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
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.
COLD CHICKEN SALAD
I love this recipe - it is an old favorite of the family. My grandmother made this for me many times and now that she is gone, I have taken over making it for the family. Everyone who tries it, loves it and wants it over and over. I get many requests to make it.
Provided by Lynne Breedlove
Categories Lunch/Snacks
Time 40m
Yield 3-5 serving(s)
Number Of Ingredients 4
Steps:
- Cook chicken breasts until they are fully done.
- Pull bones from the chicken. Shred or chop the chicken.
- When cooled, add 1 cup of diced celery, the juice of one lemon and enough Kraft mayonnaise to make it as moist as you desire.
- Chill and stir before serving.
Nutrition Facts : Calories 424.3, Fat 22.4, SaturatedFat 6.4, Cholesterol 154.7, Sodium 179.3, Carbohydrate 2.4, Fiber 0.6, Sugar 1, Protein 50.7
HOT OR COLD CHICKEN SALAD
My husband brought this recipe home after having it for lunch at a friends home. We discovered it was great hot or cold. My neighbors request this salad cold for our get-togethers.
Provided by Grandma Joan
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl mix mayo, lemon juice, and lemon pepper. Pour over the other ingredients and mix together.
- If salad seems dry add a little chicken stock to moisten.
- If hot put into a 9X11 inch oblong dish. Bake for 45 minutes at 350°, this dish may be made one day ahead, uncovered.
HOT & COLD CHICKEN SALAD
A sizzling top blankets this cool dish, to the surprise of everyone! This recipe has a surprise or two that will restore your faith and interest in the dish. Cook time is marination.
Provided by SmHerndon
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Marinate the chicken and celery in dressing for 1 hour. Season with salt & pepper to taste.
- Thoroughly blend mayo and sour cream, and add to chicken mixture. Chill in the fridge until ready to serve.
- About 15 minutes before serving, mix in almonds. Pour mixture into shallow oven-proof dish.
- Thoroughly crush potato crisps and blend them well with grated cheese and garlic powder. Completely coat top of chicken salad with potato crisp-cheese mixture, and put under broiler until cheese melts.
Nutrition Facts : Calories 477, Fat 36.2, SaturatedFat 12.2, Cholesterol 101.6, Sodium 572.1, Carbohydrate 11.7, Fiber 1, Sugar 5.3, Protein 26.6
CHICKEN COUSCOUS SALAD (HOT OR COLD)
A complete meal all in one, which is delicious served hot or cold. It is essential the chicken is completely cooked before adding the other ingredients, as there is very little cooking time afterwards.
Provided by English_Rose
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix together the dressing ingredients in a large bowl. Add the chicken and toss in the dressing, seasoning well with salt and black pepper.
- Pre-heat a non-stick wok or deep non-stick saucepan. Using a slotted spoon, lift the chicken from the dressing and dry-fry it for 8-10 mins until completely sealed and cooked.
- Add the garlic, coriander and turmeric and continue to cook for 2 minutes Add the broth and dressing and bring to the boil.
- Gradually add the couscous, stirring well. Cover with a lid, remove from the heat and allow to stand for 1min.
- Remove the lid and, using 2 forks, fluff up the couscous grains. Add the herbs, tomato and cucumber and mix well, seasoning to taste.
- Pile into a serving dish and garnish with fresh basil and orange wedges.
Nutrition Facts : Calories 470.9, Fat 3.7, SaturatedFat 0.9, Cholesterol 136.9, Sodium 179.5, Carbohydrate 44.3, Fiber 4.2, Sugar 7.4, Protein 61.8
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
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