Chicken Salad For 200 Recipes

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THE BEST CHICKEN SALAD



The Best Chicken Salad image

Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
2 tablespoons shallot, cut into 1/4-inch dice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped parsley
Sliced chives, for garnish
10 sprigs parsley
2 sprigs thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breast halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

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.

CHICKEN SALAD FOR 200



Chicken Salad for 200 image

Make and share this Chicken Salad for 200 recipe from Food.com.

Provided by Shirl J 831

Categories     Vegetable

Time 10m

Yield 200 serving(s)

Number Of Ingredients 10

45 lbs cooked chicken, chopped
1 1/2 gallons chopped celery
4 1/2 quarts salad dressing
4 1/2 dozen hard-boiled eggs, chopped
18 ounces pimientos
9 (7 ounce) packages shell macaroni, cooked
3 pints chopped sweet gherkins
1 large onion, chopped fine
9 (12 ounce) packages frozen peas, DO NOT cook
salt and pepper

Steps:

  • Mix all ingredients toghether well and refrigerate.

Nutrition Facts : Calories 261.7, Fat 10.6, SaturatedFat 3, Cholesterol 146.9, Sodium 333.7, Carbohydrate 10.5, Fiber 1.1, Sugar 4.1, Protein 29.7

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 FOR 50



Chicken Salad for 50 image

This easy and delicious chicken salad is a fantastic addition to luncheons, fundraising events or potlucks.

Provided by Mercy

Categories     Lunch/Snacks

Time 25m

Yield 50 serving(s)

Number Of Ingredients 13

9 cups diced cooked chicken
9 cups cooked small shell pasta
8 cups diced celery
8 cups green seedless grapes, halves
18 hard-boiled eggs, diced
2 (20 ounce) cans pineapple tidbits, drained
1 quart mayonnaise
2 cups sour cream
2 cups prepared whipped topping
1/4 cup lemon juice
1/4 cup sugar
1 1/2 teaspoons salt
2 cups cashew pieces

Steps:

  • In a large bowl, combine the first six ingredients.
  • Combine the first six dressing ingredients and whisk until smooth.
  • Pour over salad; toss to coat.
  • Chill at least 1 hour.
  • Fold in cashews just before serving.

Nutrition Facts : Calories 268.4, Fat 15.2, SaturatedFat 4.1, Cholesterol 106, Sodium 267.4, Carbohydrate 22.7, Fiber 1.4, Sugar 9.4, Protein 11.6

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