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
THE BEST CHICKEN SALAD EVER
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
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
BEST CHICKEN SALAD SANDWICH
Dried cranberries add a sweet tartness to chicken and vegetable salad. Makes a delightful sandwich filling too. Serve on whole wheat bread with turkey bacon.
Provided by peloquinswife
Categories Salad
Time 15m
Yield 16
Number Of Ingredients 11
Steps:
- Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.
Nutrition Facts : Calories 216 calories, Carbohydrate 14.5 g, Cholesterol 37.9 mg, Fat 12 g, Fiber 1.7 g, Protein 13.5 g, SaturatedFat 2.1 g, Sodium 411.3 mg, Sugar 11 g
DIFFERENT AND WONDERFUL CHICKEN SALAD
Make and share this Different and wonderful chicken salad recipe from Food.com.
Provided by Bekah
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Stir together the chicken, tomatoes, green onions and sour cream dip.
- Season with salt and pepper.
- Spoon chicken salad over avocado slices and serve.
- This is also great with some walnuts or sliced green/red grapes thrown in.
- Tastes wonderful spooned into a pita bread or rolled up in a wrap too!
- ENJOY!
Nutrition Facts : Calories 353.3, Fat 21.9, SaturatedFat 4.1, Cholesterol 78.8, Sodium 164, Carbohydrate 12.4, Fiber 7.9, Sugar 2.9, Protein 29.1
FLAVORFUL CHICKEN SALAD SANDWICHES
At least a triple batch of my chicken salad is needed to satisfy hungry relatives at our summer family reunion. It's the most requested recipe I make. This salad is so versatile, it can be scooped onto a bed of lettuce or stuffed into a pita.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine pineapple juice and soy sauce. Pour 1-1/2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. In a large saucepan, combine the chicken, water and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 170°. Drain; cool slightly. Shred chicken., In a large bowl, combine the chicken, green pepper, onion and celery. In a small bowl, combine mayonnaise and seasonings. Spoon over chicken mixture; gently stir to coat. Refrigerate until serving. Serve on lettuce-lined rolls.
Nutrition Facts :
PLUM WONDERFUL CHICKEN
I got this recipe from the Better Homes and Gardens cookbook "Treasured Recipes". This is so delicious and has an amazing sweet and sour flavor without being too cloying. I, know that the frozen lemonade concentrate may put you off but please trust me on this one and you will not be disappointed--or at least I hope you won't be. :-)
Provided by taylortwo
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Over medium heat in a large skillet, brown chicken in hot oil for about 10 minutes.
- Remove chicken and place in 3-quart baking dish.
- Reserve some of the drippings.
- Drain off all but 1 tablespoon of the fat drippings left in the skillet.
- Add onion, garlic, and gingerroot.
- Cook until this mixture is tender and soft.
- Combine the rest of the ingredients and carefully add to the onion mixture.
- Bring to boiling and then reduce the heat and simmer, covered, for about 5 minutes.
- Carefully pour this mixture over the chicken in the baking dish.
- Bake, uncovered, at 350°F, spooning sauce over chicken occasionally, for 45-55 minutes until the chicken is done.
- Garnish with the green onions.
- *We like our dark meat chicken to be falling off the bone tender, so I usually depart from the original recipe by lowering the heat and cooking for a much longer time. The meat is so soft then and that's how we like it.
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