Chicken Salad For A Crowd Food

CROWD-PLEASING CHICKEN SALAD

Steps:

• In a large bowl, combine the first five ingredients. Fold in rice, celery, green pepper, onion, pineapple, water chestnuts and cheese. Add almonds just before serving if desired. Serve on cantaloupe halves or wedges if desired, or use as a sandwich spread.

CHICKEN SALAD FOR A CROWD

Steps:

• Salt and pepper the chicken breasts and roast for about 30 minutes in a 375 degree oven or until no pink meat remains
• Let cool and then remove the skin and cut the chicken into cubes
• Add herbs, celery, onions and pecans
• Mix mayo and sour cream and pour over the top
• Add salt and pepper to taste
• Mix well and make into sandwiches or appetizers on toasted bread rounds

ANGEL'S CHUNKY CHICKEN SALAD

Steps:

• Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
• Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.

HOT CHICKEN SALAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
• Bake in the preheated oven for 30 minutes, until lightly browned

CHUNKY CHICKEN SALAD FOR A CROWD

Steps:

• Cook chicken.
• Chop coarsely.
• Wash all fruits and vegetables.
• Chop them all coarsely.
• Put all ingredients in a large Pyrex bowl.
• Toss ingredients with mustard and mayonnaise.

CHICKEN SALAD FOR A CROWD

Steps:

• Boil the chicken breasts until no longer pink. Cool completely and cube or shred.
• Peel and mince onion. Can use small to medium size.
• Clean and thinly slice celery.
• Combine mayonnaise, half and half, white pepper and Beau Monde. NOTE: *I add enough Beau Monde to see scant color in the mayonnaise, chill and let rest while the chicken is cooling. This will allow the flavors to blend.
• Combine all ingredients with the chicken and cover and refrigerate over night.
• Next Morning:.
• Taste test for additional Beau Monde.
• Add more half & half or milk to thin and make creamier if desired.
• OPTIONAL: Finely shred iceberg lettuce and add to the chicken mixture. This stretches the amount of chicken salad and makes it lighter in texture.

CLASSIC CHICKEN SALAD

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.

LAYERED CHICKEN STRIP SALAD FOR A CROWD

Steps:

• Mix together the dressing ingredients in a bowl.
• In a large 4-quart glass bowl, spread shredded lettuce in the bottom.
• Top with 1 layer each of sprouts, water chestnuts, sliced cucumber, onions, pea pods and chicken.
• Spread the dressing evenly over the salad in the bowl.
• Decorate with halved cherry tomatoes.
• Cover tightly, and refrigerate until ready to serve.

LAYERED CHICKEN SALAD FOR A CROWD

Steps:

• To prepare this beautiful salad you have to do some things in advance.
• Boil the rice in chicken bouillon.
• Let cool.
• Skin and debone the chicken; cut into strips.
• (I buy the chicken ready cooked in the supermarket, but you can roast your own).
• Cut cheese in small bite-size cubes.
• Cut ham in small cubes.
• Clean and cook shrimp and keep chilled.
• Defrost peas if not using fresh.
• Wash leek thoroughly and slice thin.
• In a large bowl, mix 1/2 chicken, mayonnaise, sour cream, spices, mustard and leek and let it rest overnight in refridgerator.
• Serving Day: In successive layers, arrange lettuce, rice, mayonnaise/chicken mixture, shrimps, peas, ham, cheese, and balance of the chicken.
• Topping/Decoration: Halved tomatoes, shrimps, cucumber, chopped dill, and red pepper.