Chicken salad recipe

Monkeygirl26

What do you put in yours?

How do you cook your chicken?

Do you put it on bread or eat plain?

I'm craving this right now so think I'll make some but usually just pick it up so now I have to do the work !!

Manderlin923

I don't eat it because I HATE mayo but I make it for DH's lunch sometimes. we've just used canned chicken but you could shred your own chicken after poaching it...

Mix it with mayo (yuck) and salt and pepper, some dried cranberries and maybe some slivered almonds. 

DH always loves it when I add a little sweetness and crunch to it- and he eats it on bread with lettuce. 

 

allowry

I unfortunately use canned chicken b/c its easy.  chicken, mayo, peper/garlic grinder, green onions, celery and there is something else but I can't remember what it is.  I don't do the fruit and nut thing.

amhough

I make chicken salad ALOT, and I either use a rotisserie chicken from the grocery store (save carcas for making fantastic chicken soup!), or I roast chicken breasts (bone in) in the oven.  The rotisserie chicken is the way I ususally go, because all I have to do is strip the meat off and go at it. 

For one standard rotisserrie sized bird I use:

1/2 cup of scallions, green and white parts sliced

1 cup of green grapes, halved

1/4 finely chopped pecans or walnuts

three ribs of celery diced

dressing I use is 30/60 Marzetti's (or other brand of your prefernece) coleslaw dressing and lite mayo.  Usually with this dressing salt is not required, but I add black pepper to the chicken as I cut it up, and dill. 

LoveEeyore

Don't remember where the recipe is from but it is soooo good...

Creamy Chicken Salad

Traditional chicken salad-tastes great on a bed of lettuce, croissants or your favorite bread.

Ingredients:

? 2 whole bone-in, skin-on chicken breasts (large at least 1-1/2 lbs each)
? 1 Tablespoon vegetable oil
? Table salt to taste
? 2 medium ribs of celery, diced
? 1 medium Peru onion, diced
? 1 cup mayonaise
? 1 1/2 to 2 Tablespoons of fresh lemon juice
? 2 Tablespoons of minced fresh parsley
? Table salt and ground black pepper,    to taste
? Dash of garlic salt

Method:

Adjust oven rack to middle position and heat oven to 400 degrees. Place breasts on a small foil lined jelly roll pan. Brush lightly with oil and sprinkle generously with salt. Roast until meat thermometer inserted into the thickest part of the breast registers 170 degrees (35-40 minutes). Cool to room temperature, remove the skin and bones and shred the meat into bite sized pieces (about 5 cups.) Mix all other ingredients including chicken in a large bowl, adding salt and pepper to taste. Can be covered and refrigerated over night. Serve on croissants for the ultimate sandwich.

Notes:

Peru onions are sometimes hard to find but it seems that Wal-Mart Supercenters usually always have them with their regular onions. If using split chicken breasts, use 4.

 

Number of servings: 6

 

 

psvenson

My fave is curried chicken salad. I add curry powder, diced granny smith apples, sliced almonds, mayo, s/p. I like it on a toasted, thick sliced, whole grain wheat bread (or, seven grain) with a slice of smoked gouda and some lettuce. It's delish.

I will just cut up regular roasted chicken, but if in a hurry, will buy the cooked rotisserie chicken from the store.

If you want to make the salad more of a meal, and even serve it without the bread, you can add a cup or so of cooked brown rice to the salad mix.

amhough

oh, and I like it on lettuce leaves like a wrap or on bread.  If I am feeling really fancy, my fav. way is on croissants.

gumiberg

I also use a rotisserie chicken chicken...with a little bit of mayo (but just a little because i hate the taste) and then a little bit of plain yogurt.  sounds weird, but it makes a good binder without having to taste the mayo.

and then i get funky:
celery
walnuts
halved red grapes
a little sugar

I know, sounds weird!  For more traditional, I add dijon, celery, onion and black pepper.

DebbieH3

The easy way...Boil chicken breast(s) for ~20 min

Take out of water pull apart with fork. Add mayo, onion, salt and celery

ladysingstheblues

This is the effing best:

https://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522386

you're welcome

DarcyLongfellow

This is the BEST chicken salad recipe ever.  It's a Paula Dean recipe, but it's actually surprisingly healthy (especially for her!).  It's extremely light on the mayo -- I've had people who hate mayo tell me they love this chicken salad!

 

Tomatoes Stuffed with Chicken Salad -- Food Network (Paula Dean)

 

6 large tomatoes (these are only for serving - don't have to use)
2 cups cooked and cubed chicken (on show, Paula used 2 rotisserie chickens)
1/2 cup minced red bell pepper
1/2 cup corn, drained
1 1/2 tablespoons minced red onion
1/4 cup plus 2 tablespoons olive oil
1/4 cup fresh lemon juice
1 tablespoon chopped fresh Italian flat-leaf parsley
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1 teaspoon ground black pepper
1/2 teaspoon salt
Leaf lettuce (boston) or spinach leaves (only for serving - can leave out)

 

Cut 1/2-inch off top of each tomato. Scoop out pulp from tomatoes. Turn tomatoes upside down on paper towels to drain. In a medium bowl, combine chicken, bell pepper, corn, and onion. In a small bowl, whisk together olive oil and next 6 ingredients. Pour over chicken, tossing gently to coat. Line tomatoes with leaf lettuce or spinach leaves. Spoon chicken salad evenly into tomatoes. Refrigerate or serve immediately.