Crack Chicken Salad Recipes

CRACK CHICKEN PASTA SALAD

Steps:

• In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and transfer to a large bowl.
• Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt, pepper, and paprika, and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1-inch pieces.
• To the bowl with pasta, add chicken, bacon, cheese, green onion, tomatoes, and ranch and toss until combined. Season with salt and pepper to taste.
• Garnish with chopped green onions before serving.

CRACK CHICKEN SALAD

Steps:

• Add chicken and water to a medium sized pot over high heat. Bring to a boil and cook at a simmer for 10 minutes or until the chicken is cooked all the way through.
• Remove chicken from the stove and drain off the broth.
• Using a fork and knife, or (which is my favorite way to shred chicken) grab your hand mixer and shred your chicken with it.
• Add shredded chicken, mayonnaise, celery and seasoning to a small mixing bowl and stir to combine.
• Add in cheese to the mixture.
• Then add bacon, pickles and chives.
• Top with ranch and fold-in to combine it all.
• Season as desired and enjoy!

CRACK CHICKEN

Steps:

• In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
• Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
• Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
• Add in crumbled bacon and stir to incorporate.
• Serve warm.

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.