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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

HOUSTON SALAD Recipe

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This recipe for HOUSTON SALAD is from Granny's Recipes - Bloomer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cooked boneless chicken breasts
1 package cooked chicken Rice-a-Roni
1 6 oz. jar drained artichoke hearts
1 can black olives
1 small package toasted olives
1 cup mayonnaise
1 bunch green onions
Directions:
Directions:
Mix together all ingredients and set in refrigerator overnight. Can be served at room temperature as a hearty salad.

-or-

Top with almonds and bake at 350º for 30 minutes to serve hot as a brunch entrée.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Mom (Granny) modified this recipe from the popular food page in the Houston Chronicle when she and Dad lived in Houston in the 1980's. Mom loved to entertain! She frequently served this dish at showers and brunches. Mom first shared this recipe with me when Gary and I lived in McAllen after Sarah was born in 1986. I was asked to provide a dish for a church ladies baby shower and wanted to make a good impression. The recipe turned out beautifully.

Wonderful memories!

Helana Barmore

 

 

 

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