Crowd Pleasing Chicken Salad 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.

CROWD PLEASING CHICKEN SALAD

Steps:

• Boil or grill chicken until done. Chop chicken into serving bowl. Set aside.
• Place onion and celery into food processor (or chop by hand if your family is less picky than mine). Process until all chunks are gone. Pour on top of chicken.
• Add mayonnaise stirring constantly just until all is moistened (sometimes it won't take the whole jar of mayo). Do not over moisten. Season to taste. Refrigerate for at least 2 hours.

CROWD-PLEASING PEA SALAD

Steps:

• Grate Cheddar cheese into a bowl and refrigerate while draining peas and dicing onion to keep cheese shreds from sticking together.
• Mix cheese, peas, onion, mayonnaise, sugar, salt, and pepper together in a bowl.
• Cover bowl with plastic wrap and refrigerate 1 hour to overnight.

HOT CHICKEN SALAD

Steps:

• Heat oven to 350 degrees with a rack positioned in the center.
• Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
• Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
• Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.

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.