BEST CHICKEN SALAD RECIPE
This easy, classic Chicken Salad recipe with grapes and sliced almonds is the best I've ever had and makes the most amazing sandwich on a croissant ever. Perfect for a graduation parties, a ladies luncheon, brunches, bridal or wedding showers, baptisms, and pretty much any event you can think of!
Provided by Amy Nash
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- If using uncooked chicken breasts, preheat oven to 400°F. Rub chicken breasts with the olive oil and sprinkle with a little salt and pepper. Place the chicken on a baking sheet and bake for 22-26 minutes until the internal temperature reaches 165°F when tested with an instant read meat thermometer placed in the thickest part of the breast. Roughly chop or shred the cooked chicken.
- In a large bowl, add the cooked chicken, grapes, celery, green onions, almonds, and dill, then gently toss to combine.
- In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, salt, and pepper.
- Add the dressing mixture to the chicken mixture and gently stir until everything is evenly coated. Cover tightly with plastic wrap and refrigerate for 1-2 hours or even overnight.
- If making chicken salad sandwiches, slice each croissant in half and layer a piece of green leaf lettuce and a scoop of chicken salad on each roll. Or serve the chicken salad over a bed of mixed greens with sliced tomato and avocado.
Nutrition Facts : Calories 530 kcal, Carbohydrate 13 g, Protein 25 g, Fat 43 g, SaturatedFat 6 g, Cholesterol 71 mg, Sodium 602 mg, Fiber 4 g, Sugar 7 g, TransFat 1 g, UnsaturatedFat 34 g, ServingSize 1 serving
BEST CHICKEN SALAD
Steps:
- Place the diced chicken, celery, green onions and grapes in a large mixing bowl and stir to combine.
- In a medium-sized bowl, add the remaining ingredients to make the sauce and stir to combine. Pour the mayo sauce over the chicken salad and stir to combine and thoroughly coat the salad.
- Cover and chill in the fridge for at least 4 hours before serving.
- Serve on sandwiches, croissants or in wraps with some lettuce. For a low-carb option, serve on a bed of lettuce with sliced tomato and avocado.
Nutrition Facts : Calories 279 kcal, Carbohydrate 7 g, Protein 7 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 532 mg, Sugar 6 g, ServingSize 1 serving
ULTIMATE CHICKEN SALAD RECIPE
Chicken salad is a classic salad recipe with diced chicken, creamy mayonnaise, crisp celery, green onion, sweet grapes, and fresh herbs. Watch the video above to see how I make it!
Provided by Lisa Bryan
Categories Main Course Salad
Time 25m
Number Of Ingredients 11
Steps:
- Place the chicken breasts in a wide pot or pan and cover by about an inch with cold water. Season the water with salt. Optionally, you can add aromatics of your choice. Read my poached chicken recipe for more details.
- Turn the heat to medium until it reaches a gentle simmer. Then reduce the heat back to low and cover the pan. Let the chicken simmer for 8-12 minutes, or until the internal temperature reaches 160-165 degrees Fahrenheit. Remove the chicken and let it rest for a couple of minutes. Then chill in the fridge.
- Transfer the cooled chicken to a cutting board and dice it into 1/2-inch pieces.
- Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to a mixing bowl along with the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
- Mix everything together until it's well combined. Let it chill in the fridge until you're ready to serve.
Nutrition Facts : Calories 524 kcal, Carbohydrate 10 g, Protein 36 g, Fat 38 g, SaturatedFat 6 g, Cholesterol 112 mg, Sodium 454 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
AMAZING ASIAN CHICKEN SALAD
This is a little like a slaw. I came up with this really wanting Asian Chicken Salad and I got something even better. This recipe is really something. Top with crispy noodles and enjoy!
Provided by emilyk
Categories Salad Coleslaw Recipes No Mayo
Time 1h35m
Yield 6
Number Of Ingredients 17
Steps:
- Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
- Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
- To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 16.5 g, Cholesterol 45.6 mg, Fat 17.3 g, Fiber 4.2 g, Protein 22.2 g, SaturatedFat 2.3 g, Sodium 390.9 mg, Sugar 8.8 g
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.
RECIPE FOR CHICKEN SALAD
Delight your taste buds with this amazing Recipe for Chicken Salad. Combine dressing, grapes and dried tarragon leaves in this simple but tasty dish.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes 6 (2/3-cup) servings.
Number Of Ingredients 5
Steps:
- Mix chicken, grapes, dressing and tarragon; cover.
- Refrigerate several hours or overnight.
- Serve on lettuce-covered salad plates, if desired.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 21 g
AMAZINGLY GOOD CHICKEN SALAD
This is a great chicken salad recipe given to me years ago by a friend. I serve it on homemade finger rolls, the dough is made in the breadmaker (crescent roll recipe). This makes quite a large amount, enough for 48 finger rolls. I always get requests for this recipe.
Provided by June Bailey
Categories Lunch/Snacks
Time 1h
Yield 48 finger rolls, 12 serving(s)
Number Of Ingredients 5
Steps:
- Boil chicken breasts until tender (about 45 minutes).
- Cool and remove chicken from bones and chop fine.
- Mix mayonnaise, Good Seasons Italian seasoning, lemon juice and salt and pepper (if desired)- add to chicken and mix well.
- Better if made the day before serving so flavors can meld.
- Refrigerate immediately.
- May need to add extra mayonnaise the next day and a little extra seasoning if desired.
Nutrition Facts : Calories 125.3, Fat 6.7, SaturatedFat 1.9, Cholesterol 46.4, Sodium 45.7, Carbohydrate 0.2, Sugar 0.1, Protein 15.1
SOUTHERN CHICKEN SALAD
Follow these step-by-step, photo illustrated instructions for making our old-fashioned, homemade Chicken Salad recipe. We're making it from scratch, the way mama use to make it and, you'll find it's pretty simple and easy to do. It's a true southern cooking favorite that makes a great sandwich for a quick and easy meal. Printable recipe included.
Provided by Steve Gordon
Categories Main Dish
Time 1h15m
Number Of Ingredients 10
Steps:
- Chop chicken as desired and place in a medium size mixing bowl.
- Wash celery stalks under cool water, chop very fine.
- Add chopped celery to mixing bowl.
- Add the chopped onions.
- Add sweet pickle relish.
- Add mayonnaise.
- Add a little sugar if desired.
- Add salt.
- Add black pepper.
- Add Mustard.
- Add the chopped boiled egg.
- Stir mixture well, cover and refrigerate for at least one hour prior to serving.
- Serve cool and enjoy!
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