The Composer and I headed out to a Christmas party last night at 6:00, so I prepared a supper for the children that could be done ahead. We were happy to come home to the leftovers after our evening out at an event which the caterer apparently could not locate, *actually.* Many, many people standing around wondering why there was no food. I would have been more curious myself if not for the thought of:
*Leek and Potato Soup
*Chicken Salad on Rolls
*Leafy Green Salad
Leek and Potato Soup:
Wash and slice thinly the white parts and a tiny bit of the green part of:
1 bunch leeks
Saute in 3 T. olive oil until translucent.
Add one box chicken stock
4-5 cubed potatoes
Salt and pepper to taste
Cover and simmer until vegetables are very tender.
Puree soup in blender, in batches. Stir in 1 c. cream and heat but do not boil.
Excellent Chicken Salad
I use my chicken breasts straight from the bag in the freezer: so convenient!
Place 6 frozen chicken breasts in large pot and add water just to cover. Add 1 bay leaf and 1 T. salt. Bring to boil, turn down heat, and simmer very slowly until chicken is cooked through. Maybe 30 minutes?
Remove from pot, and set out to cool.
When cool, cut or pull into shreds and place in large bowl.
Thinly slice:
one bunch green onions
4-5 stalks celery
Add to bowl.
Toast:
1 cup pecans in skillet over low heat. Don't burn!!!
Cool and chop coarsely. Add to bowl.
To dress:
1 c. lowfat mayo
1 t. kosher or coarse salt
pepper
juice of 1 lemon
Toss and toss until everything is well-mixed. Chill thoroughly. We have all been craving this salad for weeks. It's the best chicken salad ever! Serve on rolls if desired. Allow toddlers to pick out the "green and brown" parts--to eat first!
Your Chicken Salad sounds wonderful, but we have an alergy sufferer here who cannot tolerate mayo in any form. Can you think of an acceptable substitute in this recipe? We often try sour cream or mild ranch dressing but I am not sure if either would go with the chicken.
ReplyDeleteI tried your Oven Mustard Chicken this evening. It was a very big hit with my little family. Thanks for posting it. I look forward to trying more of your "Pleasant View Schoolhouse" recipes.
ReplyDeleteEnjoyed reading your post--yummy meal to come home to!
ReplyDeleteHeather, is it eggs that your allergy sufferer cannot tolderate? If so, plain yoghurt with lots of salt and pepper and even if you like sharper dressing, a splash of vinegar, makes a nice creamy salad dressing that I use on chicken salad or coleslaw.
ReplyDeleteI made this for lunch today with the leftover chicken from your Crispy Chicken pieces. I added a handful of dried cranberries and spread it on cornbread crackers.
ReplyDeleteIt was hands down the best chicken salad I have ever had!!!