Chicken Salad From Mom Food

MOM'S EXOTIC CHICKEN SALAD

Mom's Exotic Chicken Salad image

Make and share this Mom's Exotic Chicken Salad recipe from Food.com.

Provided by rickoholic83

Categories Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 cups cooked chicken, diced
1 cup celery, sliced
1 lb seedless grapes, halved
1 cup sliced water chestnuts
1 cup slivered almonds, toasted
1 cup mayonnaise
1 tablespoon soy sauce
1 teaspoon curry powder
1 tablespoon lemon juice
2 cups pineapple tidbits

Steps:

In a large bowl, combine salad ingredients (chicken through almonds.).
In a small bowl, mix dressing ingredients.
Pour dressing over salad ingredients and mix well.
Garnish with pineapple tidbits.
Serve plain, as sandwiches, or on top of a bed of lettuce.

MOM'S CHICKEN SALAD

Mom's Chicken Salad image

Make and share this Mom's Chicken Salad recipe from Food.com.

Provided by smiles4u

Categories Chicken

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 cups diced chicken
2 cups diced celery
1/2 cup blanched slivered almond
1 cup halved white grapes
2 tablespoons lemon juice
2 teaspoons grated onions
1/2 teaspoon salt
1 cup mayonnaise

Steps:

Mix all ingredients and chill.

CHICKEN SALAD

Chicken Salad image

An easy Chicken Salad recipe from Food Network Kitchen starts with poaching your chicken breasts in an herb-infused broth to keep them extra moist.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breasts halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

Steps:

Toss together the chicken, celery, scallions, dill and parsley in a large bowl.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower 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-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.

HOT CHICKEN SALAD (DAVID LETTERMAN'S MOM'S)

Hot Chicken Salad (David Letterman's Mom's) image

She got it from Alma Worthington who was the food services director at Second Presbyterian for nearly 15 years. Dave's Mom, Dorothy had worked at that Church. This is a casserole made with cooked (leftover chicken) and is different from the other hot chicken salad recipes posted. I haven't tried this yet but it is one of Dave's Mom's favorites. I found this in Home Cookin' With Dave's Mom.

Provided by Oolala

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup rice, cooked
1 cup chicken, cooked
1 cup celery, chopped
1 (10 1/2 ounce) can cream of chicken soup, undiluted
3/4 cup mayonnaise, light is OK but not fat-free
3/4 cup almonds, sliced, can use water chestnuts
2 tablespoons onions, chopped
1/2 cup corn flake crumbs, to sprinkle on top of casserole
2 tablespoons butter, to dot top of casserole

Steps:

Preheat oven to 350 degrees F.
Mix all ingredients, except for the topping ingredients, in an 8 inch X 8 Inch square baking dish.
Top with the cornflake crumbs, using more or less (original recipe didn't give an amount) and dot with butter (use as much as you like since original recipe didn't give an amount).
Bake for 45 minutes.

Nutrition Facts : Calories 637.2, Fat 38.8, SaturatedFat 8.1, Cholesterol 32.7, Sodium 975.5, Carbohydrate 63.8, Fiber 4.3, Sugar 5.5, Protein 11.6

MOM'S CHICKEN SALAD SANDWICHES

Mom's Chicken Salad Sandwiches image

Yield 8

Number Of Ingredients 10

Ingredients

3/4 cup mayonnaise
1/4 cup buttermilk
1/2 cup prepared ranch dressing
1/2 (1 ounce) package dry Hidden Valley Ranch dressing
1 1/2 Tablespoons dry dill weed
5 boneless skinless chicken breasts (cooked and shredded)
1 cup slivered almonds
1 1/2 cups red grapes (halved)
3 stalks celery (diced)
8 croissant rolls

Steps:

In a large mixing bowl, combine mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix and dill weed.
Gently mix in cooked chicken, almonds, grapes and celery.
Refrigerate for at least 1 hour and serve on croissants.

BASIC CHICKEN SALAD

Basic Chicken Salad image

This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.

Provided by Jackie M.

Categories Salad

Time 10m

Yield 2

Number Of Ingredients 6

Ingredients

½ cup mayonnaise
1 tablespoon lemon juice
¼ teaspoon ground black pepper
2 cups chopped, cooked chicken meat
½ cup blanched slivered almonds
1 stalk celery, chopped

Steps:

Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g

EASY HOMEMADE CHICKEN SALAD

Easy Homemade Chicken Salad image

I copied this down once while sitting in the waiting room for a doctor's appointment. (Goodness knows there's always time enough for copying recipes!) I think it came from "Child" magazine. I estimated number of servings.

Provided by MSnow

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups chopped cooked chicken or 1 1/2 cups cooked turkey
1/2 cup sliced celery
1/2 cup thinly sliced green onion
1 tablespoon lemon juice
1/8 teaspoon pepper
1/3 cup mayonnaise
2 tablespoons sweet pickle relish or 2 tablespoons chopped green peppers
2 teaspoons prepared mustard
2 hard-boiled eggs, chopped

Steps:

In medium mixing bowl combine first three ingredients.
Stir in the lemon juice and pepper.
Combine the mayo, pickle relish and prepared mustard.
Add this sauce to chicken and gently stir in the eggs.
Cover and chill until ready to serve.

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