CHICKEN SALAD SANDWICHES
Provided by Food Network
Time 20m
Yield 6 sandwiches
Number Of Ingredients 11
Steps:
- Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined.
- Serve the chicken salad on the toasted rolls with lettuce and tomato.
CHICKEN SALAD
An easy Chicken Salad recipe from Food Network Kitchen starts with poaching your chicken breasts in an herb-infused broth to keep them extra moist.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Toss together the chicken, celery, scallions, dill and parsley in a large bowl.
- In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1-inch pieces. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
THE BEST CHICKEN SALAD
Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
- Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
- Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
- Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
BASIC CHICKEN SALAD
This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.
Provided by Jackie M.
Categories Salad
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
- In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g
THE BEST CHICKEN SALAD EVER
This is the best chicken salad I have ever had in my life and it is so simple to make.
Provided by Richard Rego
Categories Salad
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.
Nutrition Facts : Calories 102.8 calories, Carbohydrate 3.2 g, Cholesterol 25.6 mg, Fat 6.3 g, Fiber 0.1 g, Protein 7.6 g, SaturatedFat 1.2 g, Sodium 141.2 mg, Sugar 2.7 g
EASY HOMEMADE CHICKEN SALAD
I copied this down once while sitting in the waiting room for a doctor's appointment. (Goodness knows there's always time enough for copying recipes!) I think it came from "Child" magazine. I estimated number of servings.
Provided by MSnow
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In medium mixing bowl combine first three ingredients.
- Stir in the lemon juice and pepper.
- Combine the mayo, pickle relish and prepared mustard.
- Add this sauce to chicken and gently stir in the eggs.
- Cover and chill until ready to serve.
CHICKEN SALAD
This is my recipe for chicken salad. I've been making it for years, but didn't have a written recipe per se - just "eye balled" the ingredient amounts. I finally decided to measure and record everything while making it so I could post the recipe. I much prefer the chicken and eggs to be finely chopped and not turned into a paste in the food processor. On the other hand, I do prefer the onion and the celery to be liquified so you get the flavor of both but you don't bite into a piece of onion or celery. I listed 8 stalks of celery but after liquefying it in the food processor make sure you have a heaping cup - you may need to add a few more stalks depending on how big they are. As far as seasoning that really is a personal matter. I believe it is best using a Cajun type seasoning such as Tony Chacherie but I like that type of seasoning. If you don't I would use salt, black pepper, white pepper and be sure to use a little ground cayenne pepper for a little "zing". This recipe does make a lot and you can easily cut the recipe in half. I use frozen chicken breasts. I know there are a lot of recipes that call for boiling and de-boning the chicken, but honestly I don't think it's worth all of that trouble. Be sure to use good quality mayonnaise such as Hellman's - it really can make a big difference. I love to buy a loaf of fresh white bread and go to chicken salad sandwich heaven.
Provided by Luby Luby Luby
Categories Chicken
Time 1h15m
Yield 12 Cups
Number Of Ingredients 8
Steps:
- In large stock pot cover chicken breasts with water and bring to a boil.
- Lower heat and simmer for about 20 minutes or until cooked through.
- Remove chicken from water and let cool.
- Once chicken has cooled enough to handle remove any visible fat and coarsely chop into pieces.
- Place chicken in food processor and pulse 4-5 times until chicken is finely shredded but do not turn into a paste.
- Place chopped chicken in large mixing bowl.
- Process boiled eggs the same way as the chicken in the food processor then add eggs to chicken.
- Place quartered onion in food processor and process until liquefied then add to chicken mixture.
- Place celery in food processor and process until liquefied then add to chicken mixture.
- Add minced dill pickles, sweet pickle relish and mayonnaise to chicken mixture.
- Add Tony Chacherie seasoning and mix thoroughly.
Nutrition Facts : Calories 387.3, Fat 18.9, SaturatedFat 4.2, Cholesterol 390.7, Sodium 727.7, Carbohydrate 17.3, Fiber 1, Sugar 7.2, Protein 36.4
CHICKEN SALAD
This is a very easy and elegant chicken salad recipe given to me by my sister. Serve it on croissant rolls, add a pasta salad and fresh fruit salad and you have a very nice meal.
Provided by Toodles
Categories Chicken
Time 1h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large bowl and toss to coat evenly.
- Refrigerate approximately 3-4 hours to let flavors blend.
Nutrition Facts : Calories 183.2, Fat 13, SaturatedFat 2.3, Cholesterol 10.6, Sodium 199.2, Carbohydrate 16.2, Fiber 1.9, Sugar 8.5, Protein 2.7
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
5-INGREDIENT CHICKEN SALAD
Make and share this 5-Ingredient Chicken Salad recipe from Food.com.
Provided by Kim19068
Categories One Dish Meal
Time 1h
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Combine everything. Chill for a hour.
- Wonderful on toast, or on crackers or use to stuff a tomato.
Nutrition Facts : Calories 209.5, Fat 10.8, SaturatedFat 3.1, Cholesterol 74.2, Sodium 121.8, Carbohydrate 2.1, Fiber 0.7, Sugar 1.3, Protein 24.5
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