Recipes for chicken salad

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Chicken Salad


  • Chicken Salad

    Chicken Salad

    Some cups diced poached chicken, recipe follows

  • A single stalk celery, minimize in 1/4-inch dice
  • Five scallions, trimmed in addition to thinly sliced as well as 1/4 cup sweet onion slice straight into 1/4-inch dice
  • A single 1/2 teaspoons finely chopped fresh tarragon or maybe fresh dill
  • 3 tablespoons finely chopped parsley
  • One particular cup prepared or homemade mayonnaise
  • Only two teaspoons strained freshly squeezed lemon juice
  • Just one teaspoon Dijon mustard
  • 2 teaspoons kosher salt
  • Freshly ground black pepper

How to make Chicken Salad

  • In a combining bowl, chuck alongside one another the particular chicken, celery, scallions plus herbal remedies. Put aside.
  • In a tiny bowl, whisk jointly a mayonnaise, lemon juice, mustard, salt and also pepper in order to preference. Increase the hen and combination delicately right up until mixed.
  • Refrigerate right until willing to function.
  • Chef’s Please note: Serve on the sleep regarding lettuce with sliced tomatoes, by 50 percent a good avocado or even in your chicken breast golf club hoagie created with artisanal loaves of bread, crispy reviewed cash, vine-ripened tomato vegetables as well as lettuce.
  • Chicken Salad is ready to serve.

  • Total Time:30
  • minPrep30 min
  • Yield:4 servings
  • Level:Easy
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Walnut Chicken Salad Recipe

Walnut Chicken Salad Ingredients

  • Walnut Chicken Salad4 skinned and boned chicken halves
  • 3 tablespoons buttermilk
  • 1 cup finely ground walnuts
  • 1/2 cup fine, dry breadcrumbs
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 6 cups torn mixed salad greens
  • 4 cups torn fresh spinach
  • 1 cup (4 ounces) shredded colby-Monterey Jack cheese blend
  • 16 cherry tomatoes, cut by 50 %
  • Buttermilk-Honey Dressing

How to make Walnut Chicken Salad

  • Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness employing a meat mallet or rolling pin.
  • Brush buttermilk evenly over chicken.
  • Combine walnuts, breadcrumbs, and salt in a very shallow dish, dredge chicken in mixture.
  • Pour oil in to a large skillet; place over medium-high heat until hot.
  • Add chicken, and cook 3 minutes on each side or until golden.
  • Remove from heat; cool slightly.
  • Cut chicken crosswise into thin slices.
  • Combine salad greens and spinach, and arrange on everyone of 4 individual plates.
  • Sprinkle with cheese, and top with tomato halves and chicken.
  • Walnut Chicken Salad is ready to serve with Buttermilk-Honey Dressing on the side.

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Harvest Apple Chicken Salad Recipe


  • Harvest Apple Chicken Salad

    Harvest Apple Chicken Salad

    1 package PERDUE® SHORT CUTS® Carved Chicken Breast, Honey Roasted, 9 oz.

  • 3 cups (about 5 ounces) mixed salad greens
  • 1/2 cup shredded carrots
  • 2 apples, red or green, cored and cut into 1/2 inch cubes
  • 1/2 cup toasted or candied pecans
  • 1/2 cup dried sweetened cranberries
  • 1/2 cup Blue cheese crumbles, optional

FOR Dressing:

  • 1 1/2 tbps apple cider vinegar
  • 3 tbps honey
  • 4 1/2 tbps olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

How to make Harvest Apple Chicken Salad

  • Combine salad greens, carrots, and apples in large mixing bowl.
  • For dressing: whisk together vinegar, honey, oil, pepper and salt in normal size bowl.
  • Reserve 4 tbps of dressing and pour remainder over salad greens.
  • Evenly divide greens over 4 serving plates.
  • Top with chicken, pecans and Blue cheese, if desired.
  • Harvest Apple Chicken Salad is ready to serve, drizzle with remaining dressing.

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Fried Chicken Salad Recipe

Fried Chicken Salad Ingredients

  • Fried Chicken Salad Recipe

    Fried Chicken Salad Recipe

    1/2 cup yellow cornmeal

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup buttermilk
  • 2/3 cup vegetable oil
  • 1 pound skinless, boneless chicken breast halves
  • 2 cups cooked white rice
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red onion
  • 1/2 head romaine lettuce – rinsed, dried and shredded
  • 5 slices bacon
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

How to make Fried Chicken Salad

  • In a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.
  • Pour buttermilk in a separate large bowl.
  • Heat the oil in a large, deep skillet over medium-high heat.
  • Dip the chicken in the buttermilk, then in cornmeal mixture. Coat lightly and
    cook in hot oil until crispy and golden brown, about 5 minutes. Drain on paper
    towels; keep warm.
  • Combine the rice, red bell peppers, green bell peppers, onion, and chicken in
    medium bowl. Place lettuce on bottom of 4 servings bowls or plates. Top with rice
    and chicken mixture.
  • Prepare the dressing by placing the bacon in a large, deep skillet. Cook over
    medium high heat until evenly brown. Drain, crumble and set aside. Sprinkle
    crumbled bacon over chicken mixture.
  • Pour off all but 2 tablespoons drippings. Add 2 tablespoons water, cider
    vinegar, honey, mustard, salt and pepper; heat just to boiling and pour over salad.
  • Fried Chicken Salad is ready to serve.

Prep Time:15 Min
Cook Time:15 Min
Ready In:30 Min
Servings: 4

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Fiesta Chicken Tacos with Mango and Jicama Salad Recipe

Fiesta Chicken Tacos Ingredients


  • Fiesta Chicken Tacos with Mango and Jicama Salad

    Fiesta Chicken Tacos

    3/4 cup (3-inch) julienne-cut peeled jicama

  • 1/2 cup sliced peeled ripe mango
  • 1/4 cup presliced red onion
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • Dash of black pepper


  • 1 tablespoon essential olive oil, divided
  • 1 pound skinless, boneless chicken white meat, cut into thin strips
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground chipotle chile pepper
  • 1 cup presliced red bell pepper
  • 1 cup presliced red onion
  • 1/4 teaspoon salt
  • 8 (6-inch) corn tortillas
  • 1 cup mixed salad greens

How to make Fiesta Chicken Tacos with Mango and Jicama Salad

  • To organize salad, combine first 8 ingredients.
  • To prepare tacos, heat 2 teaspoons oil inside a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with chili powder, cumin, and chipotle pepper. Add chicken mixture to pan; sauté 3 minutes. Remove from pan.
  • Heat remaining 1 teaspoon oil in pan.
  • Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender.
  • Return chicken mixture to pan; cook 2 minutes or until chicken is performed. Sprinkle with 1/4 teaspoon salt.
  • Heat tortillas according to package directions.
  • Arrange 2 tablespoons mixed greens, about 1/3 cup chicken mixture, contributing to 2 tablespoons salad in each tortilla fold over.
  • Fiesta Chicken Tacos with Mango and Jicama Salad is ready to serve.

Yield: 4 servings (serving size: 2 tacos)

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Summer Chicken Salad with Garden Herbs Recipe

Summer Chicken Salad with Garden Herbs Ingredients

  • Summer Chicken Salad with Garden Herbs

    Summer Chicken Salad with Garden Herbs

    1 (3 1/2-pound) whole chicken

  • 1/4 cup chopped fresh chives
  • 3 tablespoons white wine vinegar
  • 2 tablespoons capers
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • 4 teaspoons extra-virgin essential olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

How to make Summer Chicken Salad with Garden Herbs

  • Place chicken in a stockpot cover with water, and bring to a boil.
  • Reduce heat, and simmer 50 minutes or until tender.
  • Drain, reserving broth for another use. Cool chicken completely.
  • Remove skin from chicken; discard skin.
  • Remove chicken from bones; discard bones and fat.
  • Chop chicken into bite-sized pieces.
  • Combine chives and remaining ingredients in a large bowl.
  • Add chicken; toss well to coat.
  • Summer Chicken Salad with Garden Herbs is ready to serve.

Yield: 6 servings (meal: 2/3 cup)

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Fruity Chicken Salad Recipe

Fruity Chicken Salad Ingredients

  • Fruity Chicken Salad

    Fruity Chicken Salad

    4 boneless, skinless chicken white meat halves (about 6 oz. each)

  • Pepper and salt
  • 1 13.5-oz. can unsweetened coconut milk
  • 1 1/2 cups light mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sweet pickle relish
  • 2 celery ribs, chopped
  • 1 10-oz. can crushed pineapple, drained
  • 1 11-oz. can mandarin oranges, drained
  • 1/2 cup dry-roasted peanuts, chopped
  • 1/2 cup packed shredded coconut, toasted

How to make Fruity Chicken Salad

  • Place chicken in a skillet and season with pepper and salt.
  • Pour in coconut milk and bring to a boil over high heat. (Add water, if necessary, to cover chicken.)
  • Reduce heat to medium-low and simmer, uncovered, until chicken is opaque and firm, 15 minutes. Transfer chicken to a plate and let cool. Discard coconut milk.
  • When cool enough to handle, shred chicken into small pieces making use of your fingers.
  • Blend mayonnaise with sour cream in a medium bowl.
  • Stir in lime juice, relish and celery.
  • Add chicken, pineapple, oranges and peanuts.
  • Season with salt and pepper.
  • Gently fold to blend and coat ingredients.
  • Refrigerate until prepared to serve.
  • Sprinkle with coconut just before serving.
  • Fruity Chicken Salad is ready to serve.

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 8 Servings

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Chicken Salad with Cumin and Parsley Recipe

Chicken Salad with Cumin and Parsley Ingredients

  • Chicken Salad with Cumin and Parsley

    Chicken Salad with Cumin and Parsley

    1 1/2 tablespoons grated onion

  • 1/2 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 3 cups diced cooked chicken
  • 1/2 cup coarsely chopped fresh parsley
  • 2 cups shredded lettuce, such as leaf lettuce or romaine

How to make Chicken Salad with Cumin and Parsley

  • Inside a large bowl, whisk together the onion, mayonnaise, yogurt, cumin, salt, and pepper.
  • Stir within the chicken and parsley and toss to mix.
  • Place the lettuce on plates.
  • Top using the chicken salad.
  • Chicken Salad with Cumin and Parsley is ready to serve.

Yield: 4 servings

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How to make Chicken Salad

Chicken Salad Ingredients

  • Chicken Salad

    Chicken Salad

    3 pounds skinned and boned chicken breasts

  • 1 (49 1/2-ounce) can chicken broth
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped water chestnuts, rinsed and drained
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped yellow bell pepper
  • 1/2 cup finely chopped red onion
  • 3 cups mayonnaise
  • 1 teaspoon ground red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper

How to make Chicken Salad

  • Place chicken breasts in a large skillet; add chicken broth.
  • Cover and provide a boil over high temperature.
  • Reduce heat to medium low, and simmer, covered, Half an hour or until chicken is performed.
  • Remove chicken from skillet, and let stand 15 minutes or until cool to the touch. Shred chicken.
  • Combine shredded chicken, celery, water chestnuts, and then 3 ingredients inside a large bowl.
  • Stir together mayonnaise, ground red pepper, salt, and white pepper until well blended; spoon over shredded chicken mixture, stirring to coat.
  • Cover and chill at least 4 hours.
  • Shrimp Salad: Substitute 3 pounds chopped cooked shrimp for chicken breasts and broth. Do not cook.
  • Reduce mayonnaise to two cups and salt to 1/4 teaspoon.
  • Proceed with recipe as directed.
  • Chicken Salad is ready to serve.

yield: 8 servings 1 cup each.

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Grilled Chicken Salad Recipe

Grilled Chicken Salad Ingredients

  • Grilled Chicken Salad Recipe

    Grilled Chicken Salad

    1 1/2 cups 2% reduced-fat Greek-style yogurt (such as Fage)

  • 1 tablespoon canola oil
  • 1 tablespoon grated peeled fresh ginger
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon ground red pepper
  • 4 bone-in chicken breast halves, skinned
  • For Cooking spray: 1 cup seedless green grapes
  • 1/2 cup chopped red onion
  • 1/2 cup mango chutney
  • 1/3 cup finely chopped celery
  • 1/3 cup canola mayonnaise (for example Spectrum organic)
  • 3 tablespoons fresh lemon juice

How to make Grilled Chicken Salad

  • Combine first 4 ingredients, stirring to combine.
  • Stir in 1/4 teaspoon salt and pepper.
  • Place yogurt mixture inside a heavy-duty zip-top plastic bag.
  • Add chicken to bag; seal.
  • Marinate in refrigerator for 2 hours, turning occasionally.
  • Prepare grill to medium-high heat.
  • Remove chicken from bag; discard marinade.
  • Place chicken, breast side down, on grill rack coated with cooking spray; grill Ten minutes or until browned.
  • Turn chicken over; grill Twenty minutes or until a thermometer inserted within the meaty a part of breast registers 160°. Remove chicken from grill; let stand Ten minutes.
  • Remove meat from bones; discard bones. Coarsely chop chicken and put in a medium bowl.
  • Sprinkle chicken with remaining 1/2 teaspoon salt.
  • Add grapes and remaining ingredients to chicken mixture; toss gently to mix. Chill Half an hour.
  • Grilled Chicken Salad is ready to serve.

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