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your best chicken salad recipe?

I have to make chicken salad for a party and want a recipe that will impress. Whats your favorite chicken salad recipe?

Public Comments

1. http://southernfood.about.com/od/chickensalads/Chicken_Salad_Recipes.htm
2. http://allrecipes.com/Recipe/Chicken-Salad-II/Detail.aspx
3. You will knock their socks off with this one i promise. -6 Boneless skinless chicken breasts Boiled in salted water and diced. -1.5 C Toasted Almonds - .5 C diced celery -1/4 C diced onion -2 t chopped tarragon(fresh is best but, dried will do) - 1 C dried cranberries - 1.5 C mayo - salt and pepper to taste Mix all together. enjoy
4. my favorite... 2 tablespoons orange juice 1 tablespoon olive oil or salad oil 2 teaspoons sugar 1/4 cup soy sauce 2 green onions, thinly sliced (1/4 cup) 2 tablespoons orange juice 1 tablespoon lemon juice 1 clove garlic, minced 12 ounces skinless, boneless chicken breasts 4 cups spinach leaves 1 cup sliced fresh strawberries 1 11-ounce can mandarin oranges, drained combine 2 tablespoons orange juice, the oil, and sugar; cover and shake well, in a screw top jar ( you can also wisk in a bowl).Chill dressing until serving time. For marinade, combine soy sauce, green onions, 2 tablespoons orange juice, the lemon juice, and garlic. Place chicken in a plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill 2 to 4 hours, turning chicken occasionally. Remove chicken from bag, reserving marinade. Grill chicken on an uncovered grill over medium coals for 5 minutes. Brush with marinade; turn chicken and brush with marinade. Grill 7 to 10 minutes more or until chicken is tender and no longer pink. Cool slightly; slice chicken breast. Discard any remaining marinade. Line 4 individual plates with spinach leaves. Arrange strawberries, oranges, and chicken breast slices on spinach-lined plates. Shake dressing; drizzle over salads. another good one for summer... 2 cups cooked, shredded chicken 1-15 oz can black beans, drained and rinsed 1-15 oz can kidney beans, drained and rinsed 1-15 oz can white corn, drained 1 red bell pepper, diced 1/2 red onion, diced 1 mango, diced 3 cloves of garlic, minced 2 jalapenos, minced 1 orange, juiced 2 limes, juiced 1/4 cup balsamic vinegar 3/4 cup olive oil 1 tsp salt 1/2 tsp pepper 1/2 tsp cumin In a large bowl, toss chicken, beans, corn, bell pepper, onion, mango, garlic and jalapenos. For dressing, whisk remaining ingredients and pour over salad, toss to coat. Refrigerate until ready to serve. Serve cold or at room temperature. (you can add or lessen the amount of jalapenos, and other ingrediants according to your perfered taste.)
5. I take a couple of boneless skinless chicken breasts & once cooked and cooled, then chop into cubes. While chicken is cooking, I brown 6 strips of applewood smoked bacon til crispy, then crumble. In large mixing bowl, add chicken, bacon, pecans, grapes, celery seed, onion powder & a dash of garlic powder,and just enough mayo to hold together. Stir together & add salt & pepper to taste......... My brother's recipe & it's wonderful!
6. chicken and blueberry salad NUTRITION PROFILE: Healthy Weight VIEW COMPLETE NUTRITION GUIDELINES » Yes, blueberries and pasta. The addition of poached chicken and feta cheese makes this dish into a light and satisfying summer supper that's also great for a potluck. If you already have some leftover chicken, skip Step 1 and add shredded chicken in Step 4. Makes 6 servings, about 1 1/2 cups each ACTIVE TIME: 30 minutes TOTAL TIME: 30 minutes EASE OF PREPARATION: Easy 1 pound boneless, skinless chicken breast, trimmed of fat 8 ounces whole-wheat fusilli or radiatore 3 tablespoons extra-virgin olive oil 1 large shallot, thinly sliced 1/3 cup reduced-sodium chicken broth 1/3 cup crumbled feta cheese 3 tablespoons lime juice 1 cup fresh blueberries 1 tablespoon chopped fresh thyme 1 teaspoon freshly grated lime zest 1/4 teaspoon salt 1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips. 2. Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl. 3. Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes. 4. Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined. NUTRITION INFORMATION: Per serving: 315 calories; 11 g fat (3 g sat, 6 g mono); 49 mg cholesterol; 33 g carbohydrate; 23 g protein; 5 g fiber; 238 mg sodium; 207 mg potassium. Nutrition bonus: Selenium (60% daily value), Fiber (20% dv). 2 Carbohydrate Servings Exchanges: 2 starch, 2 very lean meat, 2 fat MAKE AHEAD TIP: Add everything except the blueberries and dressing to the pasta salad. Cover and refrigerate pasta salad, blueberries and dressing separately for up to 1 day. Toss together just before serving.