Scrumptious Chicken Salad Recipes

CHICKEN SALAD

Steps:

• Toss together the chicken, celery, scallions, dill and parsley in a large bowl.
• In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

SCRUMPTIOUS CHICKEN SALAD

Steps:

• Cook pasta, al dente, drain and rinse with cold water; drain well.
• Blend mayonnaise, lemon juice, salt and pepper.
• Drain pineapple, saving juice.
• Gently stir all ingredients together, adding as much of the reserved pineapple juice as needed to moisten.
• Save any extra pineapple juice in case you need to add more after salad has chilled and absorbed some of the dressing.
• Chill well.

BASIC CHICKEN SALAD

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.

DELICIOUS CHICKEN SALAD

Steps:

• diced chicken in small cubes and place in large mixing bowl.
• finely dice red onion, hard boiled egg and celery.
• if you did not buy the chopped walnuts then chop them now.
• quarter the red grapes and quarter the water chestnut slices.
• add all ingredients to the large mixing bowl.
• add the diced water chestnuts, chopped walnuts and relish (I prefer the sweet pickle relish cubes). and shredded Parmesan cheese not grated.
• in separate bowl mix the mayonnaise, organic sour cream and all herbs and spices and mix well.
• add the dressing mix in the dry ingredients until it is to the desired consistency/moistness you prefer. I used all the dressing and it was perfect for me but you may prefer a less moist salad.
• refrigerate for at least an hour for best flavor.
• serve on large bakery crescent rolls or bread of your choice.