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Mushroom and Chicken Salad Recipe


4 large broccoli florets

4 cups diced ham, chopped

1 tablespoon olive oil

2 onions, diced

1 green bell pepper, chopped

1 small celery stalk, sliced

1 cup cherries, diced

1 small poppy seed chipped

1 teaspoon dried oregano

1 teaspoon dried basil


In a medium bowl, mix broccoli, ham, olive oil, onion, green bell pepper and celery. Cover and refrigerate about 45 minutes.

Remove the foil from the salad and cut into 1/2 inch cubes. Place the lettuce in a large, deep bowl. Stir the onion, bell pepper, celery and cherry over the lettuce, and set aside.

Heat the oil in a large metal skillet or cast iron skillet over medium heat. Place broccoli, ham, olive oil, onions, green pepper and celery over a pan of boiling water. Cover hot pan with aluminum foil, and cook about 1 1 to 2 minutes, stirring.

Rinse chickpeas under cold water and drain them. Reserve about 1/2 cup of the liquid for salad dressing.

Dissolve the ham, tomato juice, olive marinade, vinegar, olives and poppy seeds in 1/2 cup water. Stir into the chicken salad, broccoli mixture and salad dressing.


TuG writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really like this recipe. I butterflied my chicken, added garlic and onion powder, onion salt, and dried dill. Roasted for about 30 minutes vs 20 minutes for the perilla. I used olive oil instead of shortening and added the dill sprigs in the cavity. Will make this again!
Sam writes:

⭐ ⭐ ⭐ ⭐ ⭐

Chef John always wins in our kitchen! He has correctly identified the features necessary for a hearty, nutrient-dense, lightly textured dough: extremely important to insure faithful completion. Made this with both pumpkins and whiskey root beer floats. Will definately make it again!!!!