Damn Good Chicken Salad Recipes

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THE BEST CHICKEN SALAD



The Best Chicken Salad image

Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
2 tablespoons shallot, cut into 1/4-inch dice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped parsley
Sliced chives, for garnish
10 sprigs parsley
2 sprigs thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breast halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

Steps:

  • Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
  • Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
  • Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
  • Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce 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 1/2-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.

THE BEST CHICKEN SALAD EVER



The Best Chicken Salad Ever image

This is the best chicken salad I have ever had in my life and it is so simple to make.

Provided by Richard Rego

Categories     Salad

Time 10m

Yield 8

Number Of Ingredients 6

2 boneless chicken breast halves, cooked
¼ cup creamy salad dressing
4 tablespoons cole slaw dressing
1 stalk celery, chopped
¼ onion, chopped
salt and pepper to taste

Steps:

  • In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 3.2 g, Cholesterol 25.6 mg, Fat 6.3 g, Fiber 0.1 g, Protein 7.6 g, SaturatedFat 1.2 g, Sodium 141.2 mg, Sugar 2.7 g

DARN GOOD CHICKEN



Darn Good Chicken image

Quick, easy, cheap.

Provided by Judi J.

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Yield 5

Number Of Ingredients 4

1 (2 to 3 pound) whole chicken, cut into pieces
½ cup honey, warmed slightly
½ cup prepared mustard
½ teaspoon ground nutmeg

Steps:

  • In a small bowl combine the warm honey, mustard and nutmeg and mix until well blended. Smear onto the chicken pieces, coating well. Refrigerated and let sit for 1/2 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven for 30 minutes, or until done and chicken juices run clear. You can also grill or broil for 30 minutes, turning chicken pieces after 15 minutes of cooking.

Nutrition Facts : Calories 609.4 calories, Carbohydrate 29.4 g, Cholesterol 170.3 mg, Fat 35.3 g, Fiber 1 g, Protein 43.4 g, SaturatedFat 9.9 g, Sodium 444.1 mg, Sugar 28.1 g

DAMN GOOD CHICKEN SALAD



DAMN GOOD CHICKEN SALAD image

Categories     Salad     Poultry     Low Carb     Quick & Easy     Lunch     Healthy

Yield 8-10 sandwiches

Number Of Ingredients 16

4 large chicken Breast (I use bone in)
1 large onion chopped
1 Green Pepper chopped
1 Roasted Red Pepper (jar is fine)chopped
1 whole kosher dill pickle quartered and chopped
1/4 cup honey
1 1/2 cups Light Mayo
1 TBSP Mustard (Heinz)
1 TBSP Cayanne powder
1 TBSP Fresh Ground Pepper
1/2 TBSP Ground Cumin
1 TBSP Tobasco Chipolte sauce
1 TBSP dried Oregano
1 TBSP dried Basil
1/2 TBSP chili Powder
Salt to taste

Steps:

  • 1.)Boil chicken until cooked through. 2.)Add all remaining ingredients in Bowl and mix well. 3.)Cut up chicken into similar sizes as vegies and add to spice mixture. Add more Mayo if necessary and salt and pepper to taste. 4.)Refridgerate, serve as desired

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