Loaded Chicken Salad Recipes

LOADED CHICKEN SALAD

Steps:

• Preheat oven to 200ºC (390ºF) fan bake and line a large oven tray with baking paper.
• COOK CHICKENCombine sugar, oregano, paprika, garlic powder, salt and pepper in a small bowl. Cut chicken breasts in half vertically. Place on prepared tray and rub with oil. Sprinkle all over with seasoning mix and rub in. Bake for 25 minutes, until golden and cooked through. Once cooked, remove from oven and leave to rest for a few minutes.
• MAKE DRESSINGMeanwhile, place all dressing ingredients in a jar and shake to combine. Season to taste with salt and pepper.
• PREPARE SALADDivide salad greens between individual serving plates. Thinly slice celery. Peel orange and roughly dice orange flesh. Chop dates into small pieces. Arrange celery, orange, dates and beetroot on top of salad greens.
• Heat a large frying pan on medium-high. Add sunflower seeds and cook, stirring occasionally, until toasted. Remove onto a plate to cool.
• Slice haloumi. Return frying pan to heat and add oil. Cook haloumi for 1-2 minutes each side, until golden.
• SERVESlice chicken and cut haloumi into smaller pieces. Arrange on top of salads. Drizzle with dressing and sprinkle seeds on top. Serve with fresh bread (and perhaps a little butter), if using.

LOADED CHICKEN SALAD

Steps:

• Combine all the ingredients, except the lettuce, and stir together until well combined. Cover and refrigerate for at least and hour.
• When ready to serve, put a small scoop of chicken salad onto a lettuce leaf and serve. Garnish with extra onion and bacon pieces if you would like.

LOADED CHICKEN SALAD

Steps:

• Heat oven to 400ºF.
• Coat chicken with coating mix and bake as directed on package. Cool slightly.
• Slice chicken; toss with all remaining ingredients except dressing.
• Serve topped with dressing.

LOADED WALDORF CHICKEN SALAD RECIPE

Steps:

• Evaluate your chicken breasts. If they are really large (about 1/2 pound or more or if they're greater than 1" thick), they may need to be sliced in half lengthwise before poaching, to ensure that they cook completely. If the chicken breasts are on the smaller side, skip that.
• In a large skillet with a tight fitting lid add the peppercorns, cloves, allspice berries, kosher salt and slices of lemon. Add enough water to go about halfway up the pan. Place the skillet over high heat and bring to a boil.
• Reduce the heat to a low simmer and add the chicken breasts. Cover tightly with the lid and cook at a low simmer for 4-5 minutes. Turn off the heat and let the chicken poach in the liquid for an addiitonal 20 minutes. (Don't remove the lid).
• Check to see if the chicken is cooked through by slicing one in half. If it's still slightly pink in the middle, return them to the poaching liquid and bring to a simmer again. Place the lid on the skillet and turn off the heat to let the chicken rest for another 10 minutes.
• Preheat oven to 300 degrees.
• Lay pecans on a baking sheet and bake for 10-12 minutes until lightly toasted and fragrant. Set aside to cool.
• Add celery, onion, chicken, grapes and apple to a large bowl and toss to combine.
• In a small bowl stir together lemon juice, mayonnaise and whole grain mustard. Stir in chopped tarragon, salt and pepper. Set aside.
• Remove the chicken from the poaching liquid and pat dry with paper towels. Cut the chicken into 1/2" dice.
• Transfer the cut chicken to a large bowl. Add the celery, chopped apple and grapes.
• Add mayonnaise mixture to chicken. Using a large spoon or spatula, fold the mayonnaise into the chicken until well coated.
• Roughly chop the pecans. Add the nuts to the chicken salad just before serving so they stay crunchy.
• Great served with toasted bread, brioche bun or on a bed of greens.

LOADED AVOCADO CHICKEN SALAD

Steps:

• Dice the red onion, the avocado into bite size pieces and roughly chop the cilantro. Set aside. Dice or shred the rotisserie chicken.
• Add all of the ingredients into a bowl. Add mayonnaise along with a large pinch of salt and pepper. Mix together and taste. Adjust for seasoning if desired - sometimes I like to add a little garlic powder or cayenne pepper to mine!
• Eat in a bowl with crackers or loaded on top of a piece of toast. Enjoy!

VEGGIE-LOADED SPRING CHICKEN SALAD

Steps:

• In a large bowl, combine mayo, garlic powder, salt & pepper and apple cider vinegar. Whisk together.
• Add the remaining ingredients to the bowl and toss until everything is evenly coated in dressing. Taste and add more salt, pepper or garlic powder if desired.
• Enjoy immediately or store in fridge for up to 4 days.

LOADED CHICKEN SALAD SANDWICH

Steps:

• In a medium bowl combine chicken, grapes, celery, red onion and dill. Gently toss to combine. Add mayonnaise and salt. Stir to combine.
• Line the inside of each croissant with a lettuce leaf and top with tomato slices. Fill sandwiches with chicken salad mixture.

LOADED CHICKEN COBB SALAD

Steps:

• In a small bowl, whisk together olive oil, salt, pepper, granulated garlic, and smoked paprika. Brush mixture onto each side of chicken breasts evenly.
• Heat a grill pan or your grill on medium high heat. If using a grill pan, brush grill with oil.
• Cook chicken breasts for 4-5 minutes on each side depending on thickness. Remove from pan and let rest for 5 minutes.
• In a salad spinner or a large bowl, toss together lettuce/greens, cherry tomatoes, and red onion.
• Serve into a large bowl (or tupperware if meal prepping) and top off with bacon, blue cheese crumbles, avocado, and hard boiled eggs. Thinly slice chicken breasts and top salad.
• Serve up with your favorite creamy dressing.