Best 4 Contest Winning Summer Chicken Salad Recipes

In the realm of culinary competitions, few dishes evoke such intense rivalry and unwavering passion as the summer chicken salad. This tantalizing dish, a symphony of flavors and textures, has the power to transform an ordinary summer meal into an extraordinary culinary experience. Whether you're a seasoned chef seeking to impress a panel of discerning judges or a home cook aspiring to create a dish that will wow your friends and family, mastering the art of crafting a contest-winning summer chicken salad is an endeavor worth pursuing.

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

CONTEST-WINNING STRAWBERRY CHICKEN SALAD

Contest-Winning Strawberry Chicken Salad image

This salad is similar to one I loved at a local restaurant. When we moved away, I created my own version. It goes together in minutes and is perfect for picnics. But it makes a wonderful main dish salad anytime. --Michelle Hallock, Warwick, Rhode Island

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

1 package (5 ounces) spring mix salad greens
1 small red onion, thinly sliced and separated into rings
1/2 cup cubed fresh pineapple
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
2 medium tomatoes, seeded and chopped
1 medium cucumber, chopped
1 pint fresh strawberries, sliced
3/4 cup crumbled blue cheese
3/4 cup raspberry vinaigrette

Steps:

Place salad greens in a large shallow bowl. In rows, arrange the onion, pineapple, chicken, tomatoes, cucumber and strawberries. Sprinkle with blue cheese. Drizzle with vinaigrette.

Nutrition Facts : Calories 130 calories, Fat 4g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 538mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

CONTEST-WINNING HOT CHICKEN SALAD

Contest-Winning Hot Chicken Salad image

After I tasted this hot chicken salad at a women's luncheon, I left with the recipe in hand. I was our city clerk for several years, and on election days I brought this to serve our poll workers for lunch. It got everyone's vote of approval! I've found it is also delicious stuffed in a tomato. -Ruth Glabe, Oronoco, Minnesota

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 pounds boneless skinless chicken breasts
2 bay leaves
4 cups diced celery
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cups mayonnaise
2 cups sour cream
2 cans (8 ounces each) water chestnuts, drained
1 can (8 ounces) mushroom stems and pieces, drained
1 cup slivered almonds
2 tablespoons chopped onion
2 tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese
2 cans (2.8 ounces each) french-fried onions
Chopped green onions, optional

Steps:

Preheat oven to 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients. , Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and french-fried onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions, if desired.

Nutrition Facts : Calories 1003 calories, Fat 83g fat (23g saturated fat), Cholesterol 112mg cholesterol, Sodium 1697mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 5g fiber), Protein 36g protein.

CONTEST-WINNING SUMMER CHICKEN SALAD

Contest-Winning Summer Chicken Salad image

I found this recipe many years a go in a church cookbook. It's special enough for a fancy dinner but easy enough to fix for a light lunch. There's a kick to the tangy citrus dressing, which even my picky son enjoys.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) chicken broth
6 cups torn mixed salad greens
2 cups halved fresh strawberries
CITRUS DRESSING:
1/2 cup fresh strawberries, hulled
1/3 cup orange juice
2 tablespoons canola oil
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped walnuts, toasted

Steps:

Place chicken in a large skillet; add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 170°. Drain; cover and refrigerate. In a large bowl, combine greens and sliced strawberries; refrigerate., In a blender, combine the hulled strawberries, orange juice, oil, lemon juice and lemon zest, sugar, chili powder, salt and pepper. Cover and process until smooth. Pour into a small saucepan. Bring to a boil. Reduce heat; simmer for 5-6 minutes until slightly thickened. Cool slightly. , Drizzle half of the dressing over greens and berries; toss to coat. Divide among four plates. Cut chicken into 1/8-in. slices; arrange over salads. Drizzle remaining dressing over chicken; sprinkle with nuts.

Nutrition Facts : Calories 202 calories, Fat 13g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 593mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.

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.

Tips:

Use high-quality ingredients for the best flavor.
Choose a variety of colorful vegetables for a visually appealing salad.
Don't overcook the chicken, or it will become dry and tough.
Allow the salad to chill for at least 30 minutes before serving, so the flavors can meld.
Serve the salad with a variety of toppings, such as crumbled bacon, chopped nuts, or shredded cheese.

Conclusion:

Summer chicken salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. It is easy to make and can be customized to your liking. With a few simple tips, you can create a summer chicken salad that is sure to impress your friends and family.