Chickensaladforfiftypeople Recipes

CHICKEN SALAD FOR A CROWD

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

CHICKEN SALAD FOR 50

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.

CHICKEN SALAD FOR 50

Steps:

• In two very large bowls, combine the first six ingredients. In another large bowl, whisk the first six dressing ingredients. Pour over the chicken mixture; toss to coat. Cover and refrigerate for at least 1 hour. Stir in cashews just before serving.

CLASSIC CHICKEN SALAD

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.

FANCY CHICKEN SALAD

Steps:

• Blend mayonnaise, vinegar, garlic and dill. Refrigerate for several hours or overnight.
• Stir together chicken, peppers and cheese and blend with the chilled dressing. Serve!

MY FAVORITE CHICKEN SALAD

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.

CHICKEN SALAD FOR FIFTY PEOPLE

Steps:

• Salt and pepper chickens, and roast @375F for about 1 1/2 - 2 hrs., or until you can easily pull the leg away from the cavity. Make sure the juices are clear. If bloody, cook longer.
• Cool chickens and remove meat from the bones. Chop and chill.
• Toast almonds in a heavy skillet. Stir and toss CONTINUALLY until nicely browned.
• Combine chicken with remaining ingredients.
• You can make this the day before by omitting the grapes and adding before serving.

COSTCO CHICKEN SALAD COPYCAT

Steps:

• 1. Remove chicken from the bones - remove the skin as well (not great in this salad) 2. You will use about 1/2 of the chicken from a Costco rotisserie chicken. You want to chop it up finely - I used a food chopper, and it worked great. 3. Chop celery and sweet onion very finely - again, I used a food chopper. 4. In a separate bowl, mix together mayonnaise, sour cream, salt, sugar, lemon juice, parsley, and vinegar. 5. Combine chicken, celery, and onion in a large bowl. 6. Fold in the dressing and combine together. 7. Refrigerate a few hours for best results!