Chicken Salad With Sweet Relish Recipes

MY FAVORITE CHICKEN SALAD

My Favorite Chicken Salad image

I'm a huge fan of chicken salad and have tried so many different variations over the years, but this one is by far my favorite. Simple, refreshing flavors and great texture make it wonderful on a sandwich or just served over a bed of lettuce!

Provided by SunnyDaysNora

Categories Salad

Time 1h15m

Yield 6

Number Of Ingredients 14

Ingredients

2 cooked skinless, boneless chicken breast halves, cut into cubes
3 stalks celery, finely diced
¾ cup chopped pecans
½ cup mayonnaise
2 tablespoons minced yellow onion
1 ½ tablespoons sweet pickle relish
2 teaspoons prepared mustard
1 ½ teaspoons ground black pepper
1 ½ teaspoons minced fresh dill
1 teaspoon lemon juice
½ teaspoon white sugar
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika

Steps:

Stir chicken, celery, pecans, mayonnaise, yellow onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a bowl until well combined. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 5.5 g, Cholesterol 31.4 mg, Fat 25.5 g, Fiber 2 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 384.3 mg, Sugar 2.4 g

TARA'S SWEET AND CHUNKY CHICKEN SALAD

Tara's Sweet and Chunky Chicken Salad image

A sweet, but healthy chicken salad. The sweet secret is dried cranberries. Awesome on homemade bread or on crackers. I spread cream cheese on the bread or crackers, and top with chicken salad.

Provided by ABBIE 'N LILLI'S MOM

Categories Salad

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

1 (10 ounce) can chunk chicken, drained
2 tablespoons mayonnaise
⅛ cup chopped dill pickle
⅛ cup chopped onion
2 tablespoons sunflower seeds
¼ cup dried cranberries

Steps:

Without breaking up large chicken pieces, empty canned chicken into medium bowl. Stir in mayonnaise, pickle, onion, sunflower seeds, and cranberries; mix until well blended and very large chicken chunks are broken up.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 8 g, Cholesterol 46 mg, Fat 13.4 g, Fiber 0.9 g, Protein 16.3 g, SaturatedFat 2.6 g, Sodium 454 mg, Sugar 5.3 g

COPYCAT CHICKEN SALAD

Copycat Chicken Salad image

This recipe is incredibly easy to make, and your family will love it. The sweet pickle relish gives it its signature taste. I like to use a thick, crusty oat bread for this sandwich. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1/2 cup reduced-fat mayonnaise
1/3 cup sweet pickle relish
1/3 cup finely chopped celery
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 hard-boiled large egg, cooled and minced
2 cups chopped cooked chicken breast
4 slices whole wheat bread, toasted
2 romaine leaves

Steps:

Mix the first 7 ingredients; stir in chicken. Line 2 slices of toast with lettuce. Top with chicken salad and remaining toast.

Nutrition Facts : Calories 651 calories, Fat 29g fat (5g saturated fat), Cholesterol 222mg cholesterol, Sodium 1386mg sodium, Carbohydrate 45g carbohydrate (18g sugars, Fiber 4g fiber), Protein 51g protein.

SWEET PICKLE CHICKEN SALAD

Sweet Pickle Chicken Salad image

This is a quick and simple recipe for chicken salad. Excellent on freshly baked bread with lettuce, tomato, shredded carrots and of course pickles. Enjoy!

Provided by - Carla -

Categories Spreads

Time 5m

Yield 1 Cup, 2 serving(s)

Number Of Ingredients 7

Ingredients

1 small jar sweet pickle juice
1 small piece onion
1 cooked boneless skinless chicken breast, cubed
1/3 cup mayonnaise
1/2 teaspoon sugar
1 dash salt
1 dash pepper

Steps:

Place pickle juice and onion in blender or food processor.
Process until finely chopped.
Add chicken and process 3 fast pulses.
Add remaining ingredients and process 2 fast pulses.

CHICKEN SALAD SANDWICHES

Chicken Salad Sandwiches image

Categories Bread Salad Sandwich Chicken Side Picnic Wedding

Yield makes about 4 cups chicken salad; 8 servings

Number Of Ingredients 11

Ingredients

3 cups cooked, chopped chicken (page 89) or turkey
1 cup halved green and red grapes
1/2 cup chopped pecans or walnuts
1/4 cup chopped celery
1/4 cup chopped white or red onion
1/4 cup sweet pickle relish
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup mayonnaise
16 slices white sandwich bread
4 tablespoons (1/2 stick) unsalted butter, softened (optional)

Steps:

In a medium mixing bowl, place the chicken, grapes, nuts, celery, onion, relish, salt, and pepper. Stir until well combined. Add the mayonnaise and stir until the chicken is well coated.
Arrange a few slices of bread in a neat stack and use a serrated knife to slice off the crusts. Repeat until all of the bread slices are trimmed.
Place about a 1/2 cup chicken salad on half of the slices. Place the remaining slices on top. Slice each sandwich into 4 squares or triangles. Arrange on a platter and serve.
from aunt elsa's kitchen
Aunt Elsa would make these ahead of time for a party and refrigerate them for a few hours or freeze them for up to a week and remove them from the freezer the morning of the event. Her secret was to spread a thin coat of butter on the bread, which prevents the sandwiches from getting soggy without changing any flavor.
To make ahead, spread a light coat of butter on one side of each slice of bread. After slicing as directed above, cover the sandwiches with wax paper, and then cover with a damp towel. Refrigerate until needed.
For longer storage, cover the platter of sandwiches with plastic wrap and freeze. Uncover the sandwiches and let stand at room temperature for a few hours before serving.

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