Best 2 Yellow Chicken Salad Recipes

Are you looking for a delicious and easy-to-make yellow chicken salad recipe? Look no further! This classic Southern dish is a perfect meal for a quick lunch or a potluck gathering. With its creamy, tangy dressing and tender, juicy chicken, it's sure to be a hit with everyone who tries it.

Here are our top 2 tried and tested recipes!

CILANTRO LIME GRILLED CHICKEN BREAST WITH SOUTHWEST YELLOW RICE SALAD

Cilantro Lime Grilled Chicken Breast with Southwest Yellow Rice Salad image

This is a lovely, light & flavorful dinner! The chicken has the yummy cilantro and lime flavors from the marinade. They're subtle, definitely not overpowering. The corn salad does have some heat, but it pairs very well with the chicken. If you're able to get your hands on fresh corn, it's definitely worth using.

Provided by Barbara Mayo

Categories Salads

Time 1h10m

Number Of Ingredients 16

Ingredients

4 large bonless skinless chicken breast
4 medium limes (zest and juice for marinde) juice 1 lime for dressing, juice 1 lime for finishing dish
1 c chopped fresh cilantro
1 Tbsp Mrs. Dash Southwest Chipotle spices
1 pkg large yellow rice mix (I use Vrgo but any yellow rice mix will do)
1 can(s) black beans washed and drained
2 medium ears fresh corn (grilled on grill) you may use canned mexican corn if you do not have fresh
1 clove garlic minced
2 medium fresh tomatoes coarsely chopped (if you do not have fresh tomatoes use 1 drained can of Rotel)
1 c red onion finely chopped
1 tsp adobe sauce from chilpote peppers
3 medium fresh avocados sliced
1 pinch sea salt
1/4 c extra virgin olive oil
1 Tbsp fresh ground black pepper
4 Tbsp olive oil with paper towel for grill

Steps:

1. Begin marinade for chicken by adding chopped cilantro to zest and juice of 2 limes mix well. In a casserole dish place 4 chicken breasts and sprinkle 1 tablespoon Mrs. Dash Southwest Chipotle spices evenly on all 4, followed by cilantro lime marinade. Cover with plastic wrap and refrigerate for at least 30 minutes.
2. Yellow rice salad begins with preparing yellow rice as directed on package. When rice is done remove to a large bowl fluff. Cover with plastic wrap and refrigerate until you are ready to mix salad.
3. Start fire in grill (I use charcoal but you could use gas just make sure you have nice high heat to start) you could also do this inside on a grill pan if you have no outside grill! I like to get my fire really hot all coals burning then take a paper towel with olive oil and rub grill to make sure chicken does not stick. When coals are ready medium to high heat place corn on fire grill about 6-8 minutes then remove from grill to cool. Remove chicken from marinade and place on grill. Grill 4 minutes on each side then turn and grill again to get grill marks criss crossed. Total 8 minutes on each side. Watch fire if it flames spray with water to get rid of flames. When grilling is done remove to side of grill with low heat. Then leave there to finish cooking about 10-15 minutes.
4. While chicken is on low heat begin salad. Cut corn from cob and place in large bowl of yellow rice. Add black beans, garlic, fresh tomatoes, and red onion toss well set aside while making dressing.
5. In food processor add adobe sauce, 1 sliced avocado, juice of 1 lime, sea salt, pulse 3-4 times until smooth and creamy then slowly add extra virgin olive oil while processor is running until incorporated. Remove from processor bowl and add to salad. Toss well and return to refrigerator for at least 15 minutes.
6. Plating start with 2-3 serving spoons of yellow rice salad topped with chicken breast that have been sliced on the diagonal top with 4 slices of fresh avocado sprinkle with ground black pepper and a squeeze of fresh lime.

YELLOW CHICKEN SALAD

Yellow Chicken Salad image

A really easy but interesting chicken salad with curry and green apples. Good on crackers, sandwiches, or straight out of the mixing bowl.

Provided by lauren losefast

Categories Lunch/Snacks

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1 (12 ounce) can cooked chicken
1 granny smith apple (or other tart variety)
1/4 cup raisins
2 tablespoons light mayonnaise
curry powder
fresh ground black pepper

Steps:

Cut the apple into bite sized pieces.
put shredded chicken into a bowl with the apple and add raisins.
add mayonnaise.
add curry to taste (I put in enough to make the salad a very light yellow).
top with a bit of black pepper.

Nutrition Facts : Calories 424.3, Fat 16.4, SaturatedFat 3.9, Cholesterol 132.8, Sodium 249.8, Carbohydrate 25.2, Fiber 2.3, Sugar 18.5, Protein 43.4

Tips:

Use high-quality ingredients for the best flavor. Look for fresh, locally sourced chicken, eggs, and vegetables.
Don't overcook the chicken. Overcooked chicken will be dry and tough. Cook it until it reaches an internal temperature of 165 degrees Fahrenheit.
Let the chicken cool completely before shredding it. This will help prevent the chicken from falling apart.
Use a variety of seasonings to add flavor to the salad. Common seasonings include mayonnaise, mustard, celery seed, salt, and pepper.
Add some crunch to the salad with chopped celery, onion, or nuts.
Serve the salad on a bed of lettuce or in a croissant or wrap.

Conclusion:

Yellow chicken salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a snack. With its simple ingredients and easy preparation, it's a great choice for busy weeknights or potlucks. By following these tips, you can make a yellow chicken salad that is sure to please everyone.

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