Simply Chicken Salad Food

CLASSIC CHICKEN SALAD

Classic Chicken Salad image

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

Ingredients

2 cups cooked chicken (chopped)
½ cup mayonnaise
1 stalk celery (chopped)
1 green onion (diced (or chives or red onion))
1 teaspoon dijon mustard
½ teaspoon seasoned salt
pepper to taste
1 teaspoon fresh dill (optional)

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

GREEK CHICKEN SALAD

Greek chicken salad image

Juicy grilled Greek chicken salad with avocado and Kalamata olives is a delicious, healthy and easy lunch or dinner recipe.

Provided by Alida Ryder

Categories Dinner Lunch

Time 35m

Number Of Ingredients 14

Ingredients

½ cup olive oil
½ cup freshly squeezed lemon juice
1-2 garlic cloves (crushed (amount depends on how strong the cloves are you are using))
2 tsp dried oregano
2 tbsp red wine vinegar ((optional))
2 tsp salt
1 tsp pepper
4 chicken breasts (halved to create two thin cutlets)
lettuce
2 cups cherry tomatoes (halved)
1 large cucumber (sliced)
1-2 avocados (sliced)
1 cup Kalamata olives
1 cup cubed Feta cheese

Steps:

Whisk together all the marinade ingredients.
Place the chicken in a bowl and pour over half of the marinade. Reserve the rest for dressing.
Allow the chicken to marinade for at least 10 minutes but up to 24 hours, covered in the fridge.
Cook the chicken in a large, hot pan or skillet until cooked through and golden brown on both sides. Remove from the pan and allow to rest for 5 minutes before slicing.
Place the lettuce onto a large platter and add the tomatoes, cucumber, avocado, olives and feta cheese. Add the sliced chicken then pour over the dressing before serving.

Nutrition Facts : Calories 414 kcal, Carbohydrate 14 g, Protein 31 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 97 mg, Sodium 2147 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

BASIC CHICKEN SALAD

Basic Chicken Salad image

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

Ingredients

½ cup mayonnaise
1 tablespoon lemon juice
¼ teaspoon ground black pepper
2 cups chopped, cooked chicken meat
½ cup blanched slivered almonds
1 stalk celery, chopped

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 BEST CHICKEN SALAD

The Best Chicken Salad image

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

Ingredients

1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
2 tablespoons shallot, cut into 1/4-inch dice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped parsley
Sliced chives, for garnish
10 sprigs parsley
2 sprigs thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breast halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

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.

SIMPLE CHICKEN SALAD

Simple Chicken Salad image

This tasty and simple chicken salad is wonderful in sandwiches or on top of a green salad.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 7

Ingredients

6 ounces boneless, skinless chicken breast
Salt and ground black pepper
1/3 cup 2% Greek yogurt
1 teaspoon Dijon mustard
1 tablespoon minced chives
2 tablespoons dried apricots
2 tablespoons chopped toasted almonds

Steps:

Fill a medium saucepan with water and bring to a boil. Meanwhile, season chicken breast with salt and pepper. Reduce heat, add chicken, and simmer until cooked through, 8 to 10 minutes. Remove and let cool. Cut into 1/2-inch pieces.
In a bowl, combine yogurt, Dijon mustard, chives, apricots, and almonds. Stir in chicken and season with salt and pepper.