Kentucky Chicken Salad Recipes
KENTUCKY COLESLAW
We love going to Kentucky Fried Chicken. Although we enjoy the chicken, we actually go for the coleslaw. We buy several pints at a time. I make several versions of cole slaw but we sometime just want this. I tried for several years before getting this recipe right. I think I have figured it out now.If you are in a hurry get a bag of the preshredded slaw mix. It is not quite as good as grating it yourself though. -Donna Gribbins, Shelbyville, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the first 7 ingredients until combined. Add remaining ingredients; toss to coat. Refrigerate, covered, at least 2 hours and up to 3 days before serving.
Nutrition Facts : Calories 160 calories, Fat 10g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 421mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 3g fiber), Protein 2g protein.
KENTUCKY CHICKEN SALAD
This is simple old fashioned chicken salad with a touch of curry. If you don't like the flavor of curry feel free to omit it. The salad will still be excellent. Be sure to use chicken on the bone. Boneless skinless chicken breasts just don't have the right texture. Besides, you can save some money purchasing chicken on the bone. To serve this the Kentucky way press the salad into a large ring mold sprayed with cooking spray. Unmold on a large platter and fill the center with red grapes or the fruit of your choice.
Provided by cathy.johnson
Categories Chicken
Time 2h15m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken breasts in dutch oven with cover.
- Add water to cover chicken breasts by 1 inch.
- Add quartered onion, carrot and celery trimmings.
- Bring to a boil over medium high heat.
- Reduce heat to medium low and simmer for 1 hr and 30 minutes until very tender (falling off the bone).
- While chicken is simmering toast nuts in 350 degree oven until light brown (about 10 minutes).
- Remove chicken from pot and let cool in large bowl.
- Remove meat from bones discarding skin and bones.
- Chop chicken in 1/2 inch dice and place in large bowl.
- Add toasted almonds and chopped celery to chicken and mix.
- In small bowl mix mayonnaise, salt, lemon juice and curry powder.
- Pour over chicken mixture and mix completely. If mixture seems dry add mayonnaise 1 tablespoon at a time.
- Check for seasoning and add salt to taste if needed.
- Keep refrigerated.
- Note: Strain the cooking broth, cool in refrigerator and then remove the layer of fat. With the addition of seasonings and your favorite ingredients this makes a tasty chicken soup. (broth can be frozen).
Nutrition Facts : Calories 261.2, Fat 18.9, SaturatedFat 3.1, Cholesterol 38.6, Sodium 461.3, Carbohydrate 11.4, Fiber 1.9, Sugar 3.5, Protein 12.6
KENTUCKY GRILLED CHICKEN
This chicken is perfect for an outdoor summer meal, and my family thinks it's fantastic. It takes about an hour on the grill but is worth the wait. I use a new paintbrush to "mop" on the basting sauce. -Jill Evely, Wilmore, Kentucky
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting., Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place chicken breast bone side down and grill, covered, over indirect medium heat until a thermometer reads 170°, basting occasionally with reserved marinade, 20 minutes on each side.
Nutrition Facts : Calories 284 calories, Fat 11g fat (2g saturated fat), Cholesterol 113mg cholesterol, Sodium 406mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 41g protein. Diabetic Exchanges
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