Best Chicken Salad Ever I Recipes

BEST CHICKEN SALAD EVER I

Steps:

• Mix chicken, creamy salad dressing, pickle relish, apple, pecans, celery, and raisins together in a large bowl. Season with salt and pepper. Chill until 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.

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.

BEST CHICKEN SALAD - EVER!

Steps:

• For homemade mayonaise - in a glass bowl, whisk together the egg yolk and other ingredients (except the oil). Starting very slowly (just a drop at a time) whisk the oil into the egg yolk mixture. Once an emulsion forms you can increase the oil to a thin stream. Continue whisking in the oil until it is all incorporated. Can be refrigerated up to one week.
• Combine chicken with enough mayonnaise to moisten (according to taste). Fold in the celery, scallions and herbs. Season with salt and lots of pepper.

BEST CHICKEN SALAD

Steps:

• Choose a heavy pot or Dutch oven with a tightfitting lid. It should be large enough to hold the chicken snugly, but not much bigger. Fill pot about 2/3 full with cold water, but don't put the chicken in yet. Boil some extra water in a teakettle.
• Add scallions and peppercorns to water, cover and bring to a rolling boil. Turn off heat and slip chicken pieces into the hot water. If needed, add boiling water from the kettle to cover chicken with water by 2 inches. Replace the lid and let chicken rest in the hot water for about 2 hours. Do not turn the flame back on: The pot will retain enough heat to cook chicken thoroughly and safely. (To test, cut into 1 piece of chicken and check the meat near the bone. If it is still pink, return the pot to low heat, bring the water to a simmer and simmer 10 minutes more.)
• Lift chicken out of the pot. Remove and discard bones, skin and fat. Pat the meat dry with paper towels, then cut or shred into small bite-size pieces and transfer to a bowl. (Meanwhile, simmer cooking liquid until tasty, strain and refrigerate or freeze to use as chicken stock.)
• In a bowl, whisk together juice of 1/2 lemon, mayonnaise and sour cream. If using, whisk in mustard or brine. Taste and adjust the seasonings and thickness to your liking. Pour over chicken, scraping the bowl clean with a rubber spatula.
• Add celery, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.

THE BEST TASTING CHICKEN SALAD EVER

Steps:

• Boil chicken in water until chicken is throughly cooked through. This usually takes about 30 minutes.
• Remove from pot and let cool in container or bowl.
• Chicken cools pretty quickly, usually about 10 minutes. When you can handle it, start shedding it, or take 2 sharp knives and cut them up. It will cool off the chicken quicker if it is cut up.
• After it cools completely, add garlic salt, and pepper.
• Add real mayo and celery.
• Serve between 2 slices of your favorite bread.
• The garlic salt is the secret ingredient to this chicken salad.

THE BEST CHICKEN SALAD EVER

Steps:

• 1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to "soupy".
• 2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
• *I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!

BEST-EVER CHICKEN SALAD

Steps:

• Boil the chicken in water with the next 4 ingredients.
• Remove the chicken from the broth; strain out the vegetables and set aside.
• Cool the chicken. Skin and bone chicken and chop it into chunks making sure there is no skin or gristle in the meat.
• Mix in the reserved cooked vegetables and all the other ingredients.
• Serve on individual lettuce leaves and garnish with a dab of mayo and olive slices.
• This can also be used as a great sandwich spread.

BEST CHICKEN SALAD SANDWICH

Steps:

• Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.

BEST CHICKEN SALAD EVER

Steps:

• Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

THE BEST CHICKEN SALAD

Steps:

• In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
• In a large bowl, toss together the chicken, celery, green onions, water chestnuts, and swiss cheese. Add the mayonnaise mixture, and stir to coat. Chill until serving.