Chicken Salad For A Crowd Recipes
CHICKEN SALAD FOR A CROWD
Provided by Rocky Mountain Woman
Number Of Ingredients 9
Steps:
- Salt and pepper the chicken breasts and roast for about 30 minutes in a 375 degree oven or until no pink meat remains
- Let cool and then remove the skin and cut the chicken into cubes
- Add herbs, celery, onions and pecans
- Mix mayo and sour cream and pour over the top
- Add salt and pepper to taste
- Mix well and make into sandwiches or appetizers on toasted bread rounds
CROWD-PLEASING CHICKEN SALAD
I combined parts of several recipes to come up with this one. I'm a busy mother of five and like to fix meals that are quick and easy. I've served this salad at banquets and received many requests for the recipe.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first five ingredients. Fold in rice, celery, green pepper, onion, pineapple, water chestnuts and cheese. Add almonds just before serving if desired. Serve on cantaloupe halves or wedges if desired, or use as a sandwich spread.
Nutrition Facts :
CHICKEN SALAD FOR A CROWD
I have made this for bridal & baby showers and the women love it. I serve it on a mini croissant with fancy lettuce. It can also be served on a bed of fancy lettuce greens topped with crispy Chinese style noodles and fresh fruit on the side. Just lovely. When I make it just for the family I wing the amounts (approx. 1/4 to 1/2 chicken breast per person). UPDATE: 8/9/08 Purchasing several rotisserie chickens makes this even MORE tasty! OR be sure to season the water chicken bouillon when simmering the chicken breasts
Provided by Chicagoland Chef du
Categories Lunch/Snacks
Time P1DT40m
Yield 40-50 serving(s)
Number Of Ingredients 10
Steps:
- Boil the chicken breasts until no longer pink. Cool completely and cube or shred.
- Peel and mince onion. Can use small to medium size.
- Clean and thinly slice celery.
- Combine mayonnaise, half and half, white pepper and Beau Monde. NOTE: *I add enough Beau Monde to see scant color in the mayonnaise, chill and let rest while the chicken is cooling. This will allow the flavors to blend.
- Combine all ingredients with the chicken and cover and refrigerate over night.
- Next Morning:.
- Taste test for additional Beau Monde.
- Add more half & half or milk to thin and make creamier if desired.
- OPTIONAL: Finely shred iceberg lettuce and add to the chicken mixture. This stretches the amount of chicken salad and makes it lighter in texture.
Nutrition Facts : Calories 573.1, Fat 36.6, SaturatedFat 13.2, Cholesterol 137.7, Sodium 638.1, Carbohydrate 31.3, Fiber 1.9, Sugar 7.9, Protein 28.4
CLASSIC CHICKEN SALAD
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
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
CHUNKY CHICKEN SALAD FOR A CROWD
I love this recipe because it is so nutritious. I serve this with romaine lettuce or between two slices of live sprouted bread.
Provided by JenSoCalifornia Fra
Categories Lunch/Snacks
Time 35m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken.
- Chop coarsely.
- Wash all fruits and vegetables.
- Chop them all coarsely.
- Put all ingredients in a large Pyrex bowl.
- Toss ingredients with mustard and mayonnaise.
Nutrition Facts : Calories 173.3, Fat 8.7, SaturatedFat 1.2, Cholesterol 43.7, Sodium 159.7, Carbohydrate 6.9, Fiber 1.5, Sugar 4.2, Protein 17
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