Alan Jacksons Favorite Chicken Salad Recipes

MY FAVORITE CHICKEN SALAD

Steps:

• Stir chicken, celery, pecans, mayonnaise, yellow onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a bowl until well combined. Refrigerate at least 1 hour before serving.

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

BASIC CHICKEN SALAD

Steps:

• Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, grapes, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, dill, brown sugar and some salt and pepper. Pour the dressing over the salad ingredients and toss gently to combine. Taste and adjust the seasoning. Allow to chill for several hours or even overnight.
• Before serving, garnish with halved grapes and chopped dill. Serve on a bed of lettuce or in a sandwich.
• Preheat the oven to 400 degrees F.
• Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.

CHICKEN SALAD VERONIQUE

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
• When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.

THE BEST CHICKEN SALAD EVER

Steps:

• In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.

INA'S CHICKEN SALAD SANDWICHES

Steps:

• Preheat the oven to 350 degrees.
• Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper.
• Roast for 35-40 minutes or until chicken is cooked through. Set aside to cool.
• When the chicken is cool, remove and discard the skin and bones and cut chicken into 3/4 inch pieces. Place chicken in bowl and add the mayo, tarragon, celery, 2 teaspoons salt and 1 teaspoon pepper and toss well.
• To assemble, spread a little mayo on half the bread slices, top with the chicken salad and amount of mixed salad greens you prefer.
• Cover with remaining slices of bread, cut in half and serve.

ANGEL'S CHUNKY CHICKEN SALAD

Steps:

• Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
• Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.

MY FAVORITE CHICKEN SALAD

Steps:

• 1. Remove the skin from the chicken and tear the meat into large pieces. Place in a bowl. Combine with the oil, oregano, and lemon juice. Let stand for 1 hour.
• 2. Toss the chicken with the olives, capers, tomatoes, and beans. Season with salt and pepper. Arrange the salad on romaine leaves on a decorative platter, sprinkle with parsley, and serve.

ULTIMATE CHICKEN SALAD A LA JAKE

Steps:

• Place chicken breasts into a saucepan with enough water to cover them. Bring to a boil, then cover, and simmer for about 20 minutes, or until cooked through. Drain, and set aside to cool.
• While the chicken is poaching, whisk together egg yolks and garlic until light colored. Whisk in olive oil in a thin stream until fully incorporated. Flavor with lemon juice and salt to taste. This is the aioli sauce.
• Shred or cut chicken into small pieces, and place in a salad bowl. Toss with the olives, sun-dried tomatoes, and thyme. Stir in 3/4 cup of the aioli until everything is evenly coated. Taste and adjust seasoning if desired. Refrigerate, or serve immediately. Make a pleased groaning sound as you eat it.

FAMILY-FAVORITE CHICKEN SALAD

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, lemon juice and salt. Pour over chicken mixture; stir to coat. Serve in a lettuce-lined bowl if desired.

JUSTIN'S CHICKEN TENDER SALAD

Steps:

• With hands crush each bag of chips separately into a shallow dish. In another shallow dish, add 1 cup of flour and in another shallow dish; beat 3 eggs. Dredge chicken strips in flour, then egg and finally into the crushed tortillas. Dredge half the chicken in the spicy chips and the other half into the blue corn chips. Transfer to plate. Sprinkle with Big Daddy seasoning.
• In a large skillet over medium-high heat, add oil. Add chicken strips 1 at a time and pan- fry until golden and cooked through, about 3 minutes on each side. Remove from pan onto a plate and reserve.
• In a large bowl, toss together lettuce, field greens, beans, plum tomatoes, Cheddar, avocados, jalapenos and fresh cilantro. Top with cooked chicken and peppercorn dressing.
• In a large bowl, mix ingredients together.

ALAN JACKSON'S CHOCOLATE CAKE AND FROSTING

Steps:

• Cake:.
• Sift flour, sugar and salt together in mixing bowl. Heat water, 1 stick Parkay, oil, 1/4 cup of the cocoa. Boil, stirring constantly. Pour into flour mixture and stir until smooth.
• Blend in buttermilk, eggs, baking soda, 1 teaspoon of the vanilla and vinegar until smooth.
• Pour into a greased and floured 13x2 inch baking pan.
• Bake at 350 degrees F for 35 minutes or until a toothpick inserted in center comes out clean.
• Cool completely.
• Frosting:.
• In a sauce pan, over medium-high heat, melt remaining 1 stick of Parkay, add the milk and the remaining 1/4 cup cocoa and bring to a boil. Remove from heat. Stir in powdered sugar and the remaining 1 teaspoon vanilla. Stir until smooth. Pour over the cake. Enjoy!

JACKFRUIT "CHICKEN" SALAD

Steps:

• Separate jackfruit pieces and shred into a bowl. Add apple, grapes, almonds, mayonnaise, red onion, and cilantro. Mix until well combined.