THE BEST CHICKEN SALAD EVER
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
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
THE BEST TASTING CHICKEN SALAD EVER
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
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
BEST CHICKEN SALAD - EVER!
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
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 CHICKEN SALAD EVER
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
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!
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
BEST EVER CHICKEN SALAD
Steps:
- In a skillet, cook the bacon over medium heat until crispy. Remove from the pan and blot to remove extra fat. Set aside to cool completely.
- Mix all the ingredients in a bowl, taste for seasoning and as needed according to taste. Mix well and refrigerate until serving.
Nutrition Facts : Calories 366 kcal, Carbohydrate 4 g, Protein 14 g, Fat 33 g, SaturatedFat 4 g, Cholesterol 39 mg, Sodium 104 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
BEST EVER PASTA SALAD WITH CHICKEN
This is a tasty and filling chicken pasta salad. Perfect served with a croissant and iced tea for a summer luncheon! Enjoy.
Provided by Diane Whitfield
Categories Salad Pasta Salad Chicken Pasta Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a medium bowl, whisk together the oil, vinegar, tarragon, dill, salt, mustard, pimento, capers and pepper. Seat aside.
- In a large bowl, toss together the pasta, green pepper, Havarti, green onions and chicken. Add dressing to taste and toss to coat.
Nutrition Facts : Calories 523.1 calories, Carbohydrate 12.2 g, Cholesterol 76.7 mg, Fat 42.9 g, Fiber 1.1 g, Protein 23.5 g, SaturatedFat 12.6 g, Sodium 668 mg, Sugar 1.2 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.
BEST CHICKEN SALAD SANDWICH
Dried cranberries add a sweet tartness to chicken and vegetable salad. Makes a delightful sandwich filling too. Serve on whole wheat bread with turkey bacon.
Provided by peloquinswife
Categories Salad
Time 15m
Yield 16
Number Of Ingredients 11
Steps:
- Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.
Nutrition Facts : Calories 216 calories, Carbohydrate 14.5 g, Cholesterol 37.9 mg, Fat 12 g, Fiber 1.7 g, Protein 13.5 g, SaturatedFat 2.1 g, Sodium 411.3 mg, Sugar 11 g
BEST-EVER CHICKEN SALAD
Make and share this Best-Ever Chicken Salad recipe from Food.com.
Provided by southern chef in lo
Categories Chicken
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Boil the chicken in water with the next 4 ingredients.
- Remove the chicken from the broth; strain out the vegetables and set aside.
- Cool the chicken. Skin and bone chicken and chop it into chunks making sure there is no skin or gristle in the meat.
- Mix in the reserved cooked vegetables and all the other ingredients.
- Serve on individual lettuce leaves and garnish with a dab of mayo and olive slices.
- This can also be used as a great sandwich spread.
Nutrition Facts : Calories 270.4, Fat 16.7, SaturatedFat 4, Cholesterol 192.5, Sodium 381.6, Carbohydrate 9.8, Fiber 1.2, Sugar 4.1, Protein 20.1
BEST CHICKEN SALAD EVER I
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
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
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