Best 6 Baked Chicken Salad Recipes

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Baked chicken salad is a delicious and versatile dish that can be enjoyed for lunch or dinner. Packed with protein and essential vitamins, it is not only satisfying but also nourishing for the body. With its simple yet flavorful ingredients, baked chicken salad is an accessible recipe that even novice cooks can master. The secret lies in finding the right combination of spices and herbs to create a savory and aromatic blend that complements the tender chicken. Whether served as a hearty main course or as a light and refreshing salad, baked chicken salad is sure to become a favorite in your weekly meal plan.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED NECTARINE CHICKEN SALAD



Baked Nectarine Chicken Salad image

This casserole is a fun twist on a classic. Folks love the crunchy chow mein noodles on top. I love that I can make it a day in advance and refrigerate until it's time to serve. Serve with hot bread or rolls. -Faye Robinson, Pensacola, Florida

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1-1/3 cups mayonnaise
1/2 cup shredded Parmesan cheese
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon onion powder
4 cups cubed cooked chicken
8 celery ribs, thinly sliced
4 medium nectarines, coarsely chopped
8 green onions, sliced
2 cans (3 ounces each) crispy chow mein noodles

Steps:

  • Preheat oven to 375°. In a small bowl, mix the first 5 ingredients. In a large bowl, combine chicken, celery, nectarines and onions. Add mayonnaise mixture; toss gently to coat., Transfer to a greased 13x9-in. baking dish. Sprinkle with noodles. Bake, uncovered, until heated through, 20-25 minutes. To Make Ahead: This can be made a day in advance. Before adding noodles, cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Sprinkle with noodles. Bake as directed.

Nutrition Facts : Calories 539 calories, Fat 37g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 911mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.

MISS DAISY'S HOT BAKED CHICKEN SALAD



Miss Daisy's Hot Baked Chicken Salad image

There are probably a thousand different ways to make a hot chicken salad casserole, but this is, in my opinion, one of the tastiest and simplest. This recipe comes from "Miss Daisy" King, a Nashville cooking legend who made this recipe and many others famous at her "Miss Daisy's Tearoom" in Franklin, Tennessee. I like to serve this for supper with fresh fruit, hot rolls and lemon icebox pie for dessert.

Provided by AngelaTN

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups chopped cooked chicken
2 cups chopped celery
1/2 cup chopped pecans
1 cup mayonnaise
1/2 teaspoon salt
2 tablespoons lemon juice
2 teaspoons minced onions
1/2 cup grated cheddar cheese
1 cup potato chips, crushed (I use Lay's regular)

Steps:

  • Preheat oven to 350.
  • Combine first 7 ingredients.
  • Pour into greased casserole.
  • Mix cheddar and crushed chips and sprinkle over the top.
  • Bake for 10 minutes.

BUTTERMILK BAKED CHICKEN WITH SPINACH SALAD



Buttermilk Baked Chicken with Spinach Salad image

The marinade for this Buttermilk Baked Chicken with Spinach Salad gives a delicious flavor under the crunchy chicken skin. Many of the same ingredients for the marinade go into the spinach salad dressing.

Provided by Martha Stewart

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

Time 40m

Number Of Ingredients 13

2 1/4 cups low-fat buttermilk
3 tablespoons plus 1 teaspoon honey
6 cloves garlic, minced
Coarse salt and ground pepper
4 bone-in chicken breast halves (10 to 12 ounces each), skin removed
2 tablespoons reduced-fat sour cream
1 tablespoon cider vinegar
3 slices white sandwich bread, torn into large pieces
2 teaspoons olive oil
3/4 teaspoon Herbes de Provence
1 bag (5 ounces) baby spinach
1 medium red apple, halved, cored, and thinly sliced
1 cup seedless red grapes, halved

Steps:

  • Make marinade: In a large bowl, whisk together 2 cups buttermilk, 3 tablespoons honey, garlic, 2 teaspoons coarse salt, and 1/2 teaspoon pepper. Place chicken in a resealable plastic bag (or baking dish); add marinade and seal (or cover). Refrigerate at least 2 hours or up to 1 day.
  • Make salad dressing: In a jar, combine remaining 1/4 cup buttermilk, sour cream, vinegar, and 1 teaspoon honey; season generously with salt and pepper. Shake vigorously to combine. Refrigerate.
  • Preheat oven to 425 degrees. In a food processor, pulse bread, oil, and Herbes de Provence until fine crumbs form; season generously with salt and pepper (you should have about 1 1/2 cups).
  • Line a rimmed baking sheet with foil. Lift chicken from marinade, letting excess drip off (discard remaining marinade). Place chicken on foil, bone side down; sprinkle with breadcrumbs, patting them on lightly. Bake until crumbs are browned and chicken is cooked through, 30 to 40 minutes.
  • Meanwhile, in a large bowl, combine spinach, apple, and grapes. Add dressing and toss. Serve salad with chicken.

Nutrition Facts : Calories 506 g, Fat 10 g, Fiber 3 g, Protein 57 g

OVEN-BAKED CHICKEN BREASTS WITH LEMON-MUSTARD ARUGULA SALAD



Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad image

Provided by Jeanne Thiel Kelley

Categories     Chicken     Mustard     Bake     Marinate     Kid-Friendly     Quick & Easy     Dinner     Lemon     Arugula     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 30

Marinade:
1 1/3 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, pressed
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
6 chicken breast halves with skin and bones (about 4 pounds)
Coating:
1 1/3 cups panko (Japanese breadcrumbs)*
3/4 cup grated Parmesan cheese
6 tablespoons all purpose flour
1 tablespoon minced fresh thyme
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons dry mustard
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons butter, melted
Salad:
3 tablespoons fresh lemon juice
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 5-ounce package arugula
1 ounce Parmesan cheese, shaved with vegetable peeler into strips

Steps:

  • For marinade:
  • Whisk first 7 ingredients in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally.
  • For coating:
  • Mix first 10 ingredients in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets. Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up. Repeat with remaining chicken breasts, arranging 3 breasts on each rack. Let stand 30 minutes.
  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack.
  • Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer.
  • For salad:
  • Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper.
  • Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper.
  • Place 1 chicken breast on each plate. Divide salad among plates and serve.

BAKED CHICKEN SALAD



Baked Chicken Salad image

A very creamy and delicious chicken salad. I love to serve it on a fresh baked croissant. Makes a wonderful lunch item.

Provided by Tom Lambie

Categories     Lunch/Snacks

Time 5h20m

Yield 1 medium bowl, 6-8 serving(s)

Number Of Ingredients 8

5 -6 boneless skinless chicken breasts
garlic salt
onion salt
1/3 cup celery, finely chopped
1/3 cup onion, finely chopped
1/4 cup sweet pickle relish
salt and pepper
salad dressing

Steps:

  • Rinse the chicken breast under cold water and pat dry.
  • Arrange the chicken breast on a cookie sheet that has been sprayed with cooking spray, so they will not stick.
  • Sprinkle with garlic and onion salt to taste.
  • Bake in a 350F oven for about 20 minutes or until done.
  • You do not want them to dry out, so watch them carefully.
  • Remove from pan and cool completely.
  • Dice the chicken breast into small pieces, DO NOT GRIND.
  • Add the celery, onion, and pickle relish.
  • Mix in some salad dressing to moisten chicken mixture.
  • Add salt and pepper to taste.
  • You will have to add more salad dressing in about an hour.
  • The chicken will soak up the dressing.
  • Cover and refrigerate 2 hours or overnight.
  • Serve on a fresh baked croissant, served with lettuce and tomato, or serve on a fresh bed of lettuce, with apple slices or fresh grapes.

BAKED GREEK CHICKEN SALAD



Baked Greek Chicken Salad image

Make and share this Baked Greek Chicken Salad recipe from Food.com.

Provided by Dienia B.

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

4 chicken breasts, boneless
2 teaspoons all purpose Greek seasoning, Greek Seasoning Mix
1 lemon, juice of
1/4 cup butter, melted
16 ounces lettuce
1 tomatoes
1 cucumber, peeled diced
1 onion
2 ounces feta cheese
1/4 cup black olives
16 ounces fresh spinach
1 lemon
2 tablespoons olive oil

Steps:

  • Place chicken breasts in a baking dish.
  • Sprinkle with spice mixture, recipe #425441.
  • Mix together lemon juice and melted butter; pour over chicken.
  • Bake at 350 degrees Fahrenheit for 1 hour, basting, until done, depending on size of your chicken.
  • Slice chicken into strips.
  • Toss lettuce, tomato, cucumber, onion, feta cheese, black olives, and fresh spinach. Cover with the cooked chicken strips.
  • Mix lemon juice and oil and pour over salad unless you use the creamy Greek dressing.
  • If you need a salad dressing other than the lemon and oil one here, you can try recipe #59898 from Evelyn of Athens.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will result in a better-tasting salad. Look for high-quality chicken, crisp vegetables, and a flavorful dressing.
  • Cook the chicken properly: Overcooked chicken will be dry and tough, so be careful not to overcook it. Bake the chicken at a moderate temperature until it is cooked through but still tender and juicy.
  • Chop the chicken and vegetables evenly: This will ensure that the salad is evenly mixed and that each bite is flavorful.
  • Use a flavorful dressing: The dressing is what really brings the salad together, so be sure to use a dressing that you love. There are many different dressing recipes available, so you can find one that suits your taste.
  • Chill the salad before serving: This will help the flavors to meld together and make the salad more refreshing.

Conclusion:

Baked chicken salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a snack. It is also a great way to use up leftover chicken. With so many different variations available, you are sure to find a baked chicken salad recipe that you love. So next time you are looking for a quick and easy meal, give baked chicken salad a try. You won't be disappointed!

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