Ingredients
DRESSING
3/4 cup mayonnaise
2 tsp worcestershire sauce
1 tbsp fresh parsley -- chopped
1 tbsp chives -- chopped
1 tsp fresh basil
2 tbsp black olives -- chopped
1/4 tsp black pepper
1 salt -- to taste
SALAD
3 cup chicken, light meat --
1 cubed
1 pt cherry tomatoes
1 romaine lettuce leaves --
1 chopped
Directions
To prepare dressing, combine the dressing ingredients, blend well and
refrigerate at least 30 minutes.
To assemble salad, tear romaine lettuce into bite sized pieces and
place on individual serving plates. Mix cubed cooked chicken with
chilled dressing; divide evenly on the lettuce. Cut cherry tomatoes
in half and place around edges of salad. Serve with crisp croutons
sprinkled on salad if desired. If you wish to prepare the salad ahead
of time, refrigerate the chicken, lettuce, tomatoes and dressing in
separate covered containers and assemble just before serving.
Recipe By : Jo Anne Merrill
From: Date: 05/28
Servings: 4 servings
Chicken Salad Mari Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Salad
The History of Recipes
We are able to follow the history of `recipes` back into distant history, in truth as far into history as ancient Egypt, and potentially, even further back. However, generally, these old recipes were just basic pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to academics are a few clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main course and dessert, a style of dining still practiced today. He also describes how the ancient cooks were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs for example basil, rue and asafoetida. Closer to modern times, we find a couple of recipe books which were published in the fourteenth century : a book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the curry that is popular today, but instead descriptions of the types of food eaten by the upper classes of that time. Later, in the 15th century, people returning from the crusades brought us a variety of foods and spices from the holy lands, including spices like basil and rosemary. The introduction of these new foods and spices created an outbreak in manuscripts on cooking, many of which are kept safe in academic collections. During the succeeding few centuries, the families of Europe competed to serve the most extravagent meals, and consequentially the best chefs and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 1800s that cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, trying out, and writing down recipes common in their social group. By the time we get to the twentieth century, cookbooks were highly popular as a result of better eduction, people having increased leisure time and a general increase in wealth. Like it or not, the introduction of TV gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken Salad Mari recipe.
