Scoop Chicken Salad Lunch Recipes

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

Ingredients

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

SCOOPABLE CHICKEN SALAD

Scoopable Chicken Salad image

Bottled sesame-ginger dressing lends Asian-inspired flavor to chicken salad, while water chestnuts, mandarin oranges, broccoli slaw and scallions bring a mix of tastes and textures.

Provided by Food Network Kitchen

Time 5m

Yield 5 servings

Number Of Ingredients 6

Ingredients

1 (16-ounce) package (about 5 1/2 cups) dry broccoli cole slaw
1 (8-ounce) can (about 1 cup) canned sliced water chestnuts, drained
1 cup canned mandarin orange segments packed in juice (or light syrup), drained and chopped
1 cup chopped scallions
12 ounces cooked and chopped skinless lean chicken breast
3/4 cup low-fat sesame ginger dressing (recommended: Newman's Own Lighten Up!)

Steps:

In a large bowl, combine slaw, water chestnuts, orange segments, scallions, and chicken. Mix well.
Top with dressing and toss to coat. Enjoy!

Nutrition Facts : Calories 195, Fat 3 grams, Sodium 595 milligrams, Carbohydrate 21 grams, Fiber 4.5 grams, Protein 22.5 grams, Sugar 12.5 grams

SCOOP IT UP CHICKEN SALAD FOR 1

Scoop It up Chicken Salad for 1 image

This is designed to be served cold but I also like to warm it in the microwave for just a few. This recipe came in a flyer I got in the mail.

Provided by MigJ9063

Categories Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup chicken (chopped or shredded)
2 tablespoons celery, chopped
1 tablespoon light mayonnaise or 1 tablespoon salad dressing
1 tablespoon salsa
1 tablespoon cheddar cheese, shredded
4 miniature taco shells or 4 scooped shaped tortilla chips

Steps:

In a small bowl combine chicken, celery, mayo or dressing, salsa and cheese; toss to mix.
Note: This is great with turkey as well.

Nutrition Facts : Calories 182, Fat 11.8, SaturatedFat 2.9, Cholesterol 12.4, Sodium 445.1, Carbohydrate 16.4, Fiber 2.3, Sugar 2, Protein 3.8

LUNCHEON CHICKEN SALAD

Luncheon Chicken Salad image

This refreshing medley of fruit and chicken is just right for a special spring brunch or luncheon. "The colorful combo is a great change of pace from the usual salad," writes Angie Dierikx of Andalusia, Illinois.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 7 servings.

Number Of Ingredients 10

Ingredients

4 cups cubed cooked chicken breast
1 can (20 ounces) unsweetened pineapple tidbits
1 can (11 ounces) mandarin oranges, drained
1 cup chopped celery
6 green onions, chopped
1/2 cup chopped green pepper
2/3 cup mayonnaise
7-1/2 teaspoons brown mustard
1 tablespoon brown sugar
1/2 teaspoon minced garlic

Steps:

In a large bowl, gently combine the chicken, pineapple, oranges, celery, onions and green pepper. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat.

Nutrition Facts : Calories 358 calories, Fat 19g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 262mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 2g fiber), Protein 24g protein.

CHICKEN SALAD IN TOMATO CUPS

Chicken Salad in Tomato Cups image

"Garden-fresh tomatoes make this standout recipe hard to beat," notes Judy Robertson of Southington, Connecticut. "It's fast, delicious, economical...and my family loves it!"

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 large tomatoes
2 cups finely chopped cooked chicken
3/4 cup mayonnaise
1/2 cup chopped pecans
1/4 cup chopped celery
1 tablespoon diced pimientos
1 tablespoon lime juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Invert onto paper towels to drain. In a large bowl, combine the remaining ingredients. Spoon into tomatoes.

Nutrition Facts : Calories 577 calories, Fat 50g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 382mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.

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

Ingredients

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