Damn Good Chicken Salad Food

DARN GOOD CHICKEN

Darn Good Chicken image

Quick, easy, cheap.

Provided by Judi J.

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Yield 5

Number Of Ingredients 4

Ingredients

1 (2 to 3 pound) whole chicken, cut into pieces
½ cup honey, warmed slightly
½ cup prepared mustard
½ teaspoon ground nutmeg

Steps:

In a small bowl combine the warm honey, mustard and nutmeg and mix until well blended. Smear onto the chicken pieces, coating well. Refrigerated and let sit for 1/2 hour.
Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 30 minutes, or until done and chicken juices run clear. You can also grill or broil for 30 minutes, turning chicken pieces after 15 minutes of cooking.

Nutrition Facts : Calories 609.4 calories, Carbohydrate 29.4 g, Cholesterol 170.3 mg, Fat 35.3 g, Fiber 1 g, Protein 43.4 g, SaturatedFat 9.9 g, Sodium 444.1 mg, Sugar 28.1 g

BEST CHICKEN SALAD EVER

Best Chicken Salad Ever image

Light and creamy Best Chicken Salad Ever is made with chicken, red onion, crisp celery, and just the right amount of seasoning!

Provided by The Bandit

Number Of Ingredients 8

Ingredients

3 cups cooked chicken ((leftover shredded chicken, rotisserie chicken or 2 cans Costco canned chicken))
1/4 cup red onion
2 pieces of celery (including leafy tops) (chopped, about one cup)
2 tbsp lemon juice
2 tbsp sour cream
3/4 cup mayonnaise
1/2 tsp salt
pepper to taste

Steps:

Finely chop red onion and celery.
In a medium bowl, break up, finely chop or shred the chicken.
Add chopped onion and celery, lemon juice, sour cream, mayonnaise, salt and pepper and stir to combine.
Chill until ready to use. Enjoy!

THE BEST CHICKEN SALAD

The Best Chicken Salad image

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

Ingredients

1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
2 tablespoons shallot, cut into 1/4-inch dice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped parsley
Sliced chives, for garnish
10 sprigs parsley
2 sprigs thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breast halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

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.

THAT DAMN SALAD

That Damn Salad image

Make and share this That Damn Salad recipe from Food.com.

Provided by Ian Magary

Categories Vegetable

Time 37m

Yield 15 serving(s)

Number Of Ingredients 17

Ingredients

1 (10 ounce) package grape tomatoes or 1 (10 ounce) package cherry tomatoes
1 (14 ounce) can chickpeas or 1 (14 ounce) can garbanzo beans
1 (6 ounce) can black olives
1 green bell pepper (sliced)
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 orange bell pepper (sliced)
1 large red onion (sliced)
1 large cucumber (sliced 1/4rd)
4 fresh garlic cloves (crushed)
1 green onion
1 (8 ounce) package feta cheese
2 (2/3 ounce) packages Good Seasonings Italian salad dressing mix
1 (13 1/4 ounce) package rotini pasta (multi-Colored)
1 (14 ounce) can artichoke hearts
1 (16 ounce) bottle white vinegar
1 (16 ounce) bottle olive oil or 1 (16 ounce) bottle canola oil

Steps:

Cook pasta, slice and prep all ingredients to bite sized pieces. Prepare both salad dressings (one at a time or together if you have two bottles), crumble Feta, combine into the noodles when done and pour both dressings on top. Chill and serve. Awesome the second and 3rd days....

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