Amazingly Good Chicken Salad Recipes

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AMAZINGLY GOOD CHICKEN SALAD



Amazingly Good Chicken Salad image

This is a great chicken salad recipe given to me years ago by a friend. I serve it on homemade finger rolls, the dough is made in the breadmaker (crescent roll recipe). This makes quite a large amount, enough for 48 finger rolls. I always get requests for this recipe.

Provided by June Bailey

Categories     Lunch/Snacks

Time 1h

Yield 48 finger rolls, 12 serving(s)

Number Of Ingredients 5

6 chicken breasts (bone in)
Kraft mayonnaise (to taste)
2 teaspoons Good Seasonings Italian salad dressing mix (in packet)
2 tablespoons lemon juice
salt and pepper (if desired)

Steps:

  • Boil chicken breasts until tender (about 45 minutes).
  • Cool and remove chicken from bones and chop fine.
  • Mix mayonnaise, Good Seasons Italian seasoning, lemon juice and salt and pepper (if desired)- add to chicken and mix well.
  • Better if made the day before serving so flavors can meld.
  • Refrigerate immediately.
  • May need to add extra mayonnaise the next day and a little extra seasoning if desired.

Nutrition Facts : Calories 125.3, Fat 6.7, SaturatedFat 1.9, Cholesterol 46.4, Sodium 45.7, Carbohydrate 0.2, Sugar 0.1, Protein 15.1

THE BEST CHICKEN SALAD EVER



The Best Chicken Salad Ever image

This is the best chicken salad I have ever had in my life and it is so simple to make.

Provided by Richard Rego

Categories     Salad

Time 10m

Yield 8

Number Of Ingredients 6

2 boneless chicken breast halves, cooked
¼ cup creamy salad dressing
4 tablespoons cole slaw dressing
1 stalk celery, chopped
¼ onion, chopped
salt and pepper to taste

Steps:

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

Nutrition Facts : Calories 102.8 calories, Carbohydrate 3.2 g, Cholesterol 25.6 mg, Fat 6.3 g, Fiber 0.1 g, Protein 7.6 g, SaturatedFat 1.2 g, Sodium 141.2 mg, Sugar 2.7 g

CHICKEN SHAWARMA SALAD



Chicken shawarma salad image

Serve a bright salad to feed a crowd. It can also be made with leftover cold chicken, and is robust enough to transport without wilting - perfect for picnics

Provided by Barney Desmazery

Categories     Buffet, Lunch

Time 40m

Number Of Ingredients 23

4 garlic cloves, crushed
3 tbsp olive oil
1 lemon, juiced
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
½ tsp ground cinnamon
½ tsp chilli powder
1 tsp dried oregano
1 tbsp natural yogurt
4 chicken breasts, bashed with a rolling pin until slightly flattened
pittas or flatbreads and pickled chillies (optional), to serve
2 tbsp tahini
1 lemon, juiced
200g natural yogurt
1 tsp whole cumin seeds
½ red cabbage (about 500g), finely shredded
2 red onions, finely sliced
1 small cucumber, peeled, halved, deseeded and sliced
200g cherry tomatoes, halved
1 Little Gem lettuce, chopped
1 lemon, juiced
2 tbsp olive oil

Steps:

  • Mix the garlic, olive oil and lemon juice together in a reusable plastic container or bowl. Stir in all the spices, oregano, a large pinch of salt and the yogurt, then mix to make a paste. Tip in the chicken, tossing to coat, then cover and marinate for at least 1 hr, or chill overnight.
  • To make the dressing, mix all the ingredients together in a small bowl, season, cover and chill until needed. Can be made up to two days ahead. Toss all the salad ingredients, except the lemon juice and olive oil, together. The salad can be assembled 1-2 hrs ahead and kept chilled.
  • Light the barbecue or heat a griddle pan over a high heat. Cook the marinated chicken for 5 mins on each side, or until lightly charred and cooked through. Lift onto a board and set aside.
  • Drizzle the salad with the lemon juice and olive oil, then season with salt and toss everything together. Scatter the salad over a large platter or tip into a large serving bowl. Slice the chicken, then arrange it over the salad (or serve it on the side if you're also cooking for vegetarians). Serve the salad with the tahini dressing on the side for drizzling over, along with toasted flatbreads or pittas for stuffing the chicken into and pickled chillies, if you like.

Nutrition Facts : Calories 366 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 0.3 milligram of sodium

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