Browse Category by Main Dish Salads
Main Dish Salads, Pork, Sandwiches

Ham Salad Spread

3 cups ground fully cooked ham
2 tablespoons finely chopped celery
4 teaspoons sweet pickle relish
2 hard cooked eggs
1 cup mayonnaise
1 tablespoon prepared yellow mustard

In a large bowl, mix together the ham, celery and pickle relish.
On a cutting board, slice the cooked eggs in half.
Remove the yolks, put them in a small bowl, and mash them. Stir in the mayonnaise and mustard until well blended.
Finely chop the egg whites and add them to the ham mixture.
Spoon the mayonnaise mixture into the ham & egg mixture and stir gently.
Refrigerate for at least an hour before serving as sandwiches or over crackers.

Elaine Walker, Main Dish Salads, Poultry, Salads, Slow Cooker or Instant Pot

Grape Pecan Chicken Salad

2 lbs chicken boneless chicken thighs
1 can beef broth
1/2 t. Bell’s seasoning
red grapes, seedless, quartered
chopped pecans
brown mustard
Worcestershire sauce

In a slow cooker, put chicken, beef broth, Bell’s seasoning. Add water to cover. Cook on low for 8 hours. Remove chicken and cool in refrigerator.

When chicken is cool, chop and set aside.
In large bowl, add rest of ingredients in measures to suit your taste.

Elaine Walker, Main Dish Salads, Poultry, Slow Cooker or Instant Pot

Zippy Slow Cooker Chicken Macaroni Salad

1 14-oz. can chicken broth
1 c. orange juice
1 6-oz. can tomato paste
2 T. soy sauce
2 T. brown sugar
1 clove garlic, crushed
dash ground allspice
dash ground ginger
dash pepper
3 chicken breast halves
3 c. raw macaroni
mayonnaise (to taste)

Combine first 9 ingredients in a Tupperware container; blend well. Add the chicken to the marinade; cover and refrigerate overnight.

Put all in the slow cooker and cook on low for 6 to 8 hours.

Cook macaroni. Drain. Put in large bowl.

Remove chicken from slow cooker, dice and add to bowl with macaroni. Add some mayonnaise and a small amount of the marinade from the slow cooker. Blend and chill for several hours.

Debbie Allen, Main Dish Salads, Poultry, Salads

Chicken Pasta Salad

2 c. shell macaroni
3 c. cooked and cubed chicken
1/4 c. finely chopped onion
11-oz. can mandarin oranges, drained
3/4 c. slivered almonds
1/4 c. diced celery
1-1/2 c. seedless red or green grapes
1-1/2 c. mayonnaise

Cook macaroni; drain and rinse in cold water.

Combine pasta and remaining ingredients in large bowl.

Cover and refrigerate 3-4 hours to blend flavors.

Serve on bed of lettuce leaves. Serves 8.

Debbie Allen, Main Dish Salads, Salads

Spinach Pineapple Toss

15-1/4 oz. can pineapple chunks
8 c. torn spinach
1 c. fresh bean sprouts
8-oz. can sliced water chestnuts, drained
1/3 c. salad oil
1 T. sugar
3 T. soy sauce
2 T. lemon juice
1/8 t. pepper
2 T. sesame seed, toasted

Drain pineapple, reserving 1/3 c. juice.

In bowl combine the pineapple, spinach, chicken, bean sprouts, and water chestnuts.

In screw top jar combine the reserved pineapple juice, oil, sugar, soy sauce, lemon juice, and pepper; shake well. Pour over salad; toss. Sprinkle with sesame seed.

Debbie Allen, Main Dish Salads, Poultry, Salads

Thai Chicken Salad

2 c. cooked chicken pieces
1/3 c. salad oil
2 T. peanut butter
4 t. soy sauce
4 t. cider vinegar
1-1/2 t. sugar
1/8 t. crushed red pepper
3 green onions, chopped
lettuce leaves
sprouts, cucumber slices, chopped peanuts to garnish

In large bowl, whisk salad oil, next 5 ingredients, and 1 T. water. Stir in green onions. Add chicken pieces and toss to coat with dressing.

Serve on lettuce leaves and garnish. Serves 4.

Debbie Allen, Main Dish Salads, Poultry, Salads

Chicken Salad with Almonds and Grapes

4 c. cubed, cooked chicken
3/4 c. sliced or slivered almonds
1 c. sliced celery
1-1/4 c. seedless green grapes
3/4 c. mayonnaise
1/4 c. sour cream
2 t. lemon juice

Place chicken, almonds, celery, and grapes in a large bowl. Stir together the mayonnaise, sour cream, lemon juice and salt and pepper to taste. Add to chicken and mix gently. Serve on crisp lettuce leaves.

Debbie Allen, Main Dish Salads, Poultry, Salads

Polynesian Chicken Salad

3 c. chopped cooked chicken
15-1/4 oz. can pineapple chunks, drained
1/4 c. plus 2 T. flaked coconut
2 stalks celery, thinly sliced
1 t. curry powder
1/4 t. salt
2/3 c. mayonnaise
1/2 c. toasted slivered almonds
1 banana, sliced
lettuce leaves
11-oz. can mandarin oranges, drained
2 T. flaked coconut, toasted

Combine first 7 ingredients in a large bowl; toss lightly. Cover and chill 2 hours. Just before serving, add almonds and banana. Serve on lettuce leaves. Garnish salad with mandarin oranges and toasted coconut. 4-6 servings.

Dorothy Lamalie, Main Dish Salads, Salads

Foo Young Toss

1 head lettuce, torn in bite-size pieces
1 lb. can bean sprouts, drained
5 oz. water chestnuts, sliced
5 slices bacon, crisp-cooked, crumbled
2 hard-cooked eggs, sliced
1 c. salad oil
1/2 c. sugar
1/3 c. catsup
1/4 c. vinegar
2 T. grated onion
2 t. Worcestershire sauce

Combine vegetables, bacon, and eggs. Sprinkle with salt and pepper. Combine remaining ingredients and blend in blender. Add to salad; toss lightly. Serves 6.

Dorothy Lamalie, Main Dish Salads, Salads

Fresh Spinach Salad

1 bag spinach, washed and torn into pieces
1 c. sliced, drained water chestnuts
2 chopped, hard-boiled eggs
8 slices bacon, crumbled
1 small onion, thinly sliced and separated
1 can drained mandarin oranges (or fresh)

Toss in large bowl and add dressing:
1/2 c. salad oil
1/2 c. olive oil
1/2 c. wine vinegar
1/3 c. catsup
1/2 c. sugar