FRIED CHICKEN CHICKEN SALAD
This chicken salad is made from leftover skinless fried chicken. Everyone in my family loves it so I make sure I make extra chicken so I can make this for the next days sandwiches. Can also use to stuff big red tomatoes. YUMMY!!! :)
Provided by Judy81350
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Chop fried chicken and mix with diced celery, onion, mayo, pepper and Jane's Krazy salt. Mix well and chill for a couple of hours before serving.
- We make sandwiches with it but you can also stuff tomatoes or use it any way you like. Enjoy!
Nutrition Facts : Calories 159.6, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 285.6, Carbohydrate 11, Fiber 0.3, Sugar 3.2, Protein 0.5
THE BEST CHICKEN SALAD
Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
- Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
- Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
- Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
NANNY'S FRIED CHICKEN SALAD
Steps:
- 1. Soak chicken in 2 cups water w/ 1/2 tsp. salt for 20 minutes. Mix flour, corn meal, salt and pepper in bowl. Drain chicken and coat chicken pieces w/ flour mixture, shaking off excess flour. In skillet over medium heat, let shortening get hot (about 350 f.). Add chicken, browing it on all sides. Takes about 20 minutes.) 2. Cool chicken and cut up into bite-sized peices. 3. Toss chicken, celery, corn, and tomatoes with Italian dressing 4. Add mayonaise to taste and to lightly coat salad 5. Chill. Serve over salad greens.
CHICKEN SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h25m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Mix the walnuts, cranberries, mustard, sugar, celery, scallions and some salt and pepper together in a large bowl. Let the flavors meld for 10 minutes.
- Add in the mayo and mix until incorporated. Adjust the seasoning if necessary. Add in the chicken. Let the mixture sit in the fridge for at least 1 hour before serving, overnight preferred.
- Serve on lettuce leaves and drizzle with balsamic reduction.
FRIED CHICKEN SALAD
You'll make it your business to have leftover fried chicken, just so you can make this creamy and tangy salad the next day.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Remove and discard the bones from the chicken. Chop up the meat, with the fried skin, into small pieces (you should have about 6 cups).
- Set aside 1 tablespoon each of the celery, scallions and pickle.
- Whisk together the mayonnaise, pickle brine, buttermilk, yellow mustard and a couple dashes hot sauce in a large bowl. Stir in the remaining celery, scallion and pickle.
- Add the chopped chicken to the bowl and stir gently to combine. Season with salt and more hot sauce if you'd like. Transfer to a large serving bowl and sprinkle with the reserved celery, scallion and pickle. Serve on potato rolls with a few dashes of hot sauce.
FRUITY CHICKEN SALAD MINI SANDWICHES
Chicken salad ranks among the classics, and this version is a hit at parties of all kinds. Feel free to substitute green grapes for the red, or toss in extra strawberries when they're in season. The filling can also be served on a bed of salad greens. -Marcy Kamery, Blasdell, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place first five ingredients in a large bowl. In a small bowl, mix sour cream, mayonnaise, basil, lemon juice and seasonings; stir into chicken mixture. Refrigerate, covered, until serving., To serve, fill each roll with 1/3 cup chicken mixture.
Nutrition Facts : Calories 524 calories, Fat 23g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 669mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein.
MOM'S CHICKEN SALAD SANDWICHES
Yield 8
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix and dill weed.
- Gently mix in cooked chicken, almonds, grapes and celery.
- Refrigerate for at least 1 hour and serve on croissants.
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- Drizzle the slices of chicken with the beaten egg. Stir to ensure it's coated. You can pour off any excess egg.
- Season the slices of chicken with garlic powder, onion powder, paprika, salt, and pepper to taste. Sprinkle the all-purpose flour throughout. Toss to ensure the chicken is coated.
- Load your salad by adding the greens first followed by the remaining vegetables and fried chicken.
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