Creative Salads from Cupertino’s 1999 St. Andrew Armenian Church Cookbook

3 cups cooked skinless boneless chicken breast, cut into bite-size pieces

1/2 cup thinly sliced green onions

1-6 oz. jar marinated artichoke hearts*

1/4 cup fresh lemon juice

1-4 oz. jar sliced pimiento, drained

Fresh lettuce leaves or spinach, rinsed and crisped

1/2 cup (about 3 oz.) feta cheese, crumbled

Freshly ground pepper

Preparation:

Bring 2 quarts water to a boil. Add potatoes; reduce heat. Cover and simmer until potatoes are tender when pierced (about 25 minutes). Cool, cut into quarters. In a large bowl, combine potatoes, chicken, artichoke hearts with marinade, pimientos, olives, green onions and lemon juice. Gently fold to mix seasoning; chill at least 15-20 minutes, or up to 4 hours. Arrange lettuce leaves on dinner plates, and divide mixture equally among plates. Sprinkle with cheese; season with pepper as desired.

*Note: The marinade liquid in the artichoke jar serves as the flavorful dressing for this salad. Or you can substitute olive oil and fresh lemon juice.

Serves 4-6.

Mom’s Armenian Potato Salad

By Kim Elise Henesian

Kim Henesian remembers this about her mother H. Ronnie Henesian’s famous potato salad, “I can tell you this dish was served at many family functions through the years, and is one of our favorite salads because it was light and refreshing to eat. It doesn’t include mayonnaise which is typically added to most potato salads. And the inclusion of mint added a special taste to the salad.”

Ingredients:

7 or 8 medium russet potatoes, boiled with the skin

1 1/2 tablespoons dried mint

1/2 cup fresh lemon juice (or a little more, if you like it tart)

1 medium white or yellow onion, sliced thinly

1/3 cup olive oil or salad oil (or more to taste)

1/4 bunch fresh parsley, finely chopped

Fine salt and ground pepper

Preparation:

Place thinly sliced onions in a sieve and salt liberally. Peel potatoes and cut into 1/2″ rounds. Wash onions under cold water and squeeze dry. In a bowl, alternately layer potatoes, onions, parsley, mint, salt and pepper. Pour lemon juice and oil on top and mix carefully. Can be kept in the refrigerator for several days. Toss before serving.

Serves 4-6.

Salad Olivier

By Veronica Sarkissian

Ingredients:

4 cooked skinless boneless chicken breasts, diced

1-2 cups deli fresh dill pickles, chopped (if using more tart pickles, use fewer pickles to taste)

1/3 cup fresh lemon juice

2 cups sour cream

1 cup mayonnaise, to taste

1 medium package frozen baby green peas, rinsed in water, drained

1 medium onion, finely chopped

4-6 large russet potatoes, cooked, peeled, diced

Salt and white pepper

Preparation:

In a large bowl, mix ingredients together reserving 1/2 cup of sour cream for later use. Mix well, taste and adjust seasonings. Mound salad onto a serving platter smoothing with the back of a spoon. “Frost” with the remaining sour cream and decorate with black or green olives.

Serves 4-6.

For donations, contact:

ANDREW ARMENIAN APOSTOLIC CHURCH

11370 S. Stelling Rd.

Cupertino, CA 95014

Phone: (408) 257-6743

https://www.standrewarmchurch.org/

https://www.facebook.com/StAndrewArmChurch/