Chook Me!

What is a good chicken salad recipe? Please give input!?

I am craving a chicken salad sandwich for lunch! I have googled some chicken salad recipes, but none of them really sound great. I prefer one with no fruit in it... and preferably no onions. Other veggies are fine! And if it is low fat, that's even better! Thanks for the suggestions. = )

Public Comments

1. I roast chicken breasts w/ skin and bones in the oven, seasoned w/ EVOO and S&P. Allow to cool, remove meat and chop. To that, add S&P, finely minced celery, and enough mayo (can use LF mayo) to hold it together. For sandwiches, chop chicken into smaller dices than for eating w/ a fork. Very simple and good. Other stuff to add would be water chestnuts, toasted pecans or walnuts, dried cranberries or dried blueberries, sunflower seed kernels, or shredded carrot.
2. What I do is use leftover homemade chicken soup. I always add a lot of meat, bones and all. I always have leftovers. I fish out some the chicken pieces and remove the bones and gristle, and dice the pieces into 1/4-3/8 inch pieces. I add a rounded tablespoon of tartar sauce, some sweet relish, a teaspoon maybe, and finally a tablespoon or two of mayonnaise (or Miracle Whip) depending on how I feel that day. Then, for finely chopped things like celery, a small or tiny yellow sweet onion, a rounded teaspoon worth, also finely diced. Sweet onions will not overpower the taste with that of onion. I always use toast and a layer of cheese in addition to my chicken salad. Pop the works into a microwave, cheese side up, for just time enough to melt the cheese a little but not make it hot (15 seconds in my microwave on the REHEAT setting) and I'm in business. I have not made chicken salad without first making homemade soup first, not in a number of years. I use my slow cooker to make my soup. It simmers all day and is absolutely fabulous come dinner time and the leftovers are even better after spending the night in the fridge.
3. heres a couple different ones from my cook book. just leave out the ingredients you dont want in it. Chicken Salad: 1 lb. cooked chicken meat, boned and minced ¼ cup onion, minced ¼ cup. Celery, minced ¼ cup pecan pieces ¼ cup mandarin oranges, drained ¾ cup Best Foods mayonnaise Salt and pepper to taste 1 Tbs. Dijon mustard Dash hot sauce, to taste ¼ cup dried cranberries, optional In a medium bowl, combine all ingredients and stir until well combined, mixture should be creamy and slightly pasty to squeeze through a large star tip of a pastry bag. Or, mix a little less for scooping into halved puffs. For more creaminess, add more mayonnaise. Caesar Chicken Pasta Salad David Herzog 3 c. skinned, shredded, roasted chicken breast 3 c. hot, cooked penne pasta (about 6 oz. uncooked, tubular pasta) 2 c. spring mix lettuce mix or romaine hearts 1 ½ c. halved cherry tomatoes ½ c. thinly sliced fresh basil ½ c. green onions ¼ c. shredded carrots 1/3 c. T. Marzetti’s Creamy Caesar salad dressing ¼ c. chopped fresh parsley 4 oz. crumbled feta cheese 1 clove minced garlic. Combine all ingredients in a large bowl; toss well to coat. Serves 4 to 6 Kickin’ Tuna Salad 1 can Tuna 1 ½ tsp. horseradish 2 shakes Tabasco sauce 1 small dill pickle 1 shake cayenne 1 Tbs. or more of Mayonnaise 1/2 stalk of celery Diced Red Pepper, optional to taste Squirt of brown mustard In a medium bowl, combine all ingredients and stir well. Cover and let rest overnight in a refrigerator for the best flavor. Makes 2 to 3 sandwiches or 1 big salad. just use chicken instead of tuna this rocks!
4. Here's our favorite: Mix together: 1 cup of mayo 1/2 cup chopped carrots 1/2 cup chopped celery salt and pepper to taste Then toss that with 2-3 cups of chopped chicken. Mix well and refrigerate for 1 hour or so to get everything nice and cold. Serve over chopped lettuce. Enjoy!