Tag: Salad

Salads, Sandwiches

Recipe—Classic Chicken Salad

Diva di Cucina

Trying to figure out what to make for your next luncheon or picnic? Search no further! This classic chicken salad recipe is perfect for these warm summer months. During the summer I like cool refreshing sandwiches and chicken salad is always at the top of the list. This recipe is simple, delicious, and a classic. It is perfect in sandwiches or served in a tomato over a bed of lettuce. Heck, I’ve even just gone at it with a fork, I won’t lie. I will say this is better than anything you will find at the deli counter and it is so easy to make. The inclusion of lemon juice and parsley gives this chicken salad a certain freshness that others don’t have.  This is one of those recipes that just gets better over time. I ate this three days after I had made it and it was amazing how much the flavors all intensified. It’s good stuff, Maynard!

Note: This calls for boiled chicken breasts but I have also made it with leftover grilled chicken and it gave the salad a really nice flavor and texture.

INGREDIENTS
4 boneless skinless chicken breasts
1 stalk celery, sliced
1 c mayonnaise
1 tsp mustard
2 tsp lemon juice
1 green onion, thinly sliced
2 tbsp fresh parsley, chopped
1 tsp salt
pepper

STEPS

  • Bring a large pot of water to a boil and add chicken breasts.
  • Boil chicken for 20–25 minutes.
  • Remove chicken from pot and place on a large cutting board to cool.
  • Dice chicken into small pieces.
  • In a large bowl combine chicken and celery.
  • To make your dressing mix together the mayonnaise, mustard, lemon juice, green onion, parsley, salt and pepper.
  • Pour the dressing over the chicken and celery and stir to coat.
  • Refrigerate until ready to serve.
Salads, Side Dishes

Recipe—Kohlrabi Dill Coleslaw

Diva di Cucina

A couple of weeks ago in my produce box I got a green turnip like item that had leafy greens coming out of the top and sides. I thought what on earth is this funny looking vegetable. Turns out it was kohlrabi and that I love it!

Kohlrabi is a member of the cabbage family and it looks like a light green turnip. It is crisp like an apple and has a bit of a bite to it like a radish but a mild sweetness to it similar to a coconut. I would like to say kohlrabi is delicious and I am hooked on it! I am forever a fan of this fabulous vegetable. It makes the greatest coleslaw ever!

My husband is not a huge fan of coleslaw or dill and when he ate this, the exact words out of his mouth were, “Oh my god babe, this is so good.” We both went back for seconds.This is not overly sweet like many typical types of coleslaw so it was the perfect low-carb complement to the sweet bbq sauce I used on my ribs. It was nice and crunchy and the bit of dill gave it a wonderful freshness. Kohlrabi dill coleslaw will be a regular summer side dish in our house from here on out!

INGREDIENTS
2 tbsp very finely chopped onions
1/3 c sour cream
1/3 c mayonnaise
1/2 tbsp mustard
1 tbsp lemon juice
1 tbsp fresh dill, chopped
2 tbsp parsley, chopped
salt and pepper
2 kohlrabi, peeled and grated
2 carrots, peeled and grated

STEPS

  • In a large bowl whisk together onions, sour cream, mayonnaise, mustard, lemon juice, dill, parsley, salt and pepper.
  • Mix in shredded kohlrabi and carrots.
Salads, Side Dishes

Recipe—Classic Macaroni Salad

Diva di Cucina

Who doesn’t love good ol’ fashioned macaroni salad? It is a staple at summer bbqs and is the ultimate in summertime comfort food. With 4th of July right around the corner I thought that this would be a fabulous recipe to share. This macaroni salad is so basic and easy but it is still out of this world. It has just the right amount of creaminess. There is something about the way the vinegar breaks down the mayonnaise that makes it just right. The veggies give the salad the perfect amount of crunch to complement the soft noodles. I could seriously eat this stuff every day. It’s one item that I don’t think I could ever get sick of. This is a recipe that will suit everyone at your next gathering. Be sure to try this before summer ends. I have a feeling you will be happy you did.

Note: Be sure not to overcook your pasta or your salad will turn to complete mush. Once your pasta is cooked al dente, drain it in a colander and run cold water over the noodles to stop the cooking and cool it down quickly. When you add the dressing it may seem too saucy but don’t fret. The pasta will end up soaking up quite a bit of the moisture once it chills in the fridge. Another important reason you don’t want your pasta overcooked. If it seems dry the next day just stir in some additional mayonnaise. 

INGREDIENTS
1 1/4 c mayonnaise
2 tbsp distilled white vinegar
1 tbsp yellow mustard
1 tsp sugar
1 tsp salt
1/4 tsp pepper
1/2 lb macaroni, cooked and drained
1 c celery, sliced
1/2 c green bell pepper, chopped
1/2 c red bell pepper, chopped
1/2 c green onion, chopped
1/2 c sliced black olives

STEPS

  • Combine mayonnaise, vinegar, mustard, sugar, salt, and pepper to make your creamy dressing.
  • Pour dressing over cooked noodles and stir in all remaining ingredients. (I like to leave out a few black olives and green onions to garnish the top of the salad with.)
  • Cover and chill until ready to eat.