Twisted Chicken Salad Recipes

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CHICKEN SALAD WITH A TWIST

This colorful salad will disappear fast at your next potluck. I got the recipe from my cousin, who always has great dishes at her parties...and this recipe is no exception! -Valerie Hotl Cartersville, Georgia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 13



Chicken Salad with a Twist image

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, onion, celery, cucumber and olives. , In a small bowl, whisk the Italian dressing, mayonnaise, mustard, lemon juice, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 2 hours or until chilled. Just before serving, fold in tomatoes.

Nutrition Facts : Calories 215 calories, Fat 10g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 338mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

8 ounces uncooked spiral pasta
2-1/2 cups cubed cooked chicken
1 medium onion, chopped
2 celery ribs, chopped
1 medium cucumber, seeded and chopped
1/2 cup sliced ripe olives
1/3 cup zesty Italian salad dressing
1/3 cup mayonnaise
2 teaspoons spicy brown or horseradish mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 plum tomatoes, chopped

CHICKEN SALAD WITH A SPICY TWIST

The prepared horseradish and lemon in this chicken salad gives it a nice spicy/tangy flavor. A great take on classic chicken salad.

Provided by Daily Inspiration S

Categories     Chicken

Time 25m

Number Of Ingredients 10



Chicken Salad With a Spicy Twist image

Steps:

  • 1. Cook chicken and chop.
  • 2. Stir together all ingredients in a large bowl. Cover and chill at least 2 hours before serving.
  • 3. Use as a sandwich or add a scoop to leaf lettuce. Serve along with tomatoes or your choice of veggies.

3 c cooked chicken, chopped
1/2 c green onions, minced
2 celery ribs, chopped
1/2 c toasted pecans, chopped
2/3 c light mayonnaise
2-3 Tbsp prepared horseradish
2 tsp fresh lemon juice
1/2 tsp lemon zest
1/4 tsp salt
1/2 tsp pepper

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



Classic Chicken Salad image

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

cooking spray
2 pounds skinless, boneless chicken breast halves
1 teaspoon kosher salt, divided
¾ teaspoon ground black pepper, divided
¾ teaspoon onion powder
1 cup mayonnaise, or more to taste
½ cup sour cream
¼ cup sweet relish
3 stalks green onions (white and light green parts only), minced
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon dried dill weed
½ cup finely chopped celery

"TWISTED" CHICKEN SALAD

Wonderful chicken salad for a hot summer day, but a great taste any time of year. A nice change from the usual. The lemon adds a refreshing taste, along with the cucumber. My family loves this one. I prefer to use chicken breast from a rotissere chicken. Also, for the cucumber we really like the taste of the English or Burpless/seedless cucumber. They are the ones wrapped individually in sealed plastic wrap in the produce dept. beside the regular cucumbers.

Provided by AggieMom

Categories     Lunch/Snacks

Time 2h30m

Yield 4-8 serving(s)

Number Of Ingredients 12



Steps:

  • Cook corkscrew macaroni.
  • Mix cooked chicken and Italian dressing with hot macaroni. Cool.
  • Blend mayonnaise, lemon juice and mustard. Stir in onions, cucumbers, celery and pepper. Add to macaroni mixture.
  • Salt to taste.
  • Chill 2 or more hours to blend flavors. Even better the second day.

Nutrition Facts : Calories 501.2, Fat 23.7, SaturatedFat 4.2, Cholesterol 60.1, Sodium 813.2, Carbohydrate 48.1, Fiber 2.6, Sugar 7.5, Protein 24.3

6 ounces corkscrew macaroni
2 cups cooked chicken, cubed
1/2 cup Italian dressing
1/2 cup Hellmann's mayonnaise
3 tablespoons lemon juice
1 tablespoon prepared mustard
1 medium onion, chopped
1 cup cucumber, diced
1 cup celery, diced
1 teaspoon pepper
garlic salt
onion salt

TWISTED CHICKEN CAESAR SALAD

I had a similar salad at Red Robin years ago. They took it off their menu, so I had to invent my own! The twist comes from the corkscrew shaped rotini pasta! (Cook time includes time to boil the pasta, but not cook the chicken) This recipe originally called for 2 T of garlic, but when I made it last it was too strong...so it depends on the strength of garlic you have on hand...start small in quantity and work up according to your taste.

Provided by Cook4_6

Categories     Salad Dressings

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 15



Twisted Chicken Caesar Salad image

Steps:

  • To make Dressing: Combine all ingredients in a blender. Blend on low for 20 seconds to incorporate oil. Blend on high for 20 more seconds to mix thoroughly. Place in covered container, and refrigerate.
  • To make Salad: Chop Romaine into bite sized pieces and combine with the other ingredients. Toss with the desired amount of dressing. (I use 1/2 and store the remaining in the refrigerator for another meal!).

Nutrition Facts : Calories 849.2, Fat 64.8, SaturatedFat 13.4, Cholesterol 30.5, Sodium 610.4, Carbohydrate 46.5, Fiber 4, Sugar 4.1, Protein 21.6

3/4 cup olive oil
3/4 cup Egg Beaters egg substitute
2 tablespoons red wine vinegar
1/2 cup parmesan cheese, freshly grated
1 tablespoon fresh parsley
1 -2 tablespoon chopped garlic
1/2 tablespoon Worcestershire sauce
1/2 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon anchovy paste
5 cups romaine lettuce
2 roma tomatoes, diced
2 cups chicken breasts, cooked and sliced
1/2 cup parmesan cheese, shredded
1 1/2 cups rotini pasta, cooked, drained and cooled

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