Sunny Day Chicken Salad Recipes

SOUTHERN CHICKEN SALAD

Steps:

• Preheat oven to 350 F. Line a pan with aluminum foil. Set aside.
• Brush the chicken very lightly with a little olive oil.
• To season the chicken, mix together Old Bay Seasoning, garlic powder, onion powder, and celery salt.
• Sprinkle chicken generously with seasoning on top and bottom.
• Place chicken on prepared pan and bake for 20-25 minutes. (You may need more or less time depending on the thickness of your chicken)
• Once the chicken is done, let it cool and then dice it up into small chunks and place in a large bowl.
• Add diced celery, diced onions, diced eggs, sweet relish, and dill weed to the large bowl. Stir to combine.
• Next, stir in the mayonnaise a little at a time until your desired creaminess is reached.
• Stir in parsley and black pepper
• Taste and adjust the seasonings if needed. (see note)
• Cover and refrigerate until chilled. (about 1 hour)
• Stir before serving. Serve with crackers or on buttered croissants.

PICNIC POTATO AND CHICKEN SALAD

Steps:

• Preheat oven to 400 degrees F.
• Place potatoes on a sheet tray, toss with oil, season with salt and pepper, and roast until golden and tender, about 30 minutes.
• Meanwhile, in a saucepan cover chicken with water and bring to a simmer over medium heat. Poach until cooked through, about 15 to 20 minutes. Remove from poaching liquid, let cool for a bit, and cut chicken into cubes.
• In a large bowl, toss together potatoes, chicken and bacon with the celery, onions, and garlic. Add the mayonnaise, mustard, paprika, herbs, salt and freshly ground black pepper, to taste. Mix until well combined.
• Serve salad in Bibb lettuce cups. Roll up and eat.

SUNNY'S GRILLED CHICKEN AND KALE SALAD WITH SUNNY'S CREAMY "EQUAL-PARTS" HARISSA SALAD DRESSING

Steps:

• For the dressing: In a large bowl, whisk together the harissa paste, mayonnaise, buttermilk, cilantro, scallions and a few grinds of black pepper.
• For the salad: In the same large bowl, add the kale salad mix, chicken, grapes, strawberries and tomatoes. Use 2 serving spoons or tongs to toss and coat everything with the dressing on the bottom. Serve, but this is a salad that actually will hold 3 to 4 days in the refrigerator without the kale wilting!