Best 3 Mendocino Chicken Salad Recipes

Mendocino chicken salad is a refreshing and flavorful salad that is perfect for summer. It is made with cooked chicken, fresh grapes, celery, walnuts, and a creamy dressing. The chicken salad can be served on its own or as a sandwich. It is also a great way to use up leftover chicken.

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

MENDOCINO CHICKEN SALAD

Mendocino Chicken Salad image

This is a delicious smoked chicken salad with almonds and fresh basil. Serve it over lettuce or on a sandwich.

Provided by Kristine

Categories Salad

Time 1h15m

Yield 6

Number Of Ingredients 7

Ingredients

1 (6 ounce) package smoked chicken breast, skin removed, cubed
1 cup seedless grapes, halved
½ cup diced red onion
3 stalks celery, diced
¼ cup fresh basil leaves, cut into thin strips
1 cup blanched slivered almonds
¾ cup mayonnaise

Steps:

In a large bowl, combine the smoked chicken, grapes, red onion, celery, basil, almonds, and mayonnaise. Mix well; chill and serve.

Nutrition Facts : Calories 364.6 calories, Carbohydrate 12 g, Cholesterol 25.4 mg, Fat 32.2 g, Fiber 2.5 g, Protein 9.5 g, SaturatedFat 4 g, Sodium 535.3 mg, Sugar 6.4 g

MOROCCAN CHICKEN SALAD

Moroccan Chicken Salad image

Just as a little saffron, garlic and paprika can conjure the flavors of Spain, so too will preserved lemons, cumin, mint and olives evoke Morocco. This salad and the accompanying couscous can be doubled or tripled to anchor a generous buffet. Both can be assembled a couple of hours in advance and set aside on a kitchen counter. Serve them at room temperature.

Provided by Florence Fabricant

Time 1h

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 teaspoons ground cumin
1 teaspoon hot Spanish paprika
1 teaspoon salt
6 skinless bone-in chicken thighs
6 tablespoons extra virgin olive oil
1/3 cup dry white wine
1 large red bell pepper, cored, seeded and cut in 2-by-1/2-inch strips
1/2 cup thinly sliced onion
2 small zucchini, ends trimmed, quartered lengthwise and sliced 1/2-inch thick
16 small pitted green olives
1 1/2 teaspoons harissa
1/4 cup lemon juice
1 1/2 teaspoons honey
1/2 preserved lemon, flesh removed and peel minced
3/4 cup instant couscous
1/2 cup fresh mint leaves in chiffonade

Steps:

Combine cumin, paprika and 1/2 teaspoon salt in a shallow bowl, and lightly coat chicken with spices. Heat 2 tablespoons of the oil in a sauté pan. Sear chicken on medium-high about 90 seconds on the "skin" side, turn, add wine, reduce heat to very low, cover and braise 25 minutes. Remove chicken and juices to a clean bowl.
Add bell pepper and onion to the pan and sauté on low about 10 minutes, until softened. Add zucchini and olives and sauté until zucchini starts to soften, about 5 minutes. Stir in harissa, lemon juice, honey and 3 tablespoons olive oil. Remove from heat.
Using your fingers and a paring knife, remove chicken from the bones and tear meat in strips. Place chicken and juices in a bowl, along with vegetable mixture from the sauté pan and preserved lemon peel. Toss ingredients together and set aside.
Heat remaining tablespoon of oil in a 2-quart saucepan. Add couscous and remaining salt and stir over low heat 2 to 3 minutes. Pour in 1 1/4 cups boiling water, stir, cover and set aside 15 minutes. Uncover, fluff couscous with a fork, stir over low heat a few minutes to dry it, then fold in half the mint. Transfer chicken to a serving platter, scatter with remaining mint and serve with couscous in a bowl alongside, all at room temperature.

Nutrition Facts : @context http, Calories 879, UnsaturatedFat 42 grams, Carbohydrate 38 grams, Fat 60 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 13 grams, Sodium 948 milligrams, Sugar 7 grams, TransFat 0 grams

MEDITERRANEAN CHICKEN SALAD

Mediterranean Chicken Salad image

"This is a variation on two different salads I like. My family especially likes this when it's warm outside," says Amy Lewis of Carmichael, California.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

3 cups cubed cooked chicken breast
1-1/2 cups chopped tomatoes
1 cup water-packed artichoke hearts, rinsed, drained and quartered
1/2 cup crumbled feta cheese
1/2 cup pitted Greek olives
1/3 cup dried currants
1/4 cup finely chopped red onion
DRESSING:
1/4 cup olive oil
2 tablespoons tarragon vinegar
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1-1/2 teaspoons lemon juice
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Pour over chicken mixture and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 291 calories, Fat 16g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 544mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.

Tips:

For the best flavor, use fresh, high-quality ingredients.
If you don't have time to roast your own chicken, you can use a rotisserie chicken from the grocery store.
Be sure to chop the chicken into small pieces so that it's easy to eat.
Use a variety of vegetables in your salad to add flavor and texture.
Don't overdress the salad. You want the flavors of the ingredients to shine through.
If you're making the salad ahead of time, store it in the refrigerator for up to 3 days.

Conclusion:

Mendocino Chicken Salad is a delicious and refreshing salad that's perfect for a light lunch or dinner. It's packed with flavor and nutrients, and it's easy to make. So next time you're looking for a healthy and satisfying meal, give Mendocino Chicken Salad a try!