Ma Maison Chicken Salad Recipes

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MA MAISON CHICKEN SALAD



Ma Maison Chicken Salad image

Supposedly from Ma Maison restaurant - I can't verify that, as I just have a copy of this recipe scribbled on a piece of paper a friend gave me 20 years ago. But it's our favorite.

Provided by hotdishmama

Categories     Lunch/Snacks

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs chicken breasts, boneless, cooked, diced
1 medium tart apple
1 stalk celery
1 tablespoon capers
2 tablespoons grainy brown mustard
1/2 cup mayonnaise
1 teaspoon lemon juice
salt
fresh ground pepper

Steps:

  • Mix ingredients together. Serve as a sandwich or on a bed of lettuce.

Nutrition Facts : Calories 531, Fat 30.9, SaturatedFat 7.5, Cholesterol 152.9, Sodium 424.1, Carbohydrate 13.8, Fiber 1.3, Sugar 6.8, Protein 47.8

CHICKEN MACRANCH SALAD



Chicken MacRanch Salad image

Veggies, chicken, Cheddar cheese 'and call it macaroni'. A simple summer salad. Tasty!

Provided by sal

Categories     Salad

Time 30m

Yield 8

Number Of Ingredients 5

1 pound macaroni, cooked
1 cup chopped cooked chicken breast
4 cups frozen mixed vegetables, thawed
¼ cup shredded Cheddar cheese
1 cup Ranch-style salad dressing

Steps:

  • In a large bowl toss together the macaroni, chicken, vegetables, cheese and dressing. Chill for 20 minutes and serve.

Nutrition Facts : Calories 336.2 calories, Carbohydrate 29.9 g, Cholesterol 25 mg, Fat 19 g, Fiber 4.4 g, Protein 12.1 g, SaturatedFat 3.7 g, Sodium 358.8 mg, Sugar 1.5 g

CLASSIC CHICKEN SALAD



Classic Chicken Salad image

This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon juice add a tangy bite. Enjoy it just as it is, or add nuts or fruits. My favorite way to eat this is on toasted wheat bread with lettuce and tomato alongside a healthy serving of potato chips!

Provided by NicoleMcmom

Time 3h55m

Yield 10

Number Of Ingredients 14

cooking spray
2 pounds skinless, boneless chicken breast halves
1 teaspoon kosher salt, divided
¾ teaspoon ground black pepper, divided
¾ teaspoon onion powder
1 cup mayonnaise, or more to taste
½ cup sour cream
¼ cup sweet relish
3 stalks green onions (white and light green parts only), minced
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon dried dill weed
½ cup finely chopped celery

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.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 4.4 g, Cholesterol 65.1 mg, Fat 22.1 g, Fiber 0.3 g, Protein 19.6 g, SaturatedFat 4.7 g, Sodium 456.7 mg, Sugar 2.2 g

BABY SPINACH AND CHERMOULA CHICKEN SALAD



Baby Spinach and Chermoula Chicken Salad image

I had this wonderful salad at the Dallas Museum of Art's restaurant, Seventeen Seventeen. Honestly, it was the tastiest dish I have ever had. The recipe I used for the sweet and spicy pecans is Recipe #107080 by LizP. Hope you enjoy!

Provided by fatefellshort0626

Categories     Chicken Breast

Time 1h30m

Yield 1 Full salad, 1 serving(s)

Number Of Ingredients 15

2 cups Baby Spinach
1/4 tablespoon cilantro, freshly chopped
1/4 tablespoon parsley, freshly chopped
1/4 garlic clove, crushed
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 teaspoon paprika
1/4 lemon, juiced
1/16 teaspoon cayenne pepper
1/4 cup olive oil
1 boneless skinless chicken breast
1/2 cup sweet and spicy pecans
1 fiji apple, thinly sliced
1/8 cup blue cheese
1/8 cup red onion, thinly sliced

Steps:

  • Mix together the cilantro, parsley, garlic, cumin, coriander seeds, paprika, lemon juice, olive oil and cayenne in a bowl.
  • Add the chicken.
  • Cover and place in the fridge to marinade, ideally overnight, but for at least one hour.
  • Cook chicken in sauté pan over medium heat until done all the way through. (About 10 to 15 minutes).
  • In a medium bowl, combine the pan drippings from chicken, spinach, pecans, apple slices, bleu cheese, and red onion. Stir till well mixed.
  • Lay chicken on the top of the salad.
  • Enjoy.

Nutrition Facts : Calories 1147.7, Fat 100.3, SaturatedFat 14.5, Cholesterol 81.1, Sodium 364.9, Carbohydrate 35, Fiber 11.8, Sugar 17.8, Protein 38.7

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