Vintage to Modern Kitchen

  • Home
  • Appetizers
  • Entrees
  • Ethnic
  • Sides and Vegetables
  • Casseroles
  • All In One Meals
  • Canning
  • Desserts
  • Drinks
  • Stews and Soups

All In One Meals Appetizers Dressings and Dressing Mixes Entrees Fruits and Berries Nuts Poultry Salads Sauces, Rubs, Gravy Sides and Vegetables Snacks Spreads

Tam’s Colorful Chicken Salad

I am actually making this for lunch today along with a coleslaw and also a garden salad and toasted bread.   So everyone can choose which they want it served up on top of,  or they can mix it all up together,  or they can just plate it all up as individual servings of each.

The dressing is good on other salads or as a sandwich spread — a slight twist and variation of my grandmother’s “Secret Sauce” sandwich spread and dip recipe.

 

Grandma’s “Secret Sauce”

Great as a meal, a snack, or an appetizer.  It even makes a great sandwich.  I like it between toasted bread slices with Swiss cheese, lettuce or spinach, and tomatoes.  It is also good stuffed into a pita pocket with coleslaw and diced tomatoes.

Adjust ingredients and seasonings to taste if desired.

Sadly, I can no longer tolerate fresh onions if they are left uncooked,  and don’t care for the texture of sauteed onion in this recipe, however, I am now using an assortment of colors of diced Sweet Baby Bell Peppers and/or black olive slices along with a bit of additional onion powder or dried onion flakes in the salad ingredients.  It tastes good but I really do miss the taste of the red onion that I used to make it with.   The point I’m trying to make being that you can very easily change things up as desired to suit personal preference and needs.

 

Tam’s Colorful Chicken Salad

Dressing:

1-1/2 cups mayonnaise or Miracle Whip
1/2 cup sour cream (or substitute plain Greek yogurt)
3 to 4 Tbsp. Dijon, Honey Dijon, or Spicy Brown Dijon Mustard
1 Tbsp. extra virgin olive oil
2 to 3 Tbsp. ketchup
1/4 cup pickle relish with diced pimento
1 to 2 tablespoons fresh parsley, chopped
1/2 to 1 teaspoon celery seed
1/4 to 1/2 teaspoon ground pepper
1/4 to 1/2 teaspoon onion powder
1/4 to 1/2 teaspoon garlic powder
a dash of hot sauce or to taste (optional)
a pinch of crushed red pepper flakes or to taste (optional)

Salad:

1/2 to 1 whole Ambrosia apple, small, diced (skin on)
2 large Roma tomatoes, diced
1/4 to 1/2 cup shredded carrots
1/4 to 1/2 cup broccoli florets, cut small
1/2 to 1 cup dried cranberry raisins
1/4 cup red onion, minced
1/2 cup pecans or walnuts, chopped
4 cups cooked chicken breast, shredded or cut into 1/4 to 1/2 inch cubes — or substitute 4 to 5 cans of chicken (4.5 ounces each), well drained

In a small bowl, whisk dressing ingredients together; set aside. May adjust seasonings to taste.

Toss remaining salad ingredients together in a large bowl. Add quantity desired of the dressing and toss to coat.

If any remaining dressing, serve on the side so that individuals may add additional dressing if desired. Refrigerate remaining dressing (if any) in airtight container or jar.

Chill salad well, covered, in the refrigerator before serving.

 

Serving Suggestions:

 

Salad Plate:  Serve on a bed of mixed shredded cabbages and/or broccoli slaw or serve on a bed of mixed garden salad greens. If desired, top with shredded Swiss or other cheeses, slices of hard boiled egg, black olives, slices of sweet pickled beets, and bacon crumbles.

Sandwiches:  Also great served as on top of toasted French or Italian bread slices, or between two slices of toasted bread with or without melted Swiss cheese and lettuce or spinach, and tomato, or it is also really good stuffed into a pita bread pocket with prepared coleslaw and diced tomato.

Tweet
Pin
Share5
5 Shares


Leave a Comment

« Guiltless Mocha Snack Cake
Creamy Buttermilk Ranch Dressing »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

Copyright © 2023 Vintage 2 Modern Kitchen · Page design by Tammy and Allen

Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in