Chicken Macranch Salad Recipes

THE BEST CHICKEN SALAD

Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

The Best Chicken Salad image

Steps:

Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and 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 roughly chop the meat into about 1/2-inch pieces. 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.

Ingredients

1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
2 tablespoons shallot, cut into 1/4-inch dice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped parsley
Sliced chives, for garnish
10 sprigs parsley
2 sprigs thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breast halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

CHICKEN MACARONI SALAD

A macaroni salad with a twist- chicken! You may need to adjust the amount of mayonnaise once it spends some time in the refrigerator.

Provided by purple

Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes

Time 4h

Yield 10

Number Of Ingredients 8

Chicken Macaroni Salad image

Steps:

In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat.
In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water.
Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste.
Add drained elbow macaroni to chicken mixture. Toss to coat.
Refrigerate for several hours before serving.

Nutrition Facts : Calories 699.1 calories, Carbohydrate 21.7 g, Cholesterol 91 mg, Fat 54.4 g, Fiber 2.7 g, Protein 30.6 g, SaturatedFat 8.3 g, Sodium 544.5 mg, Sugar 1.2 g

Ingredients

2 ½ pounds skinless, boneless chicken breast halves
2 cups macaroni
1 (15 ounce) can mixed vegetables, drained
2 cups shredded lettuce
3 cups mayonnaise
¼ tablespoon dried basil
salt and pepper to taste
1 pinch garlic powder

SIMPLY DELICIOUS RANCH CHICKEN SALAD

Ranchy goodness mixed with chicken, cucumber and red onion. An instant favorite of anyone who tries it. Serve on whole wheat tortillas with baby spinach and diced tomatoes or eat it by itself.

Provided by My Hot Southern Mess

Categories Salad

Time 25m

Yield 8

Number Of Ingredients 6

Simply Delicious Ranch Chicken Salad image

Steps:

Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 3.4 g, Cholesterol 37.4 mg, Fat 16.8 g, Fiber 0.4 g, Protein 11.7 g, SaturatedFat 2.7 g, Sodium 312.1 mg, Sugar 2 g

Ingredients

1 pound skinless, boneless chicken breast halves
½ large red onion, chopped
1 cucumber - peeled, seeded, and diced
2 cloves garlic, minced
1 cup ranch dressing
1 pinch ground black pepper to taste

SIMPLE RANCH CHICKEN MACARONI SALAD

This is a simple to make recipe with Ranch dressing mix which gives it an extra kick.

Provided by Pamela Batovsky

Categories Salad Pasta Salad Macaroni Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 9

Simple Ranch Chicken Macaroni Salad image

Steps:

Bring a pot of water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain, and pat dry.
In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving.

Nutrition Facts : Calories 393.2 calories, Carbohydrate 26.3 g, Cholesterol 55.6 mg, Fat 22.4 g, Fiber 1.9 g, Protein 20.3 g, SaturatedFat 5.5 g, Sodium 1318 mg, Sugar 1.2 g

Ingredients

1 cup uncooked elbow macaroni
1 stalk celery, chopped
1 (2.25 ounce) can chopped green olives
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons milk
1 (10 ounce) can chicken chunks, drained
1 (1 ounce) package dry Ranch-style dressing mix
2 teaspoons paprika

AVOCADO RANCH CHICKEN SALAD

A chicken salad with avocado, ranch, and cashews. Goes best on a pretzel bun.

Provided by Chrissy

Categories Meat and Poultry Recipes Chicken Chicken Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 6

Avocado Ranch Chicken Salad image

Steps:

Mix chicken, cashews, avocado, ranch dressing, dill, salt, and pepper together in a bowl. Chill for at least 30 minutes before serving.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 8.9 g, Cholesterol 87.8 mg, Fat 22.2 g, Fiber 2.3 g, Protein 34.4 g, SaturatedFat 4.6 g, Sodium 277.7 mg, Sugar 1.4 g

Ingredients

1 pound diced cooked chicken breast meat
½ cup chopped cashews
½ medium avocado, diced
2 ½ tablespoons light ranch dressing
2 ½ tablespoons minced fresh dill
salt and ground black pepper to taste

CHICKEN BACON RANCH SALAD

I always seem to have leftover cooked chicken. This simple, tasty salad is a great use of your leftover chicken, either white meat, dark meat, or a combination! Romaine lettuce, cooked chicken, avocado, and cherry tomatoes combine with ranch dressing, and everything is topped off with crunchy bacon. Use purchased ranch salad dressing, or stir up one of the buttermilk dressing recipes on the site. Enjoy for a hearty lunch with some crackers, or for dinner, with a crusty bread. This recipe is proportioned for one person, but it's easy to double or triple for your needs.

Provided by Bibi

Categories Chicken Salad

Time 15m

Yield 1

Number Of Ingredients 8

Chicken Bacon Ranch Salad image

Steps:

Line a salad plate with small Romaine lettuce leaves.
Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
Serve salad on the prepared plate and top with crumbled bacon.

Nutrition Facts : Calories 629.4 calories, Carbohydrate 19.4 g, Cholesterol 87 mg, Fat 48.3 g, Fiber 11.5 g, Protein 33.1 g, SaturatedFat 9.7 g, Sodium 910.6 mg

Ingredients

8 leaves romaine lettuce
2 cups chopped romaine lettuce
½ cup chopped cooked chicken
½ cup chopped avocado
½ cup cherry tomatoes, halved
2 tablespoons prepared ranch dressing
salt and freshly ground black pepper to taste
2 slices cooked bacon, crumbled

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CLASSIC CHICKEN SALAD - ONCE UPON A CHEF (A GREAT BASIC ...

Web Mar 16, 2021 Preheat the oven to 425°F and line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared …
From onceuponachef.com
Cuisine American
Total Time 30 mins
Category Salads
Calories 431 per serving

Make the dressing: In a large bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, salt, sugar, and pepper.
To the dressing, add the chicken, scallions, celery, dill, and parsley. Toss until evenly combined. Taste and adjust seasoning, if necessary. Cover and refrigerate until ready to serve.
Note: I use poached chicken for this recipe. If you'd like to use roasted chicken, you'll need 3 pounds bone-in, skin-on chicken breasts. Preheat the oven to 425°F and line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet. Coat with 1 tablespoon of olive oil and sprinkle both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 30 to 35 minutes, or until done. Let cool. (You may also use a rotisserie chicken.)
Make-Ahead Instructions: This salad can be made and stored in the refrigerator for up to 2 days.

Chicken Macranch Salad Recipes

THE BEST CHICKEN SALAD

CHICKEN MACARONI SALAD

A macaroni salad with a twist- chicken! You may need to adjust the amount of mayonnaise once it spends some time in the refrigerator.

SIMPLY DELICIOUS RANCH CHICKEN SALAD

Ranchy goodness mixed with chicken, cucumber and red onion. An instant favorite of anyone who tries it. Serve on whole wheat tortillas with baby spinach and diced tomatoes or eat it by itself.

SIMPLE RANCH CHICKEN MACARONI SALAD

This is a simple to make recipe with Ranch dressing mix which gives it an extra kick.

AVOCADO RANCH CHICKEN SALAD

A chicken salad with avocado, ranch, and cashews. Goes best on a pretzel bun.

CHICKEN BACON RANCH SALAD

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