Jackies Basic Chicken Salad Food

BASIC CHICKEN SALAD

Basic Chicken Salad image

Provided by Ree Drummond : Food Network

Time 3h15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

One 3- to 4-pound roast chicken, home roasted or store-bought, recipe follows
2 cups green or red seedless grapes, halved, plus more halved grapes, for garnish
1/2 cup slivered almonds
4 scallions, sliced
3 stalks celery, sliced
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/4 cup heavy cream
2 tablespoons chopped fresh dill, plus more for garnish
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
One 3- to 4-pound chicken
Olive oil, for drizzling
Kosher salt and freshly ground black pepper

Steps:

Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, grapes, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, dill, brown sugar and some salt and pepper. Pour the dressing over the salad ingredients and toss gently to combine. Taste and adjust the seasoning. Allow to chill for several hours or even overnight.
Before serving, garnish with halved grapes and chopped dill. Serve on a bed of lettuce or in a sandwich.
Preheat the oven to 400 degrees F.
Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.

CLASSIC CHICKEN SALAD

Classic Chicken Salad image

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

Ingredients

2 cups cooked chicken (chopped)
½ cup mayonnaise
1 stalk celery (chopped)
1 green onion (diced (or chives or red onion))
1 teaspoon dijon mustard
½ teaspoon seasoned salt
pepper to taste
1 teaspoon fresh dill (optional)

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

JACK'S BBQ CHICKEN

Jack's BBQ Chicken image

Provided by Food Network

Categories main-dish

Time 3h25m

Yield 16 servings

Number Of Ingredients 22

Ingredients

4 (3 to 4-pound) chickens, halved
Jack's Old South Meat Marinade, recipe follows
1 cup apple juice
Jack's Old South BBQ Rub, recipe follows
Jack's Old South Competition Vinegar Sauce, see recipe
2 quarts apple juice
1 cup Worcestershire sauce
1 cup orange juice
1 cup light brown sugar
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons hot sauce
1/2 cup apple cider vinegar
1/2 cup salt
1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil

Steps:

Combine the chicken and marinade in a large non-reactive pan. Refrigerate for at least 2 hours and up to 6.
Preheat the oven to 300 degrees F.
Remove the chicken from the marinade and coat generously with some of the rub. Arrange the chicken, skin side-up, in a baking pan and pour the apple juice in the bottom. Cover the pan with aluminum foil and roast for 1 1/2 to 2 hours.
Uncover the chicken and continue roasting, basting with the sauce occasionally, until the skin is golden.
Combine all the ingredients in a saucepan and bring to a boil. Whisk until the sugar and salt dissolve. Let cool.
Combine all ingredients and mix well.

JAY'S JERK CHICKEN

Jay's Jerk Chicken image

This is one of my nephew's favorite grilled recipes. Jerk means Jamaican barbecue. This well rounded flavor of sweet, hot, herbal and spicy chicken can be served with rice, beans or pasta. Or just make a chicken sandwich out of it! I also add garlic and a kiwi to the marinade.

Provided by KIBADA22

Categories World Cuisine Recipes Latin American Caribbean

Time 4h45m

Yield 4

Number Of Ingredients 12

Ingredients

6 green onions, chopped
1 onion, chopped
1 jalapeno pepper, seeded and minced
¾ cup soy sauce
½ cup distilled white vinegar
¼ cup vegetable oil
2 tablespoons brown sugar
1 tablespoon chopped fresh thyme
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 ½ pounds skinless, boneless chicken breast halves

Steps:

In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
Preheat grill for high heat.
Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.

Nutrition Facts : Calories 384.8 calories, Carbohydrate 15.4 g, Cholesterol 96.9 mg, Fat 18.2 g, Fiber 1.8 g, Protein 39.2 g, SaturatedFat 3.1 g, Sodium 2797.7 mg, Sugar 9.3 g