Moms Chicken Chicken Salad Recipes

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MOM'S CHICKEN SALAD



Mom's Chicken Salad image

A delicious chicken salad made with grapes, almond slivers and a touch of curry. Great for a summertime lunch or light dinner. We always make sandwiches with croisants, or you can use bread or crackers, or just eat it by itself. Any way you try it, it's delicious!

Provided by Erica Pelfery

Categories     Lunch/Snacks

Time 45m

Yield 15 Sandwiches

Number Of Ingredients 10

1/2 cup lightly-salted butter, melted
2 cups mayonnaise
1/4 cup fresh parsley, minced
1/2 teaspoon curry
1/4 teaspoon garlic powder
1/8 teaspoon marjoram
salt and pepper
4 cups cooked chicken breasts, shredded
2 cups seedless grapes, halved
1/2 cup slivered almonds, toasted

Steps:

  • Melt butter, let it cool.
  • Mix together butter, mayo, parsley, garlic, curry and marjoram.
  • Toss in chicken and grapes.
  • Add salt and pepper to taste.
  • Cover tightly and refrigerate until serving.
  • Toast Almonds in 350 degree oven on a cookie sheet for 5-10 minutes.
  • Right before serving toss in almonds.

Nutrition Facts : Calories 285.4, Fat 21.3, SaturatedFat 6.4, Cholesterol 55.8, Sodium 304.4, Carbohydrate 12.1, Fiber 0.7, Sugar 5.3, Protein 12.4

MOM'S CHICKEN SALAD



Mom's Chicken Salad image

Make and share this Mom's Chicken Salad recipe from Food.com.

Provided by smiles4u

Categories     Chicken

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

2 cups diced chicken
2 cups diced celery
1/2 cup blanched slivered almond
1 cup halved white grapes
2 tablespoons lemon juice
2 teaspoons grated onions
1/2 teaspoon salt
1 cup mayonnaise

Steps:

  • Mix all ingredients and chill.

MOM'S CHICKEN



Mom's Chicken image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 10

1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh rosemary
2 teaspoons chile flakes
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 cloves garlic, smashed
One 4- to 6-pound chicken, cut into 8 pieces

Steps:

  • In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
  • Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
  • Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

BASIC CHICKEN SALAD



Basic Chicken Salad image

This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.

Provided by Jackie M.

Categories     Salad

Time 10m

Yield 2

Number Of Ingredients 6

½ cup mayonnaise
1 tablespoon lemon juice
¼ teaspoon ground black pepper
2 cups chopped, cooked chicken meat
½ cup blanched slivered almonds
1 stalk celery, chopped

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.

Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g

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