Down Home Chicken Salad Recipes

EASY HOMEMADE CHICKEN SALAD

Steps:

• In medium mixing bowl combine first three ingredients.
• Stir in the lemon juice and pepper.
• Combine the mayo, pickle relish and prepared mustard.
• Add this sauce to chicken and gently stir in the eggs.
• Cover and chill until ready to serve.

DOWN-HOME CHICKEN

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, heat oil. Brown chicken in oil on all sides; remove to paper towels. Drain drippings and return chicken to the pan., In a bowl, combine the lemon juice, ketchup, molasses, oil, Worcestershire sauce, cloves, salt and pepper. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until chicken juices run clear. Serve with rice.

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.

5-INGREDIENT CHICKEN SALAD

Steps:

• Combine everything. Chill for a hour.
• Wonderful on toast, or on crackers or use to stuff a tomato.

DOWN HOME CHICKEN SALAD

Steps:

• Heat your oven to 400 degrees. Put your eggs in a boiler with water and cook on high for approximately 13 minutes. In a casserole dish or pyrex dish, place the chicken breast side by side in there. Put water in the bottom of the dish. Make sure it is enough to cover the bottom of the dish. Spray your chicken with the Pam cooking spray, then sprinkle the seasoning salt, or the greek seasoning, or the Mrs. Dash blend you choose on top of the chicken. Cover the dish with aluminum foil. This will allow the chicken to cook faster and stay tender. Place in the oven for about 20-25 minutes, or until cook all the way through. Meanwhile, take the olives, and dice them into pieces, and set aside. Get your bowl, and put the sour cream and mayonnaise in there. Add your crushed pineapples, relish, diced olives, and onions if you are using them. Once your eggs are done, rinse with cold water for easier peeling, diced the eggs and put in a the bowl with the mixture. Once your chicken is done, let cool. You can dice the chicken for chunkier chicken salad or, you can chopped them finely for a thinner chicken salad. For either option, once you are finished dicing or chopping add to the bowl with the mixture and stir all ingredients. Add sugar, salt, and pepper to taste. You can add more of any of the ingredients to suit your tastes and desires.