CHICKEN SALAD SANDWICHES
Provided by Food Network
Time 20m
Yield 6 sandwiches
Number Of Ingredients 11
Steps:
- Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined.
- Serve the chicken salad on the toasted rolls with lettuce and tomato.
CLASSIC CHICKEN SALAD
A classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!
Provided by Holly Nilsson
Categories Salad
Time 15m
Number Of Ingredients 8
Steps:
- Combine all ingredients in a small bowl and mix well.
- Season with salt and pepper to taste.
- Serve as a sandwich or over salad.
Nutrition Facts : Calories 206 kcal, Carbohydrate 1 g, Protein 15 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 362 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
DELICIOUS & EASY CHICKEN SALAD
My husband and our friends absolutely love my chicken salad! I originally got the recipe from my father, but have adapted it slightly. Very easy to make and great on crackers, sandwiches, etc. You can also substitute turkey and make turkey salad - it tastes just as great! This recipe can be halved for a smaller batch.
Provided by txgirl9
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, use a fork to break down the large chunks of chicken.
- Break the eggs apart with your hands by squeezing and crumbling them into the chicken.
- Add all remaining ingredients.
- Stir with a spoon until well mixed.
- Refrigerate at least 30 minutes before serving.
EASY QUICK DELICIOUS NO-MAYONNAISE CHICKEN SALAD
Oh, how my mother and I adore a good chicken salad sandwich, but the mayonnaise can be bit heavy at times. This recipe is super-easy and quick and really tastes gourmet. No one will be able to guess how simple it is!
Provided by butterscotchgirl
Categories Lunch/Snacks
Time 10m
Yield 3 sandwiches, 3 serving(s)
Number Of Ingredients 10
Steps:
- remove meat from chicken and cut into little chunks. i only use breast meat, but feel free to use dark meat also if you prefer.
- mix together remaining ingredients in bowl.
- fold in chicken.
- spread a bit of dijon mustard on whole wheat bread or bun, put some chicken salad on there along with with lettuce and tomato.
- enjoy!
Nutrition Facts : Calories 568.1, Fat 35.2, SaturatedFat 12, Cholesterol 195.3, Sodium 316.4, Carbohydrate 3.9, Fiber 1.1, Sugar 2.7, Protein 56.3
THE BEST CHICKEN SALAD EVER
This is the best chicken salad I have ever had in my life and it is so simple to make.
Provided by Richard Rego
Categories Salad
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.
Nutrition Facts : Calories 102.8 calories, Carbohydrate 3.2 g, Cholesterol 25.6 mg, Fat 6.3 g, Fiber 0.1 g, Protein 7.6 g, SaturatedFat 1.2 g, Sodium 141.2 mg, Sugar 2.7 g
BBQ CHICKEN SALAD
This healthy, flavorful salad comes together so quickly, and it is guaranteed to be a hit with your entire family!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a medium skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine. Serve immediately, topped with tortilla strips.
MY FAVORITE CHICKEN SALAD
I'm a huge fan of chicken salad and have tried so many different variations over the years, but this one is by far my favorite. Simple, refreshing flavors and great texture make it wonderful on a sandwich or just served over a bed of lettuce!
Provided by SunnyDaysNora
Categories Salad
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Stir chicken, celery, pecans, mayonnaise, yellow onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a bowl until well combined. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 5.5 g, Cholesterol 31.4 mg, Fat 25.5 g, Fiber 2 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 384.3 mg, Sugar 2.4 g
EASY BUT DELICIOUS CHICKEN OR TURKEY SALAD
Sometimes simple is best. Mayonnaise and a few, delicate seasonings are all your leftover chicken or turkey really needs to make a good lunch. Serve on rolls, wraps, crackers, bread, English muffins, whatever you like.
Provided by 3KillerBs
Categories Lunch/Snacks
Time 5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix turkey, celery, mayonnaise, lemon juice, parsley, thyme, salt,and pepper. Adjust amount of mayo according to how wet you like your chicken salad.
- Pile onto your preferred bread with greens and tomatoes.
ULTIMATE CHICKEN SALAD RECIPE
Chicken salad is a classic salad recipe with diced chicken, creamy mayonnaise, crisp celery, green onion, sweet grapes, and fresh herbs. Watch the video above to see how I make it!
Provided by Lisa Bryan
Categories Main Course Salad
Time 25m
Number Of Ingredients 11
Steps:
- Place the chicken breasts in a wide pot or pan and cover by about an inch with cold water. Season the water with salt. Optionally, you can add aromatics of your choice. Read my poached chicken recipe for more details.
- Turn the heat to medium until it reaches a gentle simmer. Then reduce the heat back to low and cover the pan. Let the chicken simmer for 8-12 minutes, or until the internal temperature reaches 160-165 degrees Fahrenheit. Remove the chicken and let it rest for a couple of minutes. Then chill in the fridge.
- Transfer the cooled chicken to a cutting board and dice it into 1/2-inch pieces.
- Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to a mixing bowl along with the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
- Mix everything together until it's well combined. Let it chill in the fridge until you're ready to serve.
Nutrition Facts : Calories 524 kcal, Carbohydrate 10 g, Protein 36 g, Fat 38 g, SaturatedFat 6 g, Cholesterol 112 mg, Sodium 454 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
BEV'S DELICIOUS CHICKEN SALAD
This is the chicken salad recipe that is so delicious that I don't bother making any other anymore. If I have any leftover chicken, this chicken salad will be my lunch the next day! I love it! Easy and light! Enjoy!
Provided by Bev I Am
Categories Lunch/Snacks
Time 2m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Enjoy!
DELICIOUS CHICKEN SALAD
Creamy Chicken Salad with walnuts, grapes and water chestnuts and lots more. This was made after we made a chicken in the crock-pot and had a lot of left overs. I looked a number of chicken salad recipes and none had all the ingredients I wanted. So I decide to experiment and this is what I came up with. I admit the spices and herbs are estimates as I just eyeballed how much I put in. So feel free to adjust to your tastes.
Provided by tabasco0697
Categories Lunch/Snacks
Time 1h40m
Yield 6-8 large sandwiches, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- diced chicken in small cubes and place in large mixing bowl.
- finely dice red onion, hard boiled egg and celery.
- if you did not buy the chopped walnuts then chop them now.
- quarter the red grapes and quarter the water chestnut slices.
- add all ingredients to the large mixing bowl.
- add the diced water chestnuts, chopped walnuts and relish (I prefer the sweet pickle relish cubes). and shredded Parmesan cheese not grated.
- in separate bowl mix the mayonnaise, organic sour cream and all herbs and spices and mix well.
- add the dressing mix in the dry ingredients until it is to the desired consistency/moistness you prefer. I used all the dressing and it was perfect for me but you may prefer a less moist salad.
- refrigerate for at least an hour for best flavor.
- serve on large bakery crescent rolls or bread of your choice.
CHICKEN SALAD
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
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.
CHICKEN SALAD
This recipe is from a friend and modified slightly, photos of course are my own. This is a delicious chicken salad, I made this first in the states and my parents absolutely loved this! And I have made it several times in Thailand for my Thai family, after the first time here, they said add more grapes :) I have made this with canned chicken as well as pressure cooked, both are equally as good.
Provided by Lee Thayer @LeeNST
Categories Chicken Salads
Number Of Ingredients 13
Steps:
- For the chicken, use boneless, feel free to cook your preferred way; boiled, roasted, rotisserie, leftovers, or even canned. If using canned, which I did in while in the states, use four 10 oz/283 g cans of chunk breast meat in water, drained. Where I live now I pressure cook the chicken breasts and make broth for other recipes (it is only 2 minutes of cook time). Cube the cooked chicken. If using canned, just use the chunked and that part is already done.
- Using a dry skillet heated on low heat, add pecan pieces or halves and toast for several minutes, stirring often, until fragrant then remove from the pan and set aside to cool. If using pieces those are now done, if using halves, just coarsely chop them after toasting them. These are optional, my wife cannot eat nuts and this dish is still excellent without them.
- To a large mixing bowl, add the chicken cubes, grapes, celery, onion, and cooled pecans and toss together.
- In a bowl, add all the dressing ingredients and mix together.
- Add the dressing to the salad and mix together. Cover and place in the fridge to chill until serving.
- Just before serving, mix in the cubed or shredded cheese.
- Serve over lettuce or arugula, recommended.
- Or serve in a large croissant with arugula, highly recommended.
- For variations, use a mix of thigh meat and breast meat, or just thigh meat. Use cashews on place of the pecans. Serve in soft flour tortillas. Enjoy.
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