Here are the things I made for the church potluck. Both turned out perfectly and appeared to be real crowd pleasers. I didn’t even get a chance to try the Chicken Club Ring… but the salad was delicious. I think I’ll be making both again soon! These are Pampered Chef recipes so the directions always include the mandatory use of their equipment. I’ve modified them to eliminate that. Shame on me though! I used to sell PC goods!

Chicken Club Ring
Recipe from: All The Best, The Pampered Chef cookbook

2 (8 oz) tubes refrigerator crescent rolls
3 cup coarsely chopped cooked chicken
4 slices bacon, crisply cooked, drained and chopped
1 cup (4 ounces) shredded Swiss cheese, divided
1/3 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons snipped fresh parsley
1 garlic clove, pressed
2 plum tomatoes, sliced (I omitted and used as garnish -Ry hates them)
1 egg white, lightly beaten

Preheat oven to 375 degrees. In bowl, combine chicken, bacon, 3/4 cup of cheese, mayo, mustard, parsley and garlic; mix well.

Scoop filling evenly over desired shape**; top with tomato slices. Finish shape as directed. Brush with egg white. Sprinkle with remaining cheese. Bake 25 to 30 minutes or until golden brown.

** Shape refers to the various shapes you can make with crescent rolls and some creative folding – wreath, ring or braid. Basically, you lay them out in a circle, overlapping, to look like a sun. spread filling out over the inside edge, and one-by-one, fold the points over into the middle.

Harvest Chicken Salad
Recipe from: Season’s Best Recipe Collection, Fall/Winter 2006, The Pampered Chef

2 oranges
1/3 cup fat-free mayonnaise
2 tablespoons stone-ground mustard (I used Dijon)
2 teaspoons sugar
1/4 teaspoon each salt and ground black pepper
1 small garlic clove, pressed

1 package (6 ounces) fresh baby spinach (I mixed some fresh field greens in)
2 cups diced roasted chicken
1 cup diced celery
2 medium Red Delicious apples
1/2 cup chopped red onion
3/4 c. sweetened dried cranberries
1/2 cup toasted pecan halves (I used slivered almonds, toasted)
Orange segments and croutons, to garnish

For dressing, zest one orange to measure 2 teaspoons zest. Juice orange to measure 1/2 c. juice. Combine orange zest, mayonnaise, mustard, sugar, salt, pepper and garlic in bowl; whisk until smooth. While continuously whisking, add orange juice in a thin, steady stream; set dressing aside. (I used a small food processor for this and it was much easier).

For salad, place spinach in a large serving bowl. Dice chicken and celery. Cut apples in half lengthwise; remove stems and seeds. Cut each apple half into four wedges and then into small pieces. Chop onion. 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 and croutons if desired. Serve immediately.


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