The Best Chicken Salad Ever Recipes

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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

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.

BEST CHICKEN SALAD EVER



Best Chicken Salad Ever image

Light and creamy Best Chicken Salad Ever is made with chicken, red onion, crisp celery, and just the right amount of seasoning!

Provided by The Bandit

Number Of Ingredients 8

3 cups cooked chicken ((leftover shredded chicken, rotisserie chicken or 2 cans Costco canned chicken))
1/4 cup red onion
2 pieces of celery (including leafy tops) (chopped, about one cup)
2 tbsp lemon juice
2 tbsp sour cream
3/4 cup mayonnaise
1/2 tsp salt
pepper to taste

Steps:

  • Finely chop red onion and celery.
  • In a medium bowl, break up, finely chop or shred the chicken.
  • Add chopped onion and celery, lemon juice, sour cream, mayonnaise, salt and pepper and stir to combine.
  • Chill until ready to use. Enjoy!

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

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

BEST CHICKEN SALAD - EVER!



Best Chicken Salad - Ever! image

An herb and lemony chicken salad, made with a fantastic homemade mayonnaise that takes this already yummy salad right over the top. You can whip it up long before you can run to the store for a more expensive and less tasty product. Fabulous for sandwiches, salads, etc.

Provided by The Cafe Sucre Fari

Categories     Poultry

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

6 cups shredded cooked chicken, from rotisserie chicken
1 cup mayonnaise, homemade, recipe below
2 stalks celery, finely diced
1/4 cup scallion, chopped
1/2 cup chopped fresh herb, parsley, basil, and thyme work well
1 lemon, zested
1 -2 tablespoon fresh lemon juice
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon dry mustard (or dijon mustard)
1 pinch sugar
2 tablespoons fresh lemon juice
1 cup canola oil

Steps:

  • For homemade mayonaise - in a glass bowl, whisk together the egg yolk and other ingredients (except the oil). Starting very slowly (just a drop at a time) whisk the oil into the egg yolk mixture. Once an emulsion forms you can increase the oil to a thin stream. Continue whisking in the oil until it is all incorporated. Can be refrigerated up to one week.
  • Combine chicken with enough mayonnaise to moisten (according to taste). Fold in the celery, scallions and herbs. Season with salt and lots of pepper.

THE BEST TASTING CHICKEN SALAD EVER



The Best Tasting Chicken Salad Ever image

I am not a chicken fan salad lover. But I just love this chicken salad. It is the only chicken salad I will eat ( mine.) I make it least twice a week. I hope you love it just as much as me.

Provided by Denises

Categories     Lunch/Snacks

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 fresh boneless skinless chicken breast
1/4 teaspoon garlic salt
2 pinches black pepper
1 1/2 tablespoons real mayo mayonnaise
1 teaspoon minced celery

Steps:

  • Boil chicken in water until chicken is throughly cooked through. This usually takes about 30 minutes.
  • Remove from pot and let cool in container or bowl.
  • Chicken cools pretty quickly, usually about 10 minutes. When you can handle it, start shedding it, or take 2 sharp knives and cut them up. It will cool off the chicken quicker if it is cut up.
  • After it cools completely, add garlic salt, and pepper.
  • Add real mayo and celery.
  • Serve between 2 slices of your favorite bread.
  • The garlic salt is the secret ingredient to this chicken salad.

Nutrition Facts : Calories 119, Fat 5.3, SaturatedFat 0.9, Cholesterol 40.6, Sodium 148.6, Carbohydrate 4.8, Fiber 0.8, Sugar 0.8, Protein 13

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

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

THE BEST HOMEMADE CHICKEN SALAD



The Best Homemade Chicken Salad image

This is the best chicken salad I have ever tried. I have fixed for church lunches, ladies luncheons and have even been asked to prepare for a local country club luncheon. This recipe was made many times by a dear lady at church. Enjoy!!!

Provided by Vicki Kiddy

Categories     Chicken

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 6

6 -8 boneless skinless chicken breasts, cooked and cubed
3 chopped hard-boiled eggs
2 cups white seedless grapes, cut in half
1/2-3/4 cup finely chopped celery
2 -3 sweet gherkins, chopped fine
Miracle Whip, to coat salad

Steps:

  • Mix the above and chill and serve on lettuce or crescent rolls.

Nutrition Facts : Calories 129.8, Fat 2.5, SaturatedFat 0.8, Cholesterol 104.7, Sodium 116.2, Carbohydrate 7.7, Fiber 0.4, Sugar 6, Protein 18.5

BEST CHICKEN SALAD EVER I



Best Chicken Salad Ever I image

This is the result of a day at home with my brother and nothing to do. We decided to create a new lunch. Serve on rolls or sandwich bread; this is especially nice if you toast the bread, or use a flavorful whole-grain bread. The chicken can be substituted with turkey, and the ingredients can be rearranged to suit differing tastes. Enjoy!

Provided by STORMWALKER

Categories     Salad

Time 10m

Yield 6

Number Of Ingredients 8

1 (5 ounce) can chunk chicken, drained and flaked
2 tablespoons creamy salad dressing
1 teaspoon sweet pickle relish
1 large apple, cored and diced
1 cup chopped pecans
½ stalk celery, chopped
⅔ cup raisins
salt and pepper to taste

Steps:

  • Mix chicken, creamy salad dressing, pickle relish, apple, pecans, celery, and raisins together in a large bowl. Season with salt and pepper. Chill until serving.

Nutrition Facts : Calories 253.4 calories, Carbohydrate 22.9 g, Cholesterol 16.2 mg, Fat 16.4 g, Fiber 3.3 g, Protein 7.5 g, SaturatedFat 1.8 g, Sodium 169.9 mg, Sugar 16.2 g

THE BEST CHICKEN SALAD EVER



The Best Chicken Salad Ever image

This is a wonderful, easy chicken salad. The addition of cole slaw dressing is what makes it taste great. This is great for a crowd. I got this from allrecipes and made if for a 1st communion party. It went over great!

Provided by frog4kids

Categories     Lunch/Snacks

Time 15m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 7

2 boneless chicken breast halves, cooked
1/4 cup creamy salad dressing
4 tablespoons coleslaw dressing
1 stalk celery, chopped
1/4 sweet onion, chopped
1 teaspoon lemon juice
salt & pepper

Steps:

  • 1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to "soupy".
  • 2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
  • *I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!

BEST CHICKEN SALAD EVER



Best Chicken Salad Ever image

This recipe uses canned chicken, but if you want to use leftover chunked chicken or turkey, it 's even better. A dab of sweet relish is a nice taste surprise, and we love the apples, pecans, and raisins. The creamy salad dressing finishes it off nicely.

Provided by pepper

Categories     Salad

Time 40m

Yield 6

Number Of Ingredients 8

1 (5 ounce) can chunk chicken, drained and flaked
1 large apple, cored and diced
⅔ cup raisins
½ stalk celery, chopped
½ cup chopped pecans
3 tablespoons plain fat-free Greek yogurt
1 teaspoon sweet pickle relish
salt and ground black pepper to taste

Steps:

  • Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper.
  • Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 19.6 g, Cholesterol 14.7 mg, Fat 8.6 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 133.4 mg, Sugar 14.2 g

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