Baked Chicken Salad Recipes

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CHICKEN SALAD BAKE



Chicken Salad Bake image

Classic chicken salad gets a healthy twist. At about 300 calories, this impressive weeknight wonder may even entice guests to indulge in a second helping guilt-free. -Darla Germaux, Saxton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

4 cups cubed cooked chicken breast
2 celery ribs, thinly sliced
1 small green or sweet red pepper, chopped
1/2 cup sliced water chestnuts, halved
1/2 cup sliced fresh mushrooms
1/4 cup finely chopped onion
1 cup Miracle Whip Light
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 cup soft bread crumbs
1 tablespoon butter, melted
1/4 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine the first six ingredients. Combine Miracle Whip Light, garlic powder and pepper; stir into chicken mixture. , Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. , Toss bread crumbs with butter; sprinkle over chicken mixture. Top with cheese. Bake 7-10 minutes longer or until heated through and top is lightly browned.

Nutrition Facts : Calories 311 calories, Fat 14g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 516mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.

BAKED CHICKEN SALAD



Baked Chicken Salad image

Bake this cheesy chicken salad packed with grapes, pineapple, celery and Progresso® Bread Crumbs mixed with creamy dressing - a delightful hearty dinner.

Provided by Pillsbury Kitchens

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 12

1 cup reduced-calorie mayonnaise
1 (8-oz.) container nonfat sour cream
1 tablespoon lemon juice
1 tablespoon Dijon mustard
4 cups cubed cooked chicken
2 cups thinly sliced celery
1 cup halved red seedless grapes
1 (8-oz.) can pineapple tidbits, drained
8 oz. (2 cups) shredded sharp Cheddar cheese
1/2 cup Progresso™ Plain Bread Crumbs
1 tablespoon margarine or butter, melted
1/2 cup sliced almonds

Steps:

  • Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In medium bowl, combine all dressing ingredients; blend well. Set aside.
  • In large bowl, combine chicken, celery, grapes, pineapple and 1 1/2 cups of the cheese; toss gently to mix. Pour dressing over chicken mixture; mix gently. Spoon evenly into sprayed baking dish.
  • In small bowl, combine remaining 1/2 cup cheese, bread crumbs and margarine; mix well. Sprinkle over chicken mixture. Top with almonds.
  • Bake at 325°F. for 35 to 45 minutes or until thoroughly heated.

Nutrition Facts : Calories 470, Carbohydrate 19 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 10 g

ROASTED CHICKEN SALAD



Roasted Chicken Salad image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 10 to 15 servings

Number Of Ingredients 19

7 1/2 pounds boneless, skinless chicken breasts
Salt and pepper
Salt and pepper
2 pinches cayenne pepper
1 tablespoon lavender
1 lemon, juiced
3 cloves garlic, minced
2/3 cup sliced roasted almonds
1 large onion, chopped
1/2 bunch celery, chopped
Dressing, recipe follows
2 tablespoons chopped parsley leaves
2 tablespoons chives
2 tablespoons chopped tarragon leaves
1 cup mayonnaise
3/4 cup sour cream
1/4 cup extra-virgin olive oil
2 tablespoons honey
Salt and pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes.
  • Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, Dressing and herbs. Mix together all ingredients in Dressing, add to chicken and mix. Can be served by itself or on a sandwich.
  • Mix all ingredients together.

BAKED NECTARINE CHICKEN SALAD



Baked Nectarine Chicken Salad image

This casserole is a fun twist on a classic. Folks love the crunchy chow mein noodles on top. I love that I can make it a day in advance and refrigerate until it's time to serve. Serve with hot bread or rolls. -Faye Robinson, Pensacola, Florida

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1-1/3 cups mayonnaise
1/2 cup shredded Parmesan cheese
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon onion powder
4 cups cubed cooked chicken
8 celery ribs, thinly sliced
4 medium nectarines, coarsely chopped
8 green onions, sliced
2 cans (3 ounces each) crispy chow mein noodles

Steps:

  • Preheat oven to 375°. In a small bowl, mix the first 5 ingredients. In a large bowl, combine chicken, celery, nectarines and onions. Add mayonnaise mixture; toss gently to coat., Transfer to a greased 13x9-in. baking dish. Sprinkle with noodles. Bake, uncovered, until heated through, 20-25 minutes. To Make Ahead: This can be made a day in advance. Before adding noodles, cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Sprinkle with noodles. Bake as directed.

Nutrition Facts : Calories 539 calories, Fat 37g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 911mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.

BAKED CHICKEN SALAD



Baked Chicken Salad image

A very creamy and delicious chicken salad. I love to serve it on a fresh baked croissant. Makes a wonderful lunch item.

Provided by Tom Lambie

Categories     Lunch/Snacks

Time 5h20m

Yield 1 medium bowl, 6-8 serving(s)

Number Of Ingredients 8

5 -6 boneless skinless chicken breasts
garlic salt
onion salt
1/3 cup celery, finely chopped
1/3 cup onion, finely chopped
1/4 cup sweet pickle relish
salt and pepper
salad dressing

Steps:

  • Rinse the chicken breast under cold water and pat dry.
  • Arrange the chicken breast on a cookie sheet that has been sprayed with cooking spray, so they will not stick.
  • Sprinkle with garlic and onion salt to taste.
  • Bake in a 350F oven for about 20 minutes or until done.
  • You do not want them to dry out, so watch them carefully.
  • Remove from pan and cool completely.
  • Dice the chicken breast into small pieces, DO NOT GRIND.
  • Add the celery, onion, and pickle relish.
  • Mix in some salad dressing to moisten chicken mixture.
  • Add salt and pepper to taste.
  • You will have to add more salad dressing in about an hour.
  • The chicken will soak up the dressing.
  • Cover and refrigerate 2 hours or overnight.
  • Serve on a fresh baked croissant, served with lettuce and tomato, or serve on a fresh bed of lettuce, with apple slices or fresh grapes.

BAKED CHICKEN SALAD



Baked Chicken Salad image

Make and share this Baked Chicken Salad recipe from Food.com.

Provided by Jellyqueen

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups chicken, cooked, diced
1/2 cup mayonnaise
1 1/2 cups celery, diced
1 slice lemon, peeled
1/2 cup almonds, blanched
1/2 onion
4 cups potato chips
1 cup cheddar cheese cube

Steps:

  • Heat oven to 375F.
  • Grease a 2-quart casserole.
  • Put chicken and celery into casserole.
  • Blender - chop nuts and add to chicken.
  • Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir).
  • Empty onto wax paper and set aside.
  • Repeat with remaining chips.
  • Put remaining ingredients into container, cover and process at (blend) until smooth.
  • Add to chicken and mix well.
  • Sprinkle potato chip crumbs over top and bake for 30 minutes.
  • A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating.

Nutrition Facts : Calories 1331.7, Fat 92.8, SaturatedFat 15.7, Cholesterol 34.6, Sodium 1344.3, Carbohydrate 108.3, Fiber 11.6, Sugar 3.1, Protein 25.4

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

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

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Top Asked Questions

How do you make chicken salad?
Dice the chicken breast into small pieces, DO NOT GRIND. Add the celery, onion, and pickle relish. Mix in some salad dressing to moisten chicken mixture. Add salt and pepper to taste. You will have to add more salad dressing in about an hour.
What do you serve chicken salad with?
The chicken salad is quick and easy. If you want a little 'zip', add a few drops of hot sauce to the mixture! Serve on lettuce as a salad or on bread as a sandwich. Serve on lettuce cups, or make sandwiches. Stand back and enjoy the applause! My friend Carol is a wonderful cook, and this recipe is a '10.'
What are the Best Baked chicken recipes?
From creamy chicken casseroles to stuffed baked chicken breasts to super-simple chicken and potato combos, these top-rated picks are some of our very favorite baked chicken recipes. 1. Greek Lemon Chicken and Potatoes
How to cook chicken noodles in the oven?
Preheat oven to 375°. In a small bowl, mix the first 5 ingredients. In a large bowl, combine chicken, celery, nectarines and onions. Add mayonnaise mixture; toss gently to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with noodles. Bake, uncovered, until heated through, 20-25 minutes.

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