The Best Chickenegg Salad Recipes
THE BEST CHICKEN SALAD
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
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.
CHICKEN AND EGG SALAD
I made this chicken and egg salad while looking for a chicken salad with lots of protein and no sweet stuff.
Provided by Holly Jones
Categories Salad
Time 3h25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine chicken, eggs, onion, celery, mayonnaise, cilantro, parsley, salt, and pepper in a big bowl; stir well. Taste and adjust salt, pepper, and mayonnaise to your liking. Place in the refrigerator to chill, about 3 hours.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 3.7 g, Cholesterol 216.2 mg, Fat 18.3 g, Fiber 0.7 g, Protein 22.5 g, SaturatedFat 4.5 g, Sodium 181.2 mg, Sugar 1.9 g
CHICKEN EGG SALAD
I love both Chicken Salad and Egg Salad sandwiches. Today I felt inspired to create a recipe which really highlighted both ingredients. This recipe doesn't have any fruit in it because I prefer no fruit in my sandwiches. For those of you who are watching your carbs this would be very good stuffed in a large tomato or on top of a green salad too. Chilling enhances flavor, but if you are hungry enough eating it immediately after preparing it tastes pretty wonderful too. Cooking time is chilling time.
Provided by CarrolJ
Categories Lunch/Snacks
Time 1h30m
Yield 3 1/2 cups, 7 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except the dressing.
- Add dressing until you achieve the ratio of dressing to other ingredients you prefer.
- Chill.
Nutrition Facts : Calories 263.9, Fat 18.9, SaturatedFat 3.8, Cholesterol 165.1, Sodium 1005.8, Carbohydrate 12.8, Fiber 0.4, Sugar 8.9, Protein 9.4
THE BEST CHICKEN/EGG SALAD
Serve on a platter with halved bagels, and let everyone have at it! (prep time does not include boiling time)
Provided by Karen in MA
Categories Lunch/Snacks
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, use a fork to rough chop the eggs.
- Add the celery, mayonnaise, chicken, curry powder and salt and pepper to taste.
- Mix together well and serve.
Nutrition Facts : Calories 197.6, Fat 14.7, SaturatedFat 3.4, Cholesterol 323.1, Sodium 242.7, Carbohydrate 6.5, Fiber 0.5, Sugar 2.4, Protein 9.8
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