California Chicken Salad Recipes

CALIFORNIA CHICKEN SALAD

California Chicken Salad image

All the fruit in this salad gives it a natural sweetness. I use whole wheat pasta for added fiber. Since I purchase cooked chicken breast at the store, I only have to cook the pasta for a healthy, delectable dinner. With minimal cooking this is great for the summer. -Regina Reynolds, Struthers, Ohio

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 14 servings.

Number Of Ingredients 15

Ingredients

2 cups uncooked whole wheat spiral pasta
1/4 cup mayonnaise
1/4 cup sour cream
4-1/2 teaspoons 2% milk
1 tablespoon sugar
1 tablespoon balsamic vinegar
1 teaspoon salt
1/4 teaspoon pepper
2 cups cubed cooked chicken breast
1 large tart apple, chopped
1 cup green grapes, halved
1/2 cup unsweetened pineapple tidbits
1/3 cup mandarin oranges
1 celery rib, finely chopped
14 Boston or Bibb lettuce leaves

Steps:

Cook pasta according to package instructions. Drain pasta and rinse in cold water., In a large bowl, combine the mayonnaise, sour cream, milk, sugar, vinegar, salt and pepper. Stir in the chicken, apple, grapes, pineapple, oranges, celery and cooked pasta. Chill until serving., Spoon 1/2 cup onto each lettuce leaf.

Nutrition Facts : Calories 127 calories, Fat 5g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 209mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

CALIFORNIA CHICKEN SALAD

California Chicken Salad image

Provided by Jennifer Iserloh

Categories Salad Chicken Onion Picnic Lunch Bacon Asparagus Corn Spring Summer Healthy Self Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 20

Ingredients

Dressing:
6 tablespoons honey
2 tablespoons Dijon mustard
2 teaspoons olive oil
1 tablespoon rice wine (or apple cider) vinegar
1/2 teaspoon salt
Salad:
3 boneless, skinless whole chicken breasts (about 1 1/2 pounds)
1/4 teaspoon garlic powder
1/4 teaspoon sweet chili powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable oil cooking spray
1 teaspoon olive oil
3 ears of corn, husked
1/2 pound asparagus stalks (about 10), ends trimmed, cut into thirds
3 plum tomatoes, diced
1/2 small red onion, thinly sliced
2 tablespoons pine nuts
3 slices turkey bacon, cooked as directed on package, chopped

Steps:

Combine all dressing ingredients in a blender. Sprinkle chicken with garlic and chili powders, salt and pepper. Coat a large skillet with cooking spray. Heat skillet over high heat and add oil. When oil is hot, add chicken. Reduce heat to medium-high and cook for 6 minutes per side, turning halfway through. Reduce heat to low and cover. Cook until chicken is no longer pink inside, 2 to 3 minutes. Cool chicken and slice thinly. Boil corn in a medium saucepan 5 minutes; cool, then cut kernels off cob; place in a bowl. Steam asparagus in 1 inch boiling water 3 minutes; drain and cool 1 minute. Add to bowl along with remaining vegetables. Heat a dry pan over medium heat. Add pine nuts. Cook, stirring often, until toasted, about 6 minutes. Place salad on a platter; top with chicken, bacon, pine nuts and dressing.

CALIFORNIA CHICKEN

California Chicken image

This recipe is great for summertime veggies from the garden, and quick too!

Provided by Ingrid

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 4

Number Of Ingredients 8

Ingredients

4 skinless, boneless chicken breasts
1 teaspoon olive oil
½ teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2 avocados - peeled, pitted and sliced
2 ripe tomatoes, sliced
1 (8 ounce) package Monterey Jack cheese, cut into 10 slices

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

Nutrition Facts : Calories 540.7 calories, Carbohydrate 12.1 g, Cholesterol 121.8 mg, Fat 36.7 g, Fiber 7.6 g, Protein 42.8 g, SaturatedFat 14 g, Sodium 373 mg, Sugar 2.7 g

CALIFORNIA CHICKEN BLT SALAD

California Chicken BLT Salad image

Savor BLTs pasta-salad style, with California avocados tossed in, too.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 1h25m

Yield 7

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Suddenly Salad™ ranch & bacon pasta salad mix
1/2 cup mayonnaise
2 cups cut-up cooked chicken
1 large tomato, cut into wedges
1 avocado, pitted, peeled and cut into wedges
1 bag (12oz) ready-to-eat American blend salad greens (iceberg lettuce, romaine, red cabbage, carrots and radishes)

Steps:

Cook pasta as directed on box.
Drain pasta; rinse with cold water. Shake to drain well.
In large bowl, stir together seasoning (from Suddenly Salad™ box) and mayonnaise. Stir in drained pasta and remaining ingredients. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.

Nutrition Facts : Calories 340, Carbohydrate 26 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 380 mg, Sugar 3 g, TransFat 0 g

CALIFORNIA CHICKEN SALAD

California Chicken Salad image

A great way to recycle leftover chicken into something new and wonderful. Turkey would work equally well in this creamy salad. Try this over mixed greens or on croissants for a wonderful lunch. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon lemon juice, fresh is best
1 cup cooked chicken, diced
1/2 cup apple, finely diced
1/2 cup black olives, chopped
1/2 cup celery, diced
2 tablespoons mayonnaise (use a good quality, such as Hellmanns)
2 tablespoons cream (either sweet or sour)

Steps:

Sprinkle lemon juice over chicken and apple, mixing lightly.
Combine remaining ingredients, suing only enough mayonnaise to moisten well.
Add chicken/apple mixture and toss together lightly.
Serve very cold, dressed with mayonnaise.

CALIFORNIA HOT CHICKEN SALAD

California Hot Chicken Salad image

This is an excellent way to use up left-over chicken or turkey. I found some recipe cards at a yard sale in Florida. This recipe in particular comes from Brook Lodge in Michigan.

Provided by Becca- B

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups cooked diced chicken
2 cups thinly sliced celery
1/2 cup slivered salted almond
1/4 cup pimiento, cut in narrow strips
1 1/4 cups mayonnaise
3 tablespoons lemon juice
2 tablespoons grated onions
1 teaspoon salt
1 cup crushed potato chips
1/2 cup grated American cheese
sugar, if needed, to taste

Steps:

Toss with a fork; chicken, celery, almonds, piment, grated onion and seasonings.
Blend mayonnaise and lemon juice and add to the first mixture.
Spread in a greased casserole.
Mix grated cheese and potato chips. Sprinkle over casserole.
Bake in a preheated oven at 375 degrees until lightly browned and heated through.

Nutrition Facts : Calories 404.2, Fat 33.8, SaturatedFat 4.3, Cholesterol 19.1, Sodium 1204.3, Carbohydrate 24.5, Fiber 3.2, Sugar 7.3, Protein 5

5-MINUTE CALIFORNIA CHICKEN-COLESLAW SALAD

5-Minute California Chicken-Coleslaw Salad image

Got 5 minutes? Then you have enough time to make this crunchy and colorful main-dish chicken-coleslaw salad for two.

Provided by My Food and Family

Categories Home

Time 5m

Yield 2 servings, about 2 cups each

Number Of Ingredients 6

Ingredients

3 cups coleslaw blend (cabbage slaw mix)
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 can (11 oz.) mandarin oranges, drained
1 Tbsp. chopped red onions
1 Tbsp. chopped fresh cilantro
1/4 cup KRAFT Lite House Italian Dressing

Steps:

Combine all ingredients except dressing in medium bowl.
Add dressing; mix lightly.

Nutrition Facts : Calories 220, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g

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