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DEL.ICIO.USRich's Chicken Salad Amandine With Frozen Fruit Salad
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Rich's department store and its Magnolia Room restaurant are no more, but here are two of the recipes that made it famous. For other tastes from the beloved department store, see the separate recipe listings for Rich's Bakeshop Coconut Cake, Rich's Cheese Straws, Brownie Bottom Bourbon Pie, Chicken Pie, Nut Poundcake and Pecan Cream Torte.
Hands on time: 15 minutes Total time: 15 minutes Serves: 12
Ingredients:
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FOR THE CHICKEN SALAD:
3 1/2 pounds chicken breasts
Salt to taste
6 ribs celery, diced
1/2 cup pickle relish
1 1/2 teaspoons ground white pepper
2 cups mayonnaise
1/2 cup sliced toasted almonds
FOR THE FROZEN FRUIT SALAD:
8 ounces cream cheese
1/2 cup confectioners' sugar
1/3 cup mayonnaise
2 teaspoons vanilla extract
1 (8 3/4-ounce) can sliced peaches, well-drained
1/2 cup maraschino cherry halves, well-drained
1 (30-ounce) can fruit cocktail, well-drained
1 (6 1/2-ounce) can crushed pineapple, well-drained
2 cups miniature marshmallows
1/2 cup whipping cream, whipped
A few drops food coloring (optional)
Instructions:
For chicken salad:
Boil chicken breasts in lightly salted water until meat is tender. Reserve stock for future use. Let chicken cool. Separate meat from bones and skin; leave chicken in medium-size strips. Fold celery, pickle relish and pepper into mayonnaise. Fold chicken into mayonnaise mixture. Cover and refrigerate until serving. Garnish with almond slices.
For fruit salad:
Put cream cheese in mixer. Add confectioners' sugar and blend in mayonnaise. Add vanilla extract. Fold in fruit and marshmallows. Whip cream and gently fold into fruit mixture. Add food coloring, if desired. Ladle into large paper souffle cups or muffin liners. Freeze immediately. Defrost 15 minutes before serving. Do not allow to get soft. Remove souffle cups or muffin liners before serving.
Boil chicken breasts in lightly salted water until meat is tender. Reserve stock for future use. Let chicken cool. Separate meat from bones and skin; leave chicken in medium-size strips. Fold celery, pickle relish and pepper into mayonnaise. Fold chicken into mayonnaise mixture. Cover and refrigerate until serving. Garnish with almond slices.
For fruit salad:
Put cream cheese in mixer. Add confectioners' sugar and blend in mayonnaise. Add vanilla extract. Fold in fruit and marshmallows. Whip cream and gently fold into fruit mixture. Add food coloring, if desired. Ladle into large paper souffle cups or muffin liners. Freeze immediately. Defrost 15 minutes before serving. Do not allow to get soft. Remove souffle cups or muffin liners before serving.
Notes:
This recipe calls for 3 hours of freezing time.
Nutrition:
Per serving (both chicken salad and fruit salad): 788 calories, 39 grams protein, 50 grams fat (percent calories from fat, 57), 49 grams carbohydrates, 149 milligrams cholesterol, 1,139 milligrams sodium, 4 grams fiber.
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Recipes in the same category:ATL restaurant recipes
Recipes from: Rich's Magnolia Room
All recipes from Rich's department store and bakeries