Does Anyway Have A Good Recipe For Homemade Chicken Salad?!
Answers:
This is simple and very good!!
2lbs!. boiled chicken
small onion chopped tiny ( My daughter isn't a fan so I chop them small)
6 eggs
Miracle whip
2 tsp!. yellow mustard
salt and pepper to taste
I use celery at times depending on weather I want a crunch or not
I cut up the chicken into chunks and then I mash some up with a fork, cut up the eggs, add onion, the celery if you want, the mustard, salt and pepper!. Mix in the miracle whip till desired consistency, and your done!. If you find you want it to be alittle more creamy add a few drops of milk!.Www@FoodAQ@Com
2lbs!. boiled chicken
small onion chopped tiny ( My daughter isn't a fan so I chop them small)
6 eggs
Miracle whip
2 tsp!. yellow mustard
salt and pepper to taste
I use celery at times depending on weather I want a crunch or not
I cut up the chicken into chunks and then I mash some up with a fork, cut up the eggs, add onion, the celery if you want, the mustard, salt and pepper!. Mix in the miracle whip till desired consistency, and your done!. If you find you want it to be alittle more creamy add a few drops of milk!.Www@FoodAQ@Com
Warm chicken salad
Ingredients2 chicken breasts , cut into bite-size pieces
? small baguette , cut into bite-size pieces
4 tbsp olive oil
1 tbsp balsamic vinegar
150g bag mixed salad leaves
1 x 250g pack cooked beetroot , cut into bite-size pieces
100g goat's cheese
Heat oven to 200C/fan 180C/gas 6!. Spread the chunks of chicken and baguette over a shallow roasting tray!. Drizzle with 2 tbsp olive oil and toss to coat!. Season, then put in the oven for 15 mins until the chicken is cooked through and the bread is golden and crisp!.
Whisk together the remaining olive oil and balsamic vinegar to make a dressing!. Split the bag of leaves between two serving plates, add the beetroot, then scatter the cheese over!. Toss with the warm chicken and bread, drizzle with the dressing, then serve straight away!.
Cooking chicken breasts
When cooking chicken breasts, leave the skin on - it will add plenty of flavour and ensure the meat doesn't dry out!. You can remove it after cooking if you're watching your fat intake!.Www@FoodAQ@Com
Ingredients2 chicken breasts , cut into bite-size pieces
? small baguette , cut into bite-size pieces
4 tbsp olive oil
1 tbsp balsamic vinegar
150g bag mixed salad leaves
1 x 250g pack cooked beetroot , cut into bite-size pieces
100g goat's cheese
Heat oven to 200C/fan 180C/gas 6!. Spread the chunks of chicken and baguette over a shallow roasting tray!. Drizzle with 2 tbsp olive oil and toss to coat!. Season, then put in the oven for 15 mins until the chicken is cooked through and the bread is golden and crisp!.
Whisk together the remaining olive oil and balsamic vinegar to make a dressing!. Split the bag of leaves between two serving plates, add the beetroot, then scatter the cheese over!. Toss with the warm chicken and bread, drizzle with the dressing, then serve straight away!.
Cooking chicken breasts
When cooking chicken breasts, leave the skin on - it will add plenty of flavour and ensure the meat doesn't dry out!. You can remove it after cooking if you're watching your fat intake!.Www@FoodAQ@Com
OLD-FASHIONED CHICKEN SALAD
4 c!. cooked chopped chicken
Chicken broth
1/2 c!. heavy cream, whipped
1 c!. mayonnaise
2 c!. chopped celery
1 c!. slivered blanched almonds
Chicken will be moist if cut from bones the day before you make the salad, covered with broth in which it was cooked, then chilled until ready to use!.
Remove chicken from broth; scrape away the jellied broth and use it for another purpose!. Combine whipped cream with mayonnaise, then blend all ingredients together, adding more mayonnaise if needed!. If desired, a few drops of fresh lemon juice may be added to spark up the flavor; taste it and see!.
Yield: 8 servings; double the recipe to serve 20!.
or try this one
CHICKEN PASTA SALAD
3 Chicken Breasts
2 cups Rotini or Shell Pasta (cooked, rinsed and cooled)
1/2 Red Pepper
1/2 Green Pepper
8-10 cherry tomatoes (halved)
1/4 cup Feta cheese crumbled (optional)
1/4 Ceasar Salad Dressing (more or less to taste and to coat)
Cook chicken until no longer pink in middle!. Chop into small pieces!. Chop peppers and add to tomatoes in large bowl!. Add chicken, pasta and feta to large bowl!. Add Ceasar salad dressing and mix well!. Refigerate until needed!.
Hope this helpsWww@FoodAQ@Com
4 c!. cooked chopped chicken
Chicken broth
1/2 c!. heavy cream, whipped
1 c!. mayonnaise
2 c!. chopped celery
1 c!. slivered blanched almonds
Chicken will be moist if cut from bones the day before you make the salad, covered with broth in which it was cooked, then chilled until ready to use!.
Remove chicken from broth; scrape away the jellied broth and use it for another purpose!. Combine whipped cream with mayonnaise, then blend all ingredients together, adding more mayonnaise if needed!. If desired, a few drops of fresh lemon juice may be added to spark up the flavor; taste it and see!.
Yield: 8 servings; double the recipe to serve 20!.
or try this one
CHICKEN PASTA SALAD
3 Chicken Breasts
2 cups Rotini or Shell Pasta (cooked, rinsed and cooled)
1/2 Red Pepper
1/2 Green Pepper
8-10 cherry tomatoes (halved)
1/4 cup Feta cheese crumbled (optional)
1/4 Ceasar Salad Dressing (more or less to taste and to coat)
Cook chicken until no longer pink in middle!. Chop into small pieces!. Chop peppers and add to tomatoes in large bowl!. Add chicken, pasta and feta to large bowl!. Add Ceasar salad dressing and mix well!. Refigerate until needed!.
Hope this helpsWww@FoodAQ@Com
Ingredients:
2 boneless, skinless chicken breast halves, each about 6 oz!.
Salt and freshly ground pepper, to taste
1/2 cup mayonnaise, plus more for serving
2 tsp!. fresh lemon juice
2 celery stalks, thinly sliced
3 green onions, white portion only
20 thin slices sandwich bread
Directions:
Put the chicken breasts in a small fry pan and add cold water to cover!. Season lightly with salt and pepper!. Bring to a boil over high heat, reduce the heat to medium and simmer until the chicken is opaque throughout, 7 to 10 minutes!. Using a slotted spoon, transfer the chicken to a plate and let cool!. Using your fingers or 2 forks, pull the chicken into shreds!.
In a bowl, whisk together the 1/2 cup mayonnaise, the lemon juice, celery and green onions until blended and smooth!. Fold in the chicken!.
Trim the crusts from the bread slices!. Spread each of the slices with mayonnaise!. Divide the chicken mixture among 10 of the slices!. Put the remaining bread slices on top and press gently!. Cut each sandwich in half on the diagonal!. Arrange the sandwiches on a platter and serve immediately!. Makes 10 sandwiches!.Www@FoodAQ@Com
2 boneless, skinless chicken breast halves, each about 6 oz!.
Salt and freshly ground pepper, to taste
1/2 cup mayonnaise, plus more for serving
2 tsp!. fresh lemon juice
2 celery stalks, thinly sliced
3 green onions, white portion only
20 thin slices sandwich bread
Directions:
Put the chicken breasts in a small fry pan and add cold water to cover!. Season lightly with salt and pepper!. Bring to a boil over high heat, reduce the heat to medium and simmer until the chicken is opaque throughout, 7 to 10 minutes!. Using a slotted spoon, transfer the chicken to a plate and let cool!. Using your fingers or 2 forks, pull the chicken into shreds!.
In a bowl, whisk together the 1/2 cup mayonnaise, the lemon juice, celery and green onions until blended and smooth!. Fold in the chicken!.
Trim the crusts from the bread slices!. Spread each of the slices with mayonnaise!. Divide the chicken mixture among 10 of the slices!. Put the remaining bread slices on top and press gently!. Cut each sandwich in half on the diagonal!. Arrange the sandwiches on a platter and serve immediately!. Makes 10 sandwiches!.Www@FoodAQ@Com
SJ-SC-CA Incredible Chicken Salad
3 cups chicken breast (cooked and cubed)
1 cup pineapple (diced)
1/2 cup celery (diced)
1/2 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts
1/8 cup dried cranberries
2 Tablespoons sweet onion (minced)
2 Tablespoons apple juice
Combine all ingredients in a bowl until well combined and chill!. Serve with a lettuce garnish!.
***You can use the chicken salad as a sandwich filling!.***Www@FoodAQ@Com
3 cups chicken breast (cooked and cubed)
1 cup pineapple (diced)
1/2 cup celery (diced)
1/2 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts
1/8 cup dried cranberries
2 Tablespoons sweet onion (minced)
2 Tablespoons apple juice
Combine all ingredients in a bowl until well combined and chill!. Serve with a lettuce garnish!.
***You can use the chicken salad as a sandwich filling!.***Www@FoodAQ@Com
Chicken breast baked and diced
chopped celery, onion, lettuce,
mayo, and a tsp!. of lemon juice!.
Mix together with enough mayo to suit your preference!. Add salt and a little pepper!.Www@FoodAQ@Com
chopped celery, onion, lettuce,
mayo, and a tsp!. of lemon juice!.
Mix together with enough mayo to suit your preference!. Add salt and a little pepper!.Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Basic-Chick!.!.!. !.!.!.this sounds good!.Www@FoodAQ@Com