Kitchen

[Perkup]

I like the chicken salad with grapes, celery and pecan pieces in it, served on a crisp lettuce leaf. I like a little container of poppyseed dressing on the side, and a big, soft blueberry muffin.

You don't need more than that, except a hot drink of tea or flavored coffee in winter and iced tea in summer.

[Tique]

HB glamma, please post your Chicken Salad recipe. Thanks. You've received some excellent suggestions but sometimes seeing what's in a recipe can help with additional ideas.

[goodstuff]

On 1/20/2014 magicmoodz said:

Is your luncheon for women only? If so, we like finger food.

How about a very colorful vegetable tray? I am absolutely addicted to mini red, orange and yellow peppers with Jimmy's Vegetable Dill Dip and eat them every day. For guests I add sugar snap or snow peas and sliced english cucumbers.

Then I would suggest having a platter of Dublinger and white cheddar cheese with red grapes.

This is a great idea, IMO. The fresh veggie tray would add beautiful color, crunch, and fresh flavors to round out your luncheon menu........and there's something very informal and sociable about sharing a tray of finger foods. Someone above suggested a spinach salad, and that would be a good alternative choice for some of the same reasons. If you want to add a cup of hot soup, that would be nice too. Sounds like a great lunch with your lady friends. Enjoy!

[JustJules]

I think many of the suggestions for a veggie platter and/or a fruit platter are nice ideas. If you are serving baby lettuce with your chicken salad, and the croissants on the side so people can choose to make either a sandwich or put it in the lettuce, I don't think a green salad is necessary. What about a light pasta salad with veggies, not mayo based. You could use spinach tortellini filled with cheese (that would cover the cheese base) or a rainbow blend of rotini pasta (for color). I have a recipe I love that is veggie loaded and it can be altered to whatever your taste might be.

Rainbow Rotini Salad:

1 (16oz.) pkg of colored rotini pasta

2 whole tomatoes, chopped (or 10oz pkg of cherry tomatoes sliced in half)

1 yellow bell pepper chopped (can use green, orange or red also)

1 onion chopped ( I use 1-2 shallots since they are milder)

1 large cucumber, seeded and chopped

1 cup of broccoli florets, blanched

1 cup fresh mushrooms, sliced

1 cup of black olives, pitted and sliced

1 jar of marinated artichoke hearts (optional)

1 8oz bottle of Italian salad dressing (or substitute your favorite vinaigrette dressing)

Cook pasta Al dente, combine with all other ingredients, cover and chill. Toss before serving.

[AuntG]

I've been served a trio of salads consisting of chicken salad, egg salad and tuna salad with all different bases to put them on.