Easy Chicken Salad Recipe Mayonnaise Recipe For Shrimp

EASY CHICKEN SALAD WITH SHRIMP RECIPE ON LETTUCE BOATS

Steps:

• In a medium bowl mix all ingredients, except for romaine lettuce and green onions.
• Spoon shrimp mixture over lettuce leaves, garnish with green onions and serve immediately.

BASIC CHICKEN SALAD

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.

CHICKEN SALAD RECIPE

Steps:

• Add all the ingredients to a large bowl and combine well. The salt will need about 30 minutes to dissolve. Add more salt if needed and add pepper to taste. Chill in the fridge until ready to serve.
• Serve on sliced bread or croissants. For a low-carb version serve as lettuce wraps or all alone.

THE BEST COLD SHRIMP SALAD

Steps:

• Bring a large pot of water to a boil and add 1/2 tsp salt. Add shrimp and cook ~ 3-5 minutes or until done.
• Blanch shrimp in ice cold water to stop the cooking process and make them cooler to handle.
• Drain water and chop shrimp.
• Mix all ingredients, except shrimp, in a large bowl. Add chopped shrimp and stir.
• Add more mayonnaise, salt and pepper to taste. Toss in more horseradish if you like it spicier.
• Serve cold shrimp salad over lettuce greens, or with crackers, toasted bread, or as a sandwich. Happy Eating! Beckie

DORIS'S SHRIMP SALAD

Steps:

• Combine shrimp, celery, onion, lemon juice, salt, pepper and one cup mayonnaise in a mixing bowl. Refrigerate and chill the shrimp mixture for at least one hour.
• Cut the tops off of the tomatoes and scoop out their insides; chill until the shrimp mixture is well chilled.
• Scoop the shrimp mixture into the hollowed out tomatoes. Serve.

EASY SOUTHWEST SHRIMP SALAD RECIPE

Steps:

• Heat a large nonstick skillet or grill pan over medium heat and add the corn, cooking for 5-7 minutes, rotating to brown all sides.
• Remove the corn from the grill pan and set aside to cool.
• Raise the heat to medium-high and coat the skillet or grill pan with nonstick cooking spray.
• Season the shrimp with salt and pepper and add it to the grill pan, cooking for about 1 minute on each side, or until they are pink and opaque.
• Remove the shrimp from the heat and set aside to cool.
• In a medium mixing bowl, stir together the mayonnaise and yogurt.
• Cut the kernels off of the cob and add them to the mixing bowl, along with the tomatoes, cilantro, and lime juice.
• Cut the shrimp into bite-sized pieces and add it to the mixing bowl. Toss gently to evenly combine, and season with salt and pepper, to taste.

CHICKEN SALAD WITH HERB MAYONNAISE

Steps:

• Gather the ingredients.
• Line a baking pan with nonstick foil or spray foil with nonstick cooking spray. Preheat the oven to 400 F/200 C/Gas 6.
• Arrange the chicken breasts on the baking pan and sprinkle with salt and freshly ground black pepper. Bake for about 15 minutes.
• Turn and continue baking for 15 to 20 minutes longer, or until chicken is thoroughly cooked but not overcooked. The minimum safe temperature for chicken is 165 F/73.9 C.
• Remove the chicken from the oven and let it cool. When the chicken is cool enough to handle, dice or chop it into small pieces.
• Combine 1/2 cup of mayonnaise with the herbs and lemon juice. Mix the mayonnaise mixture with the chopped chicken and add more mayonnaise, as needed, to taste. Stir in salt and pepper, to taste.
• Serve the chicken salad in sandwiches or on lettuce or mixed greens with avocado slices or sliced fresh tomatoes. Add chips or french fries for a satisfying lunch or easy light supper. Enjoy! .