Ingredients
3 cup cut-up cooked chicken
1 1/2 cup seedless grapes
1/4 cup sliced green onions (with tops)
1/4 cup chopped green bell pepper
1 can (8 ounces) water chestnuts, drained, and chopped
2 oranges, pared and sectioned
1/4 head lettuce, torn into bite size p, ieces (about 3 cup
1/4 cup slivered almonds, toasted **
Directions
Prepare Honey Dressing. Toss with chicken, grapes, onions, bell
pepper and the water chestnuts. Cover and refrigerate about 2 hours
or until chilled. Toss chicken mixture with orange sections and
lettuce. Spoon onto salad greens if desired. Sprinkle with almonds.
6 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Chicken Salad With Honey Dressing Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Salad
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into ancient history, in fact as far as the ancient Egyptians, and potentially, even further back. Having said that, these, ancient cook books were just basic hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe in existence, according to experts in ancient history are a few clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy Romans. He tells us how the roman meals were divided into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Aspicius recounts how the ancient Romans were skilled in the use of many aromatic flavors, including a few you will know such as thyme, rue and asafoetida. Later on in the 1400s, people returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including coriander, parsley, and basil. These new culinary innovations caused an explosion in publications on food, some of which still exist in private collections. For the centuries that followed, the families of Europe competed to lay on the most extravagent meals, and because of this the best cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, trying out, and writing down popular recipes of the day. By the advent of the twentieth century, cookbooks were highly popular mostly as a result of higher levels of literacy, people having more spare time and having more money to spend. The introduction of the TV gave us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chicken Salad With Honey Dressing recipe.
