Golden Chicken Salad Recipes

GOLDEN CHICKEN SALAD PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto a greased baking sheet. Bake until golden brown, 15-20 minutes. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. , Split puffs and set tops aside; remove soft dough form inside. In a large bowl, combine filling ingredients. Fill puffs and replace tops. Chill until serving. Refrigerate leftovers.

GOLDEN CHICKEN SALAD

Steps:

• Place all ingredients EXCEPT walnuts in a bowl. Stir well.
• Cover and chill for at least 1 hour.
• Sprinkle walnuts on top and serve.

GOLDEN CHICKEN SALAD

Steps:

• Poach the chicken breasts in two cups of boiling salted water.
• Drain the chicken breasts and then allow to cool completely.
• In the meantime, hang yoghurt in a muslin cloth for 15 minutes to drain the excess liquid.
• Sprinkle lemon juice on the apples and mix thoroughly.
• Chop walnuts but do reserve a few to garnish.
• Mix chicken, apples, pineapple, chopped walnuts and celery in a bowl.
• Add yoghurt, salt and white pepper powder to taste.
• Spread lettuce leaves on a serving dish.
• Arrange the salad on these lettuce leaves.
• Garnish the salad with the whole walnut kernels.
• Enjoy!

BEST CHICKEN SALAD EVER

Steps:

• Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

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.