American Kitchen Classic Chicken Salad Recipes

CLASSIC CHICKEN SALAD

Classic Chicken Salad image

A classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!

Provided by Holly Nilsson

Categories Salad

Time 15m

Number Of Ingredients 8

Ingredients

2 cups cooked chicken (chopped)
½ cup mayonnaise
1 stalk celery (chopped)
1 green onion (diced (or chives or red onion))
1 teaspoon dijon mustard
½ teaspoon seasoned salt
pepper to taste
1 teaspoon fresh dill (optional)

Steps:

Combine all ingredients in a small bowl and mix well.
Season with salt and pepper to taste.
Serve as a sandwich or over salad.

Nutrition Facts : Calories 206 kcal, Carbohydrate 1 g, Protein 15 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 362 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

AMERICAN KITCHEN CLASSIC CHICKEN SALAD

American Kitchen Classic Chicken Salad image

This recipe may be served on top of lettuce, a tomato half or scooped out tomato, an avocado, or some combination of these. It may also be used as a filling for sandwiches. It is recommended to prepare this recipe a day before you need it. The American form of chicken salad was first served by Town Meats in Wakefield, Rhode Island in 1863. The original owner, Liam Gray, mixed his leftover chicken with mayonnaise, tarragon, and grapes.

Provided by Member 610488

Categories Lunch/Snacks

Time 10m

Yield 1 quart

Number Of Ingredients 9

Ingredients

1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 cups cooked chicken breasts, diced
2 small celery ribs, cut into small dice
1/2 red onion, cut into very small dice
1/2 green apple, cored and cut into medium dice
1/3 cup raisins
salt and pepper, if desired

Steps:

In a large bowl, whisk together the mayonnaise, cider vinegar and Dijon mustard to form a dressing.
To the bowl, add the chicken, celery, onion, apple and raisins. Toss everything together, taste and adjust the seasoning if desired. Chill before serving.

CLASSIC CHICKEN SALAD

Classic Chicken Salad image

Make and share this Classic Chicken Salad recipe from Food.com.

Provided by eboyd

Categories Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 cups shredded chicken
1/4 cup cashews
1/4 cup pecans
1/4 cup sliced celery
1/4 cup sliced green onion
1 tart green apple
2 tablespoons golden raisins
3 tablespoons chutney
1 cup mayonnaise
1 teaspoon paprika
2 teaspoons curry powder
1 teaspoon lime juice
cayenne
garlic salt
2 small cantaloupe

Steps:

In large bowl combine chicken, cashews, pecans, celery, green onion, apple and raisins.
Blend together chutney, mayo, paprika, curry powder and lime juice.
Season to taste with cayenne and garlic salt Chile.
Flute cantelopes and fill with salad.

Nutrition Facts : Calories 218.8, Fat 9.6, SaturatedFat 1.4, Sodium 98.1, Carbohydrate 33.8, Fiber 5, Sugar 26.2, Protein 4.5

CLASSIC CHICKEN SALAD

Classic Chicken Salad image

This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon juice add a tangy bite. Enjoy it just as it is, or add nuts or fruits. My favorite way to eat this is on toasted wheat bread with lettuce and tomato alongside a healthy serving of potato chips!

Provided by NicoleMcmom

Time 3h55m

Yield 10

Number Of Ingredients 14

Ingredients

cooking spray
2 pounds skinless, boneless chicken breast halves
1 teaspoon kosher salt, divided
¾ teaspoon ground black pepper, divided
¾ teaspoon onion powder
1 cup mayonnaise, or more to taste
½ cup sour cream
¼ cup sweet relish
3 stalks green onions (white and light green parts only), minced
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon dried dill weed
½ cup finely chopped celery

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 4.4 g, Cholesterol 65.1 mg, Fat 22.1 g, Fiber 0.3 g, Protein 19.6 g, SaturatedFat 4.7 g, Sodium 456.7 mg, Sugar 2.2 g

AMERICAN KITCHEN CLASSIC CAESAR SALAD DRESSING

American Kitchen Classic Caesar Salad Dressing image

A Caesar salad is a salad of romaine lettuce and croutons dressed with a sauce and is often prepared tableside. The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Tijuana, Mexico and San Diego, United States during the 1920's Prohibition era. This recipe has been modified to remove the raw egg that the original recipe used due to salmonella concerns.

Provided by Member 610488

Categories Salad Dressings

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 10

Ingredients

1 anchovy
1 teaspoon garlic, minced
1/4 teaspoon salt
2 tablespoons mayonnaise
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 teaspoons Worcestershire sauce
1/2 cup extra virgin olive oil
1/2 cup parmesan cheese, grated

Steps:

Mash the anchovy with the garlic and salt until it is a paste. Whisk in the mayonnaise, vinegar, lemon juice mustard and worcestershire sauce and combine well. Whisk in the olive oil and then the parmesan cheese. Chill. Whisk again just before mixing with the salad leaves then top with the croutons.

Nutrition Facts : Calories 1054.9, Fat 106.2, SaturatedFat 20.1, Cholesterol 44, Sodium 1499.7, Carbohydrate 10.9, Fiber 0.2, Sugar 3.1, Protein 16.9

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