Delicious Easy Chicken Salad Recipes

BASIC CHICKEN SALAD

Basic Chicken Salad image

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

Ingredients

½ cup mayonnaise
1 tablespoon lemon juice
¼ teaspoon ground black pepper
2 cups chopped, cooked chicken meat
½ cup blanched slivered almonds
1 stalk celery, chopped

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

Delicious & Easy Chicken Salad image

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

Ingredients

2 (12 1/2 ounce) cans white meat chicken breasts (drained)
8 hard-boiled eggs (peeled)
2 cups mayonnaise
1 cup yellow mustard
1/2 cup dill relish
1 teaspoon salt (more or less to taste)
2 teaspoons black pepper (more or less to taste)
1 tablespoon onion powder
1 tablespoon garlic powder

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

Delicious Chicken Salad image

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

Ingredients

1 roasted deli chicken
4 ounces Diamond walnuts
4 ounces sliced water chestnuts
2 celery ribs
1/2 red onion
4 tablespoons sweet pickle relish
1 hard-boiled egg
1/2 lb red grapes
1 cup mayonnaise
1/2 cup sour cream
1/2 cup parmesan cheese
1 1/2 tablespoons Lawry's Seasoned Salt
1 1/2 tablespoons dry mustard
1 1/2 teaspoons minced garlic cloves
1 teaspoon poultry seasoning
1 teaspoon ground rosemary
1 teaspoon fresh ground black pepper
1 teaspoon dill
6 -8 large crescent rolls (optional)

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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