Do you have any chicken salad recipes that you care to share?

Question

Chicken salad rocks!

Answer 1

San Antonio Chicken Salad

Makes 4 servings

Ingredients:

2 large whole chicken breasts, split, boned and skinned
1/2 cup salsa
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup sour cream
2 tablespoons mayonnaise
1 ripe avocado
1 cup sliced celery
Bibb or leaf lettuce leaves
4 crisply cooked bacon slices, crumbled

Preparation:

Cut chicken into 1/2 inch cubes. Combine salsa, cumin and salt in 10-inch skillet. Cook chicken in salsa mixture, stirring frequently, until cooked through, about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly.

To serve, combine chicken mixture, sour cream and mayonnaise. Mix well. Peel, seed and coarsely chop avocado. Add avocado and celery to chicken mixture. Mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional salsa on the side.

Answer 2

Chicken Empress Salad:

2 hard boiled eggs, diced finely
9 pieces bacon, chopped and lightly fried
4 pounds cooked boneless chicken, diced
1 teaspoon chopped chives
1 teaspoon Worcester sauce
i medium onion, chopped
4 ounces pineappleA few parsely sprigs, cho[[ed finely
3 stalks celery, choppped
1/3 tespoon lemon juice
pepper and salt to taste
ASugar to taste
mayo

Blend together all ingredients with mayo, (the recipe asks for home made, but if you can't make it, use from a jar)
to taste. It is best to refrigerate the salad, 4 hours, prior to serving. Place on a plate with Romain lettuce. Garnish with tomatoes, baby corn, artichokes and white asparagus. Serves 6.

Answer 3

Take some salad mix and then put chicken in it. If you are feeling crazy throw in cheese, select a dressing. Voila!


Just kidding, I have learned that you can pretty much start with the basics and use flavors that you enjoy. Be creative. Try taking the chicken and blacking it , like cajun style with sugar and spices. I would like a peanut oil dressing. add vegies of choice.
Bean srouts go well. I would also use a spinach leaf base.
Get crazy and make your own, you might surprise yourself.

Answer 4

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.

Answer 5

Chicken of the sea (can)
JFG Mayonnaise
pickle relish
mmmmmmm

Answer 6

Chicken Salad with Fruit
1 can (about 12 ounces) pineapple tidbits
1 1/2 to 2 cups diced cooked chicken
1/2 cup thinly sliced celery
1/4 cup raisins
1/2 cup toasted slivered almonds*
2 green onions, sliced
1/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon ground coriander
1/4 teaspoon dry mustard
dash ground allspice
1 small clove garlic, minced
dash cayenne pepper, optional
mixed salad greens or romaine lettuce

Combine chicken, pineapple, celery, raisins, almonds, and onions in a bowl. In another bowl, combine remaining ingredients. Toss dressing with chicken pineapple mixture. Arrange on plates lined with mixed salad greens or romaine lettuce.
Makes 4 luncheon portions.


Colorful Chicken Salad

INGREDIENTS:
4 cups diced cooked chicken
3 hard-cooked eggs, chopped
1/2 cup sliced cucumber
1/2 cup diced celery
1 tablespoon chopped pimiento
1/4 cup diced sweet peppers, green, red, yellow or combination
1 teaspoon salt
mayonnaise
parsley sprigs and cherry tomatoes, for garnish, optional
PREPARATION:
Mix first 7 ingredients together; moisten with mayonnaise, a little at a time, until desired consistency. Garnish with parsley sprigs and cherry tomatoes, if desired.
Serves 12

Jamaican Jerk Chicken Salad

INGREDIENTS:
1/2 cup prepared or purchased honey-mustard dressing
1 teaspoon finely grated lime zest
4 chicken breast halves without skin, boneless
1 tablespoon Jamaican jerk seasoning
2 large fresh mangoes
10 to 12 cups mixed greens
PREPARATION:
Stir together honey-mustard dressing and lime zest. Cover and chill dressing while preparing chicken.
Rinse chicken and pat dry; sprinkle with the jerk seasoning In a large skillet cook the seasoned chicken in hot oil over medium-high heat about 6 minutes on each side until browned and no longer pink.

Thinly slice each chicken breast.
Arrange warm chicken and mango atop greens on four plates; drizzle with the honey-mustard dressing.
Serves 4.


Chicken Salad in Tomato Petals

INGREDIENTS:
2 1/2 to 3 cups diced cooked chicken
1 apple, peeled, cored, and diced
1/2 cup chopped celery
2 teaspoons grated onion
1/2 cup seedless green grapes, halved
1/3 cup toasted slivered almonds, optional
2 teaspoons curry powder
1 cup mayonnaise, or to moisten as desired
1 teaspoon salt
dash ground black pepper
6 tomatoes
PREPARATION:
Combine chicken, apple, celery, onion and grapes. Add almonds, if using. Blend curry powder with mayonnaise, salt and pepper; mix into chicken mixture. Chill thoroughly. Core tomatoes then cut into sixths, but not all the way through.
The six wedges of each tomato should form a tomato "flower" when spread slightly. Fill "flowers" with chicken salad.
Serves 6.


Chicken and Vegetable Pasta Salad

INGREDIENTS:
1 cup seashell pasta
1 cup chopped, cooked chicken meat
3 green onions, chopped into 1 inch pieces
1 red bell pepper, chopped
1 cup sliced black olives
1 cucumber, peeled and chopped
2/3 cup Italian-style salad dressing
1/4 cup sunflower seeds (optional)

DIRECTIONS:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, chicken, green onions, bell pepper, olives and cucumber.
Pour dressing over salad and toss to coat. Chill for 2 hours before serving; sprinkle with sunflower seeds if desired.

Chinese Chicken Salad

INGREDIENTS:
3 1/2 boneless chicken breast halves, cooked and diced
1 head lettuce, torn into small pieces
4 green onions, sliced
4 stalks celery, sliced thin
1/2 cup walnuts, chopped
2 tablespoons sesame seeds, toasted
6 ounces Chinese noodles, heated briefly to crisp
6 tablespoons seasoned rice vinegar
4 tablespoons white sugar
1 teaspoon salt
1/2 cup peanut oil

DIRECTIONS:
In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.
To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vingegar before adding oil. Shake/Beat well.
Add dressing to salad and toss to coat. Serve and enjoy



Chicken Fiesta Salad

INGREDIENTS:
2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
1/2 cup salsa
1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges

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DIRECTIONS:
Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.