Chook Me!

What is your favorite chicken salad recipe?

I am roasting a whole chicken today and plan to make chicken soup and chicken salad with the leftovers. I normally prepare it very basically with mayo, celery, lemon pepper, and sometimes boiled eggs. I want to try a different recipe but would prefer a recommendation as opposed to just googling one so that is why I am asking for your favorites. You know the economy is tight so I don’t want to let anything go to waste lol. I’m open to any ingredients; I can pick up whatever I need. Thanks!

Public Comments

1. i like a fruity chicken salad; i add almonds, grapes, orange, and cucumber.
2. i usually marinade it in garlic or you can just use garlic butter if it's already cooked, dice it up and add some avocado, lettuce, cucumber, grilled tomatoes, onion and black pepper sometimes i'll add egg and pasta too
3. Equal parts of sour cream and mayo added to chicken until desired moistness. Add halved grapes, celery and walnuts (optional). season with salt, pepper, and tarragon. I may have to go roast a chicken myself now!
4. My favorite chicken salad is just white meat chicken, Kraft mayo, finely chopped walnuts, salt and pepper. The walnuts make it taste rich.
5. My recipe is similar to yours with the exception of a few things: I also add diced onion, a little bit of garlic powder or salt, a teaspoon of dill weed, a dash of tabasco and rather than using just mayo, I use about 2/3 mayo, then finish with a little ranch dressing.Its great in a sandwich, I've also served it in a halved avocado sprinkled with cashew pieces...totally yummy
6. Ingredients 1/2 cup light mayonnaise 2 tablespoons cider vinegar 2 cloves crushed garlic 3 tablespoons chopped fresh dill 1 pound skinless, boneless chicken breast halves - cooked 1/4 cup crumbled feta cheese 1/2 cup red bell pepper, chopped Directions 1.Blend mayonnaise, vinegar, garlic and dill. Refrigerate for several hours or overnight. 2.Stir together chicken, peppers and cheese and blend with the chilled dressing. Serve!
7. Strawberry Chicken Salad with Warm Citrus Dressing 4 medium skinless, boneless chicken-breast halves (about 1 pound) 1 14-1/2-ounce can chicken broth 2 1/2 cups strawberries 1/3 cup orange juice 2 tablespoons salad oil 2 teaspoons finely shredded lemon peel 1 tablespoon lemon juice 1 teaspoon sugar 1/2 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 6 cups torn spinach, watercress and/or other greens 1/4 cup chopped walnuts, toasted Methods/steps Sprinkle the chicken-breast halves lightly with salt and pepper. Pour chicken broth into a large saucepan; add chicken. Bring broth to a boil; reduce heat. Cover and simmer for 15 to 20 minutes, or until chicken is tender and no longer pink. Remove chicken from broth with a slotted spoon and cool slightly. Meanwhile, in a blender or food processor, combine 1/2 cup of the strawberries, the orange juice, salad oil, lemon peel, lemon juice, sugar, chili powder, salt, and black pepper. Cover; blend or process until smooth. Transfer to a small saucepan. Bring just to a boil. Simmer, uncovered, 5 minutes, stirring occasionally. Thinly slice chicken breasts. In a large bowl, toss together salad greens, remaining strawberries, and chicken. To serve, drizzle warm dressing over salad. Sprinkle with walnuts. Additional Tips Nutrition facts per serving: 287 calories, 31g protein, 12g carbohydrate, 14g fat (2g saturated), 7g fiber