Twisted Chicken Salad Recipes

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CHICKEN SALAD WITH A TWIST



Chicken Salad with a Twist image

This colorful salad will disappear fast at your next potluck. I got the recipe from my cousin, who always has great dishes at her parties...and this recipe is no exception! -Valerie Hotl Cartersville, Georgia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 13

8 ounces uncooked spiral pasta
2-1/2 cups cubed cooked chicken
1 medium onion, chopped
2 celery ribs, chopped
1 medium cucumber, seeded and chopped
1/2 cup sliced ripe olives
1/3 cup zesty Italian salad dressing
1/3 cup mayonnaise
2 teaspoons spicy brown or horseradish mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 plum tomatoes, chopped

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, onion, celery, cucumber and olives. , In a small bowl, whisk the Italian dressing, mayonnaise, mustard, lemon juice, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 2 hours or until chilled. Just before serving, fold in tomatoes.

Nutrition Facts : Calories 215 calories, Fat 10g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 338mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

TWISTED CHICKEN SALAD WITH TOSTADAS



Twisted Chicken Salad with Tostadas image

This easy chicken salad includes diced jalapenos, which make it spicy and delicious. You can eat it with crackers, but it tastes much better with tostadas.

Provided by LISATEACHER

Categories     Salad

Time 25m

Yield 6

Number Of Ingredients 7

vegetable oil for frying
10 corn tortillas
1 (10 ounce) can chunk chicken, drained and flaked
½ cup mayonnaise
2 ½ tablespoons canned jalapeno pepper slices, undrained
1 tablespoon pickled jalapeno pepper juice
salt and pepper to taste

Steps:

  • Heat oil in a large heavy skillet over medium-high heat. One at a time, slip a tortilla into the hot oil. If the tortilla starts to puff up, press it down with a fork. When crisp and brown, remove to paper towels. Repeat with remaining tortillas.
  • Place the chicken in a bowl, and separate with a fork. Stir in the mayonnaise. Dice the jalapenos (reserving the liquid), and stir them into chicken salad. Pour in 1 tablespoon jalapeno juice, season with salt and pepper, and stir well. To serve, spread the chicken salad on the tostadas.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 20.1 g, Cholesterol 35.9 mg, Fat 26.9 g, Fiber 2.8 g, Protein 12.8 g, SaturatedFat 4.3 g, Sodium 418 mg, Sugar 0.7 g

"TWISTED" CHICKEN SALAD



Wonderful chicken salad for a hot summer day, but a great taste any time of year. A nice change from the usual. The lemon adds a refreshing taste, along with the cucumber. My family loves this one. I prefer to use chicken breast from a rotissere chicken. Also, for the cucumber we really like the taste of the English or Burpless/seedless cucumber. They are the ones wrapped individually in sealed plastic wrap in the produce dept. beside the regular cucumbers.

Provided by AggieMom

Categories     Lunch/Snacks

Time 2h30m

Yield 4-8 serving(s)

Number Of Ingredients 12

6 ounces corkscrew macaroni
2 cups cooked chicken, cubed
1/2 cup Italian dressing
1/2 cup Hellmann's mayonnaise
3 tablespoons lemon juice
1 tablespoon prepared mustard
1 medium onion, chopped
1 cup cucumber, diced
1 cup celery, diced
1 teaspoon pepper
garlic salt
onion salt

Steps:

  • Cook corkscrew macaroni.
  • Mix cooked chicken and Italian dressing with hot macaroni. Cool.
  • Blend mayonnaise, lemon juice and mustard. Stir in onions, cucumbers, celery and pepper. Add to macaroni mixture.
  • Salt to taste.
  • Chill 2 or more hours to blend flavors. Even better the second day.

Nutrition Facts : Calories 501.2, Fat 23.7, SaturatedFat 4.2, Cholesterol 60.1, Sodium 813.2, Carbohydrate 48.1, Fiber 2.6, Sugar 7.5, Protein 24.3

TWISTED CHICKEN CAESAR SALAD



Twisted Chicken Caesar Salad image

I had a similar salad at Red Robin years ago. They took it off their menu, so I had to invent my own! The twist comes from the corkscrew shaped rotini pasta! (Cook time includes time to boil the pasta, but not cook the chicken) This recipe originally called for 2 T of garlic, but when I made it last it was too strong...so it depends on the strength of garlic you have on hand...start small in quantity and work up according to your taste.

Provided by Cook4_6

Categories     Salad Dressings

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 15

3/4 cup olive oil
3/4 cup Egg Beaters egg substitute
2 tablespoons red wine vinegar
1/2 cup parmesan cheese, freshly grated
1 tablespoon fresh parsley
1 -2 tablespoon chopped garlic
1/2 tablespoon Worcestershire sauce
1/2 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon anchovy paste
5 cups romaine lettuce
2 roma tomatoes, diced
2 cups chicken breasts, cooked and sliced
1/2 cup parmesan cheese, shredded
1 1/2 cups rotini pasta, cooked, drained and cooled

Steps:

  • To make Dressing: Combine all ingredients in a blender. Blend on low for 20 seconds to incorporate oil. Blend on high for 20 more seconds to mix thoroughly. Place in covered container, and refrigerate.
  • To make Salad: Chop Romaine into bite sized pieces and combine with the other ingredients. Toss with the desired amount of dressing. (I use 1/2 and store the remaining in the refrigerator for another meal!).

Nutrition Facts : Calories 849.2, Fat 64.8, SaturatedFat 13.4, Cholesterol 30.5, Sodium 610.4, Carbohydrate 46.5, Fiber 4, Sugar 4.1, Protein 21.6

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