Best 4 Scrumptious Chicken Salad Recipes

CHICKEN SALAD

Chicken Salad image

An easy Chicken Salad recipe from Food Network Kitchen starts with poaching your chicken breasts in an herb-infused broth to keep them extra moist.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breasts halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

Steps:

Toss together the chicken, celery, scallions, dill and parsley in a large bowl.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower 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-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.

SCRUMPTIOUS CHICKEN SALAD

Scrumptious Chicken Salad image

A great salad for the warm weather months. Works beautifully for luncheon buffets, too. The combination of flavors and textures is perfect.

Provided by Donna M.

Categories One Dish Meal

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces uncooked pasta (I like bowties)
2 cups cooked chicken breasts, cubed
2/3 cup finely chopped celery
2 cups cooked peas
1 (15 ounce) can pineapple tidbits
1/4 cup slivered almonds (toasted or not)
1 (2 ounce) jar diced pimientos
1 1/4 cups mayonnaise
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Cook pasta, al dente, drain and rinse with cold water; drain well.
Blend mayonnaise, lemon juice, salt and pepper.
Drain pineapple, saving juice.
Gently stir all ingredients together, adding as much of the reserved pineapple juice as needed to moisten.
Save any extra pineapple juice in case you need to add more after salad has chilled and absorbed some of the dressing.
Chill well.

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

DELICIOUS CHICKEN SALAD

Delicious Chicken Salad image

Creamy Chicken Salad with walnuts, grapes and water chestnuts and lots more. This was made after we made a chicken in the crock-pot and had a lot of left overs. I looked a number of chicken salad recipes and none had all the ingredients I wanted. So I decide to experiment and this is what I came up with. I admit the spices and herbs are estimates as I just eyeballed how much I put in. So feel free to adjust to your tastes.

Provided by tabasco0697

Categories Lunch/Snacks

Time 1h40m

Yield 6-8 large sandwiches, 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1 roasted deli chicken
4 ounces Diamond walnuts
4 ounces sliced water chestnuts
2 celery ribs
1/2 red onion
4 tablespoons sweet pickle relish
1 hard-boiled egg
1/2 lb red grapes
1 cup mayonnaise
1/2 cup sour cream
1/2 cup parmesan cheese
1 1/2 tablespoons Lawry's Seasoned Salt
1 1/2 tablespoons dry mustard
1 1/2 teaspoons minced garlic cloves
1 teaspoon poultry seasoning
1 teaspoon ground rosemary
1 teaspoon fresh ground black pepper
1 teaspoon dill
6 -8 large crescent rolls (optional)

Steps:

diced chicken in small cubes and place in large mixing bowl.
finely dice red onion, hard boiled egg and celery.
if you did not buy the chopped walnuts then chop them now.
quarter the red grapes and quarter the water chestnut slices.
add all ingredients to the large mixing bowl.
add the diced water chestnuts, chopped walnuts and relish (I prefer the sweet pickle relish cubes). and shredded Parmesan cheese not grated.
in separate bowl mix the mayonnaise, organic sour cream and all herbs and spices and mix well.
add the dressing mix in the dry ingredients until it is to the desired consistency/moistness you prefer. I used all the dressing and it was perfect for me but you may prefer a less moist salad.
refrigerate for at least an hour for best flavor.
serve on large bakery crescent rolls or bread of your choice.

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