Chook Me!

What's your favorite chicken salad recipe?

I need one to adapt for my culinary arts test.

Public Comments

1. I have served this many times to guests. When it is just my family, I omit the nuts and grapes. Lemon-Tarragon Chicken Salad http://www.recipezaar.com/232385
2. Mine is too simple for any test. Green onion, salt, black pepper, light on the mayo. Nothing else needed (thogh tarragon and a dash of dijon mixed in would be good too!)
3. My mom makes this and it so good! She gets raw chicken breast and season it the night before, with your regular seasonings like onion powder, garlic powder, black pepper, a little abodo, and season salt. Then the next day she bakes the chicken until cooked. Then let cool. Then she tears the chicken apart with the hands and then she adds mayo, onion, and celery. I usually get a nice bun and toast it and add a slice of cheddar and the chicken salad with potatoe chips on the side!! YUM O! Or you can just serve it over lettuce & tomatoe!
4. I'm from the South, so this is a "southern" recipe for chicken salad, but really easy: Ingredients: 1 whole chicken- cut up 1 cup of mayo- regular, not fat free 1/2 cup of sweet pickle relish 4 large boiled eggs 1/3 cup of diced celery 1/3 cup of diced onion 1/2 teaspoon of sugar salt/pepper to taste Boil chicken until completely done. Let chicken cool, then pull the chicken from the bone. Mix chicken and the remainder of ingredients together. Refrigerate, and enjoy!
5. Hello abbbjio: This is my favorite recipe as the salad will freeze, it can be used immediately, it is easy, lean, is awesome for pita pockets of your choice or wraps or regular sandwiches. Salad is the very best! CURRY CHICKEN SALAD Healthy Recipes offers great results with this Curry Chicken Salad which we will serve with Whole Wheat Pita Bread. Today, we will use chicken breasts preferably organically grown, which will supply our protein. The garnishes are mango chutney, low fat mayonnaise, along with salad and pine nuts and celery, and red peppers; all healthy foods for us. Let's get to it. INGREDIENTS: 1 lb boneless, skinless chicken breasts Juice of one lemon 1/2 cup red pepper chopped 2 tbsp low-fat mayonnaise 2 tbsp low-fat sour cream 2 1/2 tbsp mango chutney 1/4 tsp curry powder 1/2 cup chopped celery 1/3 cup dark raisins 2 tbsp chopped chives 2 tbsp unsalted pine nuts Freshly ground black pepper to taste Dash of Sea Salt to taste FOLLOW ME NOW: Add chicken to large saucepan and cover with lemon juice, and just enough water to cover the chicken breasts. Reduce the heat and simmer for 10 minutes, draining the chicken and allowing it to cool. In large mixing bowl, mix the low-fat mayonnaise, low-fat sour cream, mango chutney and curry powder, continuing to stir, while adding raisins, celery and red pepper. As the chicken cools, cut into 1/2 inch pieces and add it to the mixing bowl. Cover and refrigerate until ready to serve. Add the chives and pine nuts just before serving. Season with freshly ground pepper and dash of sea salt. Serve with warmed pita pockets. Pita pockets make excellent sandwiches, great for school lunches or even for that last minute drop in company! Makes a terrific salad choice. Healthy Recipe serves 4. cookiepam0746
6. i like the popcorn chicken salads @ Dairy Queen!!!! LOL ☺