Abitofeverythingchickensalad Recipes

WHOLE FOODS CURRY CHICKEN SALAD (COPYCAT)

Whole Foods Curry Chicken Salad (Copycat) image

Here's a copycat version of the delicious Whole Foods Curry Chicken Salad. This salad can be served right out of the bowl, or on top of lettuce or toast. Gluten-free and dairy-free.

Provided by Carrie Forrest, MPH in Nutrition

Categories Chicken

Time 15m

Yield 6

Number Of Ingredients 6

Ingredients

1 pound boneless, skinless chicken breasts (about 3 pieces), cooked and cut into 1-inch chunks
½ cup prepared mayonnaise
¼ cup prepared mango chutney
¼ cup sliced or chopped almonds, toasted
2 tablespoons curry powder
2 tablespoons dried currants (you can also use dried cranberries or raisins, if you prefer)

Steps:

In a medium mixing bowl, combine the cooked chicken, mayonnaise, mango chutney, almond, curry powder, and dried currants.
Stir to combine. Refrigerate the salad for 30 minutes to let the flavors meld, or serve immediately.

Nutrition Facts : Calories 297 calories, Sugar 8.2 g, Sodium 157.1 mg, Fat 19 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 13.3 g, Fiber 2.1 g, Protein 18.9 g, Cholesterol 62.9 mg

CLASSIC CHICKEN SALAD

Classic Chicken Salad image

This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon juice add a tangy bite. Enjoy it just as it is, or add nuts or fruits. My favorite way to eat this is on toasted wheat bread with lettuce and tomato alongside a healthy serving of potato chips!

Provided by NicoleMcmom

Time 3h55m

Yield 10

Number Of Ingredients 14

Ingredients

cooking spray
2 pounds skinless, boneless chicken breast halves
1 teaspoon kosher salt, divided
¾ teaspoon ground black pepper, divided
¾ teaspoon onion powder
1 cup mayonnaise, or more to taste
½ cup sour cream
¼ cup sweet relish
3 stalks green onions (white and light green parts only), minced
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon dried dill weed
½ cup finely chopped celery

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 4.4 g, Cholesterol 65.1 mg, Fat 22.1 g, Fiber 0.3 g, Protein 19.6 g, SaturatedFat 4.7 g, Sodium 456.7 mg, Sugar 2.2 g

COLD SHRIMP SALAD

Cold Shrimp Salad image

A 'summery' cold shrimp salad without mayo that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.

Provided by Allrecipes Member

Categories Shrimp Salad

Time 1h15m

Yield 10

Number Of Ingredients 10

Ingredients

2 pounds cooked medium shrimp, peeled and deveined without tail
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
5 cloves garlic, minced
1 sweet onion, diced
chopped fresh cilantro
1 avocado - peeled, pitted and diced
salt and pepper to taste
½ cup olive oil
chili pepper flakes

Steps:

Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 4.7 g, Cholesterol 177.1 mg, Fat 14.9 g, Fiber 2.1 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 323.4 mg, Sugar 1.4 g

A BIT OF EVERYTHING CHICKEN SALAD

A Bit of Everything Chicken Salad image

Make and share this A Bit of Everything Chicken Salad recipe from Food.com.

Provided by ellie_

Categories Chicken Breast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

1 lb chicken breast (I buy the tenders)
1 bunch spinach (about 2 cups washed, stemmed and torn)
1/2 head lettuce (about 2 cups washed and shredded)
1 cup red grapes
1 cup cherry tomatoes
1 apple, peeled and sliced
1 orange, sectioned
1/2 cup cashews
1/4 cup sunflower seeds
1/4 cup raisins
3 green onions, sliced
1/4 cup lemon juice (about 2 lemons)
4 tablespoons honey
1 pinch cayenne pepper
1/2 teaspoon salt
2 teaspoons poppy seeds
1/2 teaspoon Dijon mustard
1/2 cup olive oil (walnut oil or other nut oil is also good in this dressing)

Steps:

Whisk together dressing ingredients (lemon juice - mustard), whisking in oil in a slow stream.
Dressing will be used for both marinating the chicken and for salad dressing.
With one third of the dressing (reserving 2/3 of the dressing for salad dressing) marinate chicken for 1 hour and then broil chicken, discarding the marinade.
Shred or chop chicken.
Mix together salad ingredients (spinach - orange) with shredded chicken.
Toss.
Garnish with cashews, sunflower seeds, raisins and green onion.
Toss.
Whisk dressing again and then toss salad with remaining dressing (or 2/3 of the original dressing).

Nutrition Facts : Calories 783.8, Fat 51.2, SaturatedFat 9, Cholesterol 72.6, Sodium 566.5, Carbohydrate 56, Fiber 7.2, Sugar 39.1, Protein 33.3

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