Chicken salads have chicken and other ingredients including mayonnaise, hard-boiled egg, celery, onion, pepper, pickles and different varieties of mustards. Like other salads, it can be served with lettuce, tomato, avocado, or a combination of these. Mostly canned chicken or leftovers are used. It can also be a garden salad with fried, grilled or roast chicken on top. The following chicken salad recipes make sumptuous sandwiches, luncheon salads or on small rolls as appetizers.

Holiday Chicken Salad

This is a must-try chicken salad recipe.

Ingredients

Ingredients

Amount

Cubed cooked chicken

4 cups

Mayonnaise

1 cup

Paprika

1 teaspoon

Dried cranberries

1 ½ cups

Chopped celery

1 cup

Green onions, chopped

2

Mined green bell   pepper

½ cup

Chopped pecans

1 cup

Salt

1 teaspoon

Black pepper

As desired

Time & Yield

Time

1 hour 15 minutes

Yield

1-2 servings

Directions

Use a medium bowl to mix the mayonnaise, seasoned salt and paprika. Blend the dried cranberries, bell pepper, celery, nuts and onions together. Add the chicken and then mix thoroughly. Use black pepper for seasoning. Let it wait for 1 hour.

Avocado Chicken Salad

How do you think about combining meat with fruit? if you like that, try this special chicken salad recipe

Ingredients

Ingredients

Amount  

Olive oil

2 tablespoons

Fresh lime juice

2 tablespoons

Kosher salt

3/8 teaspoon

Freshly ground black   pepper

1/8 teaspoon

Shredded skinless and boneless rotisserie chicken   breast

2 cups

Chopped fresh   cilantro

1/4 cup

Refrigerated fresh   salsa

3/4 cup

Ripe avocado, peeled   and chopped

1

Tortilla chips

3 ounces

Garlicky asparagus

As desired

Time & Yield

Time  

16 minutes

Yield  

4 Servings

Directionos

Put the first 4 ingredients in a bowl and stir with a whisk. Add the cilantro and the chicken and toss well. Fold the mixture in salsa and avocado. Serve with chips.

Chicken Salad with Herb Mayonnaise

Ingredients

Ingredients

Amount  

Skinned boneless   chicken breasts

4 halves

Salt

As desired

Pepper

As desired

Mayonnaise

3/4 cup

Chopped fresh   parsley

1 teaspoon

Chopped fresh chives

2 teaspoons

Chopped fresh dill   weed

1 teaspoon

Chopped fresh   oregano or basil

1 1/2 teaspoons

Fresh lemon juice

3 teaspoons

Time & Yield

Time  

40 minutes

Yield  

6 Servings

Directions

Cover the baking pan with a non-stick foil and hit the oven to 400 degrees. Arrange the pieces of chicken breast on the foil and sprinkle pepper and salt on it. Let it bake for 20 minutes, turn it and bake for 20 more minutes. Remove from the oven and let it cool. Mix half a cup of mayonnaise with the herbs and juice. Chop the chicken breast and mix it with the mayonnaise. Stir with salt and pepper to taste. 

Pasta Salad with Chicken and Spinach

Ingredients

Amount  

Rotini or fusilli

8 ounces

Coarsely   chopped spinach

1 cup

Diced red bell   pepper

1/2

Small halved grape   tomatoes

8 to 12

Diced red onion

1/4 cup

Finely chopped   garlic

1 clove

Chopped chicken

2 to 3 cups

Mayonnaise

1 ½  cups

White wine vinegar

1 teaspoon

Lemon juice

2 teaspoons

Gourmet mustard

1 teaspoon

Ground black pepper

1/8 teaspoon

Dried leaf basil

1/2 tablespoon

Salt

As desired

Time & Yield

Time

2 hours

Yield

Serves 6

Directions

Cook the pasta according to the instructions on the package, rinse and drain well. Mix the cooled pasta with the spinach, tomato halves, garlic red bell pepper, onion and chicken. Mix 1 cup of mayonnaise with white vinegar, lemon juice, mustard, pepper and basil. Add the pasta to the mixture. Add salt to taste. Refrigerate for 2 hours.

Chicken and Couscous Salad

Ingredients

Ingredients  

Amount  

Less-sodium, fat free   chicken broth

1 1/4 cups

Uncooked couscous

1 (5.7 ounce box)

Cubed cooked chicken

1 1/2 cups (6 ounces)

Thinly sliced green onions

1/2 cup

Diced radishes

1/2 cup

Seeded peeled and chopped cucumber

1/2 cup

Fresh flat-leaf chopped   parsley

1/4 cup

Toasted pine nuts

2 tbsp.

Time & Yield

Time  

20 minutes

Yield  

4 servings

Directions

Boil the broth in a medium saucepan, and then stir with couscous. Take out the broth from the heat and leave it for 5 minutes. Take a fork and fluff it. Spoon the couscous into a bowl and cool it slightly. Add the onions, chicken, radishes, parsley, cucumber and pine nuts and mix them completely. To make the dressing, whisk together the vinegar and the remaining ingredients. Then drizzle the dressing over the salad and serve.

Curried chicken salad

Ingredients

Ingredients

Amount  

Cooked and chopped   chicken breast

2 halves

Finely chopped   celery

1/4 cup

Thinly sliced green   onions

4

Chopped walnuts

2 tablespoons

Chopped dried   cranberries

2 tablespoons

Shredded granny   smith apple

1

Mayonnaise

7 tablespoons

Curry powder

1 teaspoon

Shopped fresh   parsley

1 tablespoon

Salt and pepper

As desired

Time & Yield

Time  

20 minutes

Yield  

4 servings

Directions

Mix the chopped chicken breast, celery, green onion, walnuts, cranberries and apple in a bowl. Toss to combine thoroughly. Then stir with the mayonnaise, curry powder and parsley. Season using salt and pepper.

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