Thursday, March 25, 2010

Chicken Salad

We've made two different kinds of chicken salad. We served one on split croissants and the other on hoagie rolls. Both are good with a thin layer of mayo and some greens. Either can also be served as a wrap.

Chicken Salad Recipe 1:
(original recipe from


7.5 lbs cooked chicken beast, cubed
6 stalks celery, diced
1 bunch green onion, diced
6 hard-cooked eggs, peeled
2 cups mayonnaise
1 tbls. oregano
1 tsp. salt
2 tsp. pepper

4 dz. hoagie rolls
2 cartons alfalfa sprouts

Use a food processor to coarsely chop chicken, celery, onion, and egg. Placed chopped ingredients in a large bowl. Mix mayonnaise, oregano, salt and pepper until smooth. Stir into chicken mixture. Chicken salad should be of spreading consistency but not too thin.

Split Hoagie rolls and spread lightly with mayonnaise. Place 2 medium-sized ice-cream scoops of chicken salad between each roll, sprinkle with about 2 Tbls. alfalfa sprouts. Press lightly and serve whole or cut in half.

Fills about 4 dozen hoagie rolls, or burrito style tortillas.

Chicken Salad Recipe 2
(original recipe from


7.5 lbs. pounds cooked chicken breasts or a combination of white and dark chicken meat
6 stalks thinly sliced celery
3 cups dried cranberries
2 cups slivered almonds, toasted (optional)
Romaine or leaf lettuce leaves

Ingredients for Dressing:

1 quart whipping cream, whipped softly
2 cups mayonnaise
salt and black pepper to taste


Coarsely chop cooked chicken, celery, cranberries and almonds in batches in the bowl of a food processor. Place chopped ingredients in a large bowl.

Whip cream just until soft peaks form. Slowly blend in the mayonnaise, salt and coarse black pepper

Toss the chicken mixture with the dressing using enough to moisten well

Spread a thin layer of mayonnaise on the insides of a split croissant. Place 1/4 to 1/2 cup chicken salad mixture on bottom half of croissant. Top with lettuce leaf and top of croissant.

Makes 5-6 dozen medium croissant sandwiches.

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