Best 11 Cold Chicken Salad Recipes

COLD CHICKEN MACARONI SALAD

Steps:

• Bring a large pot of water to a boil and add chicken; continue to boil until no longer pink in the middle, 15 to 20 minutes. Let sit until cool enough to handle, then dice into small bite-sized pieces.
• While chicken cooks, bring a second large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cool water.
• At the same time, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Mix mayonnaise, sugar, vinegar, onion salt, salt, mustard, and pepper together in a large bowl. Mix in eggs, pasta, and chicken, adding a little more mayonnaise if too dry. Chill for 1 hour, to overnight.

COLD CHICKEN PASTA SALAD

Steps:

• Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl to make dressing. Transfer to the refrigerator.
• Combine water and chicken bouillon cubes in a saucepan. Heat over medium heat, stirring until bouillon cubes are dissolved, about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in the center, about 45 minutes.
• Transfer chicken to a cutting board using a slotted spoon. Reserve broth in the saucepan. Cool chicken until easily handled, 5 to 10 minutes. Chop coarsely.
• Pour several cups of water into the reserved broth in the saucepan; bring to a boil. Stir in vermicelli and cook until tender, about 6 minutes. Drain.
• Mix dressing, chicken, and vermicelli together in a bowl. Add artichoke hearts and toss to combine. Refrigerate until flavors combine, 2 to 6 hours. Mix in tomatoes before serving.

ZESTY COLD CHICKEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
• Mix mayonnaise, lemon pepper seasoning, and dried mustard together in a large bowl. Mix in cherry tomatoes, peas, and chicken. Fold in rotini. Sprinkle paprika over salad before serving.

COLD SOBA-NOODLE SALAD WITH CHICKEN, PEPPERS, AND CUCUMBER

Steps:

• In a large pot of boiling salted water, cook noodles until al dente; drain, and rinse with cold water. Set aside.
• In a large bowl, whisk together oils, lime juice, and vinegar; season dressing with salt and pepper to taste.
• Add bell peppers, basil, cucumber, chicken, and noodles to bowl; toss with dressing. Serve noodle salad with lime wedges.

COLD CHICKEN SALAD

Steps:

• 1. Boil noodles. Rinse with cool water.
• 2. Chop all ingredients and set aside. I have made this various ways when it comes to the chicken. You can boil a chicken breast, use a can of shredded chicken, chop 3 chicken tenders from the store or use rotisserie chicken. I usually use the rotisserie as then I get 2 dinners out of one chicken.
• 3. Mix together the mayonnaise, Miracle Whip, and spices.
• 4. Add to a large bowl and toss with the pasta, chicken, onion, and celery. Chill for 1 hour.
• 5. Serve with a roll for a great lunch or dinner.

COLD-SMOKED CHICKEN WITH BABY BOK CHOY AND CASHEW SALAD

Steps:

• Blanch bok choy in a 4- to 6-quart pot of boiling salted water until just wilted but still bright green, about 30 seconds. Drain in a colander, then rinse under cold water to stop cooking and drain well.
• Whisk together vinegar, soy sauce, hoisin sauce, pepper, and five-spice powder in a small bowl, then add oils in a slow stream, whisking until combined. Stir in sesame seeds.
• Toss together chicken, cucumber, cilantro, and 1/3 cup dressing in a bowl.
• Divide bok choy among 4 serving bowls and spoon chicken salad on top. Drizzle with some of remaining dressing and sprinkle with cashews. Transfer remaining dressing to an airtight container and chill for another use.

COLD FRUITED CHICKEN SALAD

Steps:

• Combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil.
• Set aside to cool.
• Combine apricot mixture with chicken, orange, grapes, almonds, parsley, pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2 hours.
• Spoon chicken mixture onto a lettuce lined platter to serve.

COLD CURRIED CHICKEN SALAD WITH CRANBERRIES

Steps:

• In a large bowl, combine all ingredients except the greens.
• Toss well, cover, and chill for 15 minutes (or make the day before).
• Divide chicken salad in half and place each serving on top of mixed greens.

SALPICãO DE FRANGO - BRAZILIAN COLD CHICKEN SALAD

Steps:

• Mix it all together and put it in the fridge until you're ready to serve.
• If mangoes are in season, add one chopped mango. In Brazil, people like to sprinkle this salad with matchstick potato chips right before it goes to the table.

HOT OR COLD CHICKEN SALAD

Steps:

• In a small bowl mix mayo, lemon juice, and lemon pepper. Pour over the other ingredients and mix together.
• If salad seems dry add a little chicken stock to moisten.
• If hot put into a 9X11 inch oblong dish. Bake for 45 minutes at 350°, this dish may be made one day ahead, uncovered.

COLD CHICKEN QUINOA AVOCADO SALAD

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Cool quinoa to room temperature, about 30 minutes.
• Mix mashed avocado, cilantro, lime juice, salt, and pepper together in a bowl until dressing is smooth.
• Combine quinoa, chicken, tomatoes, and scallions in a bowl; add avocado dressing and toss to coat.