Recipe For Publix Chicken Salad Food

PUBLIX CHUNKY CHICKEN SALAD

Publix Chunky Chicken Salad image

I got this a long time ago from the Publix Mayonnaise label. I think it is the same one they used to have in the deli there. This is great to take for potlucks, new moms, or grieving familes. I often double it. This is more of a salad to eat on a bed of greens and not so much to put onto a sandwich although I have put it into a pita before. Preparation time does not include cooking the chicken or carrots. Cooking time is the chilling time.

Provided by DeniseBC

Categories Chicken Breast

Time P1DT30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3/4 teaspoon salt
3/4 teaspoon dried basil
1/2 teaspoon dried dill
1/8 teaspoon lemon juice
1/8 teaspoon white pepper
1/8 teaspoon minced garlic clove
1 tablespoon dried parsley
1 cup mayonnaise
1 cup celery, finely chopped
1/2 cup carrot, steamed and chopped
1/4 cup onion, chopped
2 lbs boneless skinless chicken breasts

Steps:

Cook chicken however desired (I often poach in my steamer or bake). Cool and cut into large (about 1") cubes. Set aside.
In a large bowl, combine salt, basil, dill, lemon juice, white pepper, garlic and parsley with mayonnaise. Mix throughly.
Stir celery, carrots, onion and chicken into mayonnaise mixture. Mix well.
Cover and chill overnight or at least several hours before serving.

PUBLIX APRON'S CRANBERRY ALMOND CHICKEN WITH BEET SPINACH SALAD

Publix Apron's Cranberry Almond Chicken With Beet Spinach Salad image

A very yummy looking recipe that came in last weeks Publix ad. It seems really quick to prepare and if plated like the picture looks really impressive. Will add some notes once I make it.

Provided by Pixies Kitchen

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 boneless skinless chicken breasts
2 shallots, rinsed
1 leek, rinsed
3 tablespoons butter
1/2 cup cider vinegar
1/2 cup maple syrup
1/4 teaspoon ground nutmeg
1/2 cup dried cranberries
1/2 cup panko breadcrumbs
1/3 cup slivered almonds
1/4 teaspoon salt
1/8 teaspoon pepper
6 ounces baby spinach leaves
15 ounces cut beets, rinsed well
11 ounces mandarin oranges in light syrup, well drained
1/4 cup poppy seed dressing

Steps:

Pre-heat oven to 450. Coat 2 quart baking dish with cooking spray. Place chicken in dish; bake 20 minutes. While chicken bakes, chop shallots coarsely; slice bulb and lower leaves of leek finely. Place butter in small bowl to soften.
Combine in small saucepan, vinegar, syrup, nutmeg, shallots, and leeks; bring to a boil on medium high.
Reduce heat to medium low; cook 10 minutes or until liquid is thickened and has reduced by about one half. Stir remaining ingredients into the softened butter until blended to make topping.
Remove chicken from oven. Pour hot maple sauce evenly over chicken; sprinkle with cranberry topping. Bake 5 to 10 more minutes or until the chicken is completely cooked.
Beet Spinach Salad:.
Place spinach in salad bowl and toss in other ingredients until well mixed.

Nutrition Facts : Calories 554.4, Fat 16, SaturatedFat 6.5, Cholesterol 91.3, Sodium 514.2, Carbohydrate 70, Fiber 6.3, Sugar 47.5, Protein 35.1

ALMOND TARRAGON CHICKEN SALAD

Almond Tarragon Chicken Salad image

I used to get this salad at the deli in Publix supermarket, it was around six dollars a pound. It is so easy to prepare at home. Tastes great on crescent rolls or just about any bread of choice, toasted or plain.

Provided by yamma

Categories Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 boneless skinless chicken breast, cooked chopped and cooled
1/2 cup mayonnaise (if salad is too dry you can add more)
1 teaspoon dried tarragon
1/2 cup sliced almonds

Steps:

Combine all ingredients.
Cover and chill (I like to make this so that it can chill for a couple hours, so that the flavors meld) Serve on bread or rolls of choice, or with crackers.

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