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chicken salad???

i need a really yummy Chicken salad recipe. I have a bunch of chicken left over from a BBQ and I don't know how to make chicken salad please help thank you in advance

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  1. SJ-SC-CA Incredible Chicken Salad 3 cups chicken breast (cooked and cubed) 1 cup pineapple (diced) 1/2 cup celery (diced) 1/2 cup mayonnaise 1/4 cup raisins 1/4 cup walnuts 1/8 cup dried cranberries 2 Tablespoons sweet onion (minced) 2 Tablespoons apple juice Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish. ***You can use the chicken salad as a sandwich filling.***
  2. I would keep it simple - it's harder to screw up. I basically just rip the chicken up and add mayo, bacon bits, red onion (use lightly), some celery salt and a touch of garlic power. Occasionally I have also added a scoop of sour cream to it. Good luck. I have some chicken casserole recipes if you are interested - just send me an email and I can give them to you. Good luck with your chicken salad.
  3. Chicken-Strawberry Salad This colorful salad contains skinless, boneless chicken breasts that are served on a bed of lettuce, with fruit and an orange juice dressing. Ingredients: 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 Method Dressing: In a screw-top jar combine 2 tablespoons orange juice, the oil, and sugar; cover and shake well. 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. Chinese Chicken Salad Ramen noodles and almonds add crunch to this version of chicken salad. The dressing is both sweet and tangy. Ingredients: 4 skinless, boneless chicken breasts 1 pkg. coleslaw 2 pkg. chicken ramen 1/2 cup chopped green onions 1 pkg. sliced almonds Dressing: 1/2 cup sugar 1/2 cup olive oil 1/2 cup rice or wine vinegar 2 tsp. soy sauce 2 pks seasoning from the ramen Method Bake or grill and cube the 6 chicken breasts. Combine all ingredients. Put dressing on salad immediately before serving. Tortilla Chicken Salad Top a traditional green salad with chicken, tomatoes, and baked tortilla strips to make this tasty tortilla chicken salad. Ingredients: 3 6 inch corn or flour tortillas 3 small heads romaine lettuce, rinsed, dried, and torn into bite size pieces (about 8 cups) 2 cups shredded cooked chicken breast 1 small tomato, seeded and diced (about 3/4 cup) Dressing: 1 tbsp olive oil 2 tbsp orange juice 2 tbsp fresh lime juice 2 tbsp chopped fresh cilantro 1 clove garlic, minced 1/2 tsp dried oregano 1/8 tsp hot pepper sauce Method Preheat oven to 450 F. Using a small, sharp knife or scissors, cut tortillas into 3/4 inch strips. Place strips in a single layer on a baking sheet. Bake until crisp, about 3 minutes. Place baking sheet on a wire rack and cool completely. While tortilla strips are cooling, prepare dressing. In a small bowl, whisk together dressing ingredients. Mix well. Place lettuce in a large bowl. Pour two thirds of dressing over lettuce. toss to coat. In a medium bowl, combine chicken with remaining dressing. Mix well. Divide lettuce evenly among serving plates, place chicken over lettuce. Top salad with tomato and tortilla strips. Serve immediately. Specialty House Chicken Salad This generous sandwich is made with a chicken salad mixture which includes plain yogurt, coleslaw dressing, celery, grapes and cashews. Ingredients: 2 skinless, boneless chicken breast halves, cooked 1 1/2 cup plain yogurt 1/4 cup cole slaw dressing 1 stalk celery, chopped 1/2 cup sweet onion, chopped Salt and pepper to taste 1/2 cup grapes, quartered 1/2 cup cashews, chopped 1 avocado, sliced 4 cooked Bacon strips, cut in half 8 slices provolone cheese 1 loaf French bread Method In a food processor, combine the cooked chicken, yogurt, slaw dressing, celery, onion, salt and pepper. Pulse until coarsely chopped. In a medium mixing bowl combine chicken salad mixture with grapes & cashews; stir until blended. Cut French loaf lengthwise; spread the chicken mixture evenly over bottom half. Layer avocado, cooked bacon, and provolone cheese on top of chicken salad. Top with other half of French loaf. Cut loaf into four equal sections. Makes 4 servings Notes: This is a quick and easy light lunch sandwich. You can serve this and still enjoy your guests.
  4. This Chicken Salad recipe was given 5 stars by 222 people from all recipes "A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. The salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor." 4 skinless, boneless chicken breast halves - cooked and diced 1 stalk celery, chopped 1/2 onion, chopped 1 small apple - peeled, cored and chopped 1/3 cup golden raisins 1/3 cup seedless green grapes, halved 1/2 cup chopped toasted pecans 1/8 teaspoon ground black pepper 1/2 teaspoon curry powder 3/4 cup mayonnaise In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!
  5. mayo diced onion diced celery black pepper grapes apple chop everything up, mix with mayo and season with salt and pepper....YUM on ritz!
  6. there are lots of ways to make chicken salad. here are a bunch of simple recipes! enjoy :) Basic Chicken Salad INGREDIENTS: 1-1/4 cups mayonnaise 2 tablespoons and 1-1/2 teaspoons lemon juice 1/2 teaspoon ground black pepper 5 cups chopped, cooked chicken meat 1-1/4 cups blanched slivered almonds 2-1/2 stalks celery, chopped DIRECTIONS: 1. Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily. 2. In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery. Summer Chicken Salad INGREDIENTS: 1 1/2 pounds boneless chicken breast halves - cooked, cooled and cubed 1 (8 ounce) can mandarin oranges, drained 1 (8 ounce) can pineapple chunks, drained and cut in half 1/2 cup chopped pecans 1 cup light mayonnaise 2 teaspoons dried dill weed 2 teaspoons white sugar DIRECTIONS: 1. In a large mixing bowl, combine the chicken, oranges, pineapple and pecans. 2. Whisk together the mayonnaise, dill weed and sugar. Add to the chicken mixture, toss well and refrigerate over night so flavors may blend. 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: 1. 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! Great Chicken Salad INGREDIENTS: 2 cooked, boneless chicken breast halves, chopped 1/4 cup mayonnaise 4 tablespoons cole slaw dressing 1/2 lemon, juiced 1 stalk celery, chopped salt and pepper to taste DIRECTIONS: 1. In a food processor, combine the chicken, mayonnaise, coleslaw dressing, lemon juice and celery. 2. Blend until well mixed. Season with salt and pepper to taste and refrigerate until chilled. Angel's Chunky Chicken Salad INGREDIENTS: 1 cooked, boneless chicken breast half, chopped 2 stalks celery, chopped 3 tablespoons mayonnaise 1/2 onion, finely diced 2 dill pickles, chopped 1/4 teaspoon garlic powder salt and pepper to taste DIRECTIONS: 1. Combine the chicken, celery, mayonnaise, onion and pickle; mix well. 2. Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun. Easy Chicken Salad INGREDIENTS: 6 skinless, boneless chicken breast halves - boiled 1 (15 ounce) can mixed vegetables, drained 1 (8.75 ounce) can sweet corn 1 bunch green onions, chopped 1/2 cup mayonnaise 1 tablespoon prepared mustard salt and pepper to taste Sweet and Sour Chicken Salad INGREDIENTS: 1/3 cup sour cream 3 tablespoons mayonnaise 1 tablespoon white vinegar 1 tablespoon apricot jam 1/4 cup sliced green onion 3 fresh apricots, pitted and diced 1 cup chopped celery 1 pound diced cold, cooked chicken DIRECTIONS: 1. In a medium bowl, whisk together sour cream, mayonnaise, vinegar and jam. Add green onion, apricots, celery and chicken and toss until evenly coated. Chill and serve over lettuce leaves. Crunchy Chicken Salad INGREDIENTS: 1 1/2 cups cubed cooked chicken 3 tablespoons chopped celery 3 tablespoons mayonnaise 2 tablespoons chopped water chestnuts 4 teaspoons sweet pickle relish 4 teaspoons diced pimientos, drained 1 tablespoon chopped pecans 1/4 teaspoon salt 1/8 teaspoon pepper 2 lettuce leaves 1 hard-cooked egg, sliced DIRECTIONS: 1. In a bowl, combine the first nine ingredients. Serve on lettuce-lined plates. Garnish with egg slices. Ranch Chicken Salad INGREDIENTS: 1 pound boneless skinless chicken breasts, cut into 1/4- inch strips 2 teaspoons chili powder 1 tablespoon vegetable oil 1 (16 ounce) package ready-to- serve salad 1 cup shredded Cheddar cheese 3/4 cup Ranch salad dressing 3/4 cup salsa 1/2 cup crushed corn or tortilla chips DIRECTIONS: 1. Sprinkle chicken with chili powder. in a skillet, cook chicken in oil for 6 minutes or until the juices run clear. Meanwhile, place salad greens in a large bowl or on individual plates. Top with cheese and chicken. Combine salad dressing and salsa; drizzle over chicken. Top with chips. Oriental Chicken Salad INGREDIENTS: 1/2 cup sugar 1 tablespoon cornstarch 1/4 cup water 1/4 cup vegetable oil 1/4 cup ketchup 3 tablespoons cider vinegar 1 tablespoon soy sauce 1 head iceberg lettuce, torn 2 cups cubed, cooked chicken 1 cup salted cashews 1 (8 ounce) can sliced water chestnuts, drained 1 (6 ounce) package frozen peas, thawed 1 (3 ounce) can chow mein noodles 1/4 cup chopped green onions DIRECTIONS: 1. In a small saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a large salad bowl, combine the remaining ingredients; add dressing and toss to coat. Serve immediately.
  7. the above is right, all you really need for chicken salad in mayo, dijon, red onion (optional), celery, salt and pepper. you can add other stuff if you'd like, but that's the basics. now if you want something really fabulous, try this.... (you could use bottled ranch or blue cheese salad dressing if you don't want to make your own) Bbq Chicken Cobb Salad BUTTERMILK DRESSING: 1/4 cup sour cream 3/4 cup buttermilk 2 cloves garlic, finely chopped 3 tablespoons finely chopped red onion 2 tablespoons fresh lime juice 1/4 teaspoon cayenne pepper Salt and freshly ground pepper bbq chicken 3 cups red leaf lettuce, roughly torn 3 cups romaine lettuce, roughly torn 1/2 pound American blue cheese, crumbled 1 large avocado, peeled, pit removed and thinly sliced 1 Vidalia (sweet) onion, peeled and sliced crosswise into 1/2-inch thick slices and grilled 2 plum tomatoes, quartered Salt and freshly ground pepper Mix all ingredients for dressing, and season with salt and pepper. Arrange lettuce on 4 plates, top each plate with a chicken. Garnish with blue cheese, avocado, onion and tomato. Drizzle with the buttermilk dressing.
  8. Ok here's a chicken salad recipe I always make. I'll give you the ingrediants and you decide how much of it you need. I basically just toss the stuff together in a bowl, depending on how much i need. chopped romain heart lettuce chopped chicken shredded cheese diced red bell pepper and tomatoes red wine vinegar italian dressing salt and pepper This salad is really good with sphagetti. Hope I helped!
  9. CHICKEN SALAD 1 7 oz. Creamette elbow macaroni 1 1/2 to 2 lbs chicken breast 1 small. onion, diced (red) 1 green bell pepper 1 red bell pepper 1 celery stalk, chopped Salt and Pepper to taste 2 boiled eggs, chopped placed on top at the end Hellmann's mayonnaise Frozen peas Cut up vegetables Cook the noodles and add the frozen peas at the last 3 minutes of the boiling noodles. Drain and rinse with cold water. Add vegetable, mayonnaise, noodles and peas then the chicken. Using the canned chicken add the water from the can. Add at the end with the rest so it does not break up to much. You will have to add more mayonnaise as it soaks up about 1 to 2 hours later. If using cooked chicken, add onion, celery together until done. Cool cooked chicken dice. Add salt and salad dressing or mayonnaise. Add chopped eggs. Garnish with paprika. Optional - a pinch of Paprika on eggs, but not to much otherwise it will change the taste to much. Optional - cherry tomatoes. Note: you can substitute 1 large can of chicken meat for the chicken breasts.
  10. Chicken Salad 4 cups diced poached chicken, recipe follows 1 stalk celery, cut into 1/4-inch dice 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill 2 tablespoons finely chopped parsley 1 cup prepared or homemade mayonnaise 2 teaspoons strained freshly squeezed lemon juice 1 teaspoon Dijon mustard 2 teaspoons kosher salt Freshly ground black pepper In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve. Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce. POACHED CHICKEN FOR SALADS 10 sprigs parsley 2 sprigs fresh thyme 1 small onion, halved 1 small carrot, halved 1 stalk celery, halved 3 pounds chicken breasts halves, on the bone and fat trimmed 5 to 6 cups chicken broth, homemade or low-sodium canned Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings Crispy Buffalo Chicken Salad and Slaw Description: One of my favorite dishes on this earth is Buffalo chicken wings, that bizarre but irresistible combination of deep fried chicken wings tossed in hot sauce with a side of blue cheese dipping sauce and celery sticks. I'm also crazy about veal Milanese ? veal dipped in egg and Parmesan bread crumbs and then sauteed ? especially when it's topped with a green salad. This recipe combines the ingredients of the first recipe with the concept of the second. Triscuits make a unique crust and by soaking the chicken in buttermilk first you ensure that the meat remains moist. (A tip of the toque to my southern viewers, by the way, who taught me this trick when I first starting frying chicken on the show.) I threw the celery and the blue cheese into the slaw along with the hot sauce. This slaw would also go great with any grilled meat or chicken in the summer. But be sure to toss it at the last minute because it gets watery if it sits around. If you are worried about calories, use low-fat mayonnaise and low-fat sour cream. The substitution won't affect the flavor much. 2 cups buttermilk 2 tablespoons hot sauce Kosher salt and freshly ground black pepper 4 boneless, skinless chicken breast halves, about 6 ounces each, cut into fingers 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup crumbled blue cheese 1/2 small head green cabbage, shredded (4 cups) 3 to 4 large carrots, coarsely grated 2 celery ribs, thinly sliced 1 box waffle crackers (recommended: Triscuit), pulverized in a food processor or 2 cups fresh bread crumbs 1/2 cup vegetable oil Whisk the buttermilk and half of the hot sauce in a large bowl. Season with salt and pepper. Add the chicken and marinate, covered, in the refrigerator, for about 45 minutes to 1 hour. Meanwhile, prepare the slaw. Combine the mayonnaise, sour cream and blue cheese in a food processor or blender and process until smooth. Season with the remaining half of the hot sauce and salt and pepper. You should have about 1 cup dressing. Just before cooking the chicken, toss the cabbage, carrots and celery with about 3/4 cup of the dressing. Reserve the remaining 1/4 cup dressing for serving. Put the cracker crumbs in a shallow bowl or plate. Lift the fingers 1 at a time and drain off the excess liquid. Dip into the crumbs and turn to coat on all sides. Heat half the oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook, turning once or twice, until browned and cooked through, 6 to 8 minutes. Repeat with the remaining oil and chicken. For your picnic, package the reserved dressing, slaw, and chicken.
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