Recipes for chicken salad
Lemon Chicken Salad Recipe
Lemon Chicken Salad Ingredients:
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Lemon Chicken Salad Recipe
1 small head of green leaf lettuce
- 4 boneless, skinless chicken breasts
- juice of 1 lemon
- 1 tbsp. oil
- 1 tbsp. freshly chopped tarragon
- salt and pepper to taste
- vinaigrette salad dressing to taste
How to make Lemon Chicken Salad
- Wash and dry the lettuce. Tear into small pieces and set aside.
- Slice chicken breasts into strips and then cut strips into small pieces.
- Heat oil in a medium-sized pan, add the chicken, and cook for 4 to 5 minutes until the chicken is lightly browned.
- Add lemon juice, tarragon, and salt and pepper to taste. Cook for another 4 to 5 minutes until chicken is tender.
- Toss the lettuce with the vinaigrette dressing. Add chicken, lemon, and tarragon mixture and toss.
- Lemon Chicken Salad is ready to serve.
- Serve immediately.
Prep time: 20 minutes
Serves: 4
Serving size: 1 cup
Tandoori Chicken Salad Recipe
Tandoori Chicken Salad Ingredients
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Tandoori Chicken Salad Recipe
4 (4 oz) chicken breast halves, skinless and boneless shopping list
- 8 cups mixed salad greens shopping list
- 1/2 red onion, sliced thin shopping list
- 1/2 cup raisins shopping list
- 1/2 cup slivered almonds, blanched shopping list
- 4 sprigs fresh mint shopping list
- 3/4 cup canned pineapple tidbits, drained shopping list
- 1 (8 oz) container yogurt, mango flavored shopping list
- 2 tbsp garam masala shopping list
- 1 tbsp curry powder shopping list
- 1 1/2 tbsp ground cumin shopping list
- 2 tsp lemon juice shopping list
- 4 lime wedges shopping list
How to make Tandoori Chicken Salad
- Combine honey mustard dressing, curry powder and ground cumin in a small sized bowl. Place in the refrigerator, covered, until ready to serve.
- In a baking dish, stir together garam masala, yogurt, and lemon juice.
Add the chicken to the dish, turn to coat well. Cover, and refrigerate for at least 1 hour, turning from time to time. - Preheat an outdoor grill at high heat. Oil the grill grate, lightly with a brush and grill chicken until done, around 6-8 minutes per side.
- Mix together pineapple, onion, raisins, and almonds in a small sized bowl.
- Now, in a large bowl, mix the greens with dressing and 3/4 of the pineapple mixture. Separate the salad evenly among 4 plates and sprinkle equal amounts of the almond mixture onto each salad. Place the grilled chicken on top of each, then garnish with a mint sprig and a lime wedge. Serve.
- Tandoori Chicken Salad is ready to serve.
20 minutes to make
Serves 8
Hot Chicken Salad Recipe
Hot Chicken Salad Ingredients
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Hot Chicken Salad Recipe
2 1/2 cups chopped, cooked chicken meat
- 2 cups chopped celery
- 1/2 cup chopped salted almonds
- 1/4 cup chopped green bell pepper
- 2 tablespoons minced onion
- 2 tablespoons chopped pimento peppers
- 3/4 teaspoon salt
- 2 tablespoons lemon juice
- 1/2 cup mayonnaise
- 1/3 cup shredded Swiss cheese
- 3 cups crushed potato chips
How to make Hot Chicken Salad
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
- Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.
- Hot Chicken Salad is ready to serve.
Prep Time:10 Min
Cook Time:25 Min
Ready In:35 Min
Servings : 11
Grape Chicken Pasta Salad Recipe
Grape Chicken Pasta Salad Ingredients
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2 cups macaroni, or other pasta, cooked - 1-2 cups chicken or turkey, cooked and cut into bite-sized pieces
- 1 cup grapes, washed and cut in half
- 1/3 cup slivered almonds, or nuts of your choice
- 3/4 cup Miracle Whip salad dressing
- 3/4 cup Cool Whip
- 3/4 cup celery, diced
- 1/4 cup onion, diced
- 1 teaspoon paprika, for garnish
How to make Grape Chicken Pasta Salad
- Cook pasta, and chicken (or turkey). Cool and chill. Mix salad dressing and Cool Whip. Toss the pasta, chicken, grapes, nuts, celery and onion together in a large bowl. Add the salad dressing and Cool Whip mixture. Toss to coat the salad evenly. Sprinkle the top with paprika. Refrigerate until serving time.
- Grape Chicken Pasta Salad is ready to serve.
4-6 servings
BBQ Chicken Salad Recipe
BBQ Chicken Salad Ingredients
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BBQ Chicken Salad Recipe
2 skinless, boneless chicken breast halves
- 4 stalks celery, chopped
- 1 large red bell pepper, diced
- 1/2 red onion, diced
- 1 (8.75 ounce) can sweet corn, drained
- 1/4 cup barbeque sauce
- 2 tablespoons fat-free mayonnaise
How to make BBQ Chicken Salad
- Preheat grill for high heat.
- Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
- In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
- In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.
- BBQ Chicken Salad is ready to serve.
Prep Time:15 Min
Cook Time:20 Min
Ready In:50 Min
Yield 4 servings
Chicken Veggie Pasta Salad Recipe
Chicken Veggie Pasta Salad Ingredients
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Chicken Veggie Pasta Salad Recipe
1 cup seashell pasta
- 1 cup chopped, cooked chicken meat
- 3 green onions, chopped into 1 inch pieces
- 1 red bell pepper, chopped
- 1 cup sliced black olives
- 1 cucumber, peeled and chopped
- 2/3 cup Italian-style salad dressing
- 1/4 cup sunflower seeds (optional)
How to make Chicken Veggie Pasta Salad
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, combine the pasta, chicken, green onions, bell pepper, olives and cucumber.
- Pour dressing over salad and toss to coat. Chill for 2 hours before serving; sprinkle with sunflower seeds if desired.
- Chicken Veggie Pasta Salad is ready to serve.
Prep Time:10 Min
Cook Time:15 Min
Ready In:2 Hrs 25 Min
Chinese Chicken Coleslaw Salad Recipe
Chinese Chicken Coleslaw Salad Ingredients
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Chinese Chicken Coleslaw Salad
4 cups packaged broccoli coleslaw mix (shredded cabbage and carrots)
- 2 large tangerines, seedless, peeled and segments divided
- 9 ounces cooked boneless skinless chicken breasts, chopped
- 1/2 cup radish, sliced
- 1/3 cup tangerine juice
- 2 tablespoons honey mustard
- 1 small jalapeno pepper, seeded and minced
- 1 tablespoon vegetable oil
- 1/4 teaspoon table salt
How to make Chinese Chicken Coleslaw Salad
- 1Place broccoli slaw, tangerines, chicken and radishes in a large salad bowl; set aside.2Combine remaining ingredients and pour over salad; toss to coat.3Yields 2 cups per serving.
- Chinese Chicken Coleslaw Salad is ready to serve.
Prep Time: 15 mins
Total Time:15 mins
Chicken Macaroni Salad Recipe
Chicken Macaroni Salad Ingredients
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Chicken Macaroni Salad Recipe
2 1/2 pounds skinless, boneless chicken breast halves
- 2 cups macaroni
- 1 (15 ounce) can mixed vegetables, drained
- 2 cups shredded lettuce
- 3 cups mayonnaise
- 1/4 tablespoon dried basil
- salt and pepper to taste
- 1 pinch garlic powder
How to make Chicken Macaroni Salad Recipe
- In a medium skillet over medium heat, cook chicken Until no longer pink and juices run clear. Please rest Until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat.
- In a medium pot with Boiling salted water, cook elbow macaroni Until al dente. Drain and rinse under cold water.
- Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste.
- Add drained elbow macaroni to chicken mixture. Toss to coat.
- Please tick for Several hours before serving.
Prep Time: 10 Min
Cook Time: 20 Min
Ready In: 4 Hrs
Vietnamese Chicken Salad Recipe
Vietnamese Chicken Salad Ingredients:
Vietnamese Chicken Salad Recipe
- 4 single chicken breast fillets
- 1/2 (about 730g) wombok (Chinese cabbage), hard core removed, finely shredded
- 1 bunch fresh mint, leaves picked
- 1 bunch fresh coriander, leaves picked
- 2 small carrots, peeled, cut into matchsticks
- 2 Lebanese cucumbers, cut into matchsticks
- 4 green shallots, ends trimmed, thinly sliced diagonally
- 110g (2 cups) trimmed bean sprouts
- 2 fresh red birdseye chillies, deseeded, finely chopped
- 80ml (1/3 cup) fresh lime juice
- 2 tbs fish sauce
- 1 tbs caster sugar
- 55g (1/3 cup) roasted salted peanuts, coarsely chopped
How to make Vietnamese Chicken Salad:
- Place the chicken in a saucepan and cover with cold water. Place over medium heat and bring to a simmer. Cook, turning once, for 10 minutes or until cooked through. Drain and set aside for 15 minutes to cool. Coarsely shred.
- Combine the wombok, mint, coriander, carrot, cucumber, shallot and bean sprouts in a bowl. Whisk the chilli, lime juice, fish sauce and sugar in a small jug.
- Add the chicken to the salad and toss to combine. Drizzle over dressing. Divide among serving bowls and sprinkle with peanuts to serve.
Mango Chicken Salad Recipe
Mango Chicken Salad Ingredients:
- 8 cups torn red leaf lettuce
- 2 cups torn mixed salad greens
- 4 medium tomatoes, thinly sliced
- 1-1/2 cups thinly sliced cucumber
- 6 boneless skinless chicken breast halves (4 ounces each), grilled and thinly sliced
MANGO SALAD DRESSING:
- 2 large ripe mangoes or 4 medium peaches, peeled and cut into chunks
- 1/4 cup lime juice
- 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/4 cup sunflower kernels
How to make Mango Chicken Salad
- Divide lettuce and salad greens among six plates.
- Top with the tomatoes, cucumber and chicken.
- In a blender, combine the mangos, lime juice, salt and cayenne; cover and process until smooth.
- mango chicken salad is ready to serve with salad.
- Sprinkle with sunflower kernels.
Prep/Total Time: 25 min.
Yield: 6 servings.
