Forevermamas Fabulous Chicken Salad Recipes

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FOREVERMAMA'S FABULOUS CHICKEN SALAD



ForeverMama's Fabulous Chicken Salad image

This recipe has been developed from experimenting and tweaking until a great chicken salad was achieved. This chicken salad is OUR FAVORITE! It is good enough to serve for a special occasion/holiday. I hope it becomes your favorite too.

Provided by ForeverMama

Categories     Lunch/Snacks

Time 35m

Yield 12 serving(s)

Number Of Ingredients 14

1 small rotisserie chicken
1 1/4 cups mayonnaise
2 tablespoons prepared Italian salad dressing (Ken's brand preferred)
2 teaspoons paprika
1/2 teaspoon ginger
1 -1 1/2 cup dried cranberries
2 cups chopped celery
2 -4 scallions, stalks finely chopped (amount is depending on your taste)
1/2 red onion, diced
1 cup chopped walnuts, toasted
1/2-1 small lime juice, freshly squeezed
1 lime peel, grated (optional)
3/4 teaspoon all purpose seasoning (or to taste, Adobo seasoning, Goya brand)
fresh ground black pepper, to taste

Steps:

  • Remove meat from rotisserie chicken. Chop into bite size pieces. Add to large bowl; set aside.
  • In a medium size bowl, add the next 9 ingredients; mix to blend. Add lime juice, adobo seasoning and black pepper to taste. Add to chicken and combine to distribute all ingredients evenly. Taste for seasoning and correct, if necessary. Chill for 1 hour before serving.
  • NOTE: Concerning the seasonings, I don't always add exactly the amounts given, it's all a matter of taste.
  • Tip: I sometimes add a bit of sugar, if I went over too much on the lime juice or if I want a hint of sweetness. I add about 1/2 - 1 tsp sugar.
  • Another Tip: If you go over too much on the salt, add a few more drops of lime juice. Both lime and lemon juice, make the saltiness disapear. Of course test it bit by bit when adding lemon or lime juice, because you don't want to over power with the juice flavor. This tip is one of the secrets of the restaurant trade.

Nutrition Facts : Calories 335, Fat 26.2, SaturatedFat 5.1, Cholesterol 63.9, Sodium 243.9, Carbohydrate 9.6, Fiber 1.6, Sugar 2.8, Protein 16.3

TARA'S SWEET AND CHUNKY CHICKEN SALAD



Tara's Sweet and Chunky Chicken Salad image

A sweet, but healthy chicken salad. The sweet secret is dried cranberries. Awesome on homemade bread or on crackers. I spread cream cheese on the bread or crackers, and top with chicken salad.

Provided by ABBIE 'N LILLI'S MOM

Categories     Salad

Time 15m

Yield 4

Number Of Ingredients 6

1 (10 ounce) can chunk chicken, drained
2 tablespoons mayonnaise
⅛ cup chopped dill pickle
⅛ cup chopped onion
2 tablespoons sunflower seeds
¼ cup dried cranberries

Steps:

  • Without breaking up large chicken pieces, empty canned chicken into medium bowl. Stir in mayonnaise, pickle, onion, sunflower seeds, and cranberries; mix until well blended and very large chicken chunks are broken up.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 8 g, Cholesterol 46 mg, Fat 13.4 g, Fiber 0.9 g, Protein 16.3 g, SaturatedFat 2.6 g, Sodium 454 mg, Sugar 5.3 g

MY FAVORITE CHICKEN SALAD



My Favorite Chicken Salad image

I'm a huge fan of chicken salad and have tried so many different variations over the years, but this one is by far my favorite. Simple, refreshing flavors and great texture make it wonderful on a sandwich or just served over a bed of lettuce!

Provided by SunnyDaysNora

Categories     Salad

Time 1h15m

Yield 6

Number Of Ingredients 14

2 cooked skinless, boneless chicken breast halves, cut into cubes
3 stalks celery, finely diced
¾ cup chopped pecans
½ cup mayonnaise
2 tablespoons minced yellow onion
1 ½ tablespoons sweet pickle relish
2 teaspoons prepared mustard
1 ½ teaspoons ground black pepper
1 ½ teaspoons minced fresh dill
1 teaspoon lemon juice
½ teaspoon white sugar
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika

Steps:

  • Stir chicken, celery, pecans, mayonnaise, yellow onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a bowl until well combined. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 5.5 g, Cholesterol 31.4 mg, Fat 25.5 g, Fiber 2 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 384.3 mg, Sugar 2.4 g

THE BEST CHICKEN SALAD EVER



The Best Chicken Salad Ever image

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

2 boneless chicken breast halves, cooked
¼ cup creamy salad dressing
4 tablespoons cole slaw dressing
1 stalk celery, chopped
¼ onion, chopped
salt and pepper to taste

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

FREDS' CHICKEN SALAD WITH BALSAMIC DRESSING



Freds' Chicken Salad With Balsamic Dressing image

This salad is a perennial favorite at Freds, the glittery see-and-be-seen restaurant inside Barneys New York. The recipe calls for a whole roasted chicken, so you'll need to build in time to allow one to cool after roasting, or you can use leftovers or a store-bought rotisserie chicken instead. When prepping the vegetables and pear, make sure the pieces are more or less the same size. And remember to sprinkle the pear with lemon juice to keep it from discoloring, and cut the avocado just before serving. Precision never goes out of fashion.

Provided by Ginia Bellafante

Categories     brunch, dinner, lunch, salads and dressings, appetizer, main course

Time 45m

Yield 4 main-course servings, or 6 appetizer servings

Number Of Ingredients 21

1 4-pound chicken (or a store-bought rotisserie chicken, in which case skip to the dressing below)
1 1/2 tablespoons salt
1/2 bunch fresh thyme
1 lemon, quartered
2 cloves garlic, peeled
1 tablespoon extra-virgin olive oil
1 teaspoon ground black pepper
1/4 cup balsamic vinegar
1/4 cup Dijon mustard
1/4 cup soy sauce
2 tablespoons sugar (optional)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup extra-virgin olive oil
1 cup fresh pears diced in 1-inch pieces
1 tablespoon lemon juice
4 large handfuls mixed greens, such as a boxed mix with fresh herbs
1 cup string beans cut in 1-inch pieces, blanched (from about 1/4 pound beans; see note)
1 cup cherry tomatoes, halved
1/2 cup minced onion
2 ripe avocados, cut into 1-inch cubes

Steps:

  • Roast the chicken (if you're using a cooked, store-bought chicken, skip this step): Heat oven to 350 degrees. Place a rack in a roasting pan. Rub 1 tablespoon salt around the inside of the cavity, then stuff it with the thyme, lemon and garlic. Tie the legs closed with cooking twine. Rub olive oil over the entire bird, and sprinkle with 1/2 tablespoon salt and the black pepper. Place on the rack and roast for 72 to 80 minutes. After 72 minutes, begin testing for doneness by inserting a meat thermometer into the leg, close to the bone. The chicken is done when the thermometer reads 165 degrees. Remove from oven and set aside to cool.
  • When cool enough to handle, remove the skin from the chicken. Use your hands to remove all the meat (remember, it will be hotter internally) and shred into 2-inch strips. If you're not going to make the salad for a few hours, place the meat in the refrigerator, but be sure to remove it and let come to room temperature for 30 to 45 minutes before serving, to bring out the best flavor.
  • Make the dressing: Place all the ingredients except the oil in a food processor and pulse for about 30 seconds, until everything is combined. With the machine on low, slowly drizzle in the oil until dressing is emulsified.
  • Assemble the salad: Drizzle pears with lemon juice to prevent them from browning. In a large mixing bowl, combine pears, greens, beans, tomatoes, onion, avocado and half the chicken meat. Add some of the dressing and toss to make sure everything is lightly coated, adding more dressing if needed. Divide the mixture equally among 4 or 6 plates. Lay the rest of the chicken on top and serve immediately, passing the remaining dressing in case people want to add more.

FANCY CHICKEN SALAD



Fancy Chicken Salad image

I came up with this as I was trying to use things I had on hand. I have fresh dill growing on my deck, which was the chief inspiration for this upscale version of chicken salad. (I had some for dinner--delicious!)

Provided by Chris Gaskill

Categories     Salad

Yield 5

Number Of Ingredients 7

½ cup light mayonnaise
2 tablespoons cider vinegar
2 cloves crushed garlic
3 tablespoons chopped fresh dill
1 pound skinless, boneless chicken breast halves - cooked
¼ cup crumbled feta cheese
½ cup red bell pepper, chopped

Steps:

  • Blend mayonnaise, vinegar, garlic and dill. Refrigerate for several hours or overnight.
  • Stir together chicken, peppers and cheese and blend with the chilled dressing. Serve!

Nutrition Facts : Calories 165.5 calories, Carbohydrate 1.8 g, Cholesterol 76.6 mg, Fat 4.4 g, Fiber 0.4 g, Protein 27.7 g, SaturatedFat 1.9 g, Sodium 143.4 mg, Sugar 0.9 g

FABULOUS FALL CHICKEN SALAD



Fabulous Fall Chicken Salad image

Glazed pecans, crisp apples, and sweet dried cranberries give this salad a fall taste that is sure to satisfy all year round.

Provided by Andrea Parker

Categories     Meat and Poultry Recipes     Chicken     Chicken Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

2 (5 ounce) skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 tablespoon olive oil
1 (8 ounce) package mixed salad greens, or to taste
2 medium Fuji apples - peeled, cored, and chopped
½ cup dried cranberries
½ cup glazed pecans
¼ cup shredded Parmesan cheese
3 medium green onions, thinly sliced
½ cup balsamic vinaigrette salad dressing, or to taste

Steps:

  • Season chicken with salt and pepper.
  • Heat a skillet over medium heat. Add olive oil when the pan is hot. Add chicken and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes, then slice into strips.
  • Toss salad greens, apples, cranberries, pecans, Parmesan cheese, and green onions together in a large bowl until well blended. Top with chicken and serve with balsamic vinaigrette dressing.

Nutrition Facts : Calories 407 calories, Carbohydrate 34.2 g, Cholesterol 43.8 mg, Fat 20.4 g, Fiber 5.8 g, Protein 24.5 g, SaturatedFat 3.8 g, Sodium 581.2 mg, Sugar 21.4 g

COPYCAT CHICKEN SALAD



Copycat Chicken Salad image

This recipe is incredibly easy to make, and your family will love it. The sweet pickle relish gives it its signature taste. I like to use a thick, crusty oat bread for this sandwich. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1/2 cup reduced-fat mayonnaise
1/3 cup sweet pickle relish
1/3 cup finely chopped celery
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 hard-boiled large egg, cooled and minced
2 cups chopped cooked chicken breast
4 slices whole wheat bread, toasted
2 romaine leaves

Steps:

  • Mix the first 7 ingredients; stir in chicken. Line 2 slices of toast with lettuce. Top with chicken salad and remaining toast.

Nutrition Facts : Calories 651 calories, Fat 29g fat (5g saturated fat), Cholesterol 222mg cholesterol, Sodium 1386mg sodium, Carbohydrate 45g carbohydrate (18g sugars, Fiber 4g fiber), Protein 51g protein.

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