Michelles Hot Chicken Salad Food

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MICHELLE'S COCONUT CHICKEN CURRY



Michelle's Coconut Chicken Curry image

A rich, deliciously creamy, and hearty dish with a mild curry taste.

Provided by VANCITYGIRL

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 white onion, chopped
2 cloves garlic, crushed
1 pound skinless, boneless chicken breast halves - chopped
1 small head cauliflower, chopped
2 ½ tablespoons yellow curry powder
1 teaspoon garlic salt
1 (14 ounce) can unsweetened coconut milk
⅓ cup chicken stock
salt and pepper to taste

Steps:

  • Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear.
  • Mix the cauliflower, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.

Nutrition Facts : Calories 412.4 calories, Carbohydrate 11.9 g, Cholesterol 58.7 mg, Fat 30.7 g, Fiber 4.6 g, Protein 26.3 g, SaturatedFat 20.4 g, Sodium 594.1 mg, Sugar 2.9 g

MICHELLE'S CHICKEN SALAD WITH PECANS



Michelle's Chicken Salad With Pecans image

This is an attempt to recreate my favorite restaurant chicken salad. It is not even close- it is better!!

Provided by Nocurfupa

Categories     Lunch/Snacks

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
garlic salt
lemon pepper
1/2 cup mayonnaise (or to taste)
1/2 cup plain low-fat yogurt (or to taste)
3 tablespoons tarragon
1/2 cup chopped pecans

Steps:

  • Trim excess fat from chicken.
  • Sprinkle lightly with garlic salt and lemon pepper. Bake in covered dish at 350` for 30-40 minutes, or until juices run clear.
  • Chop chicken breasts into ½-1" cubes.
  • Stir in mayonnaise and yogurt, making sure to coat well. Make sure there is enough mayonnaise and yogurt to coat the chicken well because it soak into the chicken and be dry later.
  • Add remaining ingredients; stir well.
  • Refrigerate for one hour, stir again and serve over romaine lettuce on sourdough toast.
  • Will stay good in refrigerator for up to 3 days.
  • May substitute light or no-fat mayonnaise. May substitute garlic powder and potassium salts such as NuSalt®- a heart healthy alternative.

Nutrition Facts : Calories 245.6, Fat 14.5, SaturatedFat 2, Cholesterol 51.9, Sodium 206.2, Carbohydrate 8.6, Fiber 1.1, Sugar 3, Protein 20.8

HOT CHICKEN SALAD



Hot Chicken Salad image

Great, cool weather alternative to cold chicken salad. Serve with a green salad and hot rolls for a cozy winter supper.

Provided by l0vetw0c00k

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups cooked chicken, diced
1 cup chopped celery
2 hard-boiled eggs, diced
1/2 cup mayonnaise
1 teaspoon lemon juice
1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can cream of celery soup
2 teaspoons chopped pimiento
salt and pepper
fresh breadcrumb

Steps:

  • Mix all ingredients together and place in greased casserold baking dish.
  • Top with bread crumbs.
  • Bake at 375 degrees for 30 minutes.
  • This dish freezes well after baking.

Nutrition Facts : Calories 342.1, Fat 21.6, SaturatedFat 4.8, Cholesterol 172.2, Sodium 831.6, Carbohydrate 13.7, Fiber 0.4, Sugar 3.1, Protein 22.9

MISS DAISY'S HOT BAKED CHICKEN SALAD



Miss Daisy's Hot Baked Chicken Salad image

There are probably a thousand different ways to make a hot chicken salad casserole, but this is, in my opinion, one of the tastiest and simplest. This recipe comes from "Miss Daisy" King, a Nashville cooking legend who made this recipe and many others famous at her "Miss Daisy's Tearoom" in Franklin, Tennessee. I like to serve this for supper with fresh fruit, hot rolls and lemon icebox pie for dessert.

Provided by AngelaTN

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups chopped cooked chicken
2 cups chopped celery
1/2 cup chopped pecans
1 cup mayonnaise
1/2 teaspoon salt
2 tablespoons lemon juice
2 teaspoons minced onions
1/2 cup grated cheddar cheese
1 cup potato chips, crushed (I use Lay's regular)

Steps:

  • Preheat oven to 350.
  • Combine first 7 ingredients.
  • Pour into greased casserole.
  • Mix cheddar and crushed chips and sprinkle over the top.
  • Bake for 10 minutes.

HOT CHICKEN SALAD



Hot Chicken Salad image

a salad that is a welcome change to the typical cold salads. We prefer it as a main dish served with sliced tomatoes and cucumbers

Provided by Nutmeg74

Categories     Chicken

Time 1h30m

Yield 1 9x13 pan, 12-16 serving(s)

Number Of Ingredients 13

6 cups cooked chicken, cubed
4 cups celery, diced
1 can cream of chicken soup
2 cups mayonnaise
2 cups sour cream
2 cans water chestnuts, drained
2 teaspoons chopped onions
1 cup pecan pieces
2 teaspoons lemon juice
2 teaspoons salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese
1 can French-fried onions

Steps:

  • Mix all together except for cheese and french-fried onions.
  • Place in grased 9x13 pan.
  • Sprinkle with french-fried onions and cheese.
  • Bake at 350 for 30 minutes.

Nutrition Facts : Calories 241.6, Fat 21.9, SaturatedFat 9.4, Cholesterol 41.7, Sodium 740.6, Carbohydrate 5.6, Fiber 1.4, Sugar 2.6, Protein 7.2

MICHELLE'S BLONDE CHICKEN CHILI



Michelle's Blonde Chicken Chili image

People who have tasted this thick mix of beans, spices and chicken say: 'So good it'll make you perky and stupid!' I've placed in my workplace's annual Halloween chili cook-off for the last three years. Looks strange -- tastes great! Serve with shredded Monterey Jack cheese and warm flour tortillas.

Provided by MELLOWMARSHMOMMA

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 1h

Yield 10

Number Of Ingredients 11

1 tablespoon vegetable oil
3 pounds skinless, boneless chicken breast meat - cubed
1 cup chopped onion
2 cups chicken broth
2 (4 ounce) cans chopped green chile peppers
5 (14.5 ounce) cans great Northern beans, undrained
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons chopped fresh cilantro
1 teaspoon crushed red pepper

Steps:

  • In a large skillet over medium-high heat, place the vegetable oil and chicken. Cook the chicken, stirring occasionally, until all pieces are evenly brown. Stir in the onions. Cook until translucent. Drain mixture and set aside.
  • In a large saucepan over medium heat, bring the chicken broth and green chile peppers to a boil. Stir in 3 cans great northern beans, garlic powder, cumin, oregano, cilantro and crushed red pepper. Stir in the chicken and onion mixture, and reduce heat. Simmer 30 minutes or longer, adding additional beans from the remaining cans for a thicker consistency as desired.

Nutrition Facts : Calories 411.9 calories, Carbohydrate 46.6 g, Cholesterol 79.1 mg, Fat 4.1 g, Fiber 10.9 g, Protein 47.2 g, SaturatedFat 0.9 g, Sodium 361.6 mg, Sugar 1.6 g

MICHELLE'S HOT CHICKEN SALAD



Michelle's Hot Chicken Salad image

This is one of my husband's favorites, probably because it includes bacon! I often include about 2 tablespoons Jack's Music City White Sauce (a white BBQ sauce) for extra flavor!

Provided by Michelle Gooding

Categories     Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 10

2 cups cubed cooked chicken
1 cup diced celery
1 cup shredded sharp Cheddar cheese
½ cup mayonnaise
½ cup toasted slivered almonds
4 slices cooked bacon, crumbled
2 tablespoons fresh lemon juice
1 tablespoon sliced green onion
salt and ground black pepper to taste
⅔ cup crushed potato chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix chicken, celery, Cheddar cheese, mayonnaise, almonds, bacon, lemon juice, green onion, salt, and black pepper together in a 1 1/2-quart baking dish; top with potato chips.
  • Bake in the preheated oven until cooked through and bubbling, about 20 minutes.

Nutrition Facts : Calories 298.8 calories, Carbohydrate 5.9 g, Cholesterol 46.3 mg, Fat 24 g, Fiber 1.1 g, Protein 15.2 g, SaturatedFat 6.3 g, Sodium 252.6 mg, Sugar 0.9 g

MICHELLE'S HOT CHICKEN SALAD



Michelle's Hot Chicken Salad image

This is one of my husband's favorites, probably because it includes bacon! I often include about 2 tablespoons Jack's Music City White Sauce (a white BBQ sauce) for extra flavor!

Provided by Michelle Gooding

Categories     Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 10

2 cups cubed cooked chicken
1 cup diced celery
1 cup shredded sharp Cheddar cheese
½ cup mayonnaise
½ cup toasted slivered almonds
4 slices cooked bacon, crumbled
2 tablespoons fresh lemon juice
1 tablespoon sliced green onion
salt and ground black pepper to taste
⅔ cup crushed potato chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix chicken, celery, Cheddar cheese, mayonnaise, almonds, bacon, lemon juice, green onion, salt, and black pepper together in a 1 1/2-quart baking dish; top with potato chips.
  • Bake in the preheated oven until cooked through and bubbling, about 20 minutes.

Nutrition Facts : Calories 298.8 calories, Carbohydrate 5.9 g, Cholesterol 46.3 mg, Fat 24 g, Fiber 1.1 g, Protein 15.2 g, SaturatedFat 6.3 g, Sodium 252.6 mg, Sugar 0.9 g

HOT CHICKEN SALAD



Hot Chicken Salad image

Make and share this Hot Chicken Salad recipe from Food.com.

Provided by colors142

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 boneless chicken breast halves, cooked and diced (you can boil it)
1/2 cup finely chopped celery
1 (8 ounce) can sliced and drained water chestnuts
1 cup mayonnaise, must you hellman's etc (not salad dressing)
1 teaspoon lemon juice
1/2 teaspoon salt
1 tablespoon onion juice
1 cup cheddar cheese
1 -1 1/2 cup crushed potato chips

Steps:

  • Combine all ingredients except cheese and chips.
  • Toss and get it coated very well with mayo, etc.
  • If the mixture appears to be too dry, you can a little (not too much) chicken broth from when you cooked the chicken originally).
  • Place in a casserole dish, top with chips and cheese and bake at 425 degrees until bubbly.

Nutrition Facts : Calories 593.1, Fat 36.7, SaturatedFat 11, Cholesterol 127.3, Sodium 971.5, Carbohydrate 28.5, Fiber 1.9, Sugar 6.9, Protein 37.6

HOT CHICKEN SALAD



Hot Chicken Salad image

Make and share this Hot Chicken Salad recipe from Food.com.

Provided by Christine

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups cooked chicken breasts, cut in chunks
1 1/2 cups chopped celery
1/2 cup sliced water chestnut
3 tablespoons minced onions
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup pecans
3/4 cup mayonnaise
1 can sliced mushroom
1 can cream of chicken soup

Steps:

  • Mix all ingredients except soup.
  • Place in a 2 quart dish.
  • Pour undiluted soup over top without mixing.
  • Bake at 300* for 30 minutes.
  • During the last 15 minutes of bake time, top with your favorite crunchy top.
  • Example: crushed potato chips or crushed ritz crackers.
  • Or top with grated cheese.

Nutrition Facts : Calories 131.1, Fat 9.6, SaturatedFat 1.5, Cholesterol 4.1, Sodium 573.6, Carbohydrate 9.9, Fiber 1.9, Sugar 2.4, Protein 3.1

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