EASY HOMEMADE CHICKEN SALAD
I copied this down once while sitting in the waiting room for a doctor's appointment. (Goodness knows there's always time enough for copying recipes!) I think it came from "Child" magazine. I estimated number of servings.
Provided by MSnow
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In medium mixing bowl combine first three ingredients.
- Stir in the lemon juice and pepper.
- Combine the mayo, pickle relish and prepared mustard.
- Add this sauce to chicken and gently stir in the eggs.
- Cover and chill until ready to serve.
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.
CHICKEN SALAD SANDWICHES
Provided by Food Network
Time 20m
Yield 6 sandwiches
Number Of Ingredients 11
Steps:
- Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined.
- Serve the chicken salad on the toasted rolls with lettuce and tomato.
CHICKEN SALAD
An easy Chicken Salad recipe from Food Network Kitchen starts with poaching your chicken breasts in an herb-infused broth to keep them extra moist.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Toss together the chicken, celery, scallions, dill and parsley in a large bowl.
- In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower 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-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.
CHICKEN SALAD
This recipe is from a friend and modified slightly, photos of course are my own. This is a delicious chicken salad, I made this first in the states and my parents absolutely loved this! And I have made it several times in Thailand for my Thai family, after the first time here, they said add more grapes :) I have made this with canned chicken as well as pressure cooked, both are equally as good.
Provided by Lee Thayer @LeeNST
Categories Chicken Salads
Number Of Ingredients 13
Steps:
- For the chicken, use boneless, feel free to cook your preferred way; boiled, roasted, rotisserie, leftovers, or even canned. If using canned, which I did in while in the states, use four 10 oz/283 g cans of chunk breast meat in water, drained. Where I live now I pressure cook the chicken breasts and make broth for other recipes (it is only 2 minutes of cook time). Cube the cooked chicken. If using canned, just use the chunked and that part is already done.
- Using a dry skillet heated on low heat, add pecan pieces or halves and toast for several minutes, stirring often, until fragrant then remove from the pan and set aside to cool. If using pieces those are now done, if using halves, just coarsely chop them after toasting them. These are optional, my wife cannot eat nuts and this dish is still excellent without them.
- To a large mixing bowl, add the chicken cubes, grapes, celery, onion, and cooled pecans and toss together.
- In a bowl, add all the dressing ingredients and mix together.
- Add the dressing to the salad and mix together. Cover and place in the fridge to chill until serving.
- Just before serving, mix in the cubed or shredded cheese.
- Serve over lettuce or arugula, recommended.
- Or serve in a large croissant with arugula, highly recommended.
- For variations, use a mix of thigh meat and breast meat, or just thigh meat. Use cashews on place of the pecans. Serve in soft flour tortillas. Enjoy.
CHICKEN SALAD
This is my recipe for chicken salad. I've been making it for years, but didn't have a written recipe per se - just "eye balled" the ingredient amounts. I finally decided to measure and record everything while making it so I could post the recipe. I much prefer the chicken and eggs to be finely chopped and not turned into a paste in the food processor. On the other hand, I do prefer the onion and the celery to be liquified so you get the flavor of both but you don't bite into a piece of onion or celery. I listed 8 stalks of celery but after liquefying it in the food processor make sure you have a heaping cup - you may need to add a few more stalks depending on how big they are. As far as seasoning that really is a personal matter. I believe it is best using a Cajun type seasoning such as Tony Chacherie but I like that type of seasoning. If you don't I would use salt, black pepper, white pepper and be sure to use a little ground cayenne pepper for a little "zing". This recipe does make a lot and you can easily cut the recipe in half. I use frozen chicken breasts. I know there are a lot of recipes that call for boiling and de-boning the chicken, but honestly I don't think it's worth all of that trouble. Be sure to use good quality mayonnaise such as Hellman's - it really can make a big difference. I love to buy a loaf of fresh white bread and go to chicken salad sandwich heaven.
Provided by Luby Luby Luby
Categories Chicken
Time 1h15m
Yield 12 Cups
Number Of Ingredients 8
Steps:
- In large stock pot cover chicken breasts with water and bring to a boil.
- Lower heat and simmer for about 20 minutes or until cooked through.
- Remove chicken from water and let cool.
- Once chicken has cooled enough to handle remove any visible fat and coarsely chop into pieces.
- Place chicken in food processor and pulse 4-5 times until chicken is finely shredded but do not turn into a paste.
- Place chopped chicken in large mixing bowl.
- Process boiled eggs the same way as the chicken in the food processor then add eggs to chicken.
- Place quartered onion in food processor and process until liquefied then add to chicken mixture.
- Place celery in food processor and process until liquefied then add to chicken mixture.
- Add minced dill pickles, sweet pickle relish and mayonnaise to chicken mixture.
- Add Tony Chacherie seasoning and mix thoroughly.
Nutrition Facts : Calories 387.3, Fat 18.9, SaturatedFat 4.2, Cholesterol 390.7, Sodium 727.7, Carbohydrate 17.3, Fiber 1, Sugar 7.2, Protein 36.4
CHICKEN SALAD SANDWICHES
These classic chicken salad sandwiches are open for interpretation. Depending on your level of prep, you can create them using either home-cooked chicken or a rotisserie chicken from the store. From there, the creativity is all up to you. Make them yours, make them delicious, make them again!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.
Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 60 mg, Fat 4, Fiber 1 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 630 mg, Sugar 2 g, TransFat 0 g
BASIC CHICKEN SALAD
This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.
Provided by Jackie M.
Categories Salad
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
- In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g
THE CLASSIC 1953 CORONATION CHICKEN SALAD RECIPE
This is my adaptation of the much loved and famous recipe created by Constance Spry for the Queen's Coronation lunch in 1953. I make this regularly for picnics and buffets; it is also amazing as a sandwich filler. In 1953, curry powder would have been used - but I find that curry paste works better. Use any type of poached or cooked chicken - I usually cook a couple of chicken breasts just for this recipe, however, a whole cooked chicken works very well; don't forget to remove the skin and check for bones first. This recipe is based on the Coronation Chicken recipe in: The Constance Spry Cookery Book by Constance Spry & Rosemary Hulme (1956).
Provided by French Tart
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Remove the skin and any bones from the chicken and cut into small pieces.
- Heat up the vegetable oil in a medium saucepan and add the onion. Cook on a medium heat for about 3 minutes until the Onion is soft and translucent.
- Add the curry paste, tomato puree, red wine, bay leaf and the lemon juice to the cooked onions.
- Lower the heat and simmer uncovered for about 10 minutes until reduced. Remove the bay leaf and leave to onion sauce to cool.
- Finely chop the apricot halves and puree them through a sieve or with a hand held blender.
- Place the pureed apricots into a bowl and mix in the mayonnaise.
- Add the onion sauce and apricot jam and mix well.
- Whip the cream to stiff peaks and fold this also into the mixture. Mix well.
- Season with salt & pepper and if necessary add a little extra Lemon Juice.
- Finally, fold in the chicken pieces coating them with the mixture well.
- Garnish with watercress and serve.
- Serves 4 to 6 as a salad with additional salad ingredients, or makes 8 rounds of sandwiches. Also wonderful as a vol au vents or pie filling.
CLASSIC CHICKEN SALAD
This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon juice add a tangy bite. Enjoy it just as it is, or add nuts or fruits. My favorite way to eat this is on toasted wheat bread with lettuce and tomato alongside a healthy serving of potato chips!
Provided by NicoleMcmom
Time 3h55m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
- Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
- Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
- Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
- Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
- Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
- Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 4.4 g, Cholesterol 65.1 mg, Fat 22.1 g, Fiber 0.3 g, Protein 19.6 g, SaturatedFat 4.7 g, Sodium 456.7 mg, Sugar 2.2 g
CHICKEN SALAD
This is super fast when using a store-bought rotisserie chicken. I buy one from our local market that uses only sea salt and pepper on it. I try to find a very light one, so that it won't be dry. The amount of mayonnaise needed varies, according to the size of the chicken. I like to serve it on a soft whole wheat bread or on soft egg bread, with the crusts removed and the sandwich cut into triangles. The herbs must be fresh, not dried. If you don't like cilantro, use fresh dill.
Provided by Pesto lover
Categories Lunch/Snacks
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken meat in food processor and pulse until it becomes very small pieces - remove to large bowl.
- Add scallions, apples, cilantro, parsley, celery salt and pepper to chicken.
- Mix in mayonnaise and prepare sandwiches, or serve individually by placing a scoop on a butter lettuce leaf.
Nutrition Facts : Calories 264.2, Fat 18.5, SaturatedFat 3.9, Cholesterol 50.2, Sodium 251.4, Carbohydrate 14.2, Fiber 1.4, Sugar 6.9, Protein 11.2
HOT CHICKEN SALAD
This quintessential American casserole epitomizes timeless comfort food. The "hot" in this chicken salad refers to temperature, not spice. This casserole takes the components of a classic chicken salad, tops it off with crunchy classic potato chips and bakes in the oven until warmed through. While the filling and toppings vary by region and recipe, the main ingredients, like the version here, include cooked chicken, celery, mayonnaise, grated cheese and slivered almonds. You can poach your own chicken or save time and use a cut up rotisserie or poached chicken. Hot chicken salad does precisely what is asked of a casserole: to soothe, lift up and spread joy.
Provided by Naz Deravian
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees with a rack positioned in the center.
- Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
- Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
- Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.
More about "recipe for chicken salad food"
13 EASY CHICKEN SALAD RECIPES | BEST CHICKEN SALAD RECIPE ...
From foodnetwork.com
17 SALADS WITH CHICKEN FOR SIMPLE DINNERS | FOOD & WINE
From foodandwine.com
BEST CHICKEN SALAD RECIPE - EASY ... - THE PIONEER WOMAN
From thepioneerwoman.com
OUR TOP 10 BEST CHICKEN SALAD RECIPES - TASTE OF HOME
From tasteofhome.com
CHICKEN SALAD RECIPES - SERIOUS EATS
From seriouseats.com
25 CHICKEN SALAD RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
19 HEALTHY CHICKEN SALAD RECIPES FOR WEIGHT LOSS — EAT ...
From eatthis.com
RECIPE: SONOMA CHICKEN SALAD - WHOLE FOODS MARKET
From wholefoodsmarket.com
CHICKEN SALAD RECIPES | MYRECIPES
From myrecipes.com
CHICKEN SALAD RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
OUR BEST CHICKEN SALAD RECIPES | MARTHA STEWART
From marthastewart.com
CLASSIC CHICKEN SALAD - SPEND WITH PENNIES
From spendwithpennies.com
CHICKEN SALAD RECIPES - FOOD NETWORK
From foodnetwork.com
TOP 14 CHICKEN SALAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
GREEN GODDESS SALAD RECIPE WITH PESTO DRESSING: A ...
From 30seconds.com
CHERRY CHICKEN SALAD RECIPE: THIS EASY CHICKEN SALAD ...
From 30seconds.com
BEST CHICKEN SALAD RECIPES - FOOD.COM
From food.com
CHICKEN SALAD RECIPES - BBC FOOD
From bbc.co.uk
CHICKEN SALAD RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN SALAD RECIPES | ALLRECIPES
From allrecipes.com
13 BEST CHICKEN SALAD RECIPES | EASY CHICKEN RECIPES ...
From food.ndtv.com
APPETIZER SALAD RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BIG, QUICK CHICKEN SALAD | RECIPETIN EATS
From recipetineats.com
GRILLED CHICKEN SALAD RECIPE - EVERYDAY DISHES & DIY ...
From pinterest.com
LIGHT CHICKEN CAESAR SALAD RECIPE - FOOD HOUSE
From foodhouse.cc
CHICKEN SALAD RECIPES | WOOLWORTHS
From woolworths.com.au
CHINESE CHICKEN SALAD - CHINESE RECIPES
From fooddiez.com
10 BEST COLD CHICKEN SALAD RECIPES | YUMMLY
From yummly.com
6 FRESH, FILLING CHICKEN SALAD RECIPES
From msn.com
HEALTHY CHICKEN SALAD RECIPE - FLAVOUR RECIPES
From flavourrecipes.com
BEST CHICKEN SALAD RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
EASY CHICKEN SALAD RECIPE - HOW TO COOK.RECIPES
From howtocook.recipes
17 CHICKEN SALADS WITH GRAPES | ALLRECIPES
From allrecipes.com
CHICKEN WITH SALAD RECIPES FOR DINNER TONIGHT | MARTHA STEWART
From marthastewart.com
LEMON CHICKEN | RECIPELION.COM
From recipelion.com
CHICKEN BREAST SALAD RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN SHAWARMA SALAD RECIPE - NDTV FOOD
From food.ndtv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love