Chicken Salad Chapala Recipes

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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

CHICKEN SALAD CHAPALA WITH HONEY-CUMIN VINAIGRETTE



Chicken Salad Chapala With Honey-Cumin Vinaigrette image

Make and share this Chicken Salad Chapala With Honey-Cumin Vinaigrette recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 28m

Yield 6 serving(s)

Number Of Ingredients 15

vegetable oil cooking spray
4 flour tortillas (8-inch)
16 ounces chicken breasts, cooked,shredded or cubed
1 1/2 cups cooked dry- packaged pinto beans or 1 1/2 cups cooked dry-packaged red kidney beans, rinsed,drained
1 (15 ounce) can black beans or 1 1/2 cups cooked dry-packaged black beans, rinsed,drained
1 cup cubed mango
1 medium zucchini, cut in half,sliced
1/2 cup chopped red bell pepper
1/4 cup chopped green onion, and tops
6 cups torn salad greens
1/2 cup orange juice
1 -2 tablespoon olive oil, to taste
1 tablespoon honey
2 -3 teaspoons lime juice, to taste
1/4 teaspoon ground cumin

Steps:

  • Mix all ingredients together well.
  • Use as directed in accompanying recipe, or as a dressing for other salads.
  • Cover and refrigerate for use within 3 days, if desired.
  • Heat oven to 375 degrees.
  • Prepare Honey-Cumin Vinaigrette; cover and set aside.
  • Crisp the tortillas: Cut each tortilla into 6 wedges; spray tops with cooking spray.
  • Bake on cookie sheet until browned and crisp, 5 to 8 minutes; reserve.
  • Prepare the salad: In a bowl, combine chicken, beans, mango, zuc chini, bell pepper and green onions; pour Honey-Cumin Vinaigrette over and toss.
  • Arrange salad greens on serving plates and spoon chicken salad over; garnish with reserved tortilla wedges.
  • Serve immediately.

Nutrition Facts : Calories 439.4, Fat 11.9, SaturatedFat 2.9, Cholesterol 48.4, Sodium 201.5, Carbohydrate 54.9, Fiber 13.6, Sugar 11.1, Protein 30.2

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