Nancys Chicken Salad Food

WALDORF CHICKEN SALAD SANDWICHES

Waldorf Chicken Salad Sandwiches image

Provided by Nancy Fuller

Time 1h45m

Yield 6 to 8 sandwiches

Number Of Ingredients 12

Ingredients

2 whole chickens (3 to 4 pounds each)
Salt and freshly ground black pepper
Olive oil, for drizzling
1/3 cup mayonnaise, plus more for serving
1 cup green grapes, sliced
1 cup walnuts, chopped
4 ribs celery, chopped
1 green apple, peeled and chopped
1 bunch chives, chopped
1 lemon, juiced
Butter lettuce, for serving
Country loaf or nice whole-wheat bread, sliced and toasted, for serving

Steps:

Preheat the oven to 400 degrees F.
Set the chickens on a rimmed baking sheet, sprinkle them all over with salt and pepper, and drizzle with olive oil. Roast to an internal temperature of 160 degrees F, taken between the breast and thigh, about 1 hour.
Allow to cool. With two forks, shred all the meat off the bone.
In a large bowl, combine the shredded chicken, mayonnaise, grapes, walnuts, celery, apples, chives, lemon juice and big pinches of salt and pepper. Toss well.
To assemble the sandwiches: Fill a leaf of butter lettuce with some chicken salad. Sandwich the stuffed lettuce with two slices of bread spread with mayo. Repeat for the remaining sandwiches. Slice in half and enjoy.

FANCY CHICKEN SALAD

Fancy Chicken Salad image

I came up with this as I was trying to use things I had on hand. I have fresh dill growing on my deck, which was the chief inspiration for this upscale version of chicken salad. (I had some for dinner--delicious!)

Provided by Chris Gaskill

Categories Salad

Yield 5

Number Of Ingredients 7

Ingredients

½ cup light mayonnaise
2 tablespoons cider vinegar
2 cloves crushed garlic
3 tablespoons chopped fresh dill
1 pound skinless, boneless chicken breast halves - cooked
¼ cup crumbled feta cheese
½ cup red bell pepper, chopped

Steps:

Blend mayonnaise, vinegar, garlic and dill. Refrigerate for several hours or overnight.
Stir together chicken, peppers and cheese and blend with the chilled dressing. Serve!

Nutrition Facts : Calories 165.5 calories, Carbohydrate 1.8 g, Cholesterol 76.6 mg, Fat 4.4 g, Fiber 0.4 g, Protein 27.7 g, SaturatedFat 1.9 g, Sodium 143.4 mg, Sugar 0.9 g

NANCY'S SPINACH SALAD

Nancy's Spinach Salad image

Provided by Food Network

Categories appetizer

Time 44m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 small onion
1/3 cup ketchup
2 tablespoons Worcestershire
1/4 cup white vinegar
1/2 cup sugar
1 cup canola oil
1 large bag fresh spinach
2 hard boiled eggs
Several large mushrooms, sliced
4 to 5 slices bacon, cooked and crumbled
1 container fresh bean sprouts

Steps:

For the dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day.
For the Salad: Mix all of the ingredients in a bowl and toss with dressing.

NANCY'S CHICKEN SALAD

Nancy's Chicken Salad image

I've never had a chicken salad as wonderful as this one. It is one my friend Nancy concocted....The ingredients sound a little strange, however, the combination of flavors is wonderful.

Provided by Ren2pups

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 large skinless chicken breasts, boiled in water until done,and cooled (after cooling, tear into bite size pieces)
1 can large black olives, pitted
green grape (rinsed to approximately equal the amount of black olives)
1 -2 jar marinated artichoke hearts, cut up
hellman mayonnaise, to the consistency you like
redi-whip whipped topping, add some for fluffiness and a bit of a sweet taste

Steps:

Mix all together and refrigerate.
Good served on mixed greens, or simply spinach.
Triscuits or other crackers are very good with this, also.
Also, add salt and pepper to your taste.

Nutrition Facts : Calories 129.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 76.7, Protein 27.2

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