The Best Easy Peasy 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

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.

POULTRY ESSENTIALS: EASY PEASY CHICKEN SALAD

Poultry Essentials: Easy Peasy Chicken Salad image

This is not your regular chicken salad with all the usual suspects, this one is primarily chicken, and a few items to bring it together. The hot sauce, and the Dijon mustard give it just enough of a kick to place it on the savory side of the fence, and if you have the chicken cooked, it can be ready to eat in 10 quick...

Provided by Andy Anderson !

Categories Chicken

Time 20m

Number Of Ingredients 12

Ingredients

PLAN/PURCHASE
1 Tbsp sweet butter, unsalted
1 Tbsp grapeseed oil
1 medium chicken breast, boneless, skinless, about 10 ounces
2 tsp lemon juice, freshly squeezed
3 Tbsp mayonnaise, plain variety
1 tsp brown mustard, i prefer grey poupon
1/4 tsp hot sauce, or to taste, i prefer frank's
salt, kosher variety, to taste
white pepper, freshly ground, to taste
ADDITIONAL ITEMS
dried cherries for garnish (optional)

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. Cut the chicken breast into bitesize pieces, and sprinkle with a bit of salt and pepper.
4. Add the butter and oil to a sauté pan, over medium heat.
5. When the butter has melted, give the pan a swirl, and add the chicken.
6. Slowly cook until the pink is gone from the chicken, and the juices run clear, about 6 - 8 minutes
7. Remove from pan, and reserve on paper towels.
8. Add the lemon juice, mayonnaise, mustard, and hot sauce to a bowl, and thoroughly mix. Add the chicken, and toss to combine.
9. Chef's Note: Do a final tasting for proper seasoning.
10. Chef's Tip: The chicken salad will last 2 days, if covered and refrigerated.
11. PLATE/PRESENT
12. Serve on a bed of lettuce, or make a yummy sandwich. Enjoy.
13. Keep the faith, and keep cooking.

CHICKEN SALAD - QUICK, EASY, BIG!

Chicken Salad - quick, easy, BIG! image

Recipe video above. Here's a speedy main course size salad that's filled with all my favourite vegetables. I like this because it's filled, colourful, interesting enough to serve to friends, but quick enough for a fast lunch, filling enough for dinner.

Provided by Nagi

Categories Main Course

Number Of Ingredients 16

Ingredients

3 cups store bought roast chicken (, shredded (Note 1))
12 cups cos / romaine lettuce (2 medium, 1 giant) (, chopped into bite size pieces (or other leafy greens))
1 cup corn kernels ((can, drained - about 2/3 can))
1/2 red onion (, finely sliced)
300g/ 10oz cherry or grape tomatoes ((or 2 normal tomatoes chopped))
2 cucumbers (, halved lengthwise then sliced 1cm / 1/3" (or 1 long English/telegraph cucumber))
2 avocados (, cut into bite size chunks (or 1 giant one))
150g/ 5oz bacon (, cooked until crisp then chopped (optional))
2 1/2 tbsp cider vinegar ((Note 2))
6 tbsp extra virgin olive oil
1 garlic clove (, minced using garlic press (~1 tsp))
1 tsp Dijon Mustard ((or any smooth, non spicy mustard, optional))
2 tsp dried mixed herbs ((Note 3 for subs))
1 tsp sugar (, optional (Note 4))
3/4 tsp salt
1/2 tsp black pepper

Steps:

Dressing: Place ingredients in a jar, shake, set aside for at least 10 minutes to let flavours meld.
Salad: Place all ingredients except bacon in a big bowl. Drizzle over most of the Dressing, then toss well.
Transfer to serving bowl, drizzle with remaining Dressing. Sprinkle with bacon. Serve immediately!

Nutrition Facts : Calories 462 kcal, Carbohydrate 22 g, Protein 25 g, Fat 32 g, SaturatedFat 5 g, Cholesterol 60 mg, Sodium 643 mg, Fiber 9 g, Sugar 7 g, ServingSize 1 serving

THE BEST EASY PEASY CHICKEN SALAD

The Best Easy Peasy Chicken Salad image

This recipe is a great base for all your chicken salad ideas. Easily add grapes for a refreshing twist. Chopped pecans for the girls. It's all in the dressing. We all have a different preference on how much mayonnaise we like. Please change to your likings. The best part is you can use leftover chicken or do what I do...Costco has the white meat rotisserie chicken in a bag just waiting for you.

Provided by shadowgirl...

Categories Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 1/2 cups Hellmann's mayonnaise
2 tablespoons Dijon mustard
1/4 lemon (fresh squeezed)
2 teaspoons black pepper (to taste)
3 cups white meat chicken
3 hard-boiled eggs (chopped)
1 -2 stalk celery (chopped small)

Steps:

Place Mayonnaise, Dijon Mustard, Lemon Juice & Black Pepper in a bowl and mix well.
Add chopped chicken, celery & chopped boiled eggs.
Stir gently. We don't feel salt is needed but feel free to add.
Refrigerate for best results. (If you can wait).
* When I add grapes I remove the boiled egg *.
** My favorite for Champagne Brunch is Chopped Candied Pecans (no boiled egg). I serve with croissants.
*** Easily replace with Shrimp. (no egg) Add fresh dill to mayonnaise mixture.

Nutrition Facts : Calories 320.8, Fat 26.7, SaturatedFat 4.2, Cholesterol 89, Sodium 592.1, Carbohydrate 18.6, Fiber 0.4, Sugar 5.1, Protein 3.3

BEST CHICKEN SALAD EVER

Best Chicken Salad Ever image

This recipe uses canned chicken, but if you want to use leftover chunked chicken or turkey, it 's even better. A dab of sweet relish is a nice taste surprise, and we love the apples, pecans, and raisins. The creamy salad dressing finishes it off nicely.

Provided by pepper

Categories Salad

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

1 (5 ounce) can chunk chicken, drained and flaked
1 large apple, cored and diced
⅔ cup raisins
½ stalk celery, chopped
½ cup chopped pecans
3 tablespoons plain fat-free Greek yogurt
1 teaspoon sweet pickle relish
salt and ground black pepper to taste

Steps:

Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper.
Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 19.6 g, Cholesterol 14.7 mg, Fat 8.6 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 133.4 mg, Sugar 14.2 g

EASY PEASY SALAD

Easy Peasy Salad image

Make and share this Easy Peasy Salad recipe from Food.com.

Provided by Parsley

Categories Pork

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb frozen baby peas, thawed, can use fresh blanched
3 ounces cheddar cheese, diced in cubes, about 3/4 cup
1/2 cup diced ham
1/2 cup chopped red onion
2 -3 hard-boiled eggs, chopped
3/4 cup mayonnaise, use less more to taste
1 tablespoon vinegar
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
paprika (optional)

Steps:

In a large bowl, mix together peas, cheese, ham, onion, and egg.
In a small bowl, whisk together mayo, vinegar, sugar, salt and pepper; pour over the salad combo and toss to coat well.
Place in a serving bowl and sprinkle w/ paprika for garnish.

Nutrition Facts : Calories 270.5, Fat 16.6, SaturatedFat 5, Cholesterol 93.2, Sodium 418.7, Carbohydrate 21.1, Fiber 4.1, Sugar 8.4, Protein 10.1

SASSY CHICKEN SALAD

Sassy Chicken Salad image

Celery, grapes, toasted pecans, and a little zing from the green chilies set this chicken salad apart from the everyday. So easy to throw together and it makes a great low-carb lunch. I don't even miss the bread with this! Serve it in a hollowed-out melon, avocado, or papaya for something special. I got this from the back of the can of chicken.

Provided by akgrown

Categories Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 ounce) can diced tomatoes and green chilies, drained
1 (12 1/2 ounce) can chunk chicken breasts
1/2 cup mayonnaise
1 cup celery, thinly sliced
1 cup grapes, quartered
1/3 cup toasted pecans, chopped
1 tablespoon honey

Steps:

In a medium bowl, combine tomatoes, mayo and honey.
Stir in chicken, celery, grapes and pecans.
Cover and chill till ready to serve.

Nutrition Facts : Calories 387.4, Fat 24.7, SaturatedFat 4.4, Cholesterol 64.3, Sodium 570, Carbohydrate 23.2, Fiber 1.6, Sugar 13.2, Protein 20.5

EASY PEASY CHICKEN SALAD

Easy Peasy Chicken Salad image

i had to come up with a chicken salad recipe fast. this is easy and delicious. for the chicken i bought perdue short cuts origanal roasted chicken. the cumin gives it an 'exotic taste', so to speak. i'm guessing on the serving sizes and the cooking time

Provided by airforce_chick315

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

2 (10 ounce) packages pre-cooked chicken
1 medium onion, diced
2 stalks celery, diced
2 cups mayonnaise or 2 cups Miracle Whip
1/2 teaspoon cumin (optional)

Steps:

shred chicken.
add onions, celerey, and mayonnaise.
mix well.
add cumin.
refrigerate over nite.

Nutrition Facts : Calories 518.1, Fat 40.4, SaturatedFat 7.9, Cholesterol 91.2, Sodium 634.5, Carbohydrate 20.8, Fiber 0.5, Sugar 6, Protein 18.6

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