ULTIMATE CHICKEN SALAD RECIPE
Chicken salad is a classic salad recipe with diced chicken, creamy mayonnaise, crisp celery, green onion, sweet grapes, and fresh herbs. Watch the video above to see how I make it!
Provided by Lisa Bryan
Categories Main Course Salad
Time 25m
Number Of Ingredients 11
Steps:
- Place the chicken breasts in a wide pot or pan and cover by about an inch with cold water. Season the water with salt. Optionally, you can add aromatics of your choice. Read my poached chicken recipe for more details.
- Turn the heat to medium until it reaches a gentle simmer. Then reduce the heat back to low and cover the pan. Let the chicken simmer for 8-12 minutes, or until the internal temperature reaches 160-165 degrees Fahrenheit. Remove the chicken and let it rest for a couple of minutes. Then chill in the fridge.
- Transfer the cooled chicken to a cutting board and dice it into 1/2-inch pieces.
- Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to a mixing bowl along with the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
- Mix everything together until it's well combined. Let it chill in the fridge until you're ready to serve.
Nutrition Facts : Calories 524 kcal, Carbohydrate 10 g, Protein 36 g, Fat 38 g, SaturatedFat 6 g, Cholesterol 112 mg, Sodium 454 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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
SCRUMPTIOUS CHICKEN SALAD
A great salad for the warm weather months. Works beautifully for luncheon buffets, too. The combination of flavors and textures is perfect.
Provided by Donna M.
Categories One Dish Meal
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta, al dente, drain and rinse with cold water; drain well.
- Blend mayonnaise, lemon juice, salt and pepper.
- Drain pineapple, saving juice.
- Gently stir all ingredients together, adding as much of the reserved pineapple juice as needed to moisten.
- Save any extra pineapple juice in case you need to add more after salad has chilled and absorbed some of the dressing.
- Chill well.
CLASSIC CHICKEN SALAD
A classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!
Provided by Holly Nilsson
Categories Salad
Time 15m
Number Of Ingredients 8
Steps:
- Combine all ingredients in a small bowl and mix well.
- Season with salt and pepper to taste.
- Serve as a sandwich or over salad.
Nutrition Facts : Calories 206 kcal, Carbohydrate 1 g, Protein 15 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 362 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
DELICIOUS CHICKEN SALAD
Creamy Chicken Salad with walnuts, grapes and water chestnuts and lots more. This was made after we made a chicken in the crock-pot and had a lot of left overs. I looked a number of chicken salad recipes and none had all the ingredients I wanted. So I decide to experiment and this is what I came up with. I admit the spices and herbs are estimates as I just eyeballed how much I put in. So feel free to adjust to your tastes.
Provided by tabasco0697
Categories Lunch/Snacks
Time 1h40m
Yield 6-8 large sandwiches, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- diced chicken in small cubes and place in large mixing bowl.
- finely dice red onion, hard boiled egg and celery.
- if you did not buy the chopped walnuts then chop them now.
- quarter the red grapes and quarter the water chestnut slices.
- add all ingredients to the large mixing bowl.
- add the diced water chestnuts, chopped walnuts and relish (I prefer the sweet pickle relish cubes). and shredded Parmesan cheese not grated.
- in separate bowl mix the mayonnaise, organic sour cream and all herbs and spices and mix well.
- add the dressing mix in the dry ingredients until it is to the desired consistency/moistness you prefer. I used all the dressing and it was perfect for me but you may prefer a less moist salad.
- refrigerate for at least an hour for best flavor.
- serve on large bakery crescent rolls or bread of your choice.
SCRUMPTIOUS CHICKEN CURRY, CORIANDER & DANISH FETA SALAD
This is something we've been making for years. If you're in Australia you can use the specific brand of ingredients otherwise find yourself a good substitute. The cooking time for the chicken will vary a little but mine usually takes about 15 - 20 min - you have to keep an eye on it and don't burn it. ***The chicken needs to be cooked in a nonstick pan on a low heat (I turn my stovetop a quarter) - if the "sauce" is sticking to the bottom you need to lower the temp*** You can vary your own amounts of lettuce, tomato, cucumber, coriander and danish feta to taste and make the salad as dense or light as you wish - the amounts below are just how we like it. It's honestly really difficult to mess this up - as long as you get the chicken right you're fine! You could add olives etc to this salad but be careful as he feta makes it salty. The flavours in this dish are scruptious!!
Provided by Besketty
Categories Curries
Time 38m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the chicken fillets, opened up, in one layer in a non stick pan.
- Spread half the pizza sauce on the top.
- Sprinkle half the Curry Powder over the chicken & sauce.
- Turn the chicken thighs over and repeat step 2 & 3 with the other half of the sauce & curry powder.
- Turn the stove on low heat and cook, turning a few times until just done.
- While the chicken is cooking, make up the salad as you like it with the Lettuce, Tomatoes, Cucumber and Coriander.
- When the chicken is done cut up into small chunks.
- Add the chicken AND the left over sauce (warm or cold) to the salad and toss lightly.
- Add the danish feta - toss lightly.
Nutrition Facts : Calories 289.1, Fat 13.2, SaturatedFat 7, Cholesterol 120.5, Sodium 609.1, Carbohydrate 14.4, Fiber 4.1, Sugar 5.9, Protein 29.2
CRUMBED CHICKEN & ROAST SWEET POTATO SALAD
Make and share this Crumbed Chicken & Roast Sweet Potato Salad recipe from Food.com.
Provided by Mandy
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 220,C. Line a baking sheet with baking paper.
- To make the sweet potato salad, combine the oil, vinegar & brown sugar in a bowl, add sweet potato & toss to coat. Transfer to a shallow baking tray & roast for 25 mins or until soft & starting to brown, remove from oven & leave for 10 mins to cool.
- Meanwhile combine yoghurt with a little milk to thin it. Combine breadcrumbs & paprika and season with pepper. Dip the chicken into the yoghurt, allow the excess to drain off, then coat in the breadcrumb mixture.
- Place chicken on prepared baking sheet and bake for 20 mins or until golden brown & cooked through, slice into strips.
- To make dressing:Combine all ingredients.
- To serve: Arrange salad leaves on a plate, top with some sweet potato & chicken & drizzle with dressing, sprinkle with basil to serve.
Nutrition Facts : Calories 356.1, Fat 10.5, SaturatedFat 2.4, Cholesterol 93, Sodium 281.2, Carbohydrate 26.7, Fiber 2.6, Sugar 14.3, Protein 37.8
SCRUMPTIOUS CHICKEN
This was adapted from "Fix-it and Forget-it Recipes for Entertaining - Slow Cooker favorites for all Year Round". The original recipe called for eight chicken breasts but I only use four and just make it extra "saucy".
Provided by Babs7
Categories Chicken Breast
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Grease the bottom and sides of slow cooker.
- Place chicken in slow cooker.
- Combine all the remaining ingredients except fresh herbs. Pour over chicken.
- Cover. Cook on low for 6 hours. (If convenient, stir after 3 hours of cooking.).
- Sprinkle with fresh herbs just before serving.
- Serve with rice, couscous, or over toast as a SOS meal.
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