Last week, my friend Nicole threw a Pampered Chef party. She wanted to make sure that I could be fully involved, so she and her consultant decided to do a 6 O’Clock Salads party.
Prior to the party, Nicole sent me an email with the recipes for the Harvest Chicken Salad and the Bold Southwestern Salad. I typed up some basic guidelines, then went through each item on the ingredients list and made notes as to brands or specific preparation problems.
There were absolutely no problems at the show. The consultant went ahead and bought all new bottles of condiments, and if she had any doubts to any of her pieces for show, then she didn’t use them.
We had a wonderful evening and the food was superb!
(P.S. – I finally added a picture to the brownie recipe.)
For dressing, zest one orange using Lemon Zester/Scorer to measure 2 teaspoons zest. Juice oranges to measure 1/2 cup juice. Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and garlic pressed with Garlic Press in Classic Batter Bowl; whisk until smooth using Stainless Whisk. While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.
For salad, place spinach in bottom of large serving bowl. Dice chicken and celery using Utility Knife. Cut apples in half lengthwise; remove stems and seeds using Cook’s Corer®. Cut each apple half into four wedges; crinkle cut wedges into small pieces using Crinkle Cutter. Chop onion using Food Chopper. Layer chicken, celery, apples, onion, cranberries and pecans, if desired, over spinach. To serve, drizzle dressing over salad and toss to coat. Top with orange segments if desired. Serve immediately.
Yield: 12 servings
Nutrients per serving: Light (1 cup salad): Calories 100, Total Fat 2 g, Saturated Fat .5 g, Cholesterol 20 mg, Carbohydrate 13 g, Protein 7 g, Sodium 170 mg, Fiber 2 g
Preparing Orange Segments:
To cut orange into segments, cut a thin slice from the top and the bottom using Utility Knife; stand upright. Cutting from top to bottom, carefully trim away peel and white membrane.
Cut down one side of membrane. Angle knife under segment and lift out. Repeat with remaining segments.
Cook’s Tip: To toast pecans, spread over bottom of Small Oval Baker. Microwave on HIGH 2-3 minutes or until fragrant and lightly toasted, stirring after each 30-second interval.
A 2-pound rotisserie-cooked chicken can be used to prepare this recipe, if desired. Costco’s is gf.
cup (175 mL) ranch salad dressing
jalapeño pepper, seeded and finely chopped
tsp (10 mL) taco seasoning
tbsp (15 mL) lime juice
cup (125 mL) pitted ripe olives, sliced
cup (250 mL) diced red bell pepper
pkg (10oz/300g) torn romaine lettuce
cup (250 mL) black beans, drained and rinsed
cup (125 mL) whole kernel corn
cups (500 mL) diced cooked chicken
ripe avocado, peeled, seeded and diced (optional)
For dressing, combine salad dressing, jalapeño pepper, seasoning and lime juice in small bowl; whisk until well blended. Refrigerate until ready to use.
For salad, slice olives and dice bell pepper on Cutting Board. In large serving bowl, combine lettuce, olives, bell pepper, beans, corn and chicken. Pour dressing over salad and toss gently to coat. If desired, top with avocado. Serve immediately.
Yield: 6 servings
Nutrients per serving: Calories 260, Total Fat 16 g, Saturated Fat 3 g, Cholesterol 55 mg, Carbohydrate 15 g, Protein 17 g, Sodium 570 mg, Fiber 4 g