Superb Chicken Salad Recipes

THE BEST CHICKEN SALAD

The Best Chicken Salad image

Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
2 tablespoons shallot, cut into 1/4-inch dice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped parsley
Sliced chives, for garnish
10 sprigs parsley
2 sprigs thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breast halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

Steps:

Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce 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 1/2-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.

THE BEST CHICKEN SALAD EVER

The Best Chicken Salad Ever image

This is the best chicken salad I have ever had in my life and it is so simple to make.

Provided by Richard Rego

Categories Salad

Time 10m

Yield 8

Number Of Ingredients 6

Ingredients

2 boneless chicken breast halves, cooked
¼ cup creamy salad dressing
4 tablespoons cole slaw dressing
1 stalk celery, chopped
¼ onion, chopped
salt and pepper to taste

Steps:

In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 3.2 g, Cholesterol 25.6 mg, Fat 6.3 g, Fiber 0.1 g, Protein 7.6 g, SaturatedFat 1.2 g, Sodium 141.2 mg, Sugar 2.7 g

CHICKEN SALAD SUPREME

Chicken Salad Supreme image

Now that my husband and I are retired, we lived in Florida for most of the winter. I often prepare this creamy, fruity chicken salad for a wonderful warm-weather lunch.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

5 cups cubed cooked chicken
2 tablespoons canola oil
2 tablespoons orange juice
2 tablespoons vinegar
1 teaspoon salt
3 cups cooked rice
1-1/2 cups mayonnaise
1-1/2 cups sliced celery
1-1/2 cups small seedless green grapes
1 can (20 ounces) pineapple chunks, drained
1 can (11 ounces) mandarin oranges, drained
1 cup slivered almonds, toasted

Steps:

In a large bowl, combine the chicken, oil, orange juice, vinegar and salt. Fold in the rice, mayonnaise, celery, grapes, pineapple and oranges. Cover and chill until ready to serve; stir in almonds.

Nutrition Facts : Calories 485 calories, Fat 33g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 414mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 2g fiber), Protein 20g protein.

SUPERB LITE CHICKEN SALAD

Superb Lite Chicken Salad image

Make and share this Superb Lite Chicken Salad recipe from Food.com.

Provided by Chef Larz in Pennsb

Categories Lunch/Snacks

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 lb chicken breast (dark meat can be used, though I prefer the white)
1 small apple
15 -20 green seedless grapes
1 tablespoon finely chopped onion (green onions work well also)
1 stalk celery
1/2 cup low-fat mayonnaise
1/2 cup light sour cream
1 tablespoon Dijon mustard (or honey mustard)
2 tablespoons sugar
2 tablespoons lemon juice

Steps:

1. Trim and dice the chicken breasts. Cook until slightly browned. Cool completely and then chop until pieces are about the size of raisins or slightly smaller but do not shred. Place in mixing bowl.
2. Peel, core and dice the apple and add to chicken with the chopped onion.
3. Dice the celery and cut the grapes into quarters (or 6th's if larger grapes are used) and add to chicken.
4. In separate bowl combine last five ingredients and blend well. Stir into chicken mixture.
5. Refrigerate several hours to allow flavors to blend and enjoy.

Nutrition Facts : Calories 146.1, Fat 6.9, SaturatedFat 2.5, Cholesterol 41.4, Sodium 71.3, Carbohydrate 8.4, Fiber 0.6, Sugar 6.3, Protein 12.6