PHILADELPHIA CREAM CHEESE CHICKEN SALAD
Steps:
- Drain water from chicken, put chicken in bowl, and set aside.
- Then add to the chicken the softened cream cheese and Miracle Whip. The Miracle Whip is according to taste (1/2 cup).
- Finally, add a few sprinkles of dried onion flakes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAM CHEESE CHICKEN SALAD
The best chicken salad recipe you will ever try!!
Provided by Melissa Rogers
Categories Salads
Time 15m
Number Of Ingredients 5
Steps:
- 1. A very easy recipe thats perfect anytime. You will need a roasted chicken ( the kind you pick up at the deli in the grocery store already cooked). Remove all of the chicken possible from the bone. Finely chop or use a food processor. Put the chopped chicken into a large mixing bowl.
- 2. Combine cream cheese, dill, onion powder, and nuts with the chopped chicken using a rubber spatula. Chill for a couple of hours before serving. Best served on small dinner rolls or with crackers.
CREAMY CHICKEN SALAD
Make and share this Creamy Chicken Salad recipe from Food.com.
Provided by StacL
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Drain chicken.
- Combine cream cheese, sour cream, pepper, worcestershire, onion, and garlic powder. Mix well.
- Add drained chicken and mix well.
- Allow to refrigerate for a couple hours to let the flavors develop and the onions soften.
- Serve with crackers or make a sandwich!
CREAM CHEESE CHICKEN SALAD
This is a family favorite and a versatile recipe. I am called by grandsons to see how to make it. My grandaughter works for Lulu publishing and my sisters and I had her publish a cook book so we could have our recipes ready for them. Really a fun project that was time consuming but proved to be a hit with the family. Now the all...
Provided by Janis Current
Categories Chicken Salads
Time 1h
Number Of Ingredients 8
Steps:
- 1. Set your cream cheese out to soften. Place in large bowl and whip up with a fork.
- 2. Add the chicken paste to softend cream cheese. Mix well.
- 3. Add chicken to cream cheese and the chicken will shred up as you mix but for a lettuce cup don't add chicken and over mix, you want it chunky not flaked..
- 4. Add the diced eggs.
- 5. Add pepper and mix all together. Chill for at least an hour so the cream cheese can firm up. If too stiff add the mayo. Sandwich spread usually needs the mayo.
- 6. Like I stated in my note you can use this as a dip for crackers, a sandwich spread, a salad in tomatoes, or dress it up for a chicken salad lettuce cup.
CHICKEN SALAD
This is my standard chicken salad with a twist(a few extra herbs and veggies and a little cream cheese) It started out that I had a little dip left and added it to my chicken salad, but it was good, so I wanted to keep track of what I did. Add the mayo and sour cream in equal proportions to make the salad as creamy as you like. We like the Light Mayonaisse(not reduced fat or fat free, they taste different) and light sour cream just as well as regular, but if you prefer use regular. Add salt and pepper, season salt, or Tony's to taste for saltiness. It was the fresh basil, bell pepper, cream cheese, and fresh garlc that were the new flavors in this chicken salad. It is better the next day after the flavors meld.
Provided by Heartsong
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Either boil chicken with 1/2 an onion and a little celery in salted and peppered water for 20-30 minutes until tender. If you do this, be sure and freeze your yummy broth for later use.
- Or you may drizzle chicken with olive oil, salt and pepper well, and bake at 350 for 25 to 30 minutes or until juices run clear.
- Chop or shred chicken. Do it the way you like.
- Combine mayonaisse, sour cream(start with 1/3 cup of each),cream cheese, pineapple, season salt or Tony's(use Tony's if you like a kick), basil, and garlic.
- To toast pecans, put in a cast iron skillet with a little butter, sprinkle with salt and sugar, and heat just a few minutes, stirring until til they very slightly brown. Do not overcook. Remove and chop.
- Combine this with chicken, pecans, and vegetables.
- Adjust seasonings and creaminess with equal parts sour cream and mayonaisse to taste.
- Fold in grapes. Add more grapes and pecans if you like.
Nutrition Facts : Calories 543.9, Fat 30.2, SaturatedFat 8.9, Cholesterol 147.6, Sodium 414.8, Carbohydrate 18.3, Fiber 3.4, Sugar 11.2, Protein 50.6
CREAMY CHICKEN SPREAD
"This tasty chicken spread came from a member of the Texas church where my husband served as pastor," reveals Lynn Scheiderer of Bishop, California.
Provided by Taste of Home
Categories Appetizers Lunch
Time 10m
Yield 2.50 cups.
Number Of Ingredients 7
Steps:
- Place all ingredients in a food processor; process until coarsely chopped. Use as a sandwich spread or serve on crackers.
Nutrition Facts :
More about "chicken salad using cream cheese food"
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料理 American合計時間 30 分カテゴリ Saladsカロリー 431 (1 人分)
- Make the dressing: In a large bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, salt, sugar, and pepper.
- To the dressing, add the chicken, scallions, celery, dill, and parsley. Toss until evenly combined. Taste and adjust seasoning, if necessary. Cover and refrigerate until ready to serve.
- Note: I use poached chicken for this recipe. If you'd like to use roasted chicken, you'll need 3 pounds bone-in, skin-on chicken breasts. Preheat the oven to 425°F and line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet. Coat with 1 tablespoon of olive oil and sprinkle both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 30 to 35 minutes, or until done. Let cool. (You may also use a rotisserie chicken.)
- Make-Ahead Instructions: This salad can be made and stored in the refrigerator for up to 2 days.
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