What is a tasty and low cost chicken salad recipe?

Answer 1

Pecos Chicken Salad
Recipe courtesy Peggy Sue Weiss
Show: The Best Of
Episode: Campus Hot Spots
Marinade:
6 (6-ounce) boneless skinless chicken breasts
1 tablespoon lemon pepper
1 tablespoon chili powder
1 tablespoon dried oregano
1 tablespoon chopped garlic
1 tablespoon ground cumin
1 tablespoon ground coriander

Salad:
Canola oil, for frying tortillas
6 to 8 corn tortillas, cut into 1-inch strips
2 heads romaine hearts, washed and chopped
2 red onions, sliced 1/8-inch thick
4 plum tomatoes, quartered lengthwise
1 cup Tomatillo Vinaigrette, recipe follows
2 large avocados, peeled, pitted, and sliced
2 poblano chiles, roasted, peeled, seeded, and julienned
1 cup crumbled queso fresco or feta cheese
Fresh chopped cilantro leaves, for garnish

Preheat the oven to 375 degrees F.

In a large bowl, toss chicken with all of the seasonings. Cover with plastic wrap, and allow chicken to marinate for at least 30 minutes.

Preheat a grill or a large grill pan over medium-high heat. Grill chicken on each side for 1 to 2 minutes per side. If your pan is not oven-safe, then transfer chicken to a baking dish and let finish cooking in the oven for 7 to 9 minutes, or until fully cooked through. Let the chicken cool, slice it into julienne strips, and reserve.

Heat a pan of canola oil until the temperature of the oil reaches 375 degrees F. Fry the tortilla strips until crisp, about 2 minutes. With a spider or slotted spoon, remove the strips from the pan and let drain on a paper towel.

In a large mixing bowl, toss the lettuce, onions, and tomatoes with 1 cup of the Tomatillo Vinaigrette. Toss until all ingredients are well mixed. Divide the lettuce mixture evenly among 4 dinner plates or individual salad bowls. Arrange 4 tomato quarters around the edge of each salad.

In a circular pattern, arrange the chicken atop each salad, alternated with the avocado and poblano slices in between. Sprinkle about 1/4 cup cheese over each salad. Drizzle the remaining vinaigrette over the chicken and vegetables. Garnish with the tortilla strips and cilantro.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Tomatillo Vinaigrette Dressing:
1 pound tomatillos, husked
4 jalapenos, roasted
1 bunch fresh cilantro, leaves chopped
4 cloves garlic
1 tablespoon rice vinegar
1 lime, juiced
Salt
1 cup olive oil

Add the tomatillos to a pot of simmering water, and blanch for 5 minutes. Drain the tomatillos into a colander, and allow them to cool slightly.

In blender, combine all of the ingredients except the oil. Puree the mixture for 15 seconds, and then continue blending for 30 seconds, slowly drizzling in the olive oil through the top until the dressing emulsifies.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Answer 2

My fave chicken salad recipe (if you want to call it that because it is so fast and easy) is a variation of one (bulk packaged) that came from a deli I worked at. I came up with my own because I can't stand the chunks of relish and celery, I'd rather just have the flavor!
1 - 9.75 oz. can of white chicken breast chunks (any type will do)
1 to 2 Tbls. miracle whip or salad dressing, you can substitute mayo if you like it better
1/4 teas. of garlic or garlic salt
1/8 to 1/4 teas. celery seed - don't over do it!
1/8 to 1/4 teas. of paprika
dash of onion powder (optional)
a little tiny hint of yellow mustard, not more than 1/2 teas.

Mix all ingredients, shredding the chicken as you go.
And Voila! Chicken salad!

I usually buy King's hawaiian bread and whipped cream cheese to go with this.
Slice the bread or buy the individual rolls and slice in half.
Next spread a layer of cream cheese on the bread and top with chicken salad and remaining bread.
Enjoy!
It is so yummy my tummy is growling! I think I'll fix it for my midnight snack!

Answer 3

Boil three or four boneless chicken breasts in enough water to cover, to which you've added a little diced onion and carrot for flavor. When the chicken breasts are cooked (about 20-25 minutes), remove from the broth.

(Defat and strain the broth, then freeze for soup or other uses.)

Shred the chicken and add enough mayonnaise to moisten. You can add any or all of the following, as well: a little minced onion or garlic, some halved red grapes, some chopped celery, and a few toasted pecan or walnut halves.

Season lightly with a little onion and garlic powder. Mound on lettuce leaves, or use as filling for sandwiches.

The broth is an added bonus which makes this recipe even more cost effective.

Answer 4

INGREDIENTS
4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste
DIRECTIONS
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Read All

http://allrecipes.com/Recipes/Meat-and-Poultry/Chicken/Salads/Main.aspx

Answer 5

like for a sandwich if so this one is good just cut up some chicken into cubes add miracle whip just enough to pull it together add some dill pepper celery apples if you like. Apples gives it a crunch and some sweetness so i hope you like it

Answer 6

I really like cutting up strips of chix breast & then popping them in the pan with a TON of lemon pepper seasoning. It's so YUMMY!

Answer 7

Boiled chicken breast, mayonnaise, salt, pepper, sweet pickle relish. Mix to taste.

Answer 8

buy the chicken in a can and make it just like you'd make tuna! or...you can throw a chicken breast, some mayo, basil, garlic and olive oil in a food processor and do a little chicken pesto.

Answer 9

Try adding apples, celery, and mayonaise to the chunked chicken.