CHICKEN SALAD
Classic chicken salad recipe with mayo, lemon, green onions, fresh herbs and pecans.
Provided by Kristin Maxwell
Categories Lunch or Dinner
Time 10m
Number Of Ingredients 12
Steps:
- In a large bowl, combine mayo, mustard, lemon juice, parsley, dill, paprika and garlic powder.
- Stir in shredded chicken, celery and green onions. Season to taste with salt and pepper. Garnish with sliced almonds and green onions.
- Serve as desired - on toasted bread for a sandwich, on a bed of lettuce or in lettuce wraps, rolled up in tortillas or on its own.
Nutrition Facts : Calories 347 kcal, Carbohydrate 1 g, Protein 18 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 64 mg, Sodium 257 mg, Sugar 1 g, ServingSize 1 serving
MY FAVORITE CHICKEN SALAD
I'm a huge fan of chicken salad and have tried so many different variations over the years, but this one is by far my favorite. Simple, refreshing flavors and great texture make it wonderful on a sandwich or just served over a bed of lettuce!
Provided by SunnyDaysNora
Categories Salad
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Stir chicken, celery, pecans, mayonnaise, yellow onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a bowl until well combined. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 5.5 g, Cholesterol 31.4 mg, Fat 25.5 g, Fiber 2 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 384.3 mg, Sugar 2.4 g
CURRIED CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
YELLOW CHICKEN SALAD
A really easy but interesting chicken salad with curry and green apples. Good on crackers, sandwiches, or straight out of the mixing bowl.
Provided by lauren losefast
Categories Lunch/Snacks
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the apple into bite sized pieces.
- put shredded chicken into a bowl with the apple and add raisins.
- add mayonnaise.
- add curry to taste (I put in enough to make the salad a very light yellow).
- top with a bit of black pepper.
Nutrition Facts : Calories 424.3, Fat 16.4, SaturatedFat 3.9, Cholesterol 132.8, Sodium 249.8, Carbohydrate 25.2, Fiber 2.3, Sugar 18.5, Protein 43.4
EASY YELLOW CHICKEN CURRY
This is a slight adaptation of a recipe I've used in the past. I simplified the recipe a little bit so that I could have all of the ingredients ready and available at any time. Enjoy!
Provided by Larkin
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Before cooking: tenderize and cube chicken, chop onion and mince garlic (I combine the two ingredients in a food processor), and combine curry powder, cinnamon, paprika, ginger root, and sugar in a small cereal-sized bowl.
- Heat olive oil in a large pan on medium heat.
- Once oil is hot, add onion and garlic.
- Saute onion and garlic until onion is browned.
- Add curry spices to the pan (add olive oil if need be--use your better judgement).
- Saute combination until the spices have soaked up all of the remaining olive oil.
- Add coconut milk, tomato paste, and chicken.
- Simmer for 20-25 minutes.
- Remove bay leaf.
- Add lemon juice.
- Simmer for 5 more minutes.
- Serve over white rice (or fancier rice, if you prefer).
- Allow guests to add sriracha sauce to their tastes.
Nutrition Facts : Calories 823.1, Fat 47.2, SaturatedFat 22.6, Cholesterol 109, Sodium 181.4, Carbohydrate 63.9, Fiber 3.6, Sugar 55.6, Protein 38.2
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