Not Your Mamas Chicken Salad Recipes

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NOT YOUR MAMA'S CHICKEN SALAD



Not Your Mama's Chicken Salad image

I used to get this to-die-for chicken salad at a local deli when I nannied in Chicago. I've since been scouring the net for anything that even RESEMBLES it. Eventually I just gave up and called the deli, begging for the recipe, and they did give it to me. Especially for those "what to cook, it's too damn hot" nights when you're looking for something to make for dinner. Cooking time includes marinating and chilling. Thank you, "Don's Finer Foods" of Lake Bluff, IL!

Provided by Parrot Head Mama

Categories     Lunch/Snacks

Time 5h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 large boneless skinless chicken breasts
2 -3 cups red seedless grapes, halved
1 cup sliced almonds, toasted
fresh parsley, to taste
3/4 cup mayonnaise (NOT Miracle Whip or any other salad dressing)
1 cup plain yogurt
1 cup sour cream
2 tablespoons chopped fresh parsley or 2 tablespoons fresh cilantro
1/2 teaspoon lemon & herb seasoning (I wandered the spice aisle in the grocery store, and there IS such a thing)
1 teaspoon honey (I did half and half) or 1 teaspoon sugar (I did half and half)

Steps:

  • FIRST: Prepare herb dressing.
  • Using a hand mixer, beat yogurt and sour cream together well.
  • Stir in remaining ingredients.
  • Thaw skinless/boneless breasts, if necessary.
  • Put them in a large, sealable container with 1/3 of the dressing and marinate in the fridge for a few hours.
  • Cook on hot grill, but be careful to not OVERCOOK, otherwise all you'll be able to taste is the charred chicken.
  • Cool and cut into bite sized pieces.
  • Toss with grapes, almonds, parsley, mayo and remaining herb dressing (amount of dressing varies to your desired consistency).
  • Chill.
  • Serve alone or on bed of greens with nice, crusty bread and a tall glass of iced tea or lemonade.
  • YUMMY.

NO-MAYO CHICKEN SALAD



No-Mayo Chicken Salad image

You won't even miss the mayonnaise in this classic chicken salad! I like to serve this on a bed of lettuce with a side of sliced tomato for a healthy lunch.

Provided by Kim's Cooking Now

Categories     Salad

Time 1h10m

Yield 4

Number Of Ingredients 10

3 tablespoons sour cream
½ tablespoon fresh squeezed lemon juice
2 teaspoons Dijon mustard
2 teaspoons cream cheese, softened
¼ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon garlic powder
2 cups diced rotisserie chicken meat
¼ cup finely chopped celery
2 tablespoons finely chopped red onion

Steps:

  • Combine sour cream, lemon juice, Dijon mustard, cream cheese, salt, pepper, and garlic powder in a bowl; whisk until smooth. Add chicken, celery, and red onion and mix thoroughly. Cover and refrigerate for 1 hour to let flavors blend.

Nutrition Facts : Calories 38 calories, Carbohydrate 1.9 g, Cholesterol 7.4 mg, Fat 3.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 227.2 mg, Sugar 0.4 g

NOT YOUR MAMA'S PASTA SALAD



Not Your Mama's Pasta Salad image

This is not your typical pasta salad, ergo the name I gave it. LOL My cousin brought this to a get together once and I was blown away. I have tweaked it some to my taste. For instance, she added garbanzo beans. I hate garbanzos so I omitted them. Don't be afraid to add things you love and drop others. You truly can't mess it up! Enjoy! Note: Photo borrowed from internet. It doesn't show all the ingredients I use, but it's as close as I could find. I'll add a photo of my own next time I make it.

Provided by Christine Whisenhunt @cwhisenhunt

Categories     Pasta Sides

Number Of Ingredients 12

2 package(s) rotini pasta, i like the tri color one
1 - each red, green, yellow, and orange bell peppers
1 large red onion, sliced thin
1 can(s) black olives
2 cup(s) green olives
1 large cucumber, sliced
1 package(s) cherry tomatoes, halved
1 pound(s) pre-sliced hard salami, cut into bite size pieces
1 pound(s) mozzarella or provolone, cubed (i prefer mozzarella)
1 small jars pepperoncini peppers, drained (whole or sliced)
2 small jars artichoke hearts, sliced in half lengthwise
1-2 bottle(s) italian dressing

Steps:

  • Cook pasta. Rinse in cold water to cool. Drain well.
  • In a very large bowl, mix all ingredients together. Add dressing. If you are not serving until the next day, I recommend withholding the tomatoes, cucumber and cheese until shortly before serving, to prevent them from getting too soft or mushy. As this sits, especially if you prepare it the night before, you will find it soaks up the dressing and you will need to add more. Start with one bottle of dressing and go from there. You want it coated well, but not sitting in a pool of dressing.
  • Note: I believe my cousin used kalamata olives. I like them ok, but I love green olives, so I use green olives in their place. Experiment with the varieties you love! Enjoy! P.S. If you want a healthier version, omit the salami and/or use chopped chicken breast.

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