Chicken Salad From Scratch Recipes
CHICKEN SALAD
An easy Chicken Salad recipe from Food Network Kitchen starts with poaching your chicken breasts in an herb-infused broth to keep them extra moist.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Toss together the chicken, celery, scallions, dill and parsley in a large bowl.
- In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower 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-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.
BASIC CHICKEN SALAD
This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.
Provided by Jackie M.
Categories Salad
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
- In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g
SIMPLE CHICKEN SALAD
This tasty and simple chicken salad is wonderful in sandwiches or on top of a green salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Fill a medium saucepan with water and bring to a boil. Meanwhile, season chicken breast with salt and pepper. Reduce heat, add chicken, and simmer until cooked through, 8 to 10 minutes. Remove and let cool. Cut into 1/2-inch pieces.
- In a bowl, combine yogurt, Dijon mustard, chives, apricots, and almonds. Stir in chicken and season with salt and pepper.
EASY HOMEMADE CHICKEN SALAD
I copied this down once while sitting in the waiting room for a doctor's appointment. (Goodness knows there's always time enough for copying recipes!) I think it came from "Child" magazine. I estimated number of servings.
Provided by MSnow
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In medium mixing bowl combine first three ingredients.
- Stir in the lemon juice and pepper.
- Combine the mayo, pickle relish and prepared mustard.
- Add this sauce to chicken and gently stir in the eggs.
- Cover and chill until ready to serve.
CHICKEN SALAD FROM SCRATCH
An old recipe culled from several cookbooks and years of experience with ladies'luncheons.The original recipe served fifty. This is more like 6-8.
Provided by jeannie smith
Categories Lunch/Snacks
Time 3h30m
Yield 6-7 serving(s)
Number Of Ingredients 19
Steps:
- Remove skin and bones from chicken and dice;place in large bowl.
- In a large bowl, dissolve jello in boiling broth and seasonings and cool.
- Combine mayo and cream with whisk or electric beater and fold into cooled jello.
- Mix any or all of the optional ingredients into the large bowl of chicken and add to jello mixture.
- Pour into a 13'X7"X2" glass cooking pan, or into your own mold as desired.
- Garnish with green olives and strips of pimento or parsley and serve on lettuce bed with dollup of mayonnaise and paprika.
Nutrition Facts : Calories 583.4, Fat 37.3, SaturatedFat 11.8, Cholesterol 153.9, Sodium 851.3, Carbohydrate 19.8, Fiber 0.6, Sugar 14.2, Protein 41.1
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5/5 (1)Total Time 1 hr 40 mins
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5/5 (1)Total Time 1 hr 40 mins
- Place chicken breasts in a large Dutch oven, then pour chicken broth over them and add thyme sprigs. Bring mixture to a boil over medium high heat, and cook, 15 minutes, or until chicken is done and registers 160`F on a meat thermometer inserted in the thickest portion of the breast meat. Remove from heat and allow mixture to cool to room temperature for 45 minutes to 1 hour.
- Remove chicken breasts from broth and reserve broth for another use. Broth can be transferred to containers and frozen, if desired. Place chicken breasts on a work surface and remove, then discard skin and bones. Meat will shred easily with fingers, as it should be very tender. You will have 5 -6 cups of shredded chicken.
- In a medium bowl, combine celery, lemon juice, salt, pepper and mayonnaise; stir to blend. Add shredded chicken to bowl and fold into mayonnaise mixture. Refrigerate, covered, until chilled and serve as desired.
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- Basic Chicken Salad. The basic chicken salad recipe uses mayo as the dressing base. Celery and purple onion give it a nice crunch, while lemon juice, sweet pepper relish, and Cajun seasoning ensure it has tons of flavor.
- Southern-Style Chicken Salad. This classic Southern-style chicken salad has a mayo and dill pickle relish dressing that makes it super creamy. Chopped hard-cooked eggs make it very hearty and filling.
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