Best 3 Jackies Basic Chicken Salad Recipes

"Jackie's Basic Chicken Salad" is a classic dish that is perfect for any occasion. Whether you're looking for a quick and easy lunch or a delicious potluck dish, this recipe is sure to please. With just a few simple ingredients, you can create a creamy, flavorful salad that is packed with protein. Serve it on a bed of lettuce, or use it as a filling for sandwiches or wraps.

Here are our top 3 tried and tested recipes!

BASIC CHICKEN SALAD

Basic Chicken Salad image

This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.

Provided by Jackie M.

Categories Salad

Time 10m

Yield 2

Number Of Ingredients 6

Ingredients

½ cup mayonnaise
1 tablespoon lemon juice
¼ teaspoon ground black pepper
2 cups chopped, cooked chicken meat
½ cup blanched slivered almonds
1 stalk celery, chopped

Steps:

Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g

BASIC CHICKEN SALAD

Basic Chicken Salad image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

One 3- to 4-pound roast chicken, home roasted or store-bought, recipe follows
2 cups green or red seedless grapes, halved, plus more halved grapes, for garnish
1/2 cup slivered almonds
4 scallions, sliced
3 stalks celery, sliced
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/4 cup heavy cream
2 tablespoons chopped fresh dill, plus more for garnish
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
One 3- to 4-pound chicken
Olive oil, for drizzling
Kosher salt and freshly ground black pepper

Steps:

Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, grapes, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, dill, brown sugar and some salt and pepper. Pour the dressing over the salad ingredients and toss gently to combine. Taste and adjust the seasoning. Allow to chill for several hours or even overnight.
Before serving, garnish with halved grapes and chopped dill. Serve on a bed of lettuce or in a sandwich.
Preheat the oven to 400 degrees F.
Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.

JACKIE'S EASY AU GRATIN CHICKEN BAKE

Jackie's Easy Au Gratin Chicken Bake image

My friend Jackie sent me this recipe to try. It sure looks like one I would love! If you try it before I do, let me know how it came out.

Provided by Lindas Busy Kitchen

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (14 ounce) package frozen broccoli florets, thawed, and drained
1 (7 7/8 ounce) box betty crocker deluxe creamy cheddar au gratin potato mix
2 cups boiling water
2 tablespoons margarine or 2 tablespoons butter
1/2 cup milk
4 boneless skinless chicken breast halves (1 1/4 pounds)
2 slices cheddar cheese, cut diagonally in half (1 oz. slices)

Steps:

Heat oven to 400.
Spray 11x7" baking dish, or 2 quart casserole with cooking spray.
Spread broccoli in baking dish.
Stir potatoes, sauce mix, cheese sauce, boiling water and margarine in a medium bowl.
Stir in milk.
Spread over broccoli.
Place chicken breast halves on potato mixture.
Bake uncovered for 30 minutes.
Place cheese slices on chicken.
Sprinkle with topping.
Bake 3-5 minutes longer, or until cheese is
melted, and juice of chicken is no longer pink when centers of thickest pieces are cut.
Let stand 5 minutes, or until sauce is as
thick as desired.

Tips:

Use high-quality ingredients: The better the ingredients, the better the chicken salad will be. Use fresh, boneless, skinless chicken breasts, and mayonnaise made with real eggs and oil. For the best flavor, use fresh herbs, such as parsley, dill, and celery.
Cook the chicken properly: To ensure that the chicken is cooked through but still moist, cook it over medium heat until it reaches an internal temperature of 165 degrees Fahrenheit.
Let the chicken cool completely before shredding it: This will help to prevent the chicken salad from becoming watery.
Use a food processor or mixer fitted with the paddle attachment to shred the chicken: This will help to create evenly shredded chicken.
Do not overmix the chicken salad: Overmixing can make the chicken salad tough.
Season the chicken salad to taste: Add salt, pepper, and other spices, such as garlic powder, onion powder, or paprika, to taste.
Chill the chicken salad for at least 30 minutes before serving: This will help to meld the flavors and make the chicken salad more refreshing.
Serve the chicken salad on a bed of lettuce, or in a sandwich or wrap: Garnish with fresh herbs, such as parsley or dill.

Conclusion:

Chicken salad is a versatile dish that can be enjoyed in many different ways. It is a great option for a light lunch or dinner, and it can also be served as an appetizer or side dish. With so many different recipes to choose from, there is sure to be a chicken salad recipe that everyone will enjoy.