CHICKEN SALAD II
Steps:
- Bring a large pot of water to a boil. Add chicken and cook until thoroughly cooked and no longer pink inside, approximately 20 minutes. Drain, cool and chop.
- Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
- In a large bowl, mix together the chicken, sliced eggs, apple, onions, relish, mayonnaise, celery, pineapple (with just a little juice for flavor), cilantro, pecans and fajita seasoning to taste.
Nutrition Facts : Calories 351.9 calories, Carbohydrate 15.8 g, Cholesterol 127.4 mg, Fat 26.3 g, Fiber 2.5 g, Protein 15.8 g, SaturatedFat 4.1 g, Sodium 332.6 mg, Sugar 11.6 g
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
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.
HOT CHICKEN SALAD II
It's a casserole! It's a salad! It's hot chickeny goodness in 3 easy steps! Enjoy!
Provided by JEANNIED59
Categories Salad
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small skillet, saute the mushrooms in oil.
- Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 17.4 g, Cholesterol 62.1 mg, Fat 38.4 g, Fiber 1.6 g, Protein 17.7 g, SaturatedFat 6.9 g, Sodium 735.9 mg, Sugar 3.3 g
BASIC CHICKEN SALAD
This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.
Provided by Jackie M.
Categories Salad
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
- In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g
GOURMET CHICKEN SALAD II
This is a yummy version of an old favorite. Looks and tastes like you put a lot of work into it, but it's very simple. Serve with crackers or on your fave samich rolls. Yum!
Provided by BASKETBALLMAMA
Categories Salad
Time 20m
Yield 8
Number Of Ingredients 11
Steps:
- Place chicken in a skillet, and sprinkle with lemon juice and 1/2 the rosemary. Pour broth into the skillet. Bring to a boil, reduce heat to low, and simmer 25 minutes, or until chicken juices run clear. Drain, cool, and dice chicken.
- In a large bowl, toss chicken with lemon zest, remaining rosemary, walnuts, celery, blue cheese, mayonnaise, brown mustard, salt and pepper, and garlic powder. Chill in the refrigerator at least 1 hour before serving.
Nutrition Facts : Calories 393 calories, Carbohydrate 5.1 g, Cholesterol 47.2 mg, Fat 35.5 g, Fiber 1.8 g, Protein 16.3 g, SaturatedFat 6.2 g, Sodium 354.4 mg, Sugar 0.9 g
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