Anyone have a good recipe for a chicken salad?!
Answers: i need a recipe for chicken salad without almonds.
I have everyone wanting this recipe for my chicken salad.
All portions below are to your likings:
2 or 3 Cooked chicken breast (skinless), chopped
chopped onion
chopped pecans
chopped celery
grapes (I prefer red seedless ones), quartered
Helmann's Real Mayonaise (not Miracle Whip)
Salt, Pepper
Mix all ingredients together (except mayonaise). Add enough mayo to suit your taste.
This is good as a sandwich, or alone with crackers.
CHICKEN CAESAR PASTA SALAD
3-4 chopped boneless chicken breasts
Caesar or Italian Caesar salad dressing
2 cups broccoli florets
handful of cherry tomatoes (optional)
pimientos (optional)
4 cups Rotel pasta noodles
1 tsp. olive or vegetable oil
Cook chicken breasts until they are tender and chop into bite size pieces.
Cook Rotel noodles in boiling water for 7 minutes or until tender in water with oil.
Steam broccoli florets (over stove or in microwave) until slightly tender (do not overcook!).
Cut tomatoes in halves and wash thoroughly.
Mix noodles, chicken breasts, broccoli and optional ingredients (pimentos and tomatoes). Drizzle salad dressing until pasta is slightly covered and stir salad until covered in dressing.
Serve either chilled or warm, accompanied by a bottle with extra dressing at table.
Leftovers will keep in refrigerator for up to 4 days or can be frozen for a month or two.
CHICKEN HAWAIIAN SALAD
16 oz. can chunk pineapple (drained)
1 1/2 c. cubed cooked chicken
1 c. chopped celery
1 c. halved green grapes
1/2 c. chopped walnuts
Salt to taste
1/4 c. thawed OJ concentrate
Combine all ingredients and toss. Chill before serving.
HOT CHICKEN SALAD
4 c. cooked cut up chicken
1 can cream of mushroom soup
1 chopped onion
2 c. chopped celery
1 c. salad dressing
1 c. grated cheese
1/2 c. slivered almonds
2 c. crushed potato chips
Combine chicken with soup, onions, celery and salad dressing. Put in large casserole and top with cheese, almonds and potato chips. Bake 30 minutes at 350.
take the regular recipe. plus add diced apples and rasiens.!!!
I absolutely love this recipe.
It is by far the best chicken salad.
It is called Sonoma Chicken Salad
Serves 6
Dressing
1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
sea salt, to taste
ground pepper, to taste
Salad
2 pounds boneless, skinless chicken breasts
3/4 cup pecan pieces, toasted
2 cups red seedless grapes
3 stalks celery, thinly sliced
Prepare the dressing by thoroughly mixing together all dressing ingredients in a bowl. Refrigerate until ready to dress the salad. (Can be prepared up to 2 days ahead.)
Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from baking pan, cool at room temperature for 10 minutes, then cover and refrigerate.
When the breasts are completely chilled (at least 2 hours refrigerated), dice into bite-sized pieces and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.
If you wish to see what is looks like here is the link...
http://www.wholefoodsmarket.com/recipes/...
Chicken----cooked and cold.........plus salad----------TOP CHEF
Chicken Salad with Roasted Red Peppers
Servings: Makes 4 servings.
Ingredients:
2 teaspoons Dijon mustard
1 teaspoon white wine or sherry vinegar
1/2 garlic clove, minced
2 tablespoons extra virgin olive oil, plus extra, if desired
1/2 roasted chicken, skinned, meat removed from the bone, and roughly chopped (about 1 1/2 cups meat)
1 stalk celery, chopped
3 tablespoons chopped roasted red bell peppers
1 tablespoon chopped chives
Coarse sea salt or kosher salt and freshly ground black pepper
Whole wheat bread or crusty white bread, for serving, optional
Mixed salad greens, for serving, optional
Preparation:
To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.
In a medium bowl combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve, either made into a sandwich or over salad greens tossed with a little more olive oil and sprinkled with salt.
Chicken Salad Sandwiches with Blue Cheese
Servings: Makes 6.
Ingredients:
Cut in half horizontally:
6 soft rolls (such as kaiser)
Divide evenly among roll halves:
6 ounces creamy blue cheese
Combine in large bowl:
2 cups chopped cooked chicken
2/3 cup chopped celery
1/3 cup light mayonnaise
1/3 cup thinly sliced green onion
2 teaspoons fresh lemon juice
Salt and pepper
Preparation:
Spoon chicken mixture atop roll bottoms. Cover with top halves of rolls. Wrap sandwiches tightly in foil and chill before packing.
Improv: Add sweet and crunchy accents by mixing a few chopped toasted pecans and some dried cranberries into the chicken salad.
Chicken Salad with Piquillo Peppers, and spicy greens
Servings: Makes 4 servings.
Piquillos are sweet Spanish peppers with a rich, full flavor.
Ingredients:
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
4 cups 1/2-inch cubes chicken
1 cup thinly sliced green onions
4 piquillo peppers or 1 roasted red bell pepper from jar, well drained, cut lengthwise into 1/4-inch-wide strips
6 ounces assorted spicy salad greens (such as watercress, frisée, baby arugula, and hearts of escarole; about 6 packed cups)
1/2 cup chopped fresh basil
Preparation:
Whisk vinegar and mustard in small bowl. Gradually whisk in oil; season dressing with salt and pepper.
Place chicken in large bowl. Warm drippings in microwave just until melted. Drizzle over chicken; toss to coat. Add green onions, and peppers and toss. DO AHEAD Can be made 2 hours ahead. Cover and chill. Let dressing stand at room temperature.
Add greens, basil, and dressing to bowl with chicken; toss to coat. Season chicken salad to taste with salt and pepper.
hope these help. enjoy.
Here you go! From my cook book.
Caesar Chicken Pasta Salad
David Herzog
3 c. skinned, shredded, roasted chicken breast
3 c. hot, cooked penne pasta (about 6 oz. uncooked, tubular pasta)
2 c. spring mix lettuce mix or romaine hearts
1 ? c. halved cherry tomatoes
? c. thinly sliced fresh basil
? c. green onions
? c. shredded carrots
1/3 c. T. Marzetti’s Creamy Caesar salad dressing
? c. chopped fresh parsley
4 oz. crumbled feta cheese
1 clove minced garlic.
Combine all ingredients in a large bowl; toss well to coat.
Serves 4 to 6
vietnamese chicken salad
Makes 4 servings
Ingredients:
2 chicken breast
1/2 teaspoon black pepper
2 teaspoons sugar
2 1/2 tablespoon lime juice
1 small yellow onion
2 serrano chilis
1 cup mint leaves
1/2 tablespoon vegetable oil
4 butter lettuce leaves
Directions:
fill large pot with 2 qts water, add 1 tsp salt and bring to boil. add chicken, bring back to boil, reduce heat and simmer for 10 minutes. turn off heat, cover pot and let chicken sit in pot for 20 more minutes. remove chicken and let it cool.
remove chicken from bones, discarding skin. hand shred the meat into a medium bowl.
add black pepper, 1 teaspoon salt and 2 teaspoons sugar. massage into chicken. add lime juice, sliced onion, oil and mint. toss gently. serve on top of lettuce leaves. serves four.
* i bet this would make a fabulous sandwhich filling, in pita, or in the vietnamese style of filling a baguette with it.