Loaded Chicken Salad Food
LOADED CHICKEN SALAD
My Loaded Chicken Salad recipe starts out like your classic chicken salad, but then you turbo-charge the flavor by loading it up with flavor!
Provided by Corey
Categories Dinner Lunch Idea
Time 1h10m
Number Of Ingredients 8
Steps:
- Combine all the ingredients, except the lettuce, and stir together until well combined. Cover and refrigerate for at least and hour.
- When ready to serve, put a small scoop of chicken salad onto a lettuce leaf and serve. Garnish with extra onion and bacon pieces if you would like.
Nutrition Facts : Calories 360 kcal, Carbohydrate 3 g, Protein 25 g, Fat 36 g, SaturatedFat 10 g, Cholesterol 96 mg, Sodium 1047 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
NINJA LOADED CHICKEN SALAD
Make and share this Ninja Loaded Chicken Salad recipe from Food.com.
Provided by mightyro_cooking4u
Categories < 15 Mins
Time 1m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in the Mini Master Prep Bowl, celery at the bottom and grapes on top.
- Secure the top and pulse in quick bursts for about 5 seconds, until your desired consistency.
- Serve in sandwiches, pita pockets, wraps or over a spinach salad garnished with diced apple and bleu cheese.
- BOB'S TIPS: Dried cranberries make a great substitution for the grapes in this chicken salad for something a little different. Most grocery stores sell precooked "short cut" grilled chicken strips in their refrigerated cases, but I prefer to buy one of the store's whole rotisserie chickens from the deli when making chicken salad.
Nutrition Facts : Calories 173.8, Fat 14.6, SaturatedFat 1.9, Cholesterol 7.6, Sodium 508.1, Carbohydrate 10.9, Fiber 0.8, Sugar 4.4, Protein 1.6
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- Cook the chicken in the slow cooker according to directions for "The Best Whole Chicken in the Crock Pot" recipe as follows: Cut an onion in half and place it in the bottom of the slow cooker. Combine 2 teaspoons paprika, 1 teaspoon salt, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1⁄2 teaspoon garlic powder, 1⁄4 teaspoon cayenne pepper, and 1⁄4 teaspoon ground black pepper in a small bowl. Rub the spice mixture all over the chicken and place on top of the onion. Cover and cook on high for 4 hours, until the chicken is falling off the bone.
- Shred the chicken with a fork and add it to a large mixing bowl. (Don't forget to save the skin and bones to make Overnight Chicken Stock in your slow cooker!)
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Estimated Reading Time 4 mins
- COOK CHICKENCombine sugar, oregano, paprika, garlic powder, salt and pepper in a small bowl. Cut chicken breasts in half vertically. Place on prepared tray and rub with oil. Sprinkle all over with seasoning mix and rub in. Bake for 25 minutes, until golden and cooked through. Once cooked, remove from oven and leave to rest for a few minutes.
- MAKE DRESSINGMeanwhile, place all dressing ingredients in a jar and shake to combine. Season to taste with salt and pepper.
- PREPARE SALADDivide salad greens between individual serving plates. Thinly slice celery. Peel orange and roughly dice orange flesh. Chop dates into small pieces. Arrange celery, orange, dates and beetroot on top of salad greens.
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From easyfamilyrecipes.com
Cuisine AmericanTotal Time 20 minsCategory LunchCalories 200 per serving
- Place the chicken, celery, onions, bacon, and cheese in a large bowl and top with the mayonnaise and sour cream.
- Serve on toast, in an avocado, tomato, in a lettuce wrap, with crackers or your favorite way to eat chicken salad.
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