Quick Chicken Salad Recipe?

Question

Does anyone know a quick chicken recipe I can make with some leftover chicken?

Answer 1

"This is so easy, quick and delicious! This can be made ahead of time and used as needed. Presto, chicken salad-o!"

Chicken Salad

INGREDIENTS:
6 boneless chicken breast halves, cooked and diced
1 cup chopped celery
1 teaspoon salt-free herb and spice blend
1 cup mayonnaise

--------------------------------------------------------------------------------

DIRECTIONS:
Combine the chicken, celery, spice blend and mayonnaise. Mix all together; more or less mayonnaise can be added, depending on your preference. Voila, your summer salad is ready to serve!

Servings:8

Answer 2

1

Answer 3

CHOP AND MIX CELERY... CHICKEN... VERY LITTLE ONION.... A TOUCH OF NUTMEG ADD EITHER PECANS OR ALMONDS AND SOME MANDARIN ORANGE SLICES OR A FEW PIECES OF CHOPPED PINEAPPLE AND MAYO SALT AND FRESH GROUND PEPPER..

Answer 4

CHOP CHICKEN MIX IN SALAD AND GET THAI PEANUT DRESSING. DELICIOUS.

Answer 5

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 6

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 7

Chicken Salad
Makes 4 to 6 servings

1 package/4 oz. Sliced almonds
2 cups Cubed cooked chicken
1 package/10 oz. Frozen peas, thawed
3/4 cup Sliced celery
1 tablespoon Fresh minced onion
2 teaspoons Lemon juice
3/4 cup Hidden Valley® Original Ranch® Dressing

Preheat the oven to 350ºF

Toast the almonds for 8-10 minutes or until fragrant and lightly browned; cool. Combine almonds, chicken, peas, celery and onion in large bowl. Sprinkle mixture with lemon juice. Add dressing and toss to coat.

Answer 8

Chicken
2 stalks celery diced
1/2 small onion
a handful of green grapes cut in half
very well drained crushed pineapple(pour onto a pad of paper towels to get all of the juice out)
miracle whip
1/4 tsp garlic powder
chopped cashews

mix all of the ingredients together except the miracle whip, add it at the end so that you can add as little or as much as you want to get the consistency you want. This is yummy served on toast.

Answer 9

Mix it with some mayo, pecan pieces and some sliced red grapes for a yummy cold chicken salad!!!!!

Answer 10

BBQ Southwestern Chicken Salad:

8 cups shredded lettuce
1/2 cup canned black beans, rinsed and drained
1/2 cup canned corn, drained
1/2 cup light ranch dressing
2 cups chopped cooked, boneless, skinless chicken breast
1/3 cup bottled BBQ sauce
2 cups thin jicama strips or carrots

Prep time: 10 minutes
Cooking time: about 3 minutes

1. Put lettuce, black beans, corn, and ranch dressing in a large serving bowl and toss.

2. In a small mixing bowl, stir together the chicken pieces and the BBQ sauce.

3. Serve salads individually, with about 2 cups of the lettuce mixture, topped with 1/2 cup of the chicken mixture and 1/2 cup of the jicama strips.

Yield: 4 servings