Hot Chicken Salad

This is a variation on the Chicken Salad that my mother Joan Olsen used to make. The salad serves 10 to 12 people so it is good for a larger gathering.

3 cups diced cooked chicken
1 1/2 cups cooked rice
4 hard cooked eggs
3/4 cup slivered almonds
1/2 tsp salt
1 cup mayonnaise
2 cans cream of chicken soup
1 1/2 cups diced celery
4 Tbs lemon juice
1 1/2 Tbs minced onion

Mix all ingredients and put in a 9 x 13 inch pan. Cover the salad with 1/2 cup of shredded cheddar cheese and 1 cup crushed potato chips. Bake for 30 minutes at 350.

Fruited Chicken Salad

3 cups cooked diced chicken or 1 large can of chicken
1 cup diced celery
1 cup orange sections
1 9 oz can pineapple tidbits
1/2 cup slivered almonds, toasted
2 Tbs. salad oil
2 Tbs. orange juice
2 Tbs. vinegar
1/2 tsp. salt
Dash of marjoram
1/2 cup mayonnaise

Combine first 5 ingredients. Blend salad oil, orange juice, vinegar, and seasonings. Add to chicken mixture. Chill one hour. Drain. Add mayonnaise; toss and serve. Makes 10 servings.

Good Luncheon Salad

Here is another of Theone's recipes that is good for a Main Dish. I love the crunchy ingredients together and it is easy to make for a lot of people.

1 cup of grated carrots
1 cup diced celery
1 cup tuna or chicken
1 cup green onions, cut up fine
1 cup of mayonnaise or salad dressing
4 oz. can shoestring potatoes

Blend ingredients together and set in the refrigerator. When ready to serve, add one large can of shoestring potatoes and serve the salad on a lettuce leaf.

Hot Chicken Salad

Theone Miles gave me this recipe. It was one of her favorites to use at Relief Society functions. I have made this recipe for my family and it makes a large enough recipe for a lot of leftovers.

4 cups cold chicken in chunks
2 cups chopped celery
2 Tbs lemon juice
4 hard cooked eggs, cut up
2/3 cups finely chopped almonds
1 1/2 cups mayonnaise
1 tsp. salt
1 Tbs. minced onion
1 cup grated cheese (cheddar)
1/2 cup crushed potato chips

Combine all ingredients except cheese in a deep dish. Top with the cheese and potato chips. Bake 25 minutes in a 350 degree oven. Serves 12 to 16.

Chinese Chicken Salad

1 cut-up fryer
soy sauce
2 ounces won ton
2 ounces rice stick
8 green onions, chopped
7 Tbs sesame seeds
2 Tbs chopped almonds
1 head lettuce, coarsely shredded

Dressing
4 Tbs sugar
2 tsp salt
1 tsp MSG
1 tsp pepper
1/2 cup salad oil
2 Tbs sesame seed oil
6 Tbs rice vinegar

Marinate chicken in soy sauce, then bake until tender. Remove meat from bones and cut into bit-size pieces. Cut won ton into strips and deep-fat fry in hot oil until golden brown. Break rice stick into pieces and deep-fat fry a few seconds until rice puffs. Drain on paper toweling. Prepare dressing. Toss all ingredients together.

Taco Salad

3 1/2 lbs. hamburger, browned
3 cans kidney beans
2 large or 3 medium heads of lettuce
6 large tomatoes
2 lbs. cheese
1 or 2 small onions
2 large pkg. Taco flavored Corn Chips
1 can olives
1 quart of Ranch or Italian Dressing

Toss all ingredients together, or serve each ingredient in its own container and let guests serve themselves like a salad bar.