Chicken Salad For A Crowd Recipes
ANGEL'S CHUNKY CHICKEN SALAD
I made up this recipe after a similar sandwich served at a diner. It's not the same, but just as good.
Provided by Angel
Categories Salad
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
- Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 7.3 g, Cholesterol 49.1 mg, Fat 20.7 g, Fiber 1.8 g, Protein 16.3 g, SaturatedFat 3.7 g, Sodium 1018.2 mg, Sugar 2.9 g
CROWD-PLEASING CHICKEN SALAD
I combined parts of several recipes to come up with this one. I'm a busy mother of five and like to fix meals that are quick and easy. I've served this salad at banquets and received many requests for the recipe.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first five ingredients. Fold in rice, celery, green pepper, onion, pineapple, water chestnuts and cheese. Add almonds just before serving if desired. Serve on cantaloupe halves or wedges if desired, or use as a sandwich spread.
Nutrition Facts :
CHICKEN SALAD FOR A CROWD
I have made this for bridal & baby showers and the women love it. I serve it on a mini croissant with fancy lettuce. It can also be served on a bed of fancy lettuce greens topped with crispy Chinese style noodles and fresh fruit on the side. Just lovely. When I make it just for the family I wing the amounts (approx. 1/4 to 1/2 chicken breast per person). UPDATE: 8/9/08 Purchasing several rotisserie chickens makes this even MORE tasty! OR be sure to season the water chicken bouillon when simmering the chicken breasts
Provided by Chicagoland Chef du
Categories Lunch/Snacks
Time P1DT40m
Yield 40-50 serving(s)
Number Of Ingredients 10
Steps:
- Boil the chicken breasts until no longer pink. Cool completely and cube or shred.
- Peel and mince onion. Can use small to medium size.
- Clean and thinly slice celery.
- Combine mayonnaise, half and half, white pepper and Beau Monde. NOTE: *I add enough Beau Monde to see scant color in the mayonnaise, chill and let rest while the chicken is cooling. This will allow the flavors to blend.
- Combine all ingredients with the chicken and cover and refrigerate over night.
- Next Morning:.
- Taste test for additional Beau Monde.
- Add more half & half or milk to thin and make creamier if desired.
- OPTIONAL: Finely shred iceberg lettuce and add to the chicken mixture. This stretches the amount of chicken salad and makes it lighter in texture.
Nutrition Facts : Calories 573.1, Fat 36.6, SaturatedFat 13.2, Cholesterol 137.7, Sodium 638.1, Carbohydrate 31.3, Fiber 1.9, Sugar 7.9, Protein 28.4
CLASSIC CHICKEN SALAD
This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon juice add a tangy bite. Enjoy it just as it is, or add nuts or fruits. My favorite way to eat this is on toasted wheat bread with lettuce and tomato alongside a healthy serving of potato chips!
Provided by NicoleMcmom
Time 3h55m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
- Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
- Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
- Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
- Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
- Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
- Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 4.4 g, Cholesterol 65.1 mg, Fat 22.1 g, Fiber 0.3 g, Protein 19.6 g, SaturatedFat 4.7 g, Sodium 456.7 mg, Sugar 2.2 g
CHICKEN SALAD FOR FIFTY PEOPLE
This is Toodle's recipe for chicken salad, but I'm posting quantities to feed a crowd. I recently made this for a bridal shower. I had many requests for the recipe. You can make this the day before if you leave out the grapes and add them before serving. This makes about 50 large croisssants. It will make about 75 small ones. But what the heck, the left-overs are GREAT!!!
Provided by papergoddess
Categories Chicken
Time 2h30m
Yield 50-75 serving(s)
Number Of Ingredients 6
Steps:
- Salt and pepper chickens, and roast @375F for about 1 1/2 - 2 hrs., or until you can easily pull the leg away from the cavity. Make sure the juices are clear. If bloody, cook longer.
- Cool chickens and remove meat from the bones. Chop and chill.
- Toast almonds in a heavy skillet. Stir and toss CONTINUALLY until nicely browned.
- Combine chicken with remaining ingredients.
- You can make this the day before by omitting the grapes and adding before serving.
Nutrition Facts : Calories 470.5, Fat 35.7, SaturatedFat 7.5, Cholesterol 95.3, Sodium 360.6, Carbohydrate 15.8, Fiber 1.5, Sugar 7.1, Protein 22.6
CHUNKY CHICKEN SALAD FOR A CROWD
I love this recipe because it is so nutritious. I serve this with romaine lettuce or between two slices of live sprouted bread.
Provided by JenSoCalifornia Fra
Categories Lunch/Snacks
Time 35m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken.
- Chop coarsely.
- Wash all fruits and vegetables.
- Chop them all coarsely.
- Put all ingredients in a large Pyrex bowl.
- Toss ingredients with mustard and mayonnaise.
Nutrition Facts : Calories 173.3, Fat 8.7, SaturatedFat 1.2, Cholesterol 43.7, Sodium 159.7, Carbohydrate 6.9, Fiber 1.5, Sugar 4.2, Protein 17
LAYERED CHICKEN STRIP SALAD FOR A CROWD
This is wonderful to serve to a group of about 8-10 people, great for a BBQ party. and can be all prepared hours ahead. It is delicious! You might want to double the dressing ingredients to serve extra on the side. All ingredients may be increased to suit taste. Make certain that the pea pods are very dry before layering in the salad.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the dressing ingredients in a bowl.
- In a large 4-quart glass bowl, spread shredded lettuce in the bottom.
- Top with 1 layer each of sprouts, water chestnuts, sliced cucumber, onions, pea pods and chicken.
- Spread the dressing evenly over the salad in the bowl.
- Decorate with halved cherry tomatoes.
- Cover tightly, and refrigerate until ready to serve.
Nutrition Facts : Calories 513, Fat 30.1, SaturatedFat 5.8, Cholesterol 84.9, Sodium 503.8, Carbohydrate 36.6, Fiber 4, Sugar 12.1, Protein 26.4
CHICKEN SALAD PARTY SANDWICHES
My famous chicken salad arrives at the party chilled in a plastic container. When it's time to set out the food, I stir in the pecans and assemble the sandwiches. They're a hit at buffet-style potlucks. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine first 5 ingredients. Mix mayonnaise, curry powder and pepper; stir into chicken mixture. Refrigerate until serving., To serve, stir in pecans. Spoon onto lettuce-lined rolls.
Nutrition Facts : Calories 235 calories, Fat 6g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 361mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 4g fiber), Protein 14g protein.
GRILLED BBQ CHICKEN PASTA SALAD FOR A CROWD
I originally created this recipe with leftover BBQ chicken and stuff from my fridge and it's become my most requested recipe! I make this for just about any occasion and my relatives all request that I bring it to family birthday parties and get togethers. The cooking time reflects typical marinating and pasta cooking time. The prep time is the grilling and cutting time (it usually doesn't take that long). The salad isn't hard but it takes a little bit of prep time to get the best results. It's well worth it! This recipe is also very easy to prepare ahead of time. You can grill the chicken and cut the veggies one day and assemble it the next.
Provided by Jenny Rowan
Categories Chicken
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Marinate the chicken breasts in the 1 cup BBQ sauce (or more) for up to 1 hour.
- Meanwhile, combine all dressing ingredients except for the BBQ sauce.
- Refrigerate until ready to dress the salad.
- This is an excellent all-purpose dressing that can be used for any potato or pasta salad.
- It will keep in the refrigerator for several weeks.
- Grill chicken on a gas grill set to med-high for about 8 minutes a side until juices run clear, basting with more BBQ sauce as they cook.
- You can also use leftover cut up chicken or bake it in the oven.
- Set chicken aside to cool.
- Cook pasta in rapidly boiling salted water for 10 minutes or according to package directions.
- Drain and rinse with cold water.
- While the pasta cooks, cut up the vegetables for the salad and place in a large bowl.
- When the chicken is cool enough to handle, cut it into strips or cubes and place in the large bowl with the veggies.
- Add the cooked pasta to the bowl and mix well.
- Add enough dressing and additional BBQ sauce (around 1/2 cup or more to your liking) until the salad is dressed to your preferred consistency.
- Cover and chill for several hours or overnight.
- When time to serve, add more dressing or BBQ sauce as needed if the salad has dried out a little.
Nutrition Facts : Calories 316.5, Fat 2.9, SaturatedFat 0.7, Cholesterol 66.5, Sodium 458.2, Carbohydrate 38.5, Fiber 1.9, Sugar 6.6, Protein 32.2
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