Not Your Mothers Chicken Salad Recipes

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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 MOTHER'S CHICKEN SALAD



Not Your Mother's Chicken Salad image

This is for my Ninja Chef Mystery Basket Challenge and it was fantastic, I will make it again.

Provided by Lisa 'Gayle' Goff

Categories     Salads

Time 15m

Number Of Ingredients 16

1- 1 1/2 lb frozen grilled chicken (thawed)
1/2 c chopped celery
1/2 c sliced fresh mushrooms
3-4 fresh radishes
1 c seedless red grapes, halved
2 oz pistachios or slice almonds
2 crisp apples
1/2 medium red onion (finely diced)
1 c craisins
DRESSING
1/2 c sour cream
1/2 c mayonaise
1 Tbsp lemon juice
1 1/2 tsp curry powder
1 tsp kosher salt
1 tsp pepper

Steps:

  • 1. Mix the dressing ingredients thoroughly and set aside.
  • 2. prepare the salad ingredients (chopping and dicing), do apples last. Toss gently in dressing, making sure to cover all the fruits and vegetable completely.
  • 3. I like to serve these in a croissant or in a romaine leaf, either way it is fabulous!

NOT YOUR MOTHERS CHICKEN TETRAZZINI



Not Your Mothers Chicken Tetrazzini image

No canned soup in this version! I improvised on a recipe I found in the 1968 copy of New Casserole Cookery,by Marian Tracy, a casserole pioneer who published her first book in 1941. Bacon, as always, takes this recipe over the top.

Provided by thistleridge

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (8 ounce) package spaghetti
4 slices bacon
1/2 lb mushroom, sliced
3 green onions, chopped
1/2 green pepper, minced
1/2 red pepper, minced
1 (28 ounce) can tomatoes, crushed
2 cups cooked chicken, cubed
8 ounces heavy cream
1 cup parmesan cheese, grated

Steps:

  • Break uncooked spaghetti into 2 inch pieces. Put in pot of boiling, salted water 7-8 minutes. Drain.
  • Fry bacon till crispy. Remove bacon and in remaining bacon grease saute mushrooms, onions and peppers till soft.
  • Add tomatoes, chicken, salt and pepper.
  • In a greased 13X 9 inch baking dish layer 1/3 of the cooked spaghetti, then 1/3 of the chicken mixture.
  • Repeat until there are 3 layers.
  • Pour heavy cream all over.
  • Cover with parmesan cheese.
  • Bake at 350 for 25-30 minutes.

Nutrition Facts : Calories 536.3, Fat 30.4, SaturatedFat 15.3, Cholesterol 114.4, Sodium 443, Carbohydrate 38.3, Fiber 3.8, Sugar 5.8, Protein 28.3

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