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.
HOT CHICKEN SALAD
I've always doubled this recipe since our family of five loves it so much. I use chopped or sliced almonds.
Provided by NORMAG
Categories Salad
Time 35m
Yield 11
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
- Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.
Nutrition Facts : Calories 288.2 calories, Carbohydrate 13.3 g, Cholesterol 30.7 mg, Fat 21.1 g, Fiber 2.1 g, Protein 12.6 g, SaturatedFat 4.6 g, Sodium 363.3 mg, Sugar 1.2 g
WARM CHICKEN SALAD
This chicken salad recipe makes a lovely main meal for a hot day, or take some to work and be the envy of your colleagues
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Snack, Starter, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Spread the chunks of chicken and baguette over a shallow roasting tray. Drizzle with 2 tbsp olive oil and toss to coat. Season, then put in the oven for 15 mins until the chicken is cooked through and the bread is golden and crisp.
- Whisk together the remaining olive oil and balsamic vinegar to make a dressing. Split the bag of leaves between two serving plates, add the beetroot, then scatter the cheese over. Toss with the warm chicken and bread, drizzle with the dressing, then serve straight away.
Nutrition Facts : Calories 625 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.88 milligram of sodium
HOT CHICKEN SALAD II
It's a casserole! It's a salad! It's hot chickeny goodness in 3 easy steps! Enjoy!
Provided by JEANNIED59
Categories Salad
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small skillet, saute the mushrooms in oil.
- Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 17.4 g, Cholesterol 62.1 mg, Fat 38.4 g, Fiber 1.6 g, Protein 17.7 g, SaturatedFat 6.9 g, Sodium 735.9 mg, Sugar 3.3 g
WARM CHICKEN SALAD
A gorgeous chicken salad that can be served warm or cold, perfect for a quick healthy supper. As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions. This meal provides 205 kcal per portion.
Provided by Justine Pattison
Categories Light meals & snacks
Yield Serves 2
Number Of Ingredients 10
Steps:
- Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate.
- Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften.
- Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates.
- Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve.
Nutrition Facts : Calories 205kcal
HOT CHICKEN SALAD
Having my recipe selected as a winner is a special thrill for me-my husband is a manager of the Penn State Univ. poultry research farm. Baking has always been my favorite type of cooking. So, when I got married 9 years ago, I was happy to have this simple yet delicious recipe-which originated with my aunt and was passed on to my mom. Now, with three small children (they're 6, 4, and 1), I need all the fast dishes I can find! It's great for a luncheon...or served with salad and rolls, for supper.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first nine ingredients. In a small bowl, combine mayonnaise and soup. Pour over chicken mixture; stir gently to coat. Spoon into a greased 2-qt. baking dish. , In a small skillet, melt butter. Add cornflakes and almonds; cook and stir until lightly browned. Sprinkle over casserole. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 272 calories, Fat 12g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 522mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
THE BEST HOT CHICKEN SALAD
The BEST Hot Chicken Salad - seriously delicious chicken casserole!! Baked chicken salad loaded with pimentos, water chestnuts, almonds, cheese and french fried onions. Great for lunch, brunch, dinner, baby showers, potlucks, and tailgating. Chicken, almonds, water chestnuts, pimentos, celery, lemon juice, mayonnaise, cheddar cheese, cream of chicken soup and french fried onions. Can make in advance and refrigerate or freeze for later. #casserole #chicken #chickencasserole #freezermeal
Provided by Plain Chicken
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF. Spray a 9x13x2-inch pan with cooking spray.
- In a large bowl, combine cooked chicken, almonds, water chestnuts, pimentos, celery, lemon juice, mayonnaise, cheddar cheese, cream of chicken soup, salt, and pepper. Spread into prepared pan.
- Bake uncovered for 30 minutes. Sprinkle French fried onions on top of casserole and bake an additional 10 minutes.
HOT CHICKEN SALAD RECIPE
Hot, hot, hot! Southern-favorite chicken salad gets a baked twist in this delicious new recipe. Our hot chicken salad takes the classic combination of chicken, mayo, and celery and adds a tasty explosion of flavors. Pour in measures of pimientos, mushrooms, water chestnuts, and potato chips; combine it all; and send it into an oven preheated to 350. There it will begin to bubble as it combines into a savory dip-style casserole. In this recipe, it's not just the flavors that are new. This hot chicken salad also adds a craveable dose of texture and crunch thanks to the additions of water chestnuts, slivered almonds, and crisp potato chips. Yum and yum. It's not all crunch, though. This recipe also brings to the table the classic chicken-salad creaminess we've come to know and love-that's thanks to the cheddar cheese, mayonnaise, and sour cream, plus a good pour of fresh lemon juice for a tart touch. We love it. Add this one to your recipe box, stat.
Provided by Southern Living Editors
Categories Casserole
Yield 12 servings
Number Of Ingredients 15
Steps:
- Bake slivered almonds in a shallow pan at 350° for 5 to 10 minutes or until toasted.
- Stir together almonds, chicken, onion, celery, pimiento, water chestnuts, mushrooms, salt, and pepper in a large bowl. Stir together 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; stir into chicken mixture.
- In a small bowl, Stir together 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; add into chicken mixture to combine.
- Spread into a lightly greased 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese, potato chip crumbs, and Parmesan cheese. Bake at 350° for 30 minutes or until thoroughly heated.
CONTEST-WINNING HOT CHICKEN SALAD
After I tasted this hot chicken salad at a women's luncheon, I left with the recipe in hand. I was our city clerk for several years, and on election days I brought this to serve our poll workers for lunch. It got everyone's vote of approval! I've found it is also delicious stuffed in a tomato. -Ruth Glabe, Oronoco, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients. , Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and french-fried onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions, if desired.
Nutrition Facts : Calories 1003 calories, Fat 83g fat (23g saturated fat), Cholesterol 112mg cholesterol, Sodium 1697mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 5g fiber), Protein 36g protein.
HOT CHICKEN SALAD
This is a recipe from a collection of Amish Recipes published by a restaurant in Northern Indiana called Das Dutchman Essenhaus. Even though there are quite a few hot chicken salad, I'm posting this one because it is a little different and I want to know the nutrition information. The recipe calls for real mayonnaise. Do not sub fat free or low fat mayo as it will change the taste of the recipe.
Provided by LARavenscroft
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix chicken, celery, almonds, onions, cheese and salt.
- Add juice and mustard to mayonnaise and fold into chicken mixture.
- Put in a 8 x 8 casserole dish and sprinkle with potato chips.
- Bake at 375 degrees for 15-20 minutes.
HOT CHICKEN SALAD
Hot Chicken Salad is a hot and cheesy baked chicken salad for a comforting main dish.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 °F. Spray a 13 by 9 inch baking dish with vegetable oil cooking spray.
- In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.
HOT CHICKEN SALAD
This quintessential American casserole epitomizes timeless comfort food. The "hot" in this chicken salad refers to temperature, not spice. This casserole takes the components of a classic chicken salad, tops it off with crunchy classic potato chips and bakes in the oven until warmed through. While the filling and toppings vary by region and recipe, the main ingredients, like the version here, include cooked chicken, celery, mayonnaise, grated cheese and slivered almonds. You can poach your own chicken or save time and use a cut up rotisserie or poached chicken. Hot chicken salad does precisely what is asked of a casserole: to soothe, lift up and spread joy.
Provided by Naz Deravian
Time 1h
Yield 6 servings
Number Of Ingredients 9
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.
HOT CHICKEN SALAD
Provided by Paula Deen
Categories Cheese Chicken Nut Poultry Bake Dinner Casserole/Gratin Potluck Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 8 to 10, depending on the appetites of your guests and the number of menu items
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 375°F. Spray a 13-by-9-inch baking dish with vegetable oil cooking spray.
- 2. In a large mixing bowl, combine the chicken, celery, almonds, salt, onion, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.
SPICY CHINESE CHICKEN SALAD II
Steps:
- Salad
- Cut the full chicken breast into bite size pieces and quick fry in olive oil. This will ensure that the chicken retains moisture. Refrigerate.
- Add to individual salad bowls or a large salad bowl: Chop 1 head of Napa cabbage should yield about 4 cups and put in bowl(s). Slice a medium size cucumber in half lengthwise, and half the halve (you should have 4 long pieces), now slice these about 1/2 inch thick. Add to bowl(s) OSCAR MAYER Oven Roasted Chicken Breast Cuts to bowl(s). Slice the green onions and add to bowl(s). Top each salad with the slivered almonds.
- Dressing
- Put olive oil, rice vinegar, soy sauce, sugar (or Splenda equivalent amount), peanut butter and hot sauce into a sealable shaker bottle to mix. Add to salad just before serving.
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
HOT CHICKEN SALAD
When I am in Malibu, I often serve this cheesy, hearty dish with a fresh fruit salad and warm croissants for brunch on the veranda.
Yield makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. Lightly spray or coat a 2-quart baking dish with vegetable oil.
- In a large mixing bowl, place the chicken, almonds, artichoke hearts, celery, green onion, lemon juice, cheese, salt, and pepper. Stir until well combined. Add the mayonnaise and stir until well coated.
- Transfer the mixture to the prepared baking dish and scatter the crushed potato chips over the surface of the dish. Bake until the cheese is melted and the top is lightly browned, about 30 minutes. Let stand 5 to 10 minutes before serving.
- When I buy poultry and eggs at the grocery store, I generally choose organic. Unlike "free-range," which means only that the producer must allow the chickens access to the outdoors (it doesn't matter if that's an asphalt lot), the term "organic" is strictly regulated by the U.S. Department of Agriculture. When shopping at a farmer's market, I tend to worry less about the labels. Many smaller farmers can't afford the time and money that strict federal regulations require, so even though they follow all the standards, they may not have the label. Check out localharvest.org to find reputable farmers near you who are raising animals in a humane and healthy way. Just type in your zip code to locate nearby farmers' markets and grocery stores where you can find sustainable and organic produce, poultry, meat, and eggs.
CHICKEN SALAD II
I can't remember where I got this recipe, but it is honestly the best thing I've ever tasted...and it's good for you. I could live on this chicken salad. Try it, you'll love it!
Provided by crazycookinmama
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil.
- Add chicken and cook until thoroughly cooked and no longer pink inside, approximately 10 to 15 minutes.
- Drain, cool and chop.
- Place eggs in a saucepan and cover with cold water.
- Bring water to a boil and immediately remove from heat.
- Cover and let eggs stand in hot water for 10 to 12 minutes.
- Remove from hot water, cool, peel and chop.
- In a large bowl, mix together the chicken, sliced eggs, apple, onions, relish, mayonnaise, celery, pineapple (with just a little juice for flavor), cilantro, pecans and fajita seasoning to taste.
Nutrition Facts : Calories 232.3, Fat 10.7, SaturatedFat 1.9, Cholesterol 143.8, Sodium 315.3, Carbohydrate 17.2, Fiber 1.5, Sugar 10, Protein 17.6
More about "hot chicken salad ii food"
THE BEST HOT CHICKEN SALAD RECIPE WITH CHIPS ON TOP
From mommyknowswhatsbest.com
Reviews 1Category Recipes For The Whole FamilyCuisine AmericanTotal Time 40 mins
- Combine in baking dish: chicken, mayo, hard-boiled eggs, onion, lemon juice, cream of chicken soup, 1 cup cheese, salt, pepper, and garlic powder. Mix well.
HOT CHICKEN SALAD WITH POTATO CHIP CRUST - SOUTHERN LIVING
From southernliving.com
Servings 8Total Time 40 mins
- Fold in the chicken, 1 cup cheese, the celery, scallions, almonds, and pimentos. Transfer into the prepared baking dish.
HOT CHICKEN SALAD - MY CASUAL PANTRY
From mycasualpantry.com
5/5 (2)Total Time 55 minsCategory Main DishCalories 833 per serving
- In a small mixing bowl, add mayonnaise, soup, lemon juice, and salt. Stir to combine. Set aside.
- In a large mixing bowl, combine the chicken, celery, onion, pimientos, eggs, almonds, and 1 cup cheese. Mix together. Pour the mayonnaise mixture over the chicken mixture and fold to combine.
- Pour the mixture into a greased 2 ½ quart or 9x13 casserole dish. Cover and refrigerate overnight. When ready to bake, preheat the oven to 400 degrees. Top the casserole with the remaining ½ cup cheese and potato chips. Bake for 25-35 minutes covered and 5 minutes uncovered until golden and bubbly.
HOT CHICKEN SALAD - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 3Calories 302 per servingCategory Main Course
HOT CHICKEN SALAD RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Chicken Leftover RecipesCalories 251 per servingTotal Time 1 hr
- Preheat oven to 400 degrees F. In a large bowl, stir together chicken, celery, sweet pepper, cheese, soup, yogurt, green onions, lemon juice and black pepper. Transfer to a 2-quart rectangular baking dish.
- Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.
HOT CHICKEN SALAD - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
Reviews 6Category Appetizer, Main Course, PoultryCuisine AmericanTotal Time 45 mins
- Preheat the oven to 350°F and spritz a 1 1/2 quart baking dish lightly with cooking spray. Set aside.
- On the stove top, saute the celery and onion in a couple of drizzles of olive oil in a large skillet. Saute on medium-high for 3 minutes or until softened and beginning to brown.
- In a mixing bowl, mix together cooked celery and onion, chicken, mayonnaise, sour cream, pimento, 1 cup cheese, garlic powder, seasoned salt, lemon pepper and black pepper. Spread into baking dish.
HOT CHICKEN SALAD - ADD A PINCH
From addapinch.com
5/5 (4)Total Time 30 minsCategory Main CourseCalories 435 per serving
HOT CHICKEN SALAD - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
4.8/5 (10)Category CasseroleCuisine SouthernTotal Time 35 mins
- Taste the mixture and add salt to taste. You will probably want to add between 1/4 and 1/2 teaspoon depending on the saltiness of your chicken and your preference for salt level.
EASY HOT CHICKEN SALAD RECIPE - THE PONDS FARMHOUSE
From thepondsfarmhouse.com
HOT CHICKEN SALAD - COOK'S COUNTRY
From cookscountry.com
5/5 (1)Category Main Courses, CasserolesServings 6-8
HOW TO MAKE CHICKEN SALAD IN A FOOD PROCESSOR - MELANIE COOKS
From melaniecooks.com
Estimated Reading Time 2 mins
CHEESY HOT CHICKEN SALAD - MRFOOD.COM
From mrfood.com
4/5 (6)Estimated Reading Time 1 minCategory Misc. Salads
HOT CHICKEN SALAD: EVERYTHING OLD IS NEW AGAIN | THE SOUTH ...
From thesouthinmymouth.com
Servings 6-8Total Time 1 hrEstimated Reading Time 3 mins
HOT CHICKEN SALAD - EAT FARM LOVE
From eatfarmlove.com
Servings 6-8Total Time 55 minsEstimated Reading Time 1 min
THE BEST HOT CHICKEN SALAD - FOOD STORAGE MOMS
From foodstoragemoms.com
Cuisine AmericanCategory Main CourseServings 8Total Time 1 hr
HOT CHICKEN SALAD RECIPE | POTATO CHIP CHICKEN CASSEROLE ...
From shockinglydelicious.com
Servings 6-8Total Time 1 hrEstimated Reading Time 6 mins
EASY HOT CHICKEN SALAD RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
HOT CHICKEN SALAD II | RECIPE | HOT CHICKEN SALADS, EASY ...
From pinterest.com
CHICKEN SALAD II - THEMULTIPLESCLEROSISDIET.COM
From themultiplesclerosisdiet.com
BCL - HOT CHICKEN SALAD II BEST FAMILY RECIPES - BLACK ...
From blackcloverleaf.blogspot.com
HOT CHICKEN SALAD II
From crecipe.com
CHICKEN SALAD RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
MISS FOOD - HOT CHICKEN SALAD II BEST FAMILY RECIPES ...
From aah2ec.blogspot.com
HOT CHICKEN SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
HOT CHICKEN SALAD II TOP RECIPES | VERY TASTY RECIPES
From verytastyrecpes.blogspot.com
WHAT IS CORONATION CHICKEN? RECIPE FOR THE DISH SERVED AT ...
From insideedition.com
HOT CHICKEN SALAD II RECIPE - FOOD NEWS
From foodnewsnews.com
HOT CHICKEN SALAD II | RECIPE | HOT CHICKEN SALADS, SOUR ...
From pinterest.com
CHICKEN SALAD II | RECIPES WIKI | FANDOM
From recipes.fandom.com
VIRAL DISH! HOT CHICKEN SALAD II :: BEST DISHES - RECIPES ...
From madrifre.blogspot.com
HOT CHICKEN SALAD II - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love