cut into wedges and use to garnish the salad.


Salad from the Orient

1 pound pork tenderloin
--- Marinade: -----
2 tablespoons brown sugar
1 1/2 tablespoons soy sauce, low sodium
2 tablespoons sherry
1 tablespoon Hoisin sauce
--- Dressing: -----
2 tablespoons oil -- *see note
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon ginger root -- grated
1 dash Tabasco sauce -- optional
---Salad: -----
6 ounces vermicelli
1 cup carrots -- julienned
1 cup pea pods
4 green onions
1 tablespoon sesame seeds

* Use olive oil or a mixture of olive and peanut oil.

1. Cut the pork into very thin slices, suitable for stir-frying. Mix brown sugar, 1-1/2 teaspoons soy sauce, sherry (optional) and Hoisin sauce. Pour over the pork strips in heavy plastic bag. Tie bag and put mixture into refrigerator to marinate up to 1 hour, turning bag
occasionally.

2. To prepare the dressing, combine oil, sugar, 2 tablespoons soy
sauce, ginger root and Tabasco or other hot sauce. Blend and put into
refrigerator to chill.

3. Cook vermicelli to desired doneness. Add the pea pods and carrots during last 2 minutes of cooking. Drain and immediately rinse with cold water. Put into large bowl. Pour the dressing over vermicelli mixture, add the green onions (slice into thin rounds, tops included). Set aside while preparing pork.

4. Remove the pork from refrigerator and put into a wok or large
heavy skillet. Include some of the marinade. Stir pork strips until
browned and cooked through, about 5-7 minutes. Drain and add to the salad mixture. Mix the salad well. Cover and refrigerate 1 hour to allow the flavors to blend. If desired, sprinkle with toasted sesame seeds just before serving.


SALAD OF CHICKEN & MELON

3 Chicken breasts; whole -- boneless
1 Cantaloupe
1/2 pound Black grapes
1/2 pound Asparagus
1 cup Chicken broth
1/2 cup Dry white wine
1 Garlic clove -- crushed
3 tablespoons Capers
3 tablespoons Parmesan cheese -- coarsely
grated
-----DRESSING-----
1/4 cup Lemon juice
1/4 cup Oil
1/4 cup Dry white wine
1 Garlic clove -- crushed

Cut cantaloupe into chunks. Halve and seed grapes. Trim asparagus, boil, steam or microwave until just tender. Cut asparagus into 2 inch lengths. Combine broth, wine and garlic in a pan, add chicken; bring to a boil, reduce heat and simmer for 5 minutes on each side, or until tender. Drain chicken, cool, and shred finely. Combine chicken, melon, grapes, asparagus and capers with dressing. Serve with parmesan cheese. Dressing: Combine all ingredients in a jar, shake well.