Delicious Easy Chicken Salad Recipes
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
DELICIOUS & EASY CHICKEN SALAD
My husband and our friends absolutely love my chicken salad! I originally got the recipe from my father, but have adapted it slightly. Very easy to make and great on crackers, sandwiches, etc. You can also substitute turkey and make turkey salad - it tastes just as great! This recipe can be halved for a smaller batch.
Provided by txgirl9
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, use a fork to break down the large chunks of chicken.
- Break the eggs apart with your hands by squeezing and crumbling them into the chicken.
- Add all remaining ingredients.
- Stir with a spoon until well mixed.
- Refrigerate at least 30 minutes before serving.
DELICIOUS CHICKEN SALAD
Creamy Chicken Salad with walnuts, grapes and water chestnuts and lots more. This was made after we made a chicken in the crock-pot and had a lot of left overs. I looked a number of chicken salad recipes and none had all the ingredients I wanted. So I decide to experiment and this is what I came up with. I admit the spices and herbs are estimates as I just eyeballed how much I put in. So feel free to adjust to your tastes.
Provided by tabasco0697
Categories Lunch/Snacks
Time 1h40m
Yield 6-8 large sandwiches, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- diced chicken in small cubes and place in large mixing bowl.
- finely dice red onion, hard boiled egg and celery.
- if you did not buy the chopped walnuts then chop them now.
- quarter the red grapes and quarter the water chestnut slices.
- add all ingredients to the large mixing bowl.
- add the diced water chestnuts, chopped walnuts and relish (I prefer the sweet pickle relish cubes). and shredded Parmesan cheese not grated.
- in separate bowl mix the mayonnaise, organic sour cream and all herbs and spices and mix well.
- add the dressing mix in the dry ingredients until it is to the desired consistency/moistness you prefer. I used all the dressing and it was perfect for me but you may prefer a less moist salad.
- refrigerate for at least an hour for best flavor.
- serve on large bakery crescent rolls or bread of your choice.
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